Christmas Pink Velvet Cookies Recipe
Introduction
Celebrate the season with these festive Christmas Pink Velvet Cookies. Soft, tender, and beautifully tinted pink, they’re topped with creamy frosting and colorful sprinkles to brighten up any holiday gathering.
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, a few drops
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
- ¼ cup (56g) butter, softened (for frosting)
- 8 oz cream cheese, room temperature
- 2 tsp vanilla extract
- 4 cups (428g) powdered sugar
- 1 pinch salt
- Milk or heavy cream, to thin frosting
- Christmas sprinkles, for topping
Instructions
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes using a stand mixer.
- Step 3: Add the eggs, cake batter flavoring, and a few drops of pink food coloring to the bowl. Mix well to combine.
- Step 4: Gradually add the all-purpose flour and baking powder, mixing until the dough is thoroughly combined.
- Step 5: Portion the dough into 3-tablespoon balls. Roll each ball and flatten slightly before placing them on a parchment or silicone-lined baking sheet.
- Step 6: Bake for 9 to 11 minutes, or until the centers puff up and lose their glossy sheen.
- Step 7: While the cookies cool, prepare the frosting. Whip the softened butter, cream cheese, and vanilla extract until smooth.
- Step 8: Add the powdered sugar one cup at a time, mixing well after each addition. Stir in a pinch of salt, then add milk or heavy cream a few teaspoons at a time until you reach your desired consistency.
- Step 9: Transfer the frosting to a piping bag fitted with a round tip. Pipe a spiral of frosting onto each warm cookie, starting from the center and working outward. Immediately decorate with Christmas sprinkles.
Tips & Variations
- Use gel food coloring for a more vibrant pink without diluting the dough.
- If you can’t find cake batter flavoring, vanilla extract can be used as a substitute for a classic flavor.
- For a festive twist, try using different colored sprinkles or edible glitter.
- Chill the dough briefly if it becomes too soft to handle easily.
Storage
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving. You can freeze unfrosted cookies for up to 3 months; thaw completely before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without cream cheese?
Yes, you can substitute the cream cheese with additional butter for a classic buttercream frosting, but the frosting will be less tangy and creamy.
How do I prevent the frosting from melting on warm cookies?
Pipe the frosting onto cookies that have cooled for a few minutes but are still slightly warm to help it set beautifully. If the cookies are too hot, the frosting can melt and lose its shape.
PrintChristmas Pink Velvet Cookies Recipe
These Christmas Pink Velvet Cookies are a festive twist on traditional sugar cookies, featuring a delicate pink hue and a soft, tender crumb. Topped with a creamy cream cheese frosting and colorful Christmas sprinkles, they are perfect for holiday celebrations and gifting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 ½ cups (333g) salted butter, softened
- 1 ½ cups (345g) granulated sugar
- 3 eggs
- 1 ½ tsp cake batter flavoring
- Pink food coloring, a few drops
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
Cream Cheese Frosting
- 1/4 cup (56g) butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla extract
- 4 cups (428g) powdered sugar
- 1 pinch salt
- Milk or heavy cream, a few teaspoons to thin
- Christmas sprinkles, for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking once your dough is prepared.
- Cream Butter and Sugar: In a mixing bowl, use a stand mixer to cream together the softened butter and granulated sugar for about 2 minutes until the mixture is light and fluffy. This helps incorporate air for a tender cookie texture.
- Add Wet Ingredients and Color: Beat in the eggs, cake batter flavoring, and a few drops of pink food coloring. Mix well until fully combined for that signature pink hue.
- Incorporate Dry Ingredients: Gradually mix in the all-purpose flour and baking powder until thoroughly combined, forming a soft dough.
- Shape Cookies: Divide the dough into 3 tablespoon portions, roll each into a ball, and flatten slightly. Arrange the cookies evenly spaced on a parchment paper or silicone mat-lined baking sheet.
- Bake Cookies: Bake the cookies for 9-11 minutes or until the cookie centers puff up and lose their glossy sheen, indicating they are cooked through but still soft.
- Make Frosting: While cookies cool, beat together the softened butter, cream cheese, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing after each addition. Add a pinch of salt and thin the frosting with a few teaspoons of milk or heavy cream until desired consistency is achieved.
- Decorate Cookies: Transfer frosting to a piping bag fitted with a round tip. Pipe a spiral of frosting onto the warm cookies, starting from the center outward, then immediately top with Christmas sprinkles for a festive finish.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth frosting.
- Adjust the amount of pink food coloring to achieve your preferred shade.
- Cookies can be stored in an airtight container for up to 5 days.
- You can substitute vanilla extract for cake batter flavoring if unavailable.
- Ensure not to overbake; cookies should remain soft in the center.
Keywords: Christmas cookies, pink velvet cookies, cream cheese frosting, holiday baking, festive desserts
