Fluffy Valentine’s Pink Chocolate Cloud Cookies
Soft, fluffy, and cloud-like cookies with a hint of pink vanilla and melty white chocolate chips, perfect for Valentine’s Day and easy enough for beginners.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pink vanilla flavoring or natural pink food coloring (such as beet powder)
- 1 cup (180g) white chocolate chips
- ¼ cup freeze-dried raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, sift or whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pink vanilla flavoring or natural pink food coloring until the dough is smooth and slightly glossy.
- Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula or mixing on low speed just until combined. Avoid overmixing.
- Gently fold in the white chocolate chips and freeze-dried raspberries, if using.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges start to turn golden but centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
If cookies spread too much, chill dough for 15-20 minutes before baking. Use room temperature eggs for better mixing. Avoid overbaking; cookies should look slightly underdone in the center when removed from oven. Let cookies cool on baking sheet before transferring to rack to maintain fluffiness. Dough can be refrigerated up to 24 hours before baking. Substitute almond flour for gluten-free option and coconut oil for dairy-free. Freeze baked cookies up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: Valentine's Day cookies, pink cookies, fluffy cookies, chocolate chip cookies, easy cookies, beginner baking, white chocolate cookies