Pink Velvet White Chocolate Cookies (Printable)

Soft, chewy pink cookies with creamy white chocolate chips and vibrant color.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 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 Steps:

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 batter.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix to ensure tender cookies.
05 - Gently fold in the white chocolate chips with a spatula until evenly distributed throughout the dough.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies maintain their shape during baking.
07 - Preheat the oven to 350 degrees Fahrenheit. 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. The cookies may appear slightly underbaked as they will firm up during cooling.
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 chills just long enough to let you clean up before baking, no overnight wait required.
  • White chocolate chips melt into creamy pockets that contrast beautifully with the soft pink crumb.
  • Theyre eye catching enough for a party but simple enough to make on a weeknight.
02 -
  • The dough must chill for the full 30 minutes or the cookies will spread too much and lose their shape.
  • Use gel food coloring, not liquid, because liquid thins the dough and creates pale, washed out cookies.
  • Pulling the cookies out when they still look soft in the middle is the secret to keeping them chewy.
03 -
  • Chill your baking sheets between batches so the dough doesnt start spreading before it hits the oven.
  • If you want deeper pink color, add the gel coloring a little at a time until you reach the shade you love.
  • For perfectly even cookies, weigh each dough ball to about 25 grams using a kitchen scale.
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