Pink Velvet Cookies (Printable Version)

Soft, chewy cookies with vibrant pink hue and white chocolate chips—perfect for festive occasions.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons pink gel food coloring

→ Add-Ins

10 - 1 cup white chocolate chips

# Steps:

01 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until well combined. Add the pink gel food coloring and mix until evenly tinted throughout the mixture.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix to avoid developing gluten.
05 - Gently fold in the white chocolate chips with a rubber spatula using careful, deliberate strokes.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies retain their shape during baking.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
09 - Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. The cookies may appear slightly underbaked; they will firm up during cooling.
10 - Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Pointers:

01 -
  • The color alone makes people smile before they even take a bite.
  • Theyre soft in the center with edges that have just the right amount of chew.
  • White chocolate adds sweetness without overpowering the buttery vanilla base.
  • The dough is forgiving and comes together fast, even on chaotic baking days.
02 -
  • Gel food coloring is not optional, liquid coloring throws off the dough consistency and turns the cookies a weird purple instead of pink.
  • Chilling the dough really does matter, skip it and youll get thin, crispy cookies instead of thick, chewy ones.
  • They look underbaked when you pull them out, but trust the timing or theyll turn hard and dry.
03 -
  • Softened butter means you can press a finger into it easily, but it shouldnt be melted or greasy.
  • If your dough feels too sticky to scoop, chill it for another 15 minutes before portioning.
  • Rotate your baking sheets halfway through baking so the cookies brown evenly, especially if your oven runs hot in the back.
Go Back