Soft, chewy, and beautifully pink, this Pink Velvet Cookie Recipe is the perfect sweet treat for Valentine’s Day, parties, or anytime you want a bakery-style cookie with visual appeal. These cookies combine a tender velvet-like texture with rich vanilla flavor and creamy white chocolate chips. Easy to make and impossible to resist, they’re ideal for gifting, celebrations, or cozy baking days at home.
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Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons pink food coloring (gel recommended)
- 1 cup white chocolate chips
Instructions for Pink Velvet Cookie Recipe
- Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large bowl, beat butter and sugar until light, fluffy, and pale in color. - Add Egg, Vanilla, and Color
Beat in the egg and vanilla extract. Add pink food coloring and mix until evenly colored. - Combine Wet and Dry Mixtures
Gradually add dry ingredients to the wet mixture. Mix just until combined. - Fold in White Chocolate Chips
Gently stir in the white chocolate chips for even distribution. - Chill the Dough
Cover and refrigerate the dough for 30 minutes to prevent spreading. - Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Shape and Bake
Scoop dough into balls, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set and centers are soft. - Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
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Pro Tips
- Use gel food coloring for vibrant color without altering texture.
- Do not overbake—soft centers create the best velvet texture.
- Chill dough longer if baking in a warm kitchen.
Why This Recipe Works
- Soft and chewy texture every time
- Visually stunning pink color
- Simple pantry ingredients
- Perfect for holidays and gifting
- Easy for beginner bakers
Substitutions & Variations
- Chocolate Chips: Swap white chocolate for milk or dark chocolate.
- Flavor Twist: Add almond or strawberry extract.
- Sandwich Cookies: Fill with cream cheese frosting.
- Crunch Add-in: Mix in chopped pistachios or almonds.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be chilled up to 48 hours.
- Storage: Store baked cookies in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months.
- Reheating: Warm briefly in the microwave for a fresh-baked feel.
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Serving Ideas for Pink Velvet Cookie Recipe
- Serve on a Valentine’s dessert table
- Pair with milk, coffee, or hot chocolate
- Package in decorative boxes for gifts
- Add to cookie platters or party favors
Nutrition (Per Serving – Estimate)
- Calories: 210
- Protein: 2g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 1g
Frequently Asked Questions
Can I make these cookies without food coloring?
Yes, the cookies will taste the same but won’t have the signature pink color.
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Why did my cookies spread too much?
Skipping the chilling step or using melted butter can cause excess spreading.
Can I use salted butter?
Yes, but reduce added salt by half.
Are these cookies soft after baking?
Yes, they firm up slightly as they cool while remaining chewy inside.
This Pink Velvet Cookie Recipe delivers bakery-quality cookies with minimal effort. With their soft texture, sweet vanilla flavor, and vibrant color, they’re guaranteed to impress at any celebration or cozy baking session.
Pink Velvet Cookie Recipe
These Pink Velvet Cookies are soft, chewy, and beautifully pink with a tender velvet-like texture, rich vanilla flavor, and creamy white chocolate chips. Perfect for Valentine’s Day, parties, gifting, or anytime you want bakery-style cookies at home.
Equipment
- Mixing bowls
- hand or stand mixer
- Measuring cups and spoons
- baking sheets
- parchment paper
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 tsp pink food coloring (gel recommended)
- 1 cup white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light, fluffy, and pale in color.
- Beat in the egg and vanilla extract until fully combined.
- Add the pink food coloring and mix until evenly colored.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Gently fold in the white chocolate chips.
- Cover and refrigerate the dough for 30 minutes to prevent spreading.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls, place them 2 inches apart, and bake for 10–12 minutes until edges are set and centers are soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use gel food coloring for vibrant color without affecting texture. Chill the dough to prevent spreading, and avoid overbaking to keep the centers soft and chewy.
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