Name: Melt-in-Your-Mouth Pink Velvet Cookies!
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Ingredients: 1 cup (2 sticks / 227 g) unsalted butter, softened; 1 ¼ cups (250 g) granulated sugar; ¾ cup (94 g) confectioners' sugar; ¾ cup (168 g) vegetable oil; 3 large eggs, room temperature; 5 ½ cups (688 g) all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon kosher salt; pink food coloring; 1 cup (245 g) whole milk

Pink velvet cookies are a delightful treat that combine the tender texture of a sugar cookie with a vibrant, festive hue. This recipe for pink velvet cookies with Ermine frosting offers a uniquely soft and chewy texture, enhanced by the subtle richness of oil and the classic tang of cream of tartar. They’re ideal for special occasions, holiday cookie trays, or simply to brighten a gloomy day with a touch of sweetness and color. The key to their velvety texture lies in the precise balance of ingredients, creating a cookie that’s both visually stunning and incredibly delicious.

⏱ Time: 60 min

👥 Servings: 24-30

📊 Level: Easy

🥗 10 ingredients

Melt-in-Your-Mouth Pink Velvet Cookies!

Pink Velvet Cookies: bake these incredibly soft, vibrant, and delicious sugar cookies. Topped with a fluffy Ermine frosting, they’re perfect for any celebration.

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Prep Time 50

Cook Time 10

Total Time 1

Course Dessert

Cuisine American

Servings 30

Calories 380 kcal

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, softened
1 ¼ cups (250 g) granulated sugar
¾ cup (94 g) confectioners’ sugar
¾ cup (168 g) vegetable oil
3 large eggs, room temperature
5 ½ cups (688 g) all-purpose flour
1 teaspoon cream of tartar
1 teaspoon kosher salt
pink food coloring
1 cup (245 g) whole milk

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer with the paddle attachment, add softened butter, granulated sugar, and confectioners’ sugar. Mix on medium speed for 2-3 minutes until just combined and creamy.
Drizzle in ¾ cup (168 g) vegetable oil and add 3 large eggs. Mix well for 1 minute until fully incorporated.
Whisk together 5 ½ cups (688 g) all-purpose flour, 1 teaspoon cream of tartar, and 1 teaspoon kosher salt. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined. Do not overmix.
Add several drops of pink food coloring and mix on low speed until the dough is uniformly pink.
Roll out dough on a lightly floured surface to ¼-inch thickness and cut into desired shapes. Bake for 8-10 minutes, or until edges are lightly golden. Let cool completely on a wire rack before frosting.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword pink velvet cookies

Pro tips

For the perfect pink, add food coloring gradually until you reach your desired shade. Gel food coloring often gives a more intense color without altering dough consistency.
To ensure uniform cookies, weigh your dry ingredients. Proper flour measurement prevents a dry, crumbly cookie and keeps that melt-in-your-mouth texture.
Cookies are done when the edges are just set and very lightly golden. Overbaking will result in a dry cookie. For optimal softness, cool them completely on a wire rack before frosting to prevent them from becoming soggy.
These cookies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze unfrosted cookies for up to 3 months, then thaw and frost.

These pink velvet cookies are sure to bring a smile to anyone’s face. Experiment with different cookie cutters for various occasions or add a sprinkle of edible glitter for extra sparkle. Enjoy baking!