Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 2 egg, 1 egg yolk
- 1 tablespoon imitation vanilla
- 1 teaspoon vanilla extract
- 1 teaspoon pink food coloring
- 3 ⅓ cup all purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 12 oz white candy melts
- Sprinkles
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- In a medium bowl, combine flour, cornstarch, baking soda and salt. Set aside.
- In a mixer fitted with a paddle attachment, combine butter, sugar and brown sugar. Mix until light and fluffy.
- Add egg, egg yolk, and vanilla extract. Mix until just combined.
- Add pink food coloring.
- Add half the dry mixture and mix on a low speed.
- Repeat with the second half on the dry mixture. Mix until just combined.
- Using a 2.5 oz cookie dough scoop, scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 14-16 minutes and then allow cookies to cool on baking sheet.
- Repeat with remaining dough.
- Once the cookies are cool, melt chocolate in a microwave safe bowl.
- Dip or drizzle melted chocolate over cookies and add sprinkles.
Notes
*Makes about 20 cookies
Attribution: For the past three years, I have celebrated a pink Christmas—pretty much everything is pink, even a pink Christmas tree. I found these perfect pink cookies to match. You can never have too much pink!
Recipe Credit: Sprinkles for Breakfast