Pink and White Cookies

If there’s ever a time to lean into all things sweet, pastel, and downright adorable, it’s Easter—and these pink and white cookies are just the thing to make your dessert table shine. They’re soft, pillowy, and just a little bit cakey (my favorite kind of cookie!), with a hint of lemon that gives them a bright, springy flavor.

What really makes these cookies special, though, is the charming two-tone glaze. Half pink, half white, and completely irresistible, they look like they came straight from a bakery window—but they’re wonderfully simple to make right in your own kitchen.

These cookies are perfect for Easter brunch, gifting to neighbors, or letting the kids help decorate (just be prepared for a little extra pink everywhere!). And honestly? They taste just as dreamy as they look—which is saying something.

If you're looking for more cute Easter desserts, try my bird's nest cookies or homemade peanut butter chocolate eggs, too!

What makes these pink and white cookies soft and fluffy?

The combination of sour cream, butter, and eggs gives these cookies a tender, cake-like texture, as opposed to a firmer, more traditional sugar cookie texture.

How do you get the glaze to set smoothly on these pink and white cookies?

Powdered sugar whisked with milk and a little corn syrup makes for a glossy, smooth glaze that spreads easily and sets nicely.

Can you use different colors for the glaze on the cookies?

Absolutely! Swap the pink for pastel blue, yellow, or purple to match your Easter theme. And don't stop with just one color—you can tint both sides of the glaze to create cookies that match team colors or any special occasion.