why make this recipe
These Christmas Pink Velvet Cookies look festive and taste soft and sweet. They are easy to make with common ingredients. The pink color and sprinkles make them fun for parties and gifts.
introduction
This recipe makes soft pink cookies with a cream cheese buttercream frosting. The cookies bake quickly and the frosting is simple to pipe. You can make them ahead and decorate them to match your holiday style.
how to make Christmas Pink Velvet Cookies
Make the dough, shape the cookies, bake, and top with cream cheese buttercream while warm. Work in the order of the directions, so the frosting spreads well on the warm cookie. Use a piping bag for a neat spiral and add sprinkles right away.
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
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
- 1/4 cup (56g) butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla
- 4 cups (428g) powdered sugar
- 1 pinch salt
- milk or heavy cream, to thin
- Christmas sprinkles
Directions :
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
- Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
- Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
- Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
- Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
- Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
how to serve Christmas Pink Velvet Cookies
Serve the cookies on a platter at room temperature. They look best with the frosting still slightly soft. Add extra sprinkles on top before serving for a brighter look.
how to store Christmas Pink Velvet Cookies
Keep the cookies in an airtight container. Store at room temperature for 2 days. For longer storage, put them in the fridge for up to 5 days. If chilled, bring to room temperature before serving for the best texture.
tips to make Christmas Pink Velvet Cookies
- Use room temperature butter and cream cheese for smooth frosting.
- Do not overmix the dough after adding flour. Mix until just combined.
- Pipe frosting onto warm (not hot) cookies so it spreads slightly and sticks.
- If dough is too soft, chill 15-20 minutes before shaping.
- Use gel food coloring for bright pink without changing dough texture.
variation (if any)
- Add a teaspoon of cocoa for a subtle pink-red velvet twist.
- Use lemon or almond extract instead of cake batter flavoring for a different taste.
- Swap sprinkles for chopped white chocolate or crushed candy cane for a holiday twist.
FAQs
Q: Can I freeze the dough?
A: Yes. Shape balls and freeze on a tray. Move to a freezer bag once solid. Bake from frozen, add 1-2 minutes to bake time.
Q: Can I skip the cream cheese in the frosting?
A: Yes. Use only butter and powdered sugar for a simple buttercream, but the flavor will change.
Q: How do I get bright pink color?
A: Use gel or paste food coloring. Add a few drops and mix, then add more until you reach the shade you want.
Q: Can I make the cookies smaller or larger?
A: Yes. Adjust bake time: smaller cookies need less time, larger ones need more. Keep an eye on the centers.
Conclusion
For the original recipe inspiration, you can read the full Christmas Pink Velvet Cookies recipe. If you want a Crumbl-style take, see the Crumbl Copycat Pink Velvet Cookies recipe.
Print
Christmas Pink Velvet Cookies
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and festive pink velvet cookies topped with cream cheese buttercream frosting, perfect for holiday gatherings.
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
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
- 1/4 cup (56g) butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla
- 4 cups (428g) powdered sugar
- 1 pinch salt
- milk or heavy cream, to thin
- Christmas sprinkles
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the salted butter and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs, cake batter flavoring, and a few drops of pink food coloring; mix well.
- Add in the all-purpose flour and baking powder; mix until thoroughly combined.
- Divide the dough into 3 Tbsp portions, roll into balls, and flatten slightly on a lined cookie sheet.
- Bake for 9-11 minutes or until the centers have puffed up and are no longer glossy.
- While the cookies cool, whip together the softened butter, cream cheese, and vanilla until smooth.
- Add powdered sugar one cup at a time, then add a pinch of salt and milk until desired consistency is reached.
- Transfer frosting to a piping bag, pipe onto warm cookies in a spiral, and immediately top with Christmas sprinkles.
Notes
For best results, use room temperature butter and cream cheese for the frosting. Adjust baking time for smaller or larger cookies.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg