Pink Velvet Cookies (Printable)

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

# What You'll 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

# Directions:

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.
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 are still soft. Cookies may appear slightly underbaked; they will firm up as they cool.
10 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The dough is so forgiving that even when you think youve overmixed, the cookies still come out pillowy and tender.
  • That pop of pink makes them feel like a celebration without any extra effort or fancy decorating skills.
  • White chocolate chips get just melty enough to create sweet little pockets that contrast perfectly with the soft crumb.
  • Theyre done in about an hour start to finish, and most of that is just waiting for the dough to chill.
02 -
  • Do not skip the chilling step—I tried once when I was in a hurry, and the cookies spread into thin, crispy pancakes instead of staying soft and thick.
  • Use gel food coloring, not liquid—liquid coloring can make the dough too wet and throw off the texture completely.
  • Pull them from the oven when they still look slightly underbaked in the center, or they'll end up dry and crumbly instead of chewy.
03 -
  • Let your butter sit out for at least an hour before you start—it should be soft enough to leave a fingerprint but not greasy or melted.
  • If your dough feels too sticky to scoop, pop it back in the fridge for another 10 minutes, it makes all the difference.
  • Use a cookie scoop instead of a spoon for perfectly uniform cookies that bake evenly every single time.
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