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The first time I baked these for my kid’s birthday, they were such a hit that we keep coming back to them. Folks light up when they see that tray of soft pink cookies come out. They’ve got a gentle crunch at the edges and stay pillowy inside. The little bits of white chocolate? They’re sweet surprises in every bite.
Simple Cookie Happiness
Baking these pink gems never fails to put me in a good mood. They're perfect for everything from Easter to a random Tuesday snack. Mixing up the dough is super easy, and honestly, the pink color makes them look extra fun. Whenever I share them at gatherings, friends always want to know how to make them.
Must-Have Baking Things
- White Chocolate Chips: Totally optional, but they make the cookies extra yummy.
- Pink Gel Food Coloring: Adds that cheerful pink shade.
- Salt: Just a bit to balance out all the sweet.
- Baking Soda: That’s what gives them a nice lift.
- All Purpose Flour: This is the main dry ingredient for the dough.
- Vanilla: That splash really brings out all the flavors.
- Eggs: These help the cookies stay soft.
- Butter: Room temp butter works best for mixing.
- Sugar: The sweet base that ties everything together.
Time to Bake
- Cool Down:
- Once baked, give the cookies a few minutes to rest in the pan before moving them to a rack to finish cooling.
- Shape and Bake:
- Scoop out dough balls, set them on your lined sheet, and pop them into a 350°F oven for around 12 minutes.
- Chill Dough:
- Let your mixed dough hang out in the fridge for about half an hour.
- Add Color and Chips:
- Mix in that pink tint, then fold in those white chocolate chips.
- Combine Dry Ingredients:
- Blend up the flour, salt, and baking soda, then slowly work this mix into your wet bowl.
- Mix Wet Ingredients:
- Cream the sugar with the soft butter, then stir in the eggs and a splash of vanilla until everything looks nice and smooth.
- Prepare Baking Sheet:
- Line your tray with parchment paper and set it aside.
Favorite Cookie Tricks
Don’t skip chilling the dough—it helps them bake up just right. If you want brighter color, go bolder with the pink since it fades as they bake. Play with food coloring for different holidays, or leave it out if you prefer. The white chocolate chips are fun, but skipping them is totally fine—the cookies work either way.
Why Chilling Does Wonders
Letting your dough chill is hands-down my favorite trick for better cookies. It stops them from flattening too much and gives you centers that stay soft with those great crisp edges. A little fridge time is worth it, trust me.
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Frequently Asked Questions
- → Why stick the dough in the fridge?
A quick chill stops the cookies from spreading too much. You get fluffy goodies instead of flat ones.
- → Will the color hold up?
You’ll want to go bolder than you think. Baking lightens the shade, so don’t hold back on pink food coloring.
- → Can I leave out the white chocolate?
No problem. They’re delicious plain or with another type of chips. Just keep the measurements the same.
- → Do these freeze easily?
They freeze beautifully. Keep them for up to 3 months—awesome for prepping early for holidays or parties.
- → What’s the secret to soft cookies?
Don’t overbake! Pull them out when the center still looks a little underdone. They finish firming up as they cool.