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)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the butter and sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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.
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.
Shape the dough: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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.