Pink Velvet Cookies (Printable)

Soft, chewy cookies with vibrant pink hue and creamy white chocolate chips—ideal for festive occasions or sweet treats.

# What You'll Need:

→ Dry Ingredients

01 - 2½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1½ 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

# How-To 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.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold in the white chocolate chips with a spatula until evenly distributed.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape.
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 as they cool.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The dough comes together in one bowl with no fussy steps, so you can go from craving to cookie in about an hour.
  • That pop of pink makes every batch feel like a celebration, even on a random Tuesday.
  • White chocolate chips add just enough sweetness without making the cookies cloying or overly sugary.
  • They stay soft for days if you manage not to eat them all at once.
02 -
  • The dough must be chilled or the cookies will spread into thin, crispy discs instead of staying thick and chewy.
  • Gel food coloring is worth the investment because liquid coloring makes the dough too wet and changes the texture.
  • Don't overbake these, the centers should look slightly underdone when you pull them from the oven or they'll turn dry and cakey.
03 -
  • Room temperature butter and eggs mix more evenly and give the cookies a better texture, so leave them on the counter for about 30 minutes before you start.
  • If your cookies spread too much, your butter was too soft or your oven runs hot, so try chilling the dough longer or lowering the temperature by 10 degrees.
  • For the brightest pink, use a high-quality gel food coloring and add it gradually until you reach the shade you want.
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