Uncle Seth’s Pink Cookie Recipe
If there’s one recipe that instantly takes me back to my younger days, it’s Uncle Seth’s PINK cookie recipe (BIG PINK). The Big Pink Cookie recipe is a delightful throwback to nostalgia. These soft, cakey sugar cookies have hints of almonds and cardamom, topped with a thick layer of pastel pink cream cheese frosting.
Growing up in Spokane, Washington, Rocket Bakery’s original uncle seth’s pink cookie recipe held a special place in my heart. Although their origins are debated between Seattle and Spokane, these cookies are loved by many.
The Big Pink Cookie Recipe is a large soft sugar cookie filled with almonds and cardamom, topped with a pastel pink cream cheese frosting.
But my previous easy Pizzicati Cookies Recipe with few ingredients is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.
Ingredients Cookies
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 teaspoon ground cardamom
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons almond extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon almond extract
- 3 ½-4 cups powdered sugar
- ¼ cup freeze-dried strawberries (crushed & sifted) or pink/red food coloring
- ¼ cup decorative sprinkles (optional)
Instructions Sugar Cookies
- Whisk flour, baking powder, salt, and cardamom in a bowl. Set aside.
- In an electric mixer, cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and almond extract.
- Slowly add dry ingredients until smooth dough forms.
- Divide dough into three disks, wrap in plastic, and chill for at least an hour.
Cream Cheese Frosting
- Crush freeze-dried strawberries and sift to remove seeds.
- Cream butter, cream cheese, and almond extract until smooth.
- Slowly add powdered sugar until desired sweetness or add food coloring for color.
Bake & Decorate
- Preheat oven to 350°F. Roll out dough to ¼” thickness.
- Cut with cookie cutters and place on lined baking sheets.
- Chill cut cookies for 15-30 minutes.
- Bake for 12-16 minutes until edges brown slightly.
- Cool cookies completely, then frost with cream cheese frosting and add sprinkles if desired.
Notes uncle seth’s pink cookie recipe
- Freeze cut cookie dough for up to two months.
- Store frosted cookies in the refrigerator for up to 5 days.
How to use freeze dried berries in frosting?
To use freeze-dried berries in frosting, start by crushing them into a fine powder using a mortar and pestle, food processor, or sealed plastic bag with a rolling pin. Then, sift the powder to remove any large seeds for a smoother mix-in.
Combine the berry powder with powdered sugar, and blend it into your frosting for natural color and flavor. You can experiment with different berries like blueberries for a vibrant purple hue or stick with strawberries for a pink tint.
While not part of the original recipe, freeze-dried strawberries add a delightful flavor to the Big Pink Cookies’ cream cheese frosting. Alternatively, you can opt for natural food coloring, but many prefer the taste and color from freeze-dried berries.
Freeze dried berries are a natural food coloring
Freeze-dried berries offer a natural alternative to food coloring, addressing concerns about artificial additives in baking. Transitioning the Big Pink Cookie Recipe to incorporate Freeze Dried Strawberries adds a soft pink hue without compromising on taste. These berries infuse the cookies with a concentrated strawberry flavor, enhancing their overall appeal.
Moreover, Freeze Dried Strawberries feature in other delightful recipes, like Glazed Strawberry Lemon Heart Cookies, Mini Strawberry Lemon,Strawberry lemonade cookie recipe,Cupcakes, Strawberry Blondies, and Neapolitan Madeleines. Their versatility extends beyond color, contributing to the flavor profile of various treats.
Embracing freeze-dried berries aligns with the desire for natural ingredients while elevating the sensory experience of baked goods.
Tips for making perfect uncle seth’s pink cookie recipe
Here are some tips for making perfect pink cookies:
- Go big This recipe yields oversized cookies, making between 18-20 extra-large, 4” treats.
- Ensure your butter and sugar are at room temperature for proper creaming, resulting in light and airy cookies.
- Cream the butter and sugar until the mixture lightens in color, ensuring the cookies keep their structure when baked.
- If the dough curdles when adding almond extract, don’t worry. It will smooth out when dry ingredients are added.
- Divide the dough into 3 equal portions to make rolling and cutting the cookies easier.
- When frosting, remember these are big and indulgent cookies. Use an offset spatula or butter knife to apply the thick and creamy cream cheese frosting generously.
- The Strawberry Pink Cream Cheese Frosting should be airy and fluffy, spread on thick and sloppy over the cookies.
- The recipe yields between 18-20 frosted Big Pink Cookies, with a few possibly disappearing before the photoshoot!
- Adjust the cookie size or shape to your liking. Decrease bake time for smaller cookies and feel free to experiment with different shapes, such as Big Pink Heart Cookies for Valentine’s Day. Sprinkles make a lovely addition.
If you love this uncle seth’s pink cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy uncle seth’s pink cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.
Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.
HAPPY BAKING🍪🍪🍪
Uncle Seth's Pink Cookie Recipe( BIG PINK) 2024
Ingredients
- Ingredients Cookies:
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 teaspoon ground cardamom
- 1 ½ cups 3 sticks unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons almond extract
- Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup 1 stick unsalted butter, room temperature
- 1 teaspoon almond extract
- 3 ½-4 cups powdered sugar
- ¼ cup freeze-dried strawberries crushed & sifted or pink/red food coloring
- ¼ cup decorative sprinkles optional
Instructions
- Instructions:
- Sugar Cookies:
- Whisk flour, baking powder, salt, and cardamom in a bowl. Set aside.
- In an electric mixer, cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and almond extract.
- Slowly add dry ingredients until smooth dough forms.
- Divide dough into three disks, wrap in plastic, and chill for at least an hour.
- Cream Cheese Frosting:
- Crush freeze-dried strawberries and sift to remove seeds.
- Cream butter, cream cheese, and almond extract until smooth.
- Slowly add powdered sugar until desired sweetness or add food coloring for color.
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