Pink Velvet White Chocolate Cookies

# What You'll Need:

→ Dry Ingredients

01 - 2.5 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 0.5 teaspoon baking soda

04 - 0.5 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened

06 - 1.5 cups granulated sugar

07 - 1 large egg

08 - 2 teaspoons vanilla extract

09 - 2 teaspoons pink gel food coloring

→ Add-Ins

10 - 1 cup white chocolate chips

# How-To Steps:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

02 - In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.

03 - Beat in the egg and vanilla extract until well combined. Add the pink gel food coloring and mix until evenly tinted throughout.

04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.

05 - Gently fold in the white chocolate chips using a spatula.

06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape.

07 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

08 - Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.

09 - Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. The cookies may look slightly underbaked; they will firm up as they cool.

10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -

The dough is incredibly forgiving, so even if you are distracted by kids or podcasts, they still turn out tender and chewy every time.
That pop of pink makes them feel like a celebration without any extra effort or fancy decorating skills required.
White chocolate chips add just enough sweetness without making the cookies cloying or heavy.
They stay soft for days when stored properly, which means you can bake ahead without losing that fresh from the oven magic.

02 -

Do not skip the chilling step, even if you are in a hurry, because warm dough spreads into flat, crispy discs instead of thick, chewy cookies.
Gel food coloring is not the same as liquid, and using liquid can make your dough too wet and throw off the texture entirely.
Pull the cookies from the oven when they still look slightly underbaked in the center, because carryover heat will finish the job without drying them out.

03 -