Pink Velvet Cookies (Printable Version)

Soft, chewy cookies with a vibrant pink hue and creamy white chocolate chips.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 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 Make It:

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

# Expert Advice:

01 -
  • The dough chills just long enough to let you clean up the kitchen without feeling like you're waiting forever.
  • They stay soft for days, which means you can bake them Sunday and still pack them in lunchboxes by Thursday.
  • The color makes people smile before they even take a bite, and that's half the reason I keep making them.
02 -
  • If you skip the chilling step, the cookies will spread too much and lose that perfect soft center, so set a timer and be patient.
  • Gel food coloring is not the same as liquid, and using liquid will make your dough too wet and mess with the texture.
  • The cookies will look slightly underbaked when you pull them out, and that's exactly what you want, because they continue cooking on the hot pan.
03 -
  • Use a kitchen scale to measure your flour if you have one, because it makes a huge difference in how the cookies turn out.
  • If your butter is too cold, cut it into chunks and let it sit at room temperature for fifteen minutes, or microwave it in five-second bursts until it's just soft.
  • Don't open the oven door while the cookies are baking, because the temperature drop can mess with how they set.
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