Scale

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!

Keywords: pink sugar cookie recipe