Description
These Pink Velvet Cookies are soft, chewy, and buttery, with a hint of vanilla and a beautiful pink hue! Topped with rich cream cheese frosting, they’re perfect for Valentine’s Day, birthdays, or anytime you want a sweet and pretty treat!
Ingredients
Units
Scale
For the Pink Velvet Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon vinegar (helps with the velvet texture)
- 1/2 teaspoon pink or red food coloring
- 2 tablespoons buttermilk (or 2 tbsp milk + 1/4 tsp vinegar)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or cream (if needed for consistency)
For Garnish:
- Pink sprinkles or sanding sugar
- White chocolate shavings
- Heart-shaped candies (optional)
Instructions
Step 1: Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, beat butter and sugar until light and fluffy.
- Mix in egg, vanilla, vinegar, and food coloring until well combined.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Step 2: Bake the Cookies
- Scoop 1 ½-inch dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, mixing until fluffy.
- If needed, add 1 tablespoon milk for a thinner consistency.
Step 4: Frost & Decorate
- Spread or pipe the cream cheese frosting onto cooled cookies.
- Garnish with sprinkles, white chocolate shavings, or heart-shaped candies.
- Serve and enjoy!
Notes
- Want a richer color? Add an extra ¼ teaspoon food coloring.
- No buttermilk? Use regular milk with a few drops of lemon juice.
- Make ahead: Store in an airtight container for up to 4 days, or freeze for up to 2 months.