Print

Tender Pink Velvet Sugar Cookies

pink velvet sugar cookies - featured image
Print Recipe

Soft, tender pink velvet sugar cookies with a subtle hint of cocoa and creamy buttercream frosting, perfect for celebrations or everyday treats.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) buttermilk (or milk + 1 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ¼ teaspoon pink gel food coloring (adjust for desired hue)
  • For the Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl or stand mixer, beat softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in the egg until combined. Add buttermilk, vanilla extract, and white vinegar; mix until just combined.
  5. Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed or folding gently. Stir in pink gel food coloring until desired color is reached.
  6. Scoop dough (about 1 ½ tablespoons or 20g per cookie) onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes until edges are set but centers are still slightly soft. Cool on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
  8. For the frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, alternating with heavy cream, beating until smooth and fluffy.
  9. Mix in vanilla extract and a pinch of salt. Adjust consistency with more cream or powdered sugar as needed.
  10. Once cookies are completely cooled, spread buttercream evenly using an offset spatula or butter knife.
  11. Optional: Sprinkle with edible glitter or crushed freeze-dried raspberries. Let frosting set for 15 minutes before serving.

Notes

[‘Use softened butter at room temperature for best creaming results.’, ‘Do not overmix the dough after adding flour to avoid tough cookies.’, ‘Sift dry ingredients to prevent clumps and ensure light texture.’, ‘Use gel food coloring for vibrant pink without affecting dough texture.’, ‘Frost cookies only when completely cooled to prevent melting.’, ‘Cookies finish baking on the sheet after removal; avoid overbaking.’, ‘For dairy-free, substitute butter and milk with plant-based alternatives.’, ‘For gluten-free, use a 1:1 gluten-free flour blend.’]

Nutrition

Keywords: pink velvet sugar cookies, soft sugar cookies, buttercream frosting, pink cookies, velvet cookies, easy sugar cookies, tender cookies, cocoa sugar cookies

Find it online: https://blairrecipes.com/tender-pink-velvet-sugar-cookies-recipe-5-easy-steps-for-soft-frosted-treats/