Pink Velvet Cookie Recipe

There's something magical about biting into a soft, chewy Pink Velvet Cookie. The vibrant pink hue, the delicate balance of vanilla and a hint of cocoa, and the melt-in-your-mouth texture make these cookies irresistible. Perfect for Valentine’s Day, birthdays, or just because, these cookies add a splash of color and flavor to any occasion.

I first discovered pink velvet cookies while looking for a creative twist on classic red velvet desserts. With their charming appearance and crowd-pleasing flavor, they’ve quickly become a staple in my baking repertoire. Ready to learn how to make your new favorite treat?

Why You’ll Love These Pink Velvet Cookies

Prepare to fall head over heels for this recipe! These Pink Velvet Cookies aren’t just delicious; they’re a feast for the eyes and the taste buds.

First, these cookies are easy to make. With simple ingredients and no fancy equipment, they come together in under 30 minutes.

Second, their gorgeous color makes them ideal for themed parties, romantic dinners, or just brightening up your cookie jar. You can even customize the shade to suit your event.

Finally, they’re incredibly versatile. Whether you want to add white chocolate chips, sprinkles, or drizzle them with icing, these cookies can be tailored to fit your preferences.

Ingredients Notes

The beauty of these cookies lies in their straightforward ingredients. Let’s break down the key components that make them so special:

• Butter: Unsalted butter ensures the cookies are rich without being overly salty. Be sure it’s softened for easy mixing.
• Granulated Sugar and Brown Sugar: This combination adds sweetness and ensures the cookies stay soft and chewy.
• Vanilla Extract: A high-quality vanilla extract enhances the flavor and complements the cocoa perfectly.
• Cocoa Powder: Just a touch of unsweetened cocoa gives these cookies their signature "velvet" flavor.
• Pink Gel Food Coloring: Using gel food coloring ensures a vibrant pink hue without affecting the texture of the dough.
• Flour: All-purpose flour works best for a soft, tender crumb.
• Baking Soda and Baking Powder: This duo creates the perfect amount of lift for cookies that are slightly puffy yet chewy.

You’ll also need a large mixing bowl, a hand or stand mixer, and a baking sheet lined with parchment paper.

How to Make Pink Velvet Cookies

Making these Pink Velvet Cookies is a breeze. Follow these steps, and you’ll have a batch of stunning treats in no time.

1. Preheat and Prepare
   Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars
   In a large mixing bowl, beat 1 cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy. This step ensures the cookies are perfectly soft and tender.
3. Mix in the Wet Ingredients
   Add 1 large egg, 2 teaspoons vanilla extract, and a few drops of pink gel food coloring to the butter mixture. Beat until fully combined, ensuring the color is evenly distributed. Adjust the pink hue to your liking.
4. Incorporate the Dry Ingredients
   In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 tablespoon unsweetened cocoa powder. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
5. Form and Bake
   Use a cookie scoop or tablespoon to portion out the dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
6. Cool and Enjoy
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for maximum enjoyment.

Storage Options

These Pink Velvet Cookies store beautifully, making them ideal for meal prep or gifting.

• At Room Temperature: Keep your cookies in an airtight container for up to 5 days. Add a slice of bread to the container to maintain their softness.
• In the Freezer: Place baked cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
• Freezing the Dough: Portion out the dough and freeze the unbaked cookies on a tray. Once frozen, transfer them to a freezer bag. Bake straight from the freezer, adding an extra minute or two to the baking time.

Variations and Substitutions

One of the best parts about this recipe is its versatility. Here are a few ideas to switch things up:

1. Add-ins: Stir in white chocolate chips, sprinkles, or mini marshmallows for a fun twist.
2. Different Colors: Swap the pink food coloring for another hue to match your theme or celebration.
3. Dairy-Free Option: Use a vegan butter substitute and dairy-free chocolate chips to make these cookies vegan-friendly.
4. Extra Flavor: Add a hint of almond extract or a sprinkle of sea salt on top for a gourmet touch.
5. Cookie Sandwiches: Spread cream cheese frosting or Nutella between two cookies for a decadent treat.

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