Christmas Pink Velvet Cookies
why make this recipe
These Christmas Pink Velvet Cookies look bright and festive. They taste soft, sweet, and a little like cake. They are easy to share at parties and on cookie trays. Kids and adults will enjoy the color and the sprinkles.
introduction
This cookie is soft and slightly cakey. The pink color and white cream cheese frosting make them feel special for the holidays. They bake fast and frost while still warm to get a soft swirl. If you like light, pretty cookies, give these a try. For another pretty cookie idea, see almond meringue sandwich cookies.
how to make Christmas Pink Velvet Cookies
Ingredients :
1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar, 3 eggs, 1 ½ tsp cake batter flavoring, pink food coloring, 4 ½ cups (684g) all-purpose flour, 3 tsp baking powder, 1/4 cup (56g) butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla, 4 cups (428g) powdered sugar, 1 pinch salt, milk or heavy cream, to thin, Christmas sprinkles
Directions :
Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
how to serve Christmas Pink Velvet Cookies
Serve them on a plate or a cookie tray. They look best fresh and slightly warm. You can stack them, but put a small piece of parchment between layers so the frosting does not stick. Serve with milk, tea, or coffee.
how to store Christmas Pink Velvet Cookies
Let cookies cool fully. Store in an airtight container. Keep at room temperature for 2-3 days. For longer storage, freeze the unfrosted cookies in a single layer, then thaw and frost when ready to eat. Frosted cookies can be chilled for up to 4 days.
tips to make Christmas Pink Velvet Cookies
- Use room temperature butter and cream cheese. They mix smooth faster.
- Do not overmix the dough after you add flour. Mix until just combined.
- Pipe the frosting while cookies are still a bit warm for a soft swirl.
- Add only a few drops of pink color at a time. You can add more to reach the shade you want.
- If frosting is too thick, add milk a teaspoon at a time to thin.
variation (if any)
You can add a small amount of almond extract instead of cake batter flavoring. You can also change sprinkles to red and green nonpareils. If you like rich velvet desserts, try a dark berry version like Blackberry Velvet Gothic Cake for a different holiday treat.
FAQs
Q: Can I make the dough ahead?
A: Yes. You can make the dough and keep it in the fridge for up to 24 hours. Let it warm a bit before shaping.
Q: Can I skip the cream cheese in the frosting?
A: Yes. You can make a simple buttercream by using only butter, vanilla, and powdered sugar. It will be sweeter and less tangy.
Q: How do I keep the cookies soft?
A: Store in an airtight container with a slice of bread or a piece of apple. This helps keep them soft.
Q: Can I use gel food coloring?
A: Yes. Gel color gives bright pink with just a few drops and will not change dough texture.
Q: Are these cookies good for freezing?
A: Unfrosted cookies freeze well. Frosted cookies can be frozen but the sprinkles may change texture.
Christmas Pink Velvet Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive and soft cookies with a delightful cake-like texture, topped with cream cheese frosting and sprinkles.
Ingredients
- 1 ½ cups (333g) salted butter, softened
- 1 ½ cups (345g) granulated sugar
- 3 eggs
- 1 ½ tsp cake batter flavoring
- Pink food coloring
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
- 1/4 cup (56g) butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla
- 4 cups (428g) powdered sugar
- 1 pinch salt
- Milk or heavy cream, to thin
- Christmas sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the butter and sugar until light and fluffy, about 2 minutes in a stand mixer.
- Add in the eggs, cake batter flavoring, and a few drops of pink food coloring. Mix until combined.
- Add in the flour and baking powder, mix until thoroughly combined.
- Divide the dough into 3 Tbsp portions, roll into balls, and flatten slightly on a lined cookie sheet.
- Bake for 9-11 minutes or until the centers have puffed and are no longer glossy.
- While the cookies are cooling, whip the butter, cream cheese, and vanilla until smooth, then gradually add powdered sugar and salt, adjusting consistency with milk.
- Pipe the frosting onto still warm cookies and top with Christmas sprinkles.
Notes
Use room temperature ingredients for better mixing. Store cookies properly to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
