Why You’ll Love This Recipe
These cookies are incredibly easy to make, with simple ingredients and straightforward steps. Their vibrant color and velvety texture make them a fun and festive addition to any dessert spread. Plus, they’re versatile enough to be customized with white chocolate chips, sprinkles, or even a drizzle of icing for an extra touch.
Ingredients
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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2 tsp vanilla extract
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2-3 drops pink gel food coloring
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½ cup white chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and pink food coloring.
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Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the white chocolate chips if using.
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Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
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Servings: 24 cookies
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Prep time: 15 minutes
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Cook time: 12 minutes
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Total time: 27 minutes
Variations
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Add-ins: Fold in dried coconut flakes, or swap in dark chocolate chips for a different flavor.
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Gluten-Free: Use a 1:1 gluten-free baking flour to make these cookies gluten-free.
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Decorative Toppings: Drizzle with icing or sprinkle with festive sprinkles for added flair.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies. For long-term storage, freeze the cookies for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use liquid food coloring instead of gel?
Gel food coloring works better for vibrant results without altering the dough’s consistency. If using liquid, you may need more, but it could affect the texture.
Can I make these cookies without white chocolate chips?
Yes, the white chocolate chips are optional. You can leave them out or substitute them with other add-ins like nuts or fruit.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers are slightly underdone. They will continue to firm up as they cool.
Can I freeze the dough before baking?
Yes, you can freeze the cookie dough by scooping it into balls and freezing them on a baking sheet. Once firm, transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.
Can I use almond extract instead of vanilla?
Yes, almond extract can be used to give the cookies a nutty flavor that pairs well with the pink hue.
Conclusion
These pink velvet cookies are a delightful treat that will brighten up any occasion. With their soft texture, vibrant color, and sweet flavor, they’re a fun and easy addition to your baking repertoire. Enjoy customizing them with your favorite mix-ins or toppings, and savor the joy they bring to any table!
Pink Velvet Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pink Velvet Cookies are soft, chewy, and bursting with vibrant color, making them the perfect treat for any occasion. With a simple recipe and the option to add white chocolate chips or other fun toppings, these cookies are easy to make and sure to impress. Whether you’re celebrating a special event like Valentine’s Day or simply want to add a cheerful touch to your dessert table, these pink velvet cookies will delight everyone.
Ingredients
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2–3 drops pink gel food coloring
½ cup white chocolate chips (optional)
Instructions
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Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream the butter and sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs and flavor: Beat in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and pink food coloring.
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Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Fold in the white chocolate chips if using.
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Shape the dough: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Add-ins: Customize with dried coconut flakes or dark chocolate chips for a new flavor twist.
Gluten-Free: Use a 1:1 gluten-free baking flour to make these cookies gluten-free.
Decorative Toppings: Drizzle with icing or sprinkle with festive sprinkles for added flair.
Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Thaw at room temperature before serving.
