Utah’s pink sugar cookie is a beloved regional classic: a thick, soft, slightly almond-scented sugar cookie topped with a glossy pink frosting that sets to a gentle sheen. Unlike crisp cut-out cookies, these are rolled thick, baked just until set, and frosted while still slightly warm, which gives them their signature tender crumb. This recipe recreates the bakery-style version at home with simple ingredients and a straightforward method that works every time.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour, plus more for rolling
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ cup (60 g) sour cream, room temperature
- For the frosting:
- 4 cups (480 g) powdered sugar, sifted
- ½ cup (113 g) unsalted butter, softened
- 2–3 tbsp milk, plus more if needed
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Pink gel food coloring (a few drops)
- Pink sanding sugar or sprinkles, for garnish (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg, vanilla, and almond extract, and beat until combined. Add the sour cream and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. The dough will be soft but not sticky. If it feels too sticky, add 1–2 tablespoons of flour.
- Turn the dough out onto a lightly floured surface. Pat it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is essential for easier rolling and to prevent spreading.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to about ¼-inch (6 mm) thickness. Use a 2½-inch (6 cm) round cookie cutter (or any shape you like) to cut out cookies. Re-roll scraps once.
- Place cookies 2 inches (5 cm) apart on the prepared sheets. Bake for 10–12 minutes, until the edges are just set and the bottoms are lightly golden. The centers should look slightly underdone—they will continue to set as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Add the powdered sugar, 2 tablespoons of milk, vanilla, and almond extract. Beat on low until combined, then increase speed to medium and beat for 2–3 minutes until fluffy. Add more milk, 1 teaspoon at a time, if needed to reach a spreadable consistency. Stir in pink food coloring until you reach your desired shade (a light pink is classic).
- Spread or pipe the frosting onto the cooled cookies. If desired, sprinkle with sanding sugar while the frosting is still wet. Let the frosting set for about 30 minutes before stacking or storing.
Tips
- Don’t overbake: The cookies should look pale and soft when you pull them out. Overbaking makes them dry and crumbly. Start checking at 10 minutes.
- Chill the dough: The 1-hour chill is non-negotiable. It makes the dough easier to handle and prevents the cookies from spreading into thin, crispy discs.
- Almond extract is key: It gives the cookies that distinctive “bakery� flavor. If you don’t have it, use 1 teaspoon of vanilla instead, but the flavor will be less authentic.
- Use gel food coloring: Liquid coloring can thin the frosting. Gel gives a vibrant pink without changing consistency.
Serving Suggestions
Serve these cookies with a glass of cold milk or a hot cup of coffee. They’re perfect for birthday parties, baby showers, or as a sweet treat after a meal. For a festive touch, use different cookie cutter shapes and tint the frosting to match the occasion.
Variations
- Lemon Pink Sugar Cookies: Replace the almond extract with 1 teaspoon of lemon zest and 1 tablespoon of lemon juice in the dough. Add a pinch of lemon zest to the frosting.
- Chocolate-Dipped: After frosting, dip half of each cookie into melted semi-sweet chocolate and let set.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The dough may be slightly more fragile, so chill it for an extra 30 minutes.
- Thicker “Lofthouse-Style�: Roll the dough to ½-inch (12 mm) thick and bake for 14–16 minutes. These will be very soft and cake-like.
Storage and Reheating
Store frosted cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—it absorbs excess air. Unfrosted cookies can be frozen for up to 3 months: layer between parchment in a freezer-safe container, thaw at room temperature, then frost. Do not refrigerate frosted cookies, as the frosting can become sticky and the cookies may dry out.
Frequently Asked Questions
Why are my cookies spreading too much?
If your cookies are spreading into thin discs, the dough was too warm. Make sure to chill it for the full hour, and work with a small portion at a time, keeping the rest in the fridge. Also, check that your baking powder and baking soda are fresh.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, thaw in the fridge overnight before rolling.
Why does my frosting look dull or curdled?
Curdled frosting usually happens when the butter is too cold or the milk is added too quickly. Beat the frosting on medium-high for a few minutes—it often smooths out. If it’s too thick, add milk 1 teaspoon at a time.
Can I use buttercream instead of the frosting?
Absolutely. A classic vanilla buttercream works well, but the frosting here is softer and more like the bakery version. For a stiffer frosting that holds shapes, use 2 cups of powdered sugar more.
How do I get a smooth, shiny top?
Spread the frosting while it’s still slightly warm—but the cookies must be completely cool. Use an offset spatula and dip it in hot water, wipe dry, then smooth the frosting. This gives a professional, glossy finish.
Can I skip the almond extract?
You can, but the almond extract is what gives these cookies their signature flavor. If you omit it, increase the vanilla to 1½ teaspoons. The cookies will still be delicious, just less “Utah-style.�
Related
- Sugar Cookie Ingredients: The Complete List
- Sugar Cookie Drawing: How to Decorate Like a Pro
- Sugar Cookie Extract: Easy Homemade Recipe
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