Soft Pink White Chocolate Cookies (Printable)

Soft pink cookies with white chocolate chips for festive treats

# Ingredient List:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons pink gel food coloring

→ Add-Ins

10 - 1 cup white chocolate chips

# How-To Steps:

01 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until well combined. Add the pink gel food coloring and mix until evenly tinted throughout.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold in the white chocolate chips with a spatula until evenly distributed.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape.
07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
09 - Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. The cookies may look slightly underbaked; they will firm up as they cool.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • They stay soft and chewy for days, unlike so many cookies that go stale by morning.
  • The pink color makes them feel special without any extra decorating effort.
  • White chocolate chips add creamy pockets of sweetness that balance the buttery dough perfectly.
  • They come together quickly with ingredients you probably already have in your pantry.
02 -
  • Don't skip the chilling step, I learned this the hard way when my first batch spread into pink pancakes across the pan.
  • Gel food coloring is worth the investment, liquid coloring will make your dough too wet and change the texture completely.
  • Let the butter soften naturally at room temperature, microwaving it creates uneven melting that throws off the dough consistency.
03 -
  • Use a cookie scoop to keep all your cookies the same size so they bake evenly and finish at the same time.
  • Rotate your baking sheets halfway through baking to avoid hot spots that can overbrown one side.
  • If your dough feels too soft to scoop after chilling, pop it back in the fridge for another 10 minutes.
  • Always underbake slightly rather than overbake, the cookies will continue cooking on the hot pan after you remove them from the oven.
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