Pink Velvet Cookies | A The Unicorn Cookbook Exclusive

Okay so who manages the time around here? If someone could just slow it down a tad that would be great, thanks.

It was literally Christmas just a week or so ago (in my head) and now we’re already onto the next seasonal holiday celebration Valentine’s Day. It’s creeping up on us fast and blog recipes and promotions are already flooding my inbox and Instagram feed, so naturally I’m feeling the need to share my perfect bakes for Valentines including these Pink Velvet Cookie, an exclusive recipe from The Unicorn Cookbook (Disclaimer : With a few tweaks)

“Make it an edible homemade gift and you can almost guarantee it to be a winner, because at the end of the day we’ve all gotta eat”

If you’re stuck on what to get for your loved one then there really is nothing better than a homemade gift. Make it an edible homemade gift and you can almost guarantee it to be a winner, because at the end of the day we’ve all gotta eat.

These Pink Velvet Cookies are such a special treat. Not only are they crunchy on the outside and soft and gooey on the inside, but they also have that red velvet texture thanks to the buttermilk, and each cookie is kissed with special surprises in shape of marshmallows, white chocolate chips and sprinkles.

If you’re adversed to food colouring and wish to omit it then this is fine as it won’t affect the outcome. Alternatively if you want to keep the colour but use it with natural colouring then the recipe below also gives an alternative ingredient for that too.


Makes | 12 Cookies

Preparation Time | 30 minutes 

Baking Time | 8-10 minutes


100g unsalted butter, softened

75g golden caster sugar

1 egg

Pink gel food colouring OR 2 tbsp Beetroot juice

175g self-raising flour

2tbsp Buttermilk

100g white chocolate chips

50g mini marshmallows

Heart sprinkles


Preheat the oven to 170C and line two baking trays with baking paper.

Beat the butter and sugar until light and fluffy, then add the egg and 1/4 tsp pink food gel and mix well.

Alternative: If you wish to add the colour naturally then instead of food colouring, add 2 tbsp of beetroot juice and 1 additional tbsp of flour and mix well. 

Sift in the flour and add the buttermilk, chocolate chips, marshmallows and sprinkles, then fold everything together.

Place spoonfuls of the mixture onto the prepared trays, leaving enough space between each as the mixture will spread when cooking.

Bake for around 8-10 minutes until just turning brown on the edges then remove from the oven and place on a wire rack to cool.

These will keep for 2-3 days in an airtight container.


Interested in seeing more of The Unicorn Cookbook? You can purchase it on Amazon Here or head to any Urban Outfitters or Joy retail stores. 

If you bake these cookies or anything else from The Unicorn Cookbook please tag me in your posts and use the #TheUnicornCookbook. 

Happy Baking