Soft Pink Velvet Cookies (Printable Version)

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

# What You'll 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 Make It:

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.
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 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 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 -
  • The dough comes together in one bowl and chills while you clean up, no fuss or complicated steps.
  • That pop of color makes them feel special without any fancy decorating skills required.
  • Theyre soft in the center with just enough chew at the edges, the kind of cookie that disappears fast.
02 -
  • Dont skip the chilling step or your cookies will spread too thin and lose that soft, chewy texture.
  • Gel food coloring is not the same as liquid—liquid will make your dough too wet and the color wont be as bright.
  • Pull the cookies out when they look slightly underbaked in the center, they continue cooking on the hot pan.
03 -
  • Use a cookie scoop for uniform size so they all bake evenly and look professional.
  • Let your butter soften naturally on the counter, microwaving it can melt it unevenly and ruin the texture.
  • If you want deeper pink, add the coloring gradually and check after each addition so you dont overshoot.
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