Soft Pink Velvet Cookies (Printable Version)

Soft, vibrant pink cookies with white chocolate chips—perfect for festive occasions or everyday indulgence.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 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 appear 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 chills quickly and scoops like a dream, no frustrating sticky mess or flat pancake cookies.
  • That pop of pink makes even a regular Tuesday feel like a celebration without any fancy decorating skills required.
  • White chocolate chips add creamy sweetness that balances the slight tang from the baking soda beautifully.
  • They stay soft for days if you manage not to eat them all in one sitting.
02 -
  • Do not skip chilling the dough or your cookies will spread too thin and lose that soft, thick texture.
  • Pull them from the oven when they still look slightly underdone in the center, they firm up as they cool and stay tender inside.
  • Gel food coloring is not optional if you want true vibrant pink, liquid coloring makes the dough too wet and the color fades during baking.
03 -
  • Use a cookie scoop for uniform size so they all bake evenly and look professional without any fuss.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the bottoms from browning unevenly.
  • Let the butter soften naturally on the counter instead of microwaving it, melted butter changes the texture completely.
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