Pink Velvet Cookies (Printable)

Soft, chewy cookies with vibrant pink color and creamy white chocolate chips—perfect for festive occasions.

# Required Ingredients:

→ 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

# Directions:

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, about 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.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold in the white chocolate chips with a spatula.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape.
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 look 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 Advice:

01 -
  • These cookies stay soft and chewy for days, unlike most sugar cookies that turn hard by the next morning.
  • The vibrant color makes them an instant conversation starter at parties without any fancy decorating skills required.
  • White chocolate chips add creamy sweetness that balances the buttery dough perfectly.
  • The dough is forgiving and comes together quickly, even on hectic weeknights.
02 -
  • Gel food coloring is not optional, liquid coloring will make the dough too wet and the color will bake out to a sad beige.
  • The cookies will look underbaked when you pull them out, but they continue cooking on the hot pan and will be perfect once cooled.
  • Room temperature butter is crucial, if it's too cold it won't cream properly and if it's too soft the cookies will spread too much.
03 -
  • Use a cookie scoop for perfectly uniform cookies that bake evenly, eyeballing it leads to some cookies burning while others stay doughy.
  • Let your butter sit out for about an hour before starting, it should leave a slight indent when pressed but not be greasy or melty.
  • Rotate your baking sheets halfway through baking if your oven has hot spots, this ensures even color and texture.
  • For extra chewy cookies, pull them out at the 10-minute mark when they still look a bit puffy in the center.
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