A vibrant pink sugar cookie that is perfect for Valentine's Day, Bridal Shower, or even a Baby Shower. These tasty treats are packed with white chocolate chips and raspberry flavored chips. Yum!
Chewy, soft, and brightly colored pink sugar cookies with yummy flavored chips! I love the way cookies look after being scooped with a cookie scoop and baked. These are called drop cookies. You can also roll this sugar cookie dough out between some plastic wrap, wax paper or parchment and cut it into fun shapes. Just be sure to chill the dough.
No one has time to stand in line for overpriced crumbl pink sugar cookies. Or any crumbl sugar cookie for that matter. Plus cookies are most impressive when you've made them yourself. Copycat recipes are great but this isn't one.
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Important Ingredients with Substitutions
- All-purpose flour: In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level it with a butter knife. This will prevent using too much flour.
- Salt: Salt is good, don't skip it.
- Baking soda - In a pinch you can use baking powder.
- Cornstarch: This makes for soft and chewy cookie dough.
- Unsalted Butter: Room temperature butter is ideal. Remove the butter from the fridge 30 minutes before you plan to make a batch of cookies.
- Granulated sugar: Regular white granulated sugar is what you'll need. Don't forget to sift it, that helps to remove lumps and any other hard bits.
- Brown sugar: I use a mixture of light and dark brown sugar. It's usually easier for me to keep all the brown sugar in one container.
- Milk: Any milk or milk substitute would work well in this recipe.
- Pure vanilla extract: Pure vanilla extract will yield the most authentic vanilla flavor. Try vanilla paste, it's delicious and with tiny flecks of vanilla bean.
- Food coloring: Using a gel food coloring will bring a brighter more saturated color. Adding extra liquid to your cookie dough by using a liquid coloring may result in looser dough. Just a tiny bit of color goes a long way, so best to start out with a couple drops of pink food coloring first.
- White chocolate chips & Raspberry flavored chips: I used Lily's baking chips for this recipe, even being sweetened with stevia, they bring so much flavor. Do give them a try!
See the recipe below for the full list of ingredients and quantities.
Instructions for pink sugar cookies without eggs
In a medium bowl, whisk the flour, salt, baking soda, and cornstarch. Set Aside
Step 1: In a large bowl, add the softened butter, sugar, and brown sugar. Beat until light and fluffy, 1-2 minutes.
Step 2: Add the milk, vanilla, and a few drops of food coloring (I added 4 drops of pink) and beat again until the color has been completely incorporated.
Step 3: Add half of the dry ingredients to the softened butter mixture and mix until just combined. Add the rest and mix until just combined.
Step 4: Fold in the white chocolate and raspberry flavored chips. Put any extra chips ontop of the cookies before baking.
Step 5: Using a medium cookie scoop, scoop out the sugar cookie dough balls on to Silpat or a baking sheet with parchment paper, and chill in the fridge for roughly 30 minutes.
Step 6: Preheat oven to 350°F. Bake cookies for 9-11 minutes.
Allow to cool completely on the baking sheets before serving.
Recipe Variations
More Sugar - Roll cookies in extra granulated sugar on the top before baking to add crunch.
Flavored Chips - There are so many combinations of flavored baking chips out there, I can't wait to see what you try!
Use as a topping! - Crumbled bits of cookie in your favorite ice cream is really a treat.
Storage Recommendations
Store baked cookies at room temperature in an airtight container or Ziploc bag to keep them soft and fresh.
Can I freeze pink sugar cookies? Freeze baked cookies or cookie dough for up to 3 months, once again, cool completely before freezing.
Before freezing the dough, place the scoops onto a cookie sheet and let them harden in the freezer for a couple of hours. Once hardened transfer them to your freezer safe container.
Level Up With Expert Tips & Tricks
Make sure ingredients are at room temperature and set out at least 30 minutes before starting your recipe.
For the best results, dough chilling is required. Not chilling your dough will result in very flat and likely overcooked cookies.
Bake only one baking sheet of cookies at a time. This will result in an even cook.
Experiment with different inclusions. Let me know in the comments what you tried and if you enjoyed the experience. (ie, chocolate chunks, milk chocolate chips, mini chocolate chips)
You can use a stand mixer fitted with a paddle attachment for mixing.
For more cookies, use a smaller cookie scoop.
Crumble a cookie on top of a bowl of vanilla ice cream. I always recommend this, I LOVE crumbled-up cookies in ice cream.
Recipe FAQs
For this cookie recipe, I've added 4 drops of pink food coloring. I wanted a bright saturated pink. For a paler pink, add less. For a pastel pink, add a drop of white gel food coloring. Do note that your cookie dough batter will appear brighter than the baked cookie.
Freeze-dried strawberries or freeze dried raspberries will bring a beautiful color AND flavor to your cookies. Use a food processor to break them down into fine powder before adding them to your cookies.
Similar Sweets
Looking for other recipes like this? Try these:
Pink Sugar Cookie
Equipment
Ingredients
- 2 ¼ cups all-purpose flour sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- ¾ cup unsalted butter room temperature
- 1 cup white granulated sugar
- ¼ cup brown sugar packed
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- A few drops of pink gel food coloring I used 4
- 1 cup Lily's White chocolate chips & Raspberry flavored chips
Instructions
- Preheat the oven to 350 F. Prepare three large baking sheets with parchment paper or Silpat.
- In a medium-sized bowl, sift and whisk the flour, salt, baking soda, and cornstarch.
- In a large mixing bowl, add the butter, sugar, and brown sugar. Beat until light and fluffy about 1-2 minutes.
- Add the milk, vanilla, and a few drops of food coloring and beat again until smooth and creamy.Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
- Fold in the white chocolate chips.
- Using a small or medium cookie scoop, place cookie dough balls into a bowl of white chocolate chips and gently press them in.
- Place cookie dough balls on the prepared baking sheets, leaving about 2″ between each.
- Bake for 9-11 minutes.
- Allow to cool completlly on a cooling rack then enjoy!
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