Combine sugar cookie mix, butter, egg, water, vanilla extract, and a few drops of pink food coloring in a large mixing bowl. Mix, using a handheld mixer, on medium speed until dough forms.
Remove dough from the refrigerator. Roll dough out on a generously white rice floured countertop, about 1/4-inch thick. Cut out into shapes. Place six cut outs onto rimmed baking sheet. Chill cookies, on baking sheet, for five minutes. If the baking sheet doesn't fit into your refrigerator, place the cut outs onto a plate. Chill. Then transfer to baking sheet.
Bake until cookies are set, about 12 minutes. Allow cookies to cool on the pan for two minutes. Then, using a metal spatula, transfer cookies to a wire cooling rack. Repeat, chilling cut outs before baking, with remaining dough. Bake each batch of cookies on a cool baking sheet to prevent the cookies from spreading. I always have one baking sheet in the oven and another cooling on the counter.