Soft Pink Velvet Cookies (Printable view)

Vibrant pink cookies with creamy white chocolate chips—soft, chewy, and perfect for festive occasions.

# What You Need:

→ Dry Ingredients

01 - 2½ 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 - 1½ 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:

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 the softened butter and sugar until pale and fluffy, approximately 2 to 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.
05 - Gently fold in the white chocolate chips with a spatula until evenly distributed.
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 to 12 minutes, or until the edges are set but the centers are still soft. The cookies may look slightly underbaked as they will firm up during cooling.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They bake up incredibly soft with chewy edges that stay tender for days.
  • The color makes every occasion feel special without any complicated decorating.
  • White chocolate chips melt just enough to create pockets of creamy sweetness in every bite.
02 -
  • Softening the butter to true room temperature is essential, cold butter won't cream properly and the cookies will turn out dense.
  • Chilling the dough really does matter, skipping it means flat, overly spread cookies that lose their soft texture.
  • Gel food coloring is key, liquid food coloring adds too much moisture and can make the dough sticky and hard to work with.
03 -
  • Use a cookie scoop to portion the dough evenly so all the cookies bake at the same rate and look uniform.
  • If the dough feels too sticky after mixing, chill it for an extra 15 minutes before scooping to make handling easier.
  • Rotate the baking sheets halfway through baking to ensure even browning, especially if your oven has hot spots.
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