Description
These Deliciously Easy Pink Velvet Sugar Cookies are the perfect treat for any occasion, combining a soft, fluffy texture with a vibrant pink hue and decadent white chocolate chips. With simple ingredients and straightforward steps, they’re ideal for bakers of all levels looking to impress with a colorful and tasty cookie.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons pink food coloring (gel preferred)
Add-ins
- 1 cup white chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution and set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg, Vanilla, and Food Coloring: Beat in the egg and vanilla extract until fully incorporated. Then mix in the pink gel food coloring, adjusting the amount to achieve your desired vibrant pink shade.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid tough cookies.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough with a spatula, ensuring they are evenly distributed.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This chilling step helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Cookies: Using a cookie scoop or tablespoon, portion the dough into small balls and place them on the prepared baking sheets, spacing approximately 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, until edges are set and centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Finishing Touch: Dust the cooled cookies with powdered sugar for an elegant finish if desired.
Notes
- Be sure to use softened butter at room temperature to achieve the best creaming texture.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Chilling the dough is important to prevent excessive spreading and to enhance flavor.
- Adjust the pink food coloring to your preferred intensity.
- White chocolate chips can be substituted with regular chocolate chips or left out altogether for a plainer taste.
- Store cookies in an airtight container at room temperature for up to one week.
