With Valentine’s Day and Spring right around the corner, everything is coming up pink these days! Today, I want to introduce you to another amazing cookie that is perfect not only for Valentine’s Day, spring parties or Mother’s Day but basically any time of the year. These Pink Velvet Cookies are soft, birthday cake flavored cookies topped with a creamy cream cheese frosting and sprinkled with pink cookie crumbs. Yep, another Crumbl copycat recipe!
If you want to check out some of the other copycat cookie flavors, may we suggest you start with these: Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies.
Since Crumbl cookies are SO BIG, we’ve gotten into a habit of making mini versions that are just as good but a more manageable, bite-sized cookie that our people have told us that they absolutely love.
CRUMBL COOKIES BIG OR SMALL?
Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies. I like my own perfectly round, un-touched cookie so mini cookies are right up my alley.
Don’t get me wrong, when we go to Crumbl, I share. When I make them at home, they are ALL MINE.
This Pink Velvet Cookie recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4 of a cup of cookie dough for each cookie and I suggest about 1 tablespoon of dough in order to make these a more manageable size.
If you prefer GIANT cookies, make only 10-12 cookies with this recipe and they will be GIANT!! If you prefer smaller cookies, make 24 with the dough. So, you do you.
COOKIES SERVED WARM OR COLD?
That is the question! I’m not talking about the cookie dough because no chilling is necessary for the dough but how do you serve them? Chilled or warm?
We are back to CHILLED with this recipe! The super soft cookie with the chilled cream cheese frosting just works perfectly.
I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.
PINK VELVET COOKIE INGREDIENTS
1/2 cup Butter – The butter for this recipe should be softened and salted or unsalted will work.
1/2 cup Granulated Sugar
1 Eggs
1 tsp Cake Batter Flavoring – We used McCormick flavoring for this recipe.
1 3/4 cups Flour – Regular, old, all-purpose flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Pink Food Coloring
CREAM CHEESE FROSTING INGREDIENTS
4 oz CREAM CHEESE – Go for the full-fat cream cheese
2 TBSP BUTTER – Softened salted or unsalted butter
1/4 tsp CAKE BATTER FLAVORING
3 cups POWDERED SUGAR
Milk – just a splash if you need to thin the frosting
HOW TO MAKE PINK VELVET COOKIES
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and cake batter flavoring and beat until combined.
4. Add in flour, baking soda and baking powder. Mix until all combined. Mix in pink food coloring until you achieve the level of pink you like.
5. Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.
6. Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
7. While cookies are cooling, make the frosting.
CREAM CHEESE FROSTING DIRECTIONS
1. In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
2. Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
3. Put the frosting in a piping bag with a star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. For extra pizazz, break up ONE unfrosted cookie into crumbs. Sprinkle each frosted cookie with a few cookie crumbs.
Crumbl Pink Velvet Cookie Recipe
Ingredients
Pink Velvet Cookies
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 tsp cake batter flavoring
- 1 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pink food coloring
Cream Cheese Frosting
- 4 oz cream cheese
- 5 tbsp butter
- 1/2 tsp vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and cake batter flavoring and beat until combined.
- Add in flour, baking soda and baking powder. Mix until all combined. Mix in pink food coloring until you achieve the level of pink you like.
- Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.
- Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
- While cookies are cooling, make the frosting.
Cream Cheese Frosting
- In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
- Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
- Put the frosting in a piping bag with a star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. For extra pizazz, break up ONE unfrosted cookie into crumbs. Sprinkle each frosted cookie with a few cookie crumbs.
Nutrition
