Pink Velvet Cookies

I made red velvet-style cookies during the holidays and they were a big hit, so I decided to create a bright pink version. These Pink Velvet Cookies are sweet, tender, and incredibly simple to make—perfect for parties, school events, or any time you want a fun, colorful treat.

Ingredients

For this easy Pink Velvet Cookie recipe you will need:

1 box Duncan Hines Pink Velvet Moist Cake Mix
1 stick (1/2 cup) butter, softened
2 eggs
2 tablespoons all-purpose flour

Directions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the cake mix, softened butter, eggs, and flour. Mix until a smooth cookie dough forms.
Drop small, rounded spoonfuls of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set. The cookies will be soft when they come out and will firm up as they cool.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. This recipe yields roughly 2 dozen cookies, depending on size.

Frosting Suggestion

These cookies pair beautifully with a light, fluffy frosting. The same quick frosting used for cotton candy-themed cookies works well here: make a simple vanilla buttercream or a marshmallow-style frosting and spread or pipe it on cooled cookies. Keep the frosting pale so the cookie’s pink color still shines through.

Notes and Tips

If you prefer a deeper pink, add a drop of gel food coloring to the dough rather than liquid food coloring to avoid changing the dough consistency.
For a festive touch, top frosted cookies with sprinkles, sanding sugar, or small candy pearls while the frosting is still soft.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Bring chilled cookies to room temperature before serving for best texture.

Love pink desserts? Try pairing these cookies with a Pink Lemon Pound Cake for a coordinated dessert table.