Pin it
Cutest Pink Sugar Cookies
I whipped these up for my kid's birthday a while back and now they're something we make all the time. As soon as the hot pink cookies hit the table, everybody gets excited. They're a little crisp at the edges but stay super soft inside. Pockets of white chocolate chips make them extra yummy and totally hard to stop eating.
Effortless Cookie Magic
These cheerful pink treats always brighten my kitchen. They're awesome for any event, whether it's Easter, Valentine’s Day, or just because you feel like it. The dough comes together quickly. They're as cute to look at as they are fun to eat. Whenever I show up with them, friends always want the how-to.
Handy Baking List
- White Chocolate Chips: Toss them in if you want a little extra sweetness.
- Pink Gel Food Coloring: This is what gives that iconic color.
- Salt: That tiny bit brings all the sweet flavors to life.
- Baking Soda: Helps make the cookies puff up nicely.
- All Purpose Flour: The main thing holding everything together.
- Vanilla: Brings warmth and a classic taste.
- Eggs: Make the cookies super tender.
- Butter: Go with room temp butter for perfect mixing.
- Sugar: The key for a sweet bite every time.
Jump Into Baking
- Cool Off:
- Take cookies off the pan and put on a rack till they're cooled down all the way.
- Shape and Oven Time:
- Roll your dough into balls, space them on your tray, then bake at 350°F for about 12 minutes.
- Chill it:
- Stash your dough in the fridge for half an hour.
- Color and Add-ins:
- Mix in your pink coloring then stir in the chocolate chips gently.
- Combine the Dry Bits:
- Stir the salt, flour, and baking soda together, then slowly add to the rest and mix it up good.
- Mix Up Wet Stuff:
- Cream butter and sugar until light, then mix in the eggs and splash of vanilla.
- Prep the Tray:
- Line your baking sheet with baking paper to keep things from sticking.
My Best Cookie Tips
Chilling the dough really changes the game by making the cookies bake up just right. Don't be shy with the pink gel since the color fades after baking. Swap out food coloring for other colors if you want, or skip it—totally up to you. The white chocolate is just for fun, so toss it in or leave it out.
How That Fridge Time Helps
Don’t skip popping the dough in the fridge—it helps the cookies stay thick with gooey middles and crisp outsides instead of getting flat. Just wait a bit and you’ll see, the break really pays off.
Pin it
Frequently Asked Questions
- → Do I really need to chill the dough?
Yep, chilling it for half an hour makes sure your cookies don't end up really thin. You'll get that good chewy texture, not flat cookies.
- → Will the color stay this bright?
Add more color than you think you'll need, since the oven makes them fade. It's better to go bold for that pretty pink look.
- → Can I leave out the white chocolate?
Of course. These are still yummy with no chips, or swap them for another kind. Just use the same amount so they bake right.
- → Are these easy to freeze?
Absolutely. Stick them in the freezer for up to three months and you'll have tasty cookies for any event.
- → How do I keep them super soft?
Pull the cookies when they look a little underbaked in the middle. They'll set up while cooling but stay soft and gooey.