Tender Pink Velvet Crinkle Cookies Recipe Easy Homemade White Chocolate Chip Treats
These tender pink velvet crinkle cookies combine a subtle cocoa flavor with a pretty pink hue and creamy white chocolate chips, delivering a soft, melt-in-your-mouth texture perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon beet powder or 10–15 drops pink food coloring
- 1 cup (170g) white chocolate chips
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
- Whisk together dry ingredients: sift or whisk 1 ¾ cups (220g) all-purpose flour, 2 tablespoons (15g) cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- Cream the butter and sugar: beat ½ cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 3-4 minutes.
- Add egg and flavorings: beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and pink coloring (1 teaspoon beet powder or 10-15 drops pink food coloring) until just combined.
- Combine wet and dry ingredients: gradually add the dry ingredients to the wet, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Fold in white chocolate chips gently until evenly distributed.
- Chill the dough in the refrigerator for about 30 minutes.
- Form the cookies: roll dough balls about 1.5 inches (3.8 cm) in diameter using a tablespoon or cookie scoop, then roll each ball in powdered sugar until fully coated.
- Bake: arrange cookies on the prepared baking sheet spaced about 2 inches (5 cm) apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool: let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough before baking to prevent spreading and create crinkles. Use room temperature eggs and butter for better mixing. Avoid overmixing to keep cookies tender. Roll dough balls generously in powdered sugar for signature crackle. Watch oven closely to avoid overbaking. For dairy-free, substitute butter with coconut oil or vegan butter and use dairy-free white chocolate chips. For gluten-free, replace flour with gluten-free baking blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: pink velvet cookies, crinkle cookies, white chocolate chip cookies, easy homemade cookies, tender cookies, holiday cookies, Valentine’s Day treats