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Sweet Pink Sugar Cookies
This batch started as a surprise for my kid’s birthday bash, now we bake them pretty much anytime we want a pick-me-up. Watching those lovely pink cookies come out of the oven seriously lights up everyone’s mood. You get that awesome chewy center and a bit of crunch on the edges. Toss in some white chocolate chips and every bite gets even dreamier.
Easy Cookie Joy
Baking these pink treats just lifts my spirits every time. They're my go-to for Valentine’s Day, Easter, or whenever I’m just feeling it. Making the dough is a breeze, plus the color is so fun. Whenever I bring these to friends, they always want to know how I made them.
What You’ll Need
- White Chocolate Chips: Totally optional, but they make every cookie special.
- Pink Gel Food Coloring: That’s what turns them such a cute color.
- Salt: Just a touch pops the sweetness.
- Baking Soda: Makes them puff up just right.
- All Purpose Flour: Holds everything together.
- Vanilla: Gives things a warm, cozy taste.
- Eggs: These help them stay soft and tasty.
- Butter: Room temp is best for a dreamy texture.
- Sugar: That’s the star of the show.
Time To Bake
- Let Them Cool:
- Give them a moment on the baking pan. Then shift to a wire rack and let them finish cooling off.
- Shape and Bake:
- Make dough balls, setting them on your baking sheet. Bake at 350°F for just about 12 minutes.
- Chill The Dough:
- Let your dough hang out in the fridge for half an hour.
- Add Food Coloring and Chips:
- Blend in that pink color, then toss in your white chocolate chips.
- Mix Everything Dry:
- Stir flour, salt, and baking soda together. Slowly mix this into your wet stuff.
- Beat Wet Ingredients:
- Whip up the butter and sugar till light and airy, then mix in your eggs and vanilla.
- Prep Baking Sheet:
- Line a baking pan with parchment so nothing sticks.
Top Baking Tips
Letting the dough chill in the fridge changes the game. Crank your pink up a notch—colors fade a bit once they bake. Want to swap the color or skip it that’s totally up to you. Even without white chocolate chips these cookies still hit the spot.
Why You Should Chill The Dough
Trust me: tossing your dough in the fridge keeps those cookies from going flat and gives them extra thick, soft middles. This step makes a huge difference, so don’t skip it if you want cookies that look and taste awesome.
Recipe Q&A
- → Is it really worth chilling the dough?
Yeah, that fridge time stops your cookies from spreading too much. You’ll get thick and soft cookies instead of flat ones.
- → How can I make them extra pink?
Use more food coloring than you think. The color gets lighter when they bake, so go bold with it.
- → Can I leave out the chocolate chips?
Absolutely. Try dark chocolate, colorful candies, or just enjoy them plain. Just don’t change the total mix-ins.
- → Will these keep in the freezer?
Yep! Pop them in the freezer and they’ll be just fine for three months. You can bake ahead for any get-together.
- → How do I make sure they’re soft?
Don’t bake them too long. If the centers look a tiny bit gooey, you nailed it. They’ll set as they sit.