Crumbl Copycat Pink Velvet Cookies
Add Preferred SourceSoft, bakery-style pink velvet cookies topped with a rich cream cheese frosting, just like the famous Crumbl favorite. These Crumbl Copycat Pink Velvet Cookies are thick, soft, and perfectly sweet with that signature light cake flavor and a pretty pink hue. They bake up pillowy in the center with smooth edges, then get finished with a generous swirl of tangy cream cheese frosting that balances the sweetness beautifully.
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This version keeps things simple while still delivering that bakery-style texture everyone loves. The dough comes together easily, the cookies bake quickly, and the frosting is smooth, creamy, and perfect for piping. They’re ideal for parties, special occasions, or anytime you want a fun, eye-catching cookie.
Ingredients
For the Cookie Base
- Unsalted butter – You can use salted butter, too. I find a bit of salt in cookie dough helps to balance the sweetness.
- Granulated sugar
- Large eggs – Extra large eggs would also work.
- Cake batter extract – You can find these kinds of specialty flavors in your local craft store, or you may need to buy them online. Most grocery stores won’t carry this flavor.
- All-purpose flour – No sifting needed!
- Baking powder – Ensure your baking powder isn’t expired so that your cookies rise properly.
- Pink food coloring – Use gel color. Liquid food color doesn’t have the intensity that gel food colors do.
For the Frosting
- Cream cheese – Softened. If it’s not soft, you’ll have little lumps in your icing.
- Unsalted butter – Add a pinch of salt to balance the sweetness if you use unsalted butter.
- Vanilla extract – You can use pure or artificial extract.
- Powdered sugar – Don’t worry if it has little lumps in it.
- Milk – Or heavy cream to smooth out the icing to a spreadable consistency.
How to Make Crumbl Copycat Pink Velvet Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, cream the softened butter and sugar together until light and smooth, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Add the cake batter flavoring and mix until fully incorporated, scraping down the sides of the bowl as needed.
Switch to the paddle attachment. Add the flour and baking powder, mixing on low speed until fully combined. Scrape down the sides often to ensure even mixing.
Add the pink food coloring, starting with a small amount. Mix until the color is evenly distributed and adjust until you reach your desired shade of pink.
Using a large ice cream scoop, portion the dough and gently shape into discs about ¾-inch thick. Place the dough discs onto the prepared baking sheets, leaving space between each cookie.
Bake for 10–12 minutes, or until the centers are set and the edges are just barely turning golden. Do not overbake. Allow the cookies to cool completely on the baking sheets before frosting.
Make the Frosting
In the bowl of a stand mixer, cream the softened cream cheese and butter together until smooth and lump-free.
Add the vanilla extract and powdered sugar. Mix on low speed until combined, scraping down the sides of the bowl often.
Add the milk or heavy cream and continue mixing on low until incorporated. Increase the speed to medium and whip for 1–2 minutes, until the frosting is smooth and creamy.
Transfer the frosting to a piping bag fitted with a large round tip.
Once the cookies are completely cool, pipe a spiral of frosting onto each cookie. Crumble one cookie and sprinkle the crumbs over the tops of the frosted cookies for the classic finish.
Chef Jenn’s Tips
- Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven.
- Gel food coloring gives better color without thinning the dough.
- If the frosting feels too soft, chill it for 10–15 minutes before piping.
Serving Ideas
Serve these cookies chilled or at room temperature. They’re perfect for birthdays, baby showers, Valentine’s Day, or any time you want a fun, bakery-style treat. I love these cookies after a hearty chicken casserole, or for an afternoon snack. Don’t forget them at potlucks, with other Crumbl favorites like Crumbl Copycat Twix Cookies!
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Crumbl Copycat Pink Velvet Cookies
Ingredients
Cookie Base
- 1½ cups unsalted butter
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons cake batter flavoring or emulsion
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- Pink food coloring
Frosting
- 8 ounces cream cheese
- ¼ cup unsalted butter
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar until smooth. Add eggs and cake flavoring and mix well.
- Mix in the flour and the baking powder until combined, then add pink food coloring.
- Scoop the dough into discs and bake for 10–12 minutes. Cool completely.
- Cream the cream cheese and butter, then add vanilla, powdered sugar, and milk. Whip until smooth.
- Pipe the frosting onto cooled cookies and top with cookie crumbs.
Notes
Chef Jenn’s Tips
- Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven.
- Gel food coloring gives better color without thinning the dough.
- If the frosting feels too soft, chill it for 10–15 minutes before piping.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
