Pink Velvet White Chocolate Cookies (Printable)

Soft, chewy cookies with vibrant pink color and white chocolate chips perfect for festive occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 ½ 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 - 1 ½ 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 Make:

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, about 2–3 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 white chocolate chips into dough 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 10–12 minutes, or until edges are set but centers are still soft. Cookies may look slightly underbaked; they 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 -
  • The dough is forgiving enough for beginners but impressive enough to gift in a pretty box.
  • They stay soft for days, which means you can bake ahead without worrying about them turning into hockey pucks.
  • The color is customizable, so you can dial the pink up or down depending on the occasion.
  • White chocolate adds a creamy sweetness that balances the vanilla beautifully.
02 -
  • Skipping the chill time will result in flat, thin cookies that spread too much in the oven.
  • Gel food coloring is not optional if you want vibrant color without altering the dough consistency.
  • The cookies will look slightly underdone when you pull them out, but they continue baking on the hot pan.
03 -
  • For a more intense vanilla flavor, scrape half a vanilla bean into the dough along with the extract.
  • If you want uniform cookies every time, use a cookie scoop instead of a spoon—it makes a huge difference.
  • Let the butter soften naturally on the counter, not in the microwave, to avoid greasy dough.
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