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Dairy
Easy
55 Minutes
Diets 
Soft, chewy, and completely irresistible is the best way to describe these Pink Velvet Cookies.
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar packed
1/4 cup white sugar
2 large eggs
1 and 1/2 teaspoons Gefen Vanilla Extract
2 and 1/2 cups Mishpacha All-Purpose Flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
4–6 drops magenta gel food coloring
1/2 cup white chocolate chips
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.
How Would You
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delicious!
Do you use a full cup of oil or less when substituting for the margarine? Thank you.
My daughter does not use margarine when she bakes. She gave told me the ratio is 3/4 cup of oil and 1/4 cup of water.
I would use a full cup of oil;, however not sure how these cookies will come out with oil, please let us know if you try it!