Christmas Pink Velvet Cookies
Delightful and festive cookies perfect for any holiday gathering, with a rich flavor and soft texture enhanced by cream cheese frosting and festive sprinkles.
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.
Notes
Store cookies in an airtight container at room temperature. They can last for several days and can be frozen with parchment in between layers.