Creamy Pink Velvet Sugar Cookies
These creamy pink velvet sugar cookies feature a soft, melt-in-your-mouth texture with a subtle hint of cocoa and vanilla, topped with a smooth, creamy frosting. Perfect for holidays, gifting, or any sweet occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour (320g), sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (227g), softened
- 1 ¼ cups granulated sugar (250g)
- ¼ cup brown sugar (50g), packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 oz cream cheese (115g), softened
- 1 tablespoon red food coloring (gel or liquid)
- 2 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter (113g), softened (for frosting)
- 4 oz cream cheese (115g), softened (for frosting)
- 3 cups powdered sugar (360g), sifted
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk or heavy cream (for frosting)
- Optional: a few drops pink gel food coloring (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Sift together flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and softened cream cheese. Mix until smooth and creamy.
- Add red food coloring and stir gently until dough turns pink.
- Gradually add sifted dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
- Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on baking sheets.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool cookies on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
- For frosting, beat softened butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar and vanilla extract, beating until creamy.
- Add milk or heavy cream to reach desired consistency. Add pink food coloring if desired.
- Frost cooled cookies using a spatula or piping bag.
Notes
If dough is too sticky, chill for 15-20 minutes before baking. Beat frosting until smooth and fluffy; add milk a teaspoon at a time if too thick. Frost only when cookies are completely cool to prevent melting. Dough can be refrigerated up to 24 hours before baking. For gluten-free, use 1:1 gluten-free baking flour. For dairy-free, use vegan butter and cream cheese alternatives and plant-based milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: pink velvet sugar cookies, creamy sugar cookies, homemade frosting, easy sugar cookies, holiday cookies, soft sugar cookies