Pink Velvet Cookies (Printable Version)

Vibrant pink cookies with white chocolate chips—soft, chewy, and perfect for festive occasions or sweet cravings.

# What You Need:

→ Dry Ingredients

01 - 2 ½ 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 - 1 ½ 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.
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 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 are still 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 pantry staples you probably already have.
  • Chilling the dough means perfectly thick cookies that dont spread into pancakes.
  • That pop of pink makes every occasion feel a little more special without any fancy decorating.
  • White chocolate chips add just enough sweetness without overpowering the buttery base.
02 -
  • Skipping the chill time makes the cookies spread flat and lose their thick, bakery-style shape.
  • Gel food coloring is essential; liquid coloring changes the dough consistency and gives you a washed-out pink.
  • Pulling cookies out when they look slightly underbaked is the secret to keeping them soft and chewy instead of hard and crunchy.
03 -
  • Room temperature butter creams faster and creates a lighter texture; leave it out for about an hour before you start.
  • Use a cookie scoop for uniform size so they all bake evenly and look professional.
  • If your dough feels too soft to scoop after chilling, let it sit at room temperature for 5 minutes to make it easier to work with.
  • Rotate your baking sheets halfway through for the most even baking, especially if your oven has hot spots.
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