Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, add softened butter, granulated sugar, and confectioners' sugar. Mix on medium speed for 2-3 minutes until just combined and creamy.
- Drizzle in ¾ cup (168 g) vegetable oil and add 3 large eggs. Mix well for 1 minute until fully incorporated.
- Whisk together 5 ½ cups (688 g) all-purpose flour, 1 teaspoon cream of tartar, and 1 teaspoon kosher salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined. Do not overmix.
- Add several drops of pink food coloring and mix on low speed until the dough is uniformly pink.
- Roll out dough on a lightly floured surface to ¼-inch thickness and cut into desired shapes. Bake for 8-10 minutes, or until edges are lightly golden. Let cool completely on a wire rack before frosting.
Notes
- For the perfect pink, add food coloring gradually until you reach your desired shade. Gel food coloring often gives a more intense color without altering dough consistency.
- To ensure uniform cookies, weigh your dry ingredients. I've found that proper flour measurement prevents a dry, crumbly cookie, ensuring that melt-in-your-mouth texture.
- Cookies are done when the edges are just set and very lightly golden. Overbaking will result in a dry cookie. For optimal softness, cool them completely on a wire rack before frosting to prevent them from becoming soggy.
- These cookies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze unfrosted cookies for up to 3 months, then thaw and frost. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure uniform cookies, weigh your dry ingredients. I've found that proper flour measurement prevents a dry, crumbly cookie, ensuring that melt-in-your-mouth texture.
- Cookies are done when the edges are just set and very lightly golden. Overbaking will result in a dry cookie. For optimal softness, cool them completely on a wire rack before frosting to prevent them from becoming soggy.
- These cookies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze unfrosted cookies for up to 3 months, then thaw and frost. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.