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Homemade Pink Velvet White Chip Confetti Cookies photo
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Pink Velvet White Chip Confetti Cookies

These Pink Velvet White Chip Confetti Cookies are irresistibly soft, colorful, and packed with creamy white chocolate and fun sprinkles!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Keyword: Chewy, Colorful, Easy, Soft, White Chocolate
Servings: 24 servings

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon pink food coloring
  • 1 cup white chocolate chips
  • 1/2 cup colorful sprinkles choose your favorite shapes and colors

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
  • In a medium bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  • In a large bowl, combine 1/2 cup softened unsalted butter, 1/2 cup vegetable oil, and 1 cup granulated sugar. Using an electric mixer or a whisk, beat until the mixture is creamy and light, about 2-3 minutes.
  • Mix in 1 large egg and 1 teaspoon vanilla extract until fully incorporated. Then add 1 tablespoon pink food coloring, blending thoroughly until the dough is a consistent pink shade.
  • Gradually add the dry flour mixture to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough.
  • Fold in 1 cup white chocolate chips and 1/2 cup colorful sprinkles. The sprinkles will add bursts of color inside the dough and on the cookie tops.
  • Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the center still looks slightly soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh but keep well for several days.

Equipment

  • Mixing Bowls
  • Electric mixer or sturdy whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Cooling Rack
  • Spoon or cookie scoop

Notes

  • Refrigerate dough up to 24 hours for enhanced flavor and texture; bring to room temperature before baking.
  • Substitute vegetable oil with light olive or melted coconut oil for a flavor twist.
  • Store cooled cookies in an airtight container at room temperature up to 5 days or freeze up to 3 months.