Pink Velvet Cookies (Print Page)

Soft pink treats studded with creamy white chocolate chips for a colorful dessert experience.

# What You 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

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use an electric mixer to cream softened butter and sugar until pale and fluffy, approximately 2-3 minutes.
03 - Beat in egg and vanilla extract until well combined. Add pink gel food coloring and mix until evenly tinted throughout.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold white chocolate chips into dough using a spatula.
06 - Cover bowl with plastic wrap and refrigerate dough for 30 minutes to help cookies hold their shape.
07 - Preheat 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 prepared baking sheets.
09 - Bake for 10-12 minutes until edges are set but centers remain soft. Cookies may appear slightly underbaked and will firm during cooling.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The dough comes together in one bowl with ingredients you probably already have, and the pink color makes every batch feel a little bit special.
  • They stay soft and chewy for days, which means you can bake ahead without worrying about them turning into hockey pucks by the weekend.
02 -
  • Do not skip the chilling step, or your cookies will spread too much and lose that soft, thick texture.
  • Pull the cookies from the oven when the centers still look slightly underdone, because they continue baking on the hot pan and will be perfect once cooled.
03 -
  • Use gel food coloring instead of liquid to keep the dough from getting too wet and losing its structure.
  • Let the butter soften at room temperature naturally instead of microwaving it, so it creams evenly with the sugar and gives you that fluffy texture.
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