Pink and White Cookies Recipe

Introduction to Pink and White Cookies

Pink and White Cookies are a delightful spin on the traditional Black and White Cookies, offering a visually appealing and delicious twist that is perfect for any occasion. These cookies, inspired by Ree Drummond’s recipe, combine a soft and cakey texture with a vibrant pink and white glaze, making them a standout in any bakery or dessert spread.

Ingredients for Pink and White Cookies

To make these cookies, you will need the following ingredients:

For the Cookies
– 1 3/4 cups all-purpose flour
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/2 tsp. kosher salt
– 10 Tbsp. salted butter, at room temperature
– 1 cup granulated sugar
– 1/2 tsp. finely grated lemon zest
– 2 large eggs
– 1 tsp. vanilla extract
– 1/4 cup sour cream
– 2 Tbsp. whole milk
For the Glaze
– 2 1/2 cups powdered sugar
– 3 Tbsp. whole milk, plus more if needed
– 1 Tbsp. light corn syrup
– Pink gel food coloring

Step-by-Step Instructions

1. Preheat the Oven and Prepare Baking Sheets: Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

3.

Cream Butter and Sugar: In another large bowl, beat the butter, granulated sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes.

4. Add Eggs and Vanilla: Add the eggs and vanilla extract and beat until fully incorporated.

5. Combine Wet and Dry Ingredients: Add the sour cream and milk, and beat until just combined. Then, add the flour mixture gradually, beating until a smooth dough forms.

6. Scoop Cookie Dough: Use a 2-ounce cookie scoop or 1⁄4-cup measuring cup to portion the dough onto the baking sheets, spacing them about 2 inches apart.

7. Bake Cookies: Bake for 14 to 16 minutes, until the cookies are puffed and just starting to turn golden on the bottoms. Let them cool on the pans.

Preparing the Glaze

1. Mix Glaze Ingredients: In a medium bowl, whisk until smooth the powdered sugar, milk, and light corn syrup.

2. Glaze Cookies: Flip each cooled cookie over, flat-side up, and spoon the glaze over half of the cookie. Use an offset spatula or the back of a spoon to spread it evenly.

3. Tint Glaze Pink: Take the remaining glaze and tint it pink with food coloring, whisking until evenly colored. Spoon and spread this pink glaze over the other half of the flat side of the cookies.

4. Let the Glaze Set: Place the cookies on a rack, glaze-side up, and let the glaze set for at least 30 minutes.

Benefits of Pink and White Cookies

– Aesthetic Appeal: The pink and white glaze gives these cookies a beautiful appearance, making them perfect for celebrations or themed events.
– Flavor Profile: The combination of lemon zest and vanilla extract provides a subtle yet delightful flavor profile.
– Versatility: These cookies can be made in various sizes and can be colored differently to match different occasions.

Frequently Asked Questions (FAQs)

Q: What is the best way to store Pink and White Cookies?

A: Store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Q: Can I use different food coloring for the glaze?

A: Yes, you can use different colors to match specific themes or events. Just adjust the amount of food coloring to achieve the desired intensity.

Q: How do I prevent cookies from spreading too much during baking?

A: Ensure the butter is at room temperature but not too soft. Also, chill the dough for a few minutes before baking to help them retain their shape better.

Conclusion

Ree Drummond’s Pink and White Cookies offer a delightful twist on classic cookies, perfect for those looking to add a touch of elegance and color to their baking repertoire. With their soft texture, vibrant glaze, and subtle flavors, these cookies are sure to impress at any gathering or celebration.