Pink Velvet Cookie Recipe

For the perfect pink velvet cookies, you’ll need the following:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

2 teaspoons vanilla extract

2 teaspoons pink food coloring (gel preferred)

1 cup white chocolate chips

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Cream the Butter and Sugar:

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving a tender cookie texture.

Add Egg and Vanilla:

Beat in the egg and vanilla extract until fully incorporated. Then, add the pink food coloring, adjusting the quantity to achieve your desired shade of pink.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies tough.

Fold in White Chocolate Chips:

Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.

Chill the Dough:

Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling helps the cookies hold their shape while baking.

Preheat the Oven:

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Shape the Cookies:

Using a cookie scoop or tablespoon, portion the dough into small balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake:

Bake the cookies for 10-12 minutes or until the edges are set but the centers are still soft. The cookies may appear slightly underbaked but will firm up as they cool.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, they are ready to serve!