Pink Velvet Cookies
Because of their large size, you can make the dough, freeze it, and bake one or a few at a time
Recipe type: Dessert
Serves: 8 cookies
For the Pink Velvet Sugar Cookies
  • 3 cups all-purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon fine sea salt
  • ¾ teaspoon baking soda
  • 1½ cups (12 ounces, 3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • Pink food gel
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup flower rainbow sprinkles
For the Cream Cheese Frosting:
  • ½ cup (4 ounces, 1 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • 8 ounces cream cheese, cubed and very soft
  • Pink food gel
To make the Pink Velvet Sugar Cookies:
  1. Whisk flour, corn starch, baking soda, and salt in a large bowl, set aside. In a stand mixer fitted with a paddle attachment, cream butter and sugars at medium speed until light and fluffy, about 2 minutes. Scrape bowl and paddle, add pink food gel, and beat for an additional minute. Beat in eggs and vanilla. Scrape bowl and paddle as needed. With mixer’s speed in low, gradually add dry ingredients, beating until just incorporated. The dough will be sticky.
  2. With well floured hands, portion out 4 ounce balls, rolling each in the sprinkles. Shape each portion into a rough hockey-puck like shape. Place on a tray, repeat process with remaining dough. Refrigerate a minimum of 3 hours.
  3. Preheat oven to 300 degrees F. Line trays with parchment paper, setting each cookie 3- inches apart. Bake for 20 to 24 minutes rotating halfway. The cookies will barely be golden in the edges and will look still raw in the center, this is fine.
  4. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
To make the Cream Cheese Frosting:
  1. Beat butter until smooth, fluffy, and lump free about 2 minutes at medium-high speed. Gradually add powdered sugar, vanilla, and salt. Raise speed to medium-high and beating until fluffy about 3 minutes. Scrape bowl and paddle as needed. Beat in cream cheese, a few cubes at a time. Do not whip, simply beat to incorporate.
  2. Reserve ¼ cup to tint pink.
  3. Frost and decorate cooled cookies as desired.
Recipe by Layer Cake Parade at