Vibrant and tasty Pink Sugar Cookies! 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!
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How to make Pink Sugar Cookies
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 and cut it into fun shapes. Just be sure to chill the dough.
Pink Sugar Cookie Ingredients
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 with a butter knife. This will prevent using too much flour.
Salt: Salt is good, don’t skip it.
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, its 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 food coloring may result in a looser dough.
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 recipe card for detailed measurements
Kitchen supplies you’ll need
- Mixing bowls
- Baking sheet
- Hand whisk
- Hand mixer with beaters or a stand mixer
- A rubber spatula or wooden spoon
- Medium cookie scoop
- Wire rack
- Silpat or Parchment paper
Mix it, Bake it, & Eat it!
- In a medium bowl, whisk the flour, salt, baking soda, and cornstarch.
- In a large mixing bowl, add the softened butter, sugar, and brown sugar. Beat until light and fluffy, 1-2 minutes.
- Add the milk, vanilla, and a few drops of food coloring (I added 4 drops of pink food coloring) and beat again until the color has been completely incorporated.
- Add 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 and raspberry flavored chips.
- Using a medium cookie scoop, scoop out cookie dough balls on Silpat or a baking sheet with parchment paper, and chill in the fridge for roughly 30 minutes.
- Preheat the oven to 350°F.
- Bake in the oven for 9-11 minutes.
- Allow to cool completely on the baking sheets.
Pink Sugar Drop Cookies
More Sugar – Sprinkle 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.
How much food coloring do I add to my sugar cookie?
How can I naturally dye my cookies pink?
Freeze-dried strawberries or raspberries will bring a beautiful color AND flavor to your cookies. Use a food processor to break them down into a powder before adding them to your cookie dough.
Tips for Making & Storing
-Make sure ingredients are at room temperature and set out at least 30 minutes before starting your recipe.
-For the best results, dough chilling 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 the 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.
–Store baked cookies at room temperature in an airtight container or Ziploc bag to keep them soft and fresh.
–Freeze baked cookies or cookie dough for up to 3 months, once again, cool completely before freezing.
Try these other similar recipes!
- Chewy Blueberry Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Easy Nutella No-Bake Cookies
- Easy Butterscotch Cookies No-Bake
- Tasty Chocolate Chip Mint Cookies
- Easy Cranberry White Chocolate Chip Cookies
2 1/4 cups (281 g) all-purpose flour
1 tsp salt
1 tsp baking soda
2 tsp cornstarch
3/4 cup (169 g) butter, room temperature
1 cup (200 g) white granulated sugar
1/4 cup (55 g) packed brown sugar (light or dark)
1/4 cup (60 mL) milk
1 tsp pure vanilla extract
A few drops of pink gel food coloring (i used 4)
1 cup (168 g) Lily’s White chocolate chips & Raspberry flavored chips
- 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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
- Serving Size: 1 Cookie
- Calories: 232
- Sugar: 19.5 g
- Sodium: 212.8 mg
- Fat: 10.9 g
- Carbohydrates: 31.8 g
- Fiber: 0.5 g
- Protein: 2.3 g
- Cholesterol: 22.3 mg
Keywords: pink sugar cookie recipe