Description
Pink velvet cookies blend rich buttermilk flavor with delicate rose-hued charm. Chocolate chips and cream cheese create luxurious texture, while almond extract adds subtle sophistication you’ll savor with each delightful bite.
Ingredients
Scale
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon buttermilk
- 1 teaspoon vinegar
- Pink gel food coloring
Instructions
- Preheat the oven to 350F (175C) and cover a baking sheet with parchment paper to prevent sticking.
- Combine all dry ingredients – flour, cornstarch, baking soda, salt, and cocoa powder – in a mixing bowl, whisking thoroughly to eliminate any potential lumps.
- In a separate large bowl, cream butter, oil, granulated sugar, and brown sugar until the mixture becomes smooth and airy, creating a fluffy base for the cookies.
- Incorporate egg, vanilla extract, buttermilk, vinegar, and pink food coloring into the sugar mixture, blending until the ingredients are completely integrated and uniform in color.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain the cookie’s tender texture.
- Using a cookie scoop or spoon, drop dough portions onto the prepared baking sheet, ensuring approximately 2 inches of space between each cookie to allow for spreading during baking.
- Bake for 10-12 minutes, watching for slightly set edges and a soft center, which indicates the perfect cookie consistency.
- Transfer cookies to a wire rack, allowing them to cool completely and develop their signature soft and chewy texture.
- Serve and savor the delightful pink velvet cookies with their subtle cocoa undertones and vibrant pink appearance.
Notes
- Customize Food Coloring by using natural alternatives like beetroot powder or raspberry puree for a vibrant pink hue without artificial additives.
- Chill Dough Before Baking to prevent excessive spreading and maintain a perfectly round cookie shape, refrigerate for 30 minutes.
- Gluten-Free Adaptation can be achieved by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring everyone can enjoy these delightful cookies.
- Adjust Buttermilk Substitute by using regular milk mixed with a teaspoon of vinegar if buttermilk is unavailable, maintaining the recipe’s signature tangy flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 154
- Sugar: 6 g
- Sodium: 48 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 13 mg