Description
Make soft, buttery Pink Velvet Cookies with a hint of vanilla & a gorgeous pink hue. Perfect for parties, gifts, or a fun baking treat!
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cornstarch
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 tablespoon buttermilk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 2 teaspoons white vinegar
- 2–3 drops pink gel food coloring
Optional Add-ins:
- ½ cup white chocolate chips
- ¼ cup sprinkles
- ½ cup cream cheese chunks (for a filled version)
Instructions
-
Preheat Oven & Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
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Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.
-
Cream Butter & Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
-
Add Wet Ingredients:
- Mix in the egg, buttermilk, vanilla extract, almond extract (if using), and white vinegar.
-
Add Color & Dry Ingredients:
- Gradually mix in pink gel food coloring until the desired shade is achieved.
- Slowly incorporate the dry ingredients into the wet mixture.
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Shape the Cookies:
- Scoop out 1-inch dough balls and place them on the prepared baking sheet, spacing them 2 inches apart.
-
Bake:
- Bake for 10-12 minutes or until edges are set but centers remain soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
-
- Use Gel Food Coloring: It gives a vibrant color without altering the dough consistency.
- Chill Dough If Too Soft: If the dough feels sticky, refrigerate for 15 minutes before baking.
- Don’t Overmix: Overmixing leads to dense cookies instead of soft and chewy ones.
- Test for Doneness: Cookies should look slightly underbaked in the center when removed from the oven – they will set while cooling.
- Make Ahead: Freeze dough balls for up to 3 months and bake straight from frozen.
- Prep Time: 15minutes
- Cook Time: 10-12 minutes