These Christmas Pink Velvet Cookies are delightful and festive treats that will brighten up any holiday gathering. With their soft and tender texture, they deliver a rich, sweet flavor, thanks in part to the cake batter flavoring. Easy to make and perfect for sharing, these cookies can become a cheerful addition to your holiday dessert table.
Why This Christmas Pink Velvet Cookies Is Great
These cookies are simple to prepare and kid-friendly, making them a great choice for family baking sessions. They use everyday ingredients you likely already have on hand. The creamy frosting adds a lovely touch of sweetness, while the Christmas sprinkles make them fun and festive for the season. Plus, they’re quick to bake, so you can easily whip up a batch in no time.
How to Make Christmas Pink Velvet Cookies
Making these cookies is straightforward and enjoyable. You start by creaming the butter and sugar, then mix in the rest of the ingredients to create the dough. After shaping and baking the cookies, whip up a simple frosting while they cool. Once the cookies are ready, just pipe on the frosting and sprinkle on some festive decorations!
What You Need
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
Step-by-Step
- 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, 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 teaspoons at a time until you’ve reached your desired consistency.
- Put the finished frosting into a piping bag fitted 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
These cookies are delightful on their own, but they shine at holiday parties and gatherings. Serve them alongside a warm cup of cocoa or coffee. They make a great treat to share with friends and family or a sweet addition to a cookie platter. Don’t forget to pack them in festive boxes for holiday gifts!
How to Store Christmas Pink Velvet Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to keep them longer, you can freeze them. Just make sure to layer the cookies with parchment paper in a freezer-safe container. To enjoy frozen cookies, thaw them at room temperature.
Recipe Tips
- Make sure your butter is softened for easy mixing.
- For fluffier cookies, avoid overmixing once the flour is added.
- Use room temperature eggs for better mixing.
- To make the frosting extra creamy, whip it longer.
- Swapping out the pink food coloring can create fun variations for different holidays!
Variations & Swaps
- Use almond extract instead of cake batter flavoring for a nutty twist.
- Swap the cream cheese frosting for a simple buttercream if preferred.
- Add festive flavors by folding in crushed peppermint or even chopped nuts for added texture.
FAQs
Can I make these cookies in advance?
Absolutely! You can bake the cookies ahead of time and store them in an airtight container. Frost them the day you plan to serve them to keep the icing fresh and vibrant.
Can I freeze the baked cookies?
Yes! After baking, let the cookies cool completely. Layer them with parchment paper in an airtight container and freeze. They can last for up to 3 months in the freezer.
What if I don’t have pink food coloring?
If you don’t have pink food coloring, you can use another color or skip it altogether for classic white cookies. They’ll taste just as amazing!
How can I avoid flat cookies?
Ensure your baking powder is fresh and that you don’t overmix your cookie dough. Keep your dough cold before baking, which can help maintain their shape.
What can I serve with these cookies?
These cookies pair beautifully with hot cocoa, coffee, or tea. You can also enjoy them by themselves or as part of a sweet holiday platter.
Christmas Pink Velvet Cookies
Ingredients
Cookie Ingredients
- 1.5 cups 1 ½ cups salted butter, softened Make sure the butter is softened for easy mixing.
- 1.5 cups 1 ½ cups granulated sugar
- 3 3 eggs Use room temperature eggs for better mixing.
- 1.5 tsp 1 ½ tsp cake batter flavoring Can be swapped for almond extract for a nutty flavor.
- pink food coloring Can be substituted with other colors or omitted.
- 4.5 cups 4 ½ cups all-purpose flour
- 3 tsp 3 tsp baking powder Ensure baking powder is fresh.
Frosting Ingredients
- 0.25 cups ¼ cup butter, softened
- 8 oz 8 oz cream cheese, room temperature For an extra creamy frosting, whip longer.
- 2 tsp 2 tsp vanilla
- 4 cups 4 cups powdered sugar Add one cup at a time.
- 1 pinch 1 pinch salt
- milk or heavy cream, to thin Add a few teaspoons at a time until desired consistency.
- Christmas sprinkles For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add in the eggs, cake batter flavoring, and a few drops of pink food coloring. Mix well.
- Gradually add flour and baking powder. Mix until thoroughly combined.
- Divide the dough into 3 Tbsp portions, roll into balls, and flatten slightly on a parchment or silicone-lined cookie sheet.
Baking
- Bake for 9-11 minutes or until the centers have puffed and are no longer glossy.
Frosting
- While cookies cool, make the frosting by whipping butter, cream cheese, and vanilla until smooth.
- Gradually add powdered sugar, one cup at a time, mixing well.
- Add a pinch of salt and thin with milk as needed to achieve desired consistency.
- Pipe frosting onto cooled cookies and decorate with sprinkles.
