There's something magical about the allure of Pink Velvet Cookies. With their soft, chewy texture and a delicate hint of vanilla and cocoa, these cookies feel like a hug in every bite. Whether you're making them for Valentine’s Day, a baby shower, or just to brighten up someone’s day, they’re sure to bring a smile.

I first tried pink velvet cookies at a friend’s gathering, and I was instantly hooked. The gentle sweetness, combined with their gorgeous pink hue, made them a standout treat. Let’s dive into this delightful recipe!
Why You'll Love This Pink Velvet Cookie Recipe
Get ready to fall head over heels for these vibrant, melt-in-your-mouth cookies. They're not just beautiful—they're downright irresistible.
First off, they're quick and easy to make, making them perfect for a last-minute baking session. With simple ingredients and no chilling required, you can whip these up in under an hour.
Their striking pink color is a showstopper, ideal for special occasions or even as edible gifts. Add a dusting of powdered sugar or a drizzle of white chocolate, and you'll have bakery-quality cookies at home.
Not to mention, the flavor is pure bliss. The subtle cocoa and tangy cream cheese flavors pair perfectly, creating a treat that's both decadent and balanced.
Lastly, kids and adults alike will love them. They're soft, sweet, and just the right size for snacking, making them a family favorite in no time.
Ingredients Notes

The magic of these Pink Velvet Cookies comes from a handful of key ingredients that come together perfectly. Let’s take a closer look at what makes this recipe shine.
- Unsalted Butter: The foundation of any great cookie! Ensure it's at room temperature for easy creaming with the sugar.
- Cream Cheese: This is the secret to the cookies' soft, velvety texture and tangy flavor. Full-fat cream cheese works best, but you can substitute with reduced-fat if needed.
- Granulated Sugar and Powdered Sugar: The combination of sugars gives the cookies a balanced sweetness and tender crumb.
- Vanilla Extract: Adds warmth and depth of flavor. Go for pure vanilla extract if possible—it makes a difference!
- Cocoa Powder: Just a touch of cocoa creates the signature "velvet" flavor. Opt for unsweetened cocoa powder for the best results.
- Pink Gel Food Coloring: To achieve that vibrant, eye-catching hue. Gel food coloring is recommended over liquid for a more concentrated color without altering the texture.
- All-Purpose Flour: The structure of the cookie. Be sure to measure it accurately to avoid a dense dough.
Special Equipment: While this recipe doesn’t require any fancy gadgets, a stand mixer or hand mixer will make creaming the butter and sugar much easier.
How to Make Pink Velvet Cookies

Creating these gorgeous cookies is easier than you might think. Let me walk you through the steps!
- Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- Cream the Butter, Cream Cheese, and Sugar: In a large bowl, beat ½ cup unsalted butter, 4 oz cream cheese, and ¾ cup granulated sugar together until light and fluffy, about 2-3 minutes. This step is key to ensuring soft, tender cookies.
- Add Wet Ingredients: Mix in 1 teaspoon vanilla extract and pink gel food coloring until fully incorporated. Adjust the coloring to achieve your desired shade of pink.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Shape the Dough: Scoop the dough into 1-inch balls and roll them in powdered sugar for a crackled, snow-dusted finish.
- Bake: Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool and Serve: 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!
Storage Options
These cookies are just as delightful days later—if they last that long! Here’s how to keep them fresh.
- At Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to maintain their softness.
- In the Refrigerator: To extend freshness, refrigerate the cookies in a sealed container for up to a week. Let them come to room temperature before serving.
- Freezing: These cookies freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
Reheating Tip: Pop a frozen cookie in the microwave for 10-15 seconds for a freshly baked feel.
Variations and Substitutions
This recipe is wonderfully versatile. Here are some ways to switch things up:
- White Chocolate Chips: Stir in ½ cup for extra sweetness and a pop of contrast in color.
- Red Velvet Twist: Increase the cocoa powder to 2 tablespoon and use red food coloring for a classic red velvet look.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Festive Additions: Add sprinkles to the dough or on top of the cookies before baking for a festive touch.
- Lemon-Pink Velvet: Swap the vanilla extract for lemon extract for a citrusy twist.
Experiment with these ideas, or create your own variations. Baking should be as fun and creative as eating the results!
PrintPink Velvet Cookie Recipe
Learn how to make soft and chewy pink velvet cookies with a vibrant hue and a hint of vanilla flavor. These cookies are perfect for parties, holidays, or whenever you're craving something sweet and festive!
- Prep Time: 15 minutes
- Cook Time: 12 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 light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2-3 drops pink food coloring
- ½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). 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 bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pink food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in white chocolate chips.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are set and the centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Adjust the amount of pink food coloring to achieve your desired shade of pink.
- Store cookies in an airtight container for up to 5 days.
- For a fun twist, try using red velvet flavoring instead of vanilla
Nutrition
- Serving Size: 1 cooke
- Calories: 145 kcal
- Sugar: 11 g
- Sodium: 75 mg
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