Pink Velvet Cookies
If you love easy recipes that look just a little extra, then these Pink Velvet Cookies are for you. These delicious cookies have a pretty pink color and a sweet, white chocolate drizzle.
We love making cookies of all kinds, especially when they can be served for almost any occasion. That’s why these delicious cookies are such a favorite for us. They’re easy to make, and their color makes them perfect for everything from baby showers and birthdays to holidays.
Table of contents
❤️ Why You’ll Love This Recipe
- They’re a simple, sweet tea cake recipe.
- They only take a handful of ingredients to make.
- They’re absolutely delicious, and they can be served for almost any occasion.
🛒Ingredients
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These cookies only use a handful of simple ingredients. The main players are below, but you can find the full list of ingredients along with amounts in the recipe card at the end of the post.
- Butter
- Sugar
- Brown sugar
- Vanilla
- Hot pink food coloring
- Melted white chocolate
- Sprinkles
🔪 How to Make Pink Velvet Cookies
Making these cookies is such a breeze. The simple cookie recipe comes together quickly and easily, and the drizzle is nothing more than melted white chocolate.
Step 1: Combine the Wet Ingredients
Beat the butter, sugar, brown sugar, vanilla, and egg until light and fluffy in a stand mixer with the whisk attachment.
Step 2: Combine the Dry Ingredients
In another bowl, mix the flour, cornstarch, and baking soda.
Step 3: Make the Dough
Add the flour mixture a little at a time, mixing on low speed until all the flour is added. Switch to the paddle attachment and add several drops of hot pink food coloring. Continue blending until smooth and a ball begins to form.
Step 4: Bake
Scoop out balls of dough with a cookie scoop and place them on a baking sheet lined with parchment paper. Bake at 350 for about 15 minutes or until the cookies turn a light golden brown around the edges. Transfer the cookies to a wire rack to cool completely.
Step 5: Drizzle the Cookies
Melt the white chocolate in the microwave and pour it into a resealable bag. Snip off a tiny piece of the bottom corner of the bag and use it to drizzle the white chocolate across the cookies. Finish with sprinkles.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Color – Use your favorite color to make these cookies fit any holiday or special occasion.
- Frosting – Frost these cookies with buttercream frosting if you like.
- Chocolate Chips – Try adding chocolate chips for more flavor and more color.
If you think these cookies look good, then check out our funfetti chocolate chip cookies.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowl
- Stand mixer
- Baking sheet
- Parchment paper
🥫 Storage
Store these cookies for up to a week in an air-tight container on the counter. For longer storage, freeze these cookies in an air-tight, freezer-safe container for up to 3 months.
💭 Tips
- Blend your cookie dough ingredients very well. This isn’t a dough that you can overmix.
- Be sure to remove your cookies when the edges are golden. They’ll bake to perfection as they cool.
- Spoon your flour loosely into your measuring cup so you get the perfect amount of flour.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Golden brown is often mistaken as more brown than gold. In reality, golden brown is actually when the dough just begins to change color. If the cookie or cake becomes an actual brown color, it’s been overcooked.
You added too much flour. That’s easy to do, as most people simply scoop out the flour with their measuring cup. However, this packs the flour and results in using too much.
You hear this term a lot in baking cookies. Carry-over cooking is when food, such as cookies, for example, is removed from the oven just a bit underdone. The cookies remain hot enough for long enough to keep baking as they cool on the wire rack or cookie sheet.
🍽 More Recipes
Do you enjoy cookies? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this Pink Velvet Cookies recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pink Velvet Cookies
Equipment
- stand mixing
- baking sheet
- parchment paper
- cooling rack
- Microwave Safe Bowl
- piping bag or storage bag
Ingredients
Cookies
- ½ cup Butter softened
- ½ cup Sugar
- ⅓ cup Brown Sugar
- 1 Tablespoon Vanilla
- 1 Egg
- 2 ¾ cups Flour
- 1 Tablespoon Cornstarch
- 1 teaspoon Baking Soda
- Hot Pink Food Coloring Gel
For the Topping
- 1 cup Melted White Chocolate for the drizzle7
- Sprinkles
Instructions
- In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Brown Sugar, Vanilla, and Egg, and blend until light and fluffy.
- In a separate bowl, add the Flour, Corn Starch, and Baking Soda, and stir well to blend.
- Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
- Remove the Whisk attachment, and use the paddle, and add several drops of the Hot Pink Food Coloring Gel, and continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form.
- Scrape down the mixing bowl as needed.
- Line a cookie sheet with Parchment paper, and using a cookie scoop, scoop balls of cookie dough, and place the balls on the Parchment paper.
- Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.
- When the cookies are done, remove from the oven to a wire rack to cool completely.
- While cookies are cooling, melt the White Chocolate in the Microwave.
- When the Cookies are completely cool, place the melted White Chocolate in a plastic bag, and snip off a tiny piece of the bottom corner of the bag.
- Drizzle the White Chocolate across the Cookies to Frost, or Decorate, and Sprinkle with the Sprinkle Mix.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
