Crumbl Copycat Pink Velvet Cookies
Crumbl Copycat Pink Velvet Cookies are soft, thick cake-flavored cookies with a pink color, topped with a swirl of cream cheese frosting and finished with cookie crumbs. These oversized cookies recreate the famous Crumbl bakery experience at home, featuring that signature cake batter flavor and fluffy cream cheese frosting that fans obsess over. The pretty pink color and generous frosting make them as Instagram-worthy as they are delicious.
Ingredients
For the cookie base
- 1 ½ c unsalted butter softened
- 1 ½ c sugar
- 3 eggs
- 2 t cake flavoring or emulsion
- 4 c flour
- 1 t baking powder
- Pink food coloring
For the frosting
- 8 oz cream cheese softened
- ¼ c unsalted butter softened
- 2 t vanilla
- 4 c powdered sugar
- 1 t milk or heavy cream
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter with the sugar and cream until smooth.
- Add in the eggs and cake flavoring. Mix well, scraping down the sides as needed.
- Switch the mixer attachment to the paddle. Add in the flour and baking powder and mix thoroughly, scraping down the sides often.
- Add in the pink food coloring (start with just a little, you can always add more as it mixes). Mix thoroughly, scraping down the sides often until color is evenly distributed and the desired shade.
- Using a large ice cream scoop, divide the dough and shape into discs about ¾ of an inch thick. Place on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes or until the centers are set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened cream cheese and butter. Cream until smooth.
- Add in the vanilla and powdered sugar. Mix on low until combined.
- Add in the milk and mix on low until combined, scraping down the sides often. Bump up the speed to medium and whip until smooth and creamy, about 1-2 minutes.
- Transfer the frosting to a piping bag fitted with a large round tip.
- Once the cookies are cool, pipe a spiral of frosting on top of each cookie.
- Sacrifice one cookie and crumble it into pieces and sprinkle the crumbs over the tops of each frosted cookie.
Notes
Recipe Tips for Success
- Don't overbake these cookies! They should look slightly underdone in the center when you remove them from the oven - they'll continue to set as they cool on the baking sheet. If you bake them until they look completely done, they'll turn out hard and cake-like instead of soft and tender. Start checking at 10 minutes and look for centers that are just barely set with no jiggle.
- When adding pink food coloring to the dough, start with just a few drops and mix thoroughly before adding more. Gel food coloring works best for achieving vibrant colors without adding too much liquid to the dough. Remember, the color will look slightly lighter after baking, so aim for a shade slightly darker than your desired final result.
Storage
Cookies should be stored in an airtight container in the fridge for up to 3 days.Nutrition
Calories: 483kcalCarbohydrates: 65gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 77mgPotassium: 63mgFiber: 1gSugar: 43gVitamin A: 760IUCalcium: 39mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.