Crumbl Copycat Pink Velvet Cookies
Chef Jenn
These Crumbl Copycat Pink Velvet Cookies are soft, thick, and topped with a creamy swirl of tangy frosting, making them a fun and irresistible bakery-style dessert.
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 485 kcal
For the Cookie Base 1½ cups unsalted butter softened 1½ cups granulated sugar 3 large eggs 2 teaspoons cake batter extract 4 cups all-purpose flour 1 tablespoon baking powder Pink food coloring For the Frosting 8 ounces cream cheese softened ¼ cup unsalted butter softened 2 teaspoons vanilla extract 4 cups powdered sugar 1 tablespoon milk or heavy cream 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 extract 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.
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 has much more intense color when baking. If the frosting feels too soft, chill it for 10–15 minutes before piping.
Serving: 1 cookie Calories: 485 kcal Carbohydrates: 65 g Protein: 5 g Fat: 23 g Saturated Fat: 14 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 91 mg Sodium: 126 mg Potassium: 66 mg Fiber: 1 g Sugar: 43 g Vitamin A: 767 IU Calcium: 67 mg Iron: 2 mg
Keyword cream cheese frosted cookies, Crumbl copycat cookies, pink velvet cookies