There's nothing quite like biting into a soft, chewy Pink Velvet Cookie – the sweet aroma of vanilla and hints of cocoa blend perfectly to create a treat as beautiful as it is delicious. These cookies are a delightful twist on classic velvet desserts, and their vibrant pink hue makes them perfect for holidays, birthdays, or just because.
I first created this recipe for a Valentine’s Day treat and instantly fell in love with how easy it is to make. Since then, these cookies have become a favorite for every occasion, from bake sales to weekend indulgences. Let’s dive into why you’ll adore this recipe!
Why You’ll Love This Pink Velvet Cookie Recipe
Get ready to discover your new go-to cookie recipe! These Pink Velvet Cookies are soft, flavorful, and guaranteed to impress.
First off, the texture is perfection. With a slightly crisp edge and a soft, melt-in-your-mouth center, these cookies offer the ideal balance of chewiness and tenderness.
They’re also incredibly easy to make. You don’t need any fancy equipment or unusual ingredients – just a bowl, a whisk, and a few pantry staples.
The vibrant pink color is as eye-catching as it gets. Whether you’re baking for a party, a romantic dinner, or a fun treat with kids, these cookies are sure to stand out on any dessert table.
Lastly, they’re endlessly versatile. You can add sprinkles, white chocolate chips, or even a drizzle of cream cheese icing for extra flair.
Ingredient Notes
The magic of Pink Velvet Cookies lies in the combination of simple ingredients, each bringing its own special touch to the recipe.
All-purpose flour forms the base of the dough, giving the cookies structure while maintaining a soft texture. Be sure to measure it correctly for best results – too much flour can make the cookies dry.
Unsalted butter, softened to room temperature, ensures the cookies are rich and flavorful. If you only have salted butter, simply reduce the added salt in the recipe by half.
Granulated sugar and brown sugar work together to create the perfect sweetness while adding moisture. The brown sugar also lends a subtle caramel note that enhances the cocoa flavor.
Cocoa powder provides the classic velvet touch, giving the cookies their signature flavor. Look for unsweetened cocoa powder for the best results.
Red or pink gel food coloring is key to achieving the vibrant hue. Gel coloring is more concentrated than liquid, so you’ll get a bold color without altering the dough’s consistency.
For equipment, all you need is a baking sheet, parchment paper, and a whisk or hand mixer.
How to Make Pink Velvet Cookies
Baking these delightful cookies is as easy as 1-2-3. Let’s break it down into simple steps.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick to the pan.
In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating that soft, tender texture. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as it can make the cookies tough.
Add a few drops of pink gel food coloring to the dough and mix until evenly colored. Start with a small amount and adjust as needed to achieve your desired shade.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you want perfectly round cookies, roll the dough into balls with your hands.
Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly soft. They’ll continue to bake on the hot baking sheet after you remove them from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Options
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container – the cookies will absorb the moisture from the bread and stay fresh longer.
For longer storage, you can freeze the baked cookies for up to 3 months. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container.
To enjoy frozen cookies, let them thaw at room temperature for 30 minutes, or warm them in the oven at 300°F (150°C) for a few minutes.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is! Here are some fun ways to make it your own.
Add a handful of white chocolate chips or chunks to the dough for a creamy, sweet contrast to the cocoa.
If you prefer a tangy twist, drizzle the cookies with cream cheese icing or sandwich two cookies with cream cheese frosting in between.
For a festive touch, sprinkle the tops with pink, red, or white sprinkles before baking. They’re perfect for birthdays, Valentine’s Day, or any celebration.
Experiment with food coloring to create other vibrant hues. Light blue or lavender would make a great springtime variation!
For a dairy-free version, use a plant-based butter substitute and replace the egg with a flaxseed egg.
These Pink Velvet Cookies are a show-stopping treat that’s as fun to make as they are to eat. With their soft texture, rich flavor, and vibrant color, they’re sure to become a favorite in your home too! So grab your apron, preheat the oven, and let the baking adventure begin.
PrintPink Velvet Cookie Recipe
Indulge in the delightful sweetness of pink velvet cookies! Made with simple ingredients, these cookies are soft, chewy, and vibrant – ideal for parties, celebrations, or just a sweet treat. Follow this recipe for perfect pink velvet cookies every time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- Red or pink food coloring
- ¼ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Add food coloring and mix until the desired pink hue is achieved.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until combined.
- Scoop dough onto the baking sheets using a tablespoon or cookie scoop.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Adjust the food coloring for a lighter or deeper pink.
- Add white chocolate chips or sprinkles for extra flair.
- Store in an airtight container for up to a week for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
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