Pink Velvet White Chocolate Cookies (Printable)

Soft pink-hued cookies with creamy white chocolate chips, perfect for festive occasions and sweet cravings.

# 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:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Beat in egg and vanilla extract until well combined. Add pink gel food coloring and mix until evenly tinted throughout.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold in white chocolate chips using a spatula.
06 - Cover bowl with plastic wrap and refrigerate dough for 30 minutes to help cookies hold their shape.
07 - Preheat 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 prepared baking sheets.
09 - Bake for 10 to 12 minutes, or until edges are set but centers are still soft. Cookies may appear slightly underbaked and will firm up as they cool.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They stay soft and chewy for days, which means you can bake ahead without worrying about them turning into hockey pucks.
  • The pink color makes people smile before they even take a bite, and that kind of joy is rare in baking.
  • White chocolate chips melt just slightly in the oven, creating little pockets of sweetness that contrast perfectly with the tender crumb.
02 -
  • Don't skip the chilling step, the first time I tried to rush it, the cookies spread into flat pink pancakes and I had to start over.
  • Pull them out when they look slightly underbaked in the center, they continue cooking on the hot pan and will be perfect once cooled.
  • If your dough feels too sticky to scoop, chill it a little longer or lightly flour your hands.
03 -
  • Use gel food coloring instead of liquid, it won't change the dough consistency and gives you much more control over the color intensity.
  • Let the butter soften naturally at room temperature, microwaving it often melts parts of it unevenly and throws off the texture.
  • If your cookies spread too much, your butter was likely too soft or your dough wasn't chilled long enough, pop the dough back in the fridge for 10 more minutes and try again.
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