There's something magical about Pink Velvet Cookies—their soft, buttery texture, delicate sweetness, and striking pink hue make them an irresistible treat for any occasion. These cookies are the perfect way to add a touch of elegance to your dessert table, whether you're celebrating Valentine's Day, a baby shower, or just craving something pretty and delicious.
I first discovered the charm of pink velvet cookies when searching for a fun twist on the classic red velvet flavor. This recipe delivers all the same rich, velvety taste but swaps the red for a cheerful pink, creating a cookie that's as delightful to look at as it is to eat. Ready to bake a batch of your own? Let’s dive in!
Why You'll Love This Pink Velvet Cookie Recipe
Get ready to fall head over heels for these stunning cookies! They’re not only gorgeous but also incredibly easy to make, making them the perfect treat for bakers of all skill levels.
First, these cookies are a feast for the eyes. The vibrant pink color adds a whimsical, celebratory touch to your dessert spread. They're bound to catch everyone's attention at parties or gatherings.
They’re melt-in-your-mouth soft with a slightly chewy texture, thanks to the combination of buttermilk and cream cheese in the dough. These ingredients ensure every bite is moist and full of flavor.
If you’re short on time, don’t worry—this recipe comes together quickly. With just a handful of ingredients and straightforward steps, you’ll have a batch of cookies ready to enjoy in under an hour.
Plus, this recipe is wonderfully versatile. You can add your own spin with sprinkles, white chocolate chips, or even a dusting of powdered sugar for a little extra flair.
Ingredients Notes

The magic of these pink velvet cookies lies in the combination of simple, high-quality ingredients. Let’s break down the key players in this recipe.
All-purpose flour forms the base of the dough, giving the cookies their structure. Be sure to measure it accurately to avoid overly dense cookies.
Unsalted butter, softened to room temperature, adds richness and helps create that tender, melt-in-your-mouth texture. If you only have salted butter, you can use it—just reduce the added salt in the recipe.
Cream cheese is the secret ingredient for ultra-soft cookies. It not only adds moisture but also gives a subtle tangy flavor that balances the sweetness perfectly.
A touch of buttermilk enhances the velvety texture and provides a slight tang. If you don’t have buttermilk on hand, you can make your own by combining milk with a splash of vinegar or lemon juice.
Pink gel food coloring is what gives these cookies their signature hue. Use a concentrated gel formula to achieve vibrant color without altering the consistency of the dough.
Finally, vanilla extract rounds out the flavor profile with a warm, aromatic sweetness. For an extra-special touch, consider using pure vanilla extract.
How to Make This Pink Velvet Cookie Recipe

Creating these stunning cookies is easier than you might think. Follow these steps for perfect results every time.
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This helps ensure even baking and prevents sticking.
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 2-3 minutes. Add the sugar and continue to beat until well incorporated.
Mix in the egg, buttermilk, and vanilla extract, followed by the pink gel food coloring. Start with a small amount of food coloring and gradually add more until you reach your desired shade of pink.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle the tops with white chocolate chips or sanding sugar for added texture.
Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Storage Options
These cookies are just as delicious the next day! Store them properly to keep their soft texture and vibrant flavor intact.
For short-term storage, place the cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.
If you’d like to make them ahead, freeze the unbaked cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. When ready to bake, simply add an extra minute or two to the baking time.
You can also freeze the baked cookies. Wrap them individually in plastic wrap and store them in a freezer-safe container. Thaw at room temperature or warm them in the oven for a freshly baked taste.
Variations and Substitutions
This pink velvet cookie recipe is a fantastic base for experimentation. Here are some ideas to make it your own.
For a chocolatey twist, fold in white chocolate chips or drizzle melted white chocolate over the cooled cookies.
Looking to add a bit of crunch? Mix in chopped nuts like pecans or almonds for added texture and flavor.
If you’re aiming for a festive touch, roll the cookie dough balls in colored sanding sugar before baking.
For a subtle citrus note, add a teaspoon of lemon or orange zest to the dough. The brightness of the citrus pairs beautifully with the creamy richness of the cookies.
Feeling adventurous? Try swapping the vanilla extract with almond extract for a slightly nutty flavor profile.
With so many ways to customize, these pink velvet cookies are sure to become a cherished part of your recipe collection. Happy baking!
PrintPink Velvet Cookie Recipe
Soft, chewy, and vibrant Pink Velvet Cookies are a delightful treat, perfect for holidays, parties, or whenever you're craving something sweet and colorful!
- 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
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3-4 drops pink gel food coloring
- ½ cup white chocolate chips or sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla extract, and almond extract (if using), and mix until combined.
- Gradually mix in the dry ingredients until a dough forms.
- Add pink gel food coloring and mix until the color is evenly distributed.
- Fold in white chocolate chips or sprinkles, if desired.
- Roll dough into 1-inch balls and place them on the prepared baking sheet. Slightly flatten the tops with your fingers.
- Bake for 10-12 minutes, or until the edges are set. Avoid overbaking for a soft texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a deeper pink color, add an extra drop of food coloring.
- You can substitute white chocolate chips with semi-sweet chips or candy pieces for variation.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
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