Whenever I walk into a bakery, my eyes are always drawn to anything pink. Pink cupcakes, cookies, donuts or anything with pink icing will inevitably come home with me. This probably started in childhood. Most bakeries back then, including the bakery my aunt always took me to, had pink boxes, so I associate it with delicious, freshly baked treats. Maybe pink desserts do taste better or maybe our minds just tell us that. Either way, if you love pink treats, you’ll love these cookies.
Pink velvet is similar to red velvet, but without the cocoa powder and red food color. The texture should be somewhat velvety, like red velvet cake. I have yet to taste a velvety red velvet cookie, but I think the texture of these cookies is pretty velvety as long as they’re not over baked. Pink velvet desserts are typically vanilla flavored. I upgraded the flavor by adding a touch of cherry flavoring. It’s not enough to give you cherry flavored cookies, but it will add depth to vanilla flavored treats. It’s an old bakery trick that I learned years ago that adds a fruity note in the background.
For best baking results, I recommend using a scale to weigh your ingredients, especially your dry ingredients. If you love baking, you should invest in a food scale if you don’t already have one.
To watch the Pink Velvet Cookies TikTok video, click here. To watch the Pink Velvet Cookies Instagram video, click here.
- 1 3/4 cups (7 7/8 ounces) all purpose flour, sifted
- 3 tablespoons (1/2 ounce) cornstarch
- 1 teaspoon baking powder
- scant 1/2 teaspoon fine sea salt
- 1/2 cup (4 ounces) unsalted butter, softened
- 1 cup (7 ounces) sugar
- 1 tablespoon vegetable oil or neutral oil of your choice
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon natural cherry flavoring See notes below*
- 1 small pea size drop pink gel food color I used Americolor deep pink**
- Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
- In a large bowl, cream butter, sugar and oil until light and fluffy.
- Beat egg whites into butter mixture in two addition, until well combined.
- Beat in extracts until well combined.
- Add gel food color, a little at a time with a toothpick, until desired shade of pink is reached. (Adding remaining ingredients will lighten the color slightly.) Beat until evenly distributed.
- Add flour mixture to batter and beat just until combined. Mix in white chocolate chips if using.
- Roll dough into balls, about 2 tablespoons each. I used a #30 portion scoop.*** Roll dough very generously in powdered sugar. Place two inches apart onto prepared cookie sheets.
- Bake until cookies are puffed and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.
*The cherry flavoring in this recipe is not intended to make a cherry flavored cookie. The addition of cherry flavoring adds a subtle fruity note. You can also use pure cherry extract. Use a bit less (scant 1/2 teaspoon) because extracts tend to be stronger than flavorings. DO NOT use imitation cherry extract. It has a medicinal flavor that will disappoint you. If you want your cookies to be cherry or strawberry flavor, reduce vanilla extract to 1/2 teaspoon and use 1- 1 1/2 teaspoons of natural cherry or strawberry flavoring.
**To find the pink gel food color I used, click here.
***To find the portion scoop I used, click here.
This recipe was updated on 2/14/23.