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Sprinkles For Breakfast

Share your Sweet Side

pink velvet sugar cookies


An easy and delicious soft pink sugar cookie with a white chocolate drizzle. 

There are two kinds of sugar cookies -drop cookies and cut out cookies. Now cut out cookies are great, you can cut them into cute shapes and you can have fun getting creative with the decorations. But the reality is, cut out cookies (also called rolled out cookies) require a lot more time and effort than a drop cookie. 

There are a lot of steps involved - you have to make the dough, refrigerate the dough, roll the dough, cut the cookies, and then bake them. Then you have to put the dough back in the fridge until your cookies come out of the oven so you can start the process all over again. Just writing all of those steps out was exhausting. So while there is a time and a place for cut out sugar cookies, drop cookies are REALLY the way to go. Why? Because all you have to do is make the dough and bake them. Easy and delicious. Simple as that. 

So for Valentine’s Day, I decided to take my favorite drop sugar cookies and dress them up for the holiday. This drop sugar cookie recipe gives you a super soft and pillow like cookie. They do have a slight crunch on the edge - but for the most part, it is just that pillowy goodness. They are also pink. And I love pink desserts. 

Now, HOW pink you want your cookies is totally up to you. I made two versions here to show you the difference between a “soft pink” food coloring and an “electric pink” food coloring. Obviously the more food coloring you put in, the stronger your color will be. 

I add the food coloring in before the dry ingredients. I do this to prevent myself from overmixing the dough once the flour is incorporated. This is something you want to avoid. Overmixing causes more air to get incorporated into your dough which results in a thinner and crispier cookie. That means you will not get to enjoy the pillowy goodness that makes this cookie so amazing!!!  

As for the white chocolate and sprinkles, that is totally optional. But I think this addition makes these cookies look pretty darn cute.

Pink Velvet Sugar Cookies


Pink Velvet Sugar Cookies | Sprinkles For Breakfast

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 egg, 1 egg yolk
  • 1 tablespoon imitation vanilla
  • 1 teaspoon vanilla extract
  • 1 teaspoon pink food coloring
  • 3 1/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 oz white candy melts
  • Sprinkles

Directions

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, cornstarch, baking soda and salt. Set aside.
  3. In a mixer fitted with a paddle attachment, combine butter, sugar and brown sugar. Mix until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract. Mix until just combined.
  5. Add pink food coloring.
  6. Add half the dry mixture and mix on a low speed.
  7. Repeat with the second half on the dry mixture. Mix until just combined.
  8. Using a cookie dough scoop (2.5o z), scoop cookies onto baking sheet.
  9. Bake for 14-16 minutes and then allow cookies to cool on baking sheet.
  10. Repeat with remaining dough.
  11. Once the cookies are cool, melt chocolate in a microwave safe bowl.
  12. Dip or drizzle melted chocolate over cookies and add sprinkles.

*Makes about 20 cookies




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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (4)



Bernadette Maria

omg these are so cuuute! once 8th grade stops keeping on my toes, I think I'll give these ones a try!


Lindsay Nathanson

Yay! I think you are going to love them! They are delicious.


Jessika Lawson

Hey! I’m confused with step 1 & 2 ...when does that go into the mixer ?


Lindsay Nathanson

Hi Jessika! Thanks for pointing that out! Somehow all the instructions got mixed up. (Technology is the WORST sometimes!) I have now put them back in the correct order.


Madisen Mills

How much flour do I use. It doesn’t say on the ingredient list.


Lindsay Nathanson

Sorry about that Madisen! I updated the recipe. It is 3 1/3 cups all purpose flour.


Nicole

These are adorable and sound delicious! Can I just used all vanilla extra? Or do I need to use that and imitation vanilla?


Lindsay Nathanson

You can just use vanilla extract. That is totally fine! The imitation vanilla just makes them a bit sweeter.