Description
Bake these soft pink white chocolate chip cookies for a chewy, colorful treat perfect for baby showers or spring parties. These tender sugar cookies feature a vibrant pink hue and pockets of creamy white chocolate. Cornstarch makes the texture soft and chewy, keeping them fresh for days. Prepare this dough without chilling.
Ingredients
- 1 cup salted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 3 drops pink gel food coloring
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- Beat the salted butter and granulated sugar in a large bowl on medium speed for 3 minutes until light and creamy.
- Add the egg and pink gel food coloring to the butter mixture. Beat until the color is even and the egg is fully mixed in.
- Whisk the all-purpose flour, cornstarch, and baking soda in a separate medium bowl to remove lumps.
- Pour the dry ingredients into the wet ingredients. Mix on low speed just until flour streaks disappear.
- Fold in the white chocolate chips by hand using a rubber spatula.
- Scoop the dough into 2-tablespoon portions. Roll them into smooth balls between your palms.
- Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart for spreading.
- Bake for 9 to 11 minutes until the edges set and just start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to finish cooling.
Notes
- The addition of cornstarch helps maintain a soft, chewy texture.
- No dough chilling is required for this recipe.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American