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. I remember the first time I perfected these, the vibrant pink just popped, making them an instant hit at a small gathering. 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.
Melt-in-Your-Mouth Pink Velvet Cookies!
Ingredients
Method
- 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
– To ensure uniform cookies, weigh your dry ingredients. I’ve found that proper flour measurement prevents a dry, crumbly cookie, ensuring 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
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. I’ve found that proper flour measurement prevents a dry, crumbly cookie, ensuring 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!
More from Sugar & Cut-Out Cookies →
