Pink Velvet Cookies (Print Version)

Soft, chewy pink cookies with creamy white chocolate chips for any occasion.

# 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

# 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 2–3 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 the batter.
05 - Gently fold in the white chocolate chips with a spatula until distributed evenly throughout the dough.
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 10–12 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 Hints:

01 -
  • The dough is forgiving and comes together without fussy steps or hard to find ingredients.
  • They stay soft for days, which means you can bake ahead without worrying they'll turn into hockey pucks.
  • The pink color makes them feel like a celebration even when there's nothing specific to celebrate.
  • White chocolate chips add a creamy sweetness that balances the tang from the butter.
02 -
  • If you skip the chilling step, the cookies will spread too thin and lose their soft, chewy center.
  • Gel food coloring is essential because liquid coloring can make the dough too wet and change the texture.
  • Don't overbake them, even if they look underdone in the middle, they firm up as they cool.
  • Softened butter means it should hold a fingerprint but not be greasy or melted.
03 -
  • Weigh your flour if you have a kitchen scale, it's the most reliable way to get consistent results.
  • Add a pinch of cream of tartar to the dough for an even softer, chewier texture.
  • If you want a more intense pink color, add the gel coloring gradually until you reach the shade you like.
  • For cookie sandwiches, pair them with cream cheese frosting or vanilla buttercream.
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