Soft, chewy, and completely irresistible is the best way to describe these Pink Velvet Cookies.
In the bowl of your stand mixer fitted with the paddle attachment, add your softened butter, white sugar, and brown sugar and mix on medium speed until smooth and creamy. This should take about three minutes or so.
Crack one egg into the mixture and mix. Then add in the other egg and the vanilla extract and mix to combine.
Add the flour, baking soda, and salt. Start the mixer on low and work your way to medium.
Add in the magenta gel food coloring. Start with four drops and add more until you reach your desired pink color.
Fold in the white chocolate chips.
Cover with plastic wrap and chill the dough in the fridge for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit and line a baking tray with a silicone baking mat or parchment paper.
Using a cookie scoop, scoop the dough onto the lined cookie sheet, leaving some space between cookies.
Bake the cookies for eight to 10 minutes. Allow the cookies to rest on the tray for 10 minutes and then transfer to a wire rack to cool completely.
Gluten-Free: To make these Pink Velvet Cookies gluten-free, sub out your regular all-purpose flour with gluten-free flour.
Parve: The only dairy in this recipe is the white chocolate chips and butter. You can find parve white chocolate chips at the kosher market, Trader Joe’s, and even Target has them now! To substitute butter, feel free to use margarine. I like using vegetable oil. Keep in mind when you use oil, you’ll be skipping the first step when you cream the butter and sugar. You won’t get the same creamy effect, so mix until combined.