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These cute pink cookies made their debut at my daughter's party and now we're hooked. Everyone lights up when I pull a tray from the oven. They're so soft inside but have just enough crisp around the edge. The white chocolate? Tiny surprises of yummy sweetness in every bite.
Effortless Cookie Fun
I can't get enough of these pink treats in my kitchen. They fit any occasion—Valentine's Day, Easter, even random afternoons. Mixing the dough is a breeze, and honestly, that blush pink looks as good as it tastes. When I show up with a batch, my friends always want the how-to.
What You'll Need
- Butter: Bring it to room temp for the best creamy cookies.
- Sugar: The star that makes everything sweet.
- Eggs: These give you that soft, chewy middle.
- Salt: Just a bit wakes up all the flavors.
- Baking Soda: Helps your cookies puff up just right.
- All Purpose Flour: This is what ties everything together.
- Pink Gel Food Coloring: Makes that dreamy pink happen.
- White Chocolate Chips: If you like extra sweetness, toss some in.
- Vanilla: Just a splash makes it all pop.
Let's Get Baking
- Cool Down:
- Let those warm cookies hang on the pan for a few, then slide them to a rack to finish cooling.
- Shape and Bake:
- Roll dough into balls and line them up on your prepped baking sheet. Bake at 350°F for about 12 minutes.
- Chill Out:
- Stash the dough in your fridge for a half hour.
- Bring on the Pink and Chips:
- Mix in your food coloring. Stir in those white chocolate chips, too.
- Add Dry Ingredients:
- Whisk your flour, soda, and salt. Mix them slowly into your wet stuff.
- Mix it Up:
- Cream your butter and sugar until nice and fluffy, then add the eggs and vanilla until smooth.
- Ready the Pan:
- Line a baking pan with parchment so nothing sticks.
My Handy Cookie Tips
Letting your dough chill makes a giant difference in the end. For color, go bolder than you want since the oven lightens it. Feel like switching things up? Try different colors anytime or skip food coloring all together. White chocolate is totally optional — they taste great without, too.
Chill Time is Key
Refrigerating your dough is a total game changer. It stops the cookies from going flat so you get that dreamy soft middle and crispy edge. Trust me, the quick wait for cold dough is worth every second.
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Frequently Asked Questions
- → Why should I chill the dough?
That quick chill helps them hold their shape while baking. No flat cookies here, just soft, puffy goodness.
- → How vibrant will the pink be?
Go for a deeper color than you want—baking lightens the shade. Better bold than barely-there pink!
- → What if I don’t like white chocolate?
No problem! They’re tasty plain or with other kinds of chips. Just switch it up while keeping the same amount.
- → Can these be frozen?
Absolutely! Freeze them for up to three months. Super handy for prepping ahead of big events.
- → How do I make sure they stay soft?
Undercook just a bit—they should look slightly doughy in the center when you take them out. They'll finish setting as they cool.