Pink Velvet Cookies Recipe

Introduction

Pink velvet cookies are delightfully soft, tender treats with a beautiful blush color and a sweet white chocolate twist. Perfect for festive occasions or everyday indulgence, these cookies are sure to brighten any cookie tray.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 teaspoons pink food coloring (gel preferred)
• 1 cup white chocolate chips

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
2. Step 2: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully incorporated. Add the pink food coloring, adjusting the amount to reach your desired shade of pink.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Step 5: Gently fold in the white chocolate chips until evenly distributed in the dough.
6. Step 6: Cover the dough with plastic wrap and refrigerate for 30 minutes to help the cookies hold their shape while baking.
7. Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: Use a cookie scoop or tablespoon to portion the dough into balls, placing them about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 10-12 minutes until the edges are set but the centers remain soft. The cookies may look slightly underbaked but will firm up as they cool.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Drizzle melted white or dark chocolate over cooled cookies for an elegant finish.
• Turn them into sandwich cookies by adding cream cheese frosting between two cookies.
• Roll dough balls in sprinkles or sanding sugar before baking for extra color and texture.
• Add chopped pistachios or almonds to the dough for a crunchy, nutty twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. To refresh, warm slightly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Yes, but gel coloring is preferred since it provides more vibrant color without altering dough consistency. If using liquid, add a few drops at a time to avoid making the dough too wet.

Can I substitute the white chocolate chips with another type?

Absolutely! Dark or milk chocolate chips work well too. You can also try chunks or other mix-ins like dried fruit depending on your preference.

Pink Velvet Cookies Recipe

Print Recipe

★★★★★

5 from 468 reviews

Delight in these soft, tender Pink Velvet Cookies featuring a vibrant pink hue and luscious white chocolate chips. Perfect for festive occasions or a cozy treat, these cookies combine classic flavors with a fun twist, delivering a delightful balance of sweetness and texture.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 teaspoons pink food coloring (gel preferred)

Additional

• 1 cup white chocolate chips

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside to be incorporated later.
2. Cream the Butter and Sugar: Using a hand or stand mixer, cream the softened butter with the granulated sugar in a large mixing bowl until the mixture is light and fluffy, which is essential for a tender cookie texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. Then mix in the pink food coloring gradually, adjusting to your desired shade of pink.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid tough cookies.
5. Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the cookie dough, distributing them evenly throughout.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to help cookies maintain their shape during baking.
7. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Shape the Cookies: Using a cookie scoop or tablespoon, portion dough balls and place them about 2 inches apart on the prepared baking sheets to allow spreading.
9. Bake: Bake the cookies for 10-12 minutes, or until edges are set and centers still appear slightly soft. They will firm up as they cool.
10. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

• For a decorative touch, drizzle cooled cookies with melted white or dark chocolate.
• Create cookie sandwiches by filling with cream cheese frosting.
• Roll dough balls in sprinkles or sanding sugar before baking for added color and texture.
• Add chopped nuts like pistachios or almonds to the dough for extra crunch and flavor.
• Store cookies in an airtight container to maintain freshness for up to 5 days.

Keywords: pink velvet cookies, white chocolate chip cookies, festive cookies, soft cookies, colorful cookies, dessert recipes