Pink Velvet Cookies with White Chocolate (Printable)

Soft, chewy pink-hued cookies studded with creamy white chocolate chips. Perfect festive dessert ready in over an hour.

# 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

# 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 the mixture.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix to maintain tender cookie texture.
05 - Gently fold in the white chocolate chips with a spatula using minimal stirring motions.
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 remain soft. Cookies may appear slightly underbaked and 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 Tips:

01 -
  • The dough comes together in one bowl with no weird ingredients or fussy techniques.
  • That pop of pink makes every occasion feel a little more celebratory without any extra effort.
  • They stay soft for days, which means you can bake ahead and still serve them like they just came out of the oven.
  • White chocolate chips melt just enough to create pockets of sweetness that balance the vanilla perfectly.
02 -
  • Do not skip the chilling step, because warm dough spreads too fast and you will end up with thin, crispy cookies instead of soft, thick ones.
  • Gel food coloring is a must, liquid coloring changes the dough consistency and gives you a washed-out pastel instead of that vibrant pink.
  • Pull the cookies out when they still look slightly underbaked in the center, because carryover heat will finish the job and keep them from drying out.
03 -
  • Use a cookie scoop instead of a spoon to get evenly sized cookies that bake at the same rate, no guessing required.
  • Let your butter soften naturally on the counter instead of microwaving it, because melted butter changes the texture and makes the cookies spread too much.
  • If your dough feels too soft to scoop after chilling, pop it back in the fridge for another 10 minutes, it is easier to work with when firm.
  • Always rotate your baking sheets halfway through if your oven has hot spots, because nothing is sadder than burnt edges on one side and pale dough on the other.
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