There's nothing quite like biting into a soft, chewy pink velvet cookie, its delicate sweetness and vibrant color making it both a treat for the taste buds and a feast for the eyes. These cookies are perfect for Valentine’s Day, baby showers, or any occasion that calls for a touch of elegance and charm.

I discovered this recipe when looking for a dessert that felt as luxurious as red velvet but with a softer, pastel aesthetic. With their subtle vanilla flavor and creamy white chocolate chips, these pink velvet cookies have quickly become a favorite in my home. Let’s dive into what makes them so special.
Why You'll Love This Pink Velvet Cookie Recipe
Get ready to fall head over heels for this irresistible pink velvet cookie recipe. These delightful treats combine visual appeal with melt-in-your-mouth flavor, making them a must-have in any baker's repertoire.
First, they’re incredibly easy to make. With just a few pantry staples and simple steps, you’ll have bakery-quality cookies in no time. Perfect for beginners and experienced bakers alike.
The texture is unmatched. Soft, buttery, and dotted with white chocolate chips, every bite is a heavenly combination of creamy and sweet.
And let’s not forget their versatility. You can adjust the pink hue to suit any occasion or switch up the mix-ins for your own creative twist. These cookies are as customizable as they are crowd-pleasing.
Finally, they’re absolutely stunning to look at. Whether plated for a party or packaged as a gift, their eye-catching color and decadent aroma make them impossible to resist.
Ingredient Notes

The magic of these pink velvet cookies lies in the thoughtful combination of high-quality ingredients. Each one plays a role in creating the signature flavor and texture.
- Butter is the foundation of these cookies. Use unsalted butter for optimal control over the flavor, and make sure it’s softened to room temperature for easy mixing.
- Granulated sugar and brown sugar create the perfect balance of sweetness and moisture. The brown sugar adds a subtle caramel-like depth.
- Eggs bind everything together and add richness. A large, room-temperature egg works best for even mixing.
- Vanilla extract and almond extract provide that classic velvet flavor. The almond extract is optional but adds a subtle nutty undertone that pairs beautifully with the sweetness.
- Pink food coloring is what gives these cookies their signature hue. Use gel-based food coloring for vibrant results without affecting the dough’s consistency.
- All-purpose flour, baking powder, and salt form the dry ingredients. Be sure to measure carefully and level off the flour to avoid overly dense cookies.
- White chocolate chips are the perfect mix-in, adding creamy bursts of sweetness to every bite.
You won’t need any special equipment—just a hand mixer, a mixing bowl, and a baking sheet lined with parchment paper.
How To Make These Pink Velvet Cookies

Making these pink velvet cookies is as simple as following a few straightforward steps. Here’s how to do it:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick to the pan.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key to creating soft, tender cookies.
Add the egg, vanilla extract, and almond extract to the bowl, mixing until well combined. Gradually incorporate the pink food coloring, adjusting the amount to achieve your desired shade.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to tough cookies.
Gently fold in the white chocolate chips, ensuring they’re evenly distributed throughout the dough. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage Options
To keep your pink velvet cookies fresh and delicious, proper storage is essential.
If storing at room temperature, place the cookies in an airtight container. They’ll stay soft and chewy for up to five days.
For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag. They’ll keep well for up to three months. When you’re ready to enjoy, let them thaw at room temperature.
If freezing the dough, scoop it into portions and freeze on a baking sheet. Bake from frozen, adding an extra minute or two to the baking time.
Variations and Substitutions
This pink velvet cookie recipe is endlessly adaptable, allowing you to get creative with flavors and textures.
- Swap out the white chocolate chips for semi-sweet chocolate or dark chocolate chips for a richer flavor.
- Add a handful of sprinkles to the dough for a funfetti-inspired version perfect for birthdays or celebrations.
- For a nutty twist, fold in chopped macadamia nuts or toasted almonds along with the chocolate chips.
- To create a red velvet version, simply use red food coloring instead of pink and add a teaspoon of cocoa powder to the dry ingredients.
- Try adding a teaspoon of lemon zest for a fresh, citrusy pop that complements the sweetness beautifully.
No matter how you customize them, these cookies are sure to impress and delight. So go ahead, grab your apron, and get baking! These pink velvet cookies are calling your name.
PrintPink Velvet Cookie Recipe
Learn how to bake the perfect pink velvet cookie recipe! These vibrant, tender cookies are a sweet treat that’s easy to make and guaranteed to impress.
- 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 powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tsp pink food coloring
- ½ cup buttermilk
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg, egg yolk, vanilla extract, and pink food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until combined.
- Fold in the white chocolate chips if using.
- Scoop 1 ½ tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Adjust the pink food coloring to achieve your desired shade.
- For a festive touch, top cookies with sprinkles before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
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