Pink-and-White Cookies Recipe

I absolutely adore making and sharing my Pink-and-White Cookies Recipe because it captures that perfect balance of soft, buttery cookie with a glossy, sweet glaze that is both nostalgic and festive. Every bite feels like a little celebration, and the charming pink-and-white color split never fails to brighten my day or impress guests. I’ve found this cookie to be an irresistible treat that’s surprisingly simple to make, which makes it one of my go-to recipes when I want something a bit special without fuss.

Why You’ll Love This Pink-and-White Cookies Recipe

From the very first time I made this recipe, I was hooked on the unique flavor profile it offers. The cookies are buttery and tender with just the right hint of lemon zest that brightens each bite, while the dual glaze—half classic white and half vibrant pink—adds a nostalgic, festive sweetness. I love how the glaze perfectly balances the cookie’s tenderness with a smooth, glossy finish that adds texture and a little theatrical flair.

What makes this recipe stand out for me is how approachable it is. Despite its elegant appearance, the ingredients are straightforward and the steps are manageable, even if you aren’t a seasoned baker. It’s ideal for everything from casual tea times to lively celebrations, and the baking time fits nicely into a relaxed afternoon. I’ve served these cookies at family gatherings, birthday parties, and even as a charming dessert option for simple weeknight dinners. They truly make every moment a bit brighter!

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. There is a clear bowl filled with flour in the top right, a white bowl filled with a smooth tan batter on the top left, and a smaller white bowl with sour cream-like white cream below the flour. Next to the cream is a bright yellow lemon. Nearby are two brown eggs with a small clear white bowl containing salt, and another small white cup filled with dark liquid, likely vanilla. To the bottom left is a stick of butter partially wrapped in wax paper, with a small blue bowl filled with a mix of cinnamon and sugar. Around these ingredients are red dried cranberries scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pink-and-White Cookies Recipe is in its simplicity—each ingredient plays a key role in creating the perfect texture and flavor. From the rich butter to the fresh lemon zest, and the velvety glaze with its pretty pink hue, nothing is overly complicated yet the results are spectacular.

1 3/4 cups all-purpose flour: The base for the tender, soft cookie texture.
1/2 tsp baking powder: Helps the cookies rise just right without becoming cakey.
1/2 tsp baking soda: Adds a bit of lift and keeps the crumb delicate.
1/2 tsp kosher salt: Balances sweetness and enhances the overall flavor.
10 tbsp salted butter, room temperature: Gives the cookies moisture and a rich, buttery taste.
1 cup granulated sugar: Sweetens the dough and helps create a light texture.
1/2 tsp finely grated lemon zest: Adds refreshing brightness that lifts the cookie flavor.
2 large eggs: Provide structure and moisture.
1 tsp vanilla extract: Deepens the flavor and adds warm aromatic notes.
1/4 cup sour cream: Keeps cookies soft and adds a subtle tanginess.
2 tbsp whole milk: Adjusts dough consistency for perfect scoopability.
2 1/2 cups powdered sugar: Used in the glaze for that smooth, glossy finish.
3 tbsp whole milk (plus more if needed): Blends with powdered sugar for the glaze texture.
1 tbsp light corn syrup: Makes the glaze shiny and smooth without cracking.
Pink gel food coloring: To create the iconic pink half of the cookie glaze.

Directions

Step 1: Preheat your oven to 350 degrees and arrange racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt until evenly combined.

Step 2: In a separate large bowl, beat the softened butter, granulated sugar, and lemon zest with a mixer on medium-high speed until the mixture is light and fluffy—this usually takes about 3 minutes. Next, add the eggs one at a time along with the vanilla extract, beating well until fully incorporated.

Step 3: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and milk. Beat only until everything is just combined to keep the cookies tender and soft.

Step 4: Using a 2-ounce cookie scoop or a 1/4-cup measuring cup, drop dough mounds onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 14 to 16 minutes, or until the cookies are puffed up and just starting to turn golden on the bottom edges.

Step 5: Once baked, transfer the pans to wire racks and let the cookies cool completely on the sheets before glazing.

Step 6: For the glaze, whisk powdered sugar, 3 tablespoons of milk, and corn syrup in a medium bowl until smooth. Flip each cooled cookie so the flat side is up. Spoon white glaze over half the cookie and spread it evenly using an offset spatula or spoon. Place cookies back on the rack, glaze side up.

Step 7: Tint the remaining glaze with pink gel food coloring until you reach your desired vibrant pink. Spoon and spread this pink glaze over the other half of each cookie. Allow the glaze to set completely for at least 30 minutes before serving.

Servings and Timing

This Pink-and-White Cookies Recipe yields about 12 generously sized cookies, perfect for sharing with family or friends. Prep time is approximately 20 minutes, which includes mixing ingredients and portioning the dough. Baking takes around 15 minutes, and allow about 30 minutes for cooling and glazing to set properly. In total, plan for about 1 hour and 5 minutes to have these delightful cookies ready to enjoy.

How to Serve This Pink-and-White Cookies Recipe

The image shows six round cookies arranged on a silver cooling rack over crumpled brown parchment paper, all placed on a white marbled surface. Each cookie has two distinct halves of icing on top: one half is smooth white icing, and the other half is pink icing with small, darker pink bits scattered throughout, giving it a textured look. The cookies are golden brown around the edges and have a soft, slightly thick base. The icing split is neat and straight down the middle of each cookie. photo taken with an iphone --ar 4:5 --v 7

I love serving these pink-and-white cookies slightly chilled or at room temperature, which allows the glaze to maintain its perfect glossy finish and the cookie to remain soft and tender. They are delightful alongside a cup of hot tea or a fresh brew of coffee, creating a comforting and indulgent pairing that never fails to please.

For a bit of added flair, try arranging the cookies on a pretty platter with fresh berries or edible flowers nearby to echo the pink hues in the glaze. Garnishing with a light dusting of powdered sugar or a few lemon zest curls on the side makes the presentation feel extra special. These cookies are absolute show-stoppers at holiday parties, baby showers, or afternoon tea get-togethers.

If you want to pair a beverage, I highly recommend a slightly chilled Moscato or a sparkling rosé to complement the sweetness without overwhelming it. For a non-alcoholic option, a sparkling lemonade or iced hibiscus tea also works beautifully to refresh the palate between bites. I always find these cookies bring a touch of fun and elegance to any occasion, whether casual or festive.

Variations

Over time, I’ve experimented with different twists on this Pink-and-White Cookies Recipe to suit various tastes and dietary needs. If you’re gluten-sensitive, swapping the all-purpose flour for a gluten-free blend works well—just be sure to check for the xanthan gum content as that helps maintain the cookie’s structure.

For a dairy-free or vegan option, I recommend replacing the butter with a plant-based margarine or coconut oil and using a nondairy yogurt in place of sour cream. Additionally, aquafaba (the cooking liquid from chickpeas) can serve as an egg substitute to help replicate the texture and binding properties.

If you want a flavor variation, adding a teaspoon of almond extract alongside or instead of vanilla creates a lovely depth, or you could add a pinch of ground cinnamon or cardamom for a subtle spice twist. For the glaze, you could experiment with natural beet juice or raspberry powder for color instead of artificial gel coloring, which adds a gentle fruity note. I sometimes try baking the cookies slightly larger or smaller depending on occasion and guest preference, adjusting baking time accordingly.

Storage and Reheating

Storing Leftovers

I store any leftover pink-and-white cookies in an airtight container at room temperature, layering them with parchment paper to prevent sticking. This method keeps them fresh and soft for up to 4 days. If your kitchen is particularly warm or humid, placing the container in a cool spot helps maintain the glaze’s texture and prevents it from becoming sticky.

Freezing

Yes, you can freeze these cookies! To freeze, I recommend glazing them fully before freezing to avoid sogginess when reheating. Place the cooled, glazed cookies on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or ziplock bag with layers of parchment paper in between. They keep well for up to 2 months. When ready to enjoy, thaw at room temperature for a few hours before serving—this preserves the glaze’s glossy finish and cookie softness.

Reheating

If you want to warm these cookies slightly, I suggest a quick 10-15 second zap in the microwave or warming them for just a few minutes in a 300°F oven. Avoid overheating as it can melt or dull the glaze and dry out the soft cookie. The goal is to gently warm them to bring back that fresh-baked aroma and soften the edges without compromising the delicate glaze.

FAQs

Can I use a different type of food coloring for the pink glaze?

Absolutely. I prefer gel food coloring because it’s concentrated and won’t thin the glaze too much. However, you can use liquid or powdered coloring; just adjust the amount carefully to maintain the glaze’s consistency and vibrant hue.

Can these cookies be made without the glaze?

You could skip the glaze, but the glaze is what gives these cookies their signature look and sweetness contrast. If you do omit it, consider dusting with powdered sugar or serving with a simple icing drizzle to keep them moist and flavorful.

How do I know when the cookies are done baking?

Look for the cookies to be puffed and mostly set with lightly golden edges on the bottom. They shouldn’t be browned on top. This usually takes about 14 to 16 minutes—pulling them out at the right moment keeps the cookies soft and tender.

Can I prepare the dough ahead of time?

Yes! You can make the cookie dough up to 24 hours in advance and keep it refrigerated in an airtight container. Just allow it to come to room temperature a bit before scooping and baking so it bakes evenly.

What is the best way to get a smooth glaze?

Whisk the powdered sugar and liquid ingredients briskly until no lumps remain. Adding the corn syrup helps achieve that glassy, smooth finish. If the glaze is too thick, a little extra milk will loosen it; if too thin, add more powdered sugar gradually.

Conclusion

I hope you feel inspired to try this Pink-and-White Cookies Recipe because it’s truly one of my favorites to make and share. It strikes the perfect note between sweet, soft, and stunningly beautiful—qualities that always bring a smile to the faces of everyone who tastes them. Whether for a special occasion or just because, these cookies bring a touch of joy and warmth that you’ll want to enjoy again and again!