These Crumbl pink velvet cookies are thick, soft, and bakery style, just like the ones behind the glass at the store.
They have a tender cake-like crumb, a light vanilla-cake flavor, and a smooth cream cheese frosting piped generously on top.
The soft pink color and crumb topping give these cookies that signature look, making them great for Valentine’s Day, baby showers, birthdays, or anytime a fun cookie feels right.
If you enjoy bakery-style cookies, you may also like this Crumbl peanut butter and jelly cookies, Crumbl dark dream cookies or Crumbl coconut lime cookies.
The best part…
- Thick and soft texture that stays tender after baking.
- Cream cheese frosting that pipes cleanly and holds its shape.
- Easy dough that does not require chilling.
- Great for holidays, parties, or gifting.
Ingredients
- Unsalted butter: gives these cookies their rich flavor and soft structure. Using unsalted butter lets you control the overall taste.
- Granulated sugar: sweetens the dough and helps create a light, tender crumb rather than a crisp cookie.
- Eggs: add structure and moisture, helping the cookies bake evenly and stay soft inside.
- Cake flavoring or cake batter emulsion: This is what gives pink velvet cookies their signature bakery-style flavor. Vanilla alone will not give the same result.
- All-purpose flour: provides structure while still keeping the cookies soft and thick.
- Baking powder: helps the cookies rise slightly, giving them that plush, cakey center.
- Pink food coloring: creates the classic pink velvet look. Gel coloring works best for bold color without thinning the dough.
- Cream cheese: adds tang and balances the sweetness of the frosting.
- Powdered sugar: keeps the frosting smooth and pipeable.
- Milk or heavy cream: A small amount of liquid helps adjust the frosting to the right consistency for piping.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Crumbl pink velvet cookies
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a stand mixer, cream the butter and sugar until smooth and fluffy.
Add the eggs and cake flavoring, mixing until fully incorporated. Scrape the bowl as needed.
Next add the flour and baking powder, mixing until a thick dough forms.
Then pink food coloring a little at a time, mixing until the color is even and reaches your desired shade.
Scoop the dough using a large cookie scoop and shape into thick discs, about ¾ inch tall.
Bake for 10 to 12 minutes, just until the centers are set. Do not overbake.
Let the cookies cool completely before frosting.
Make the cream cheese frosting
While the cookies are cooling, start mixing the frosting, add the cream cheese and butter to the mixing bowl and beat till smooth.
Add powdered sugar, mixing on low speed until combined. Then add the milk, vanilla extract and mix again, increase speed and whip until creamy.
Transfer frosting to a piping bag fitted with a round tip. Pipe frosting onto cooled cookies in a spiral.
Crumble one cookie and sprinkle crumbs over the frosted tops.
Serve with
Crumbl pink velvet cookies pair well with simple drinks that balance their sweetness.
- A cold glass of milk is a classic choice and helps cut through the cream cheese frosting.
- Coffee or a latte works well too, especially if you enjoy a slightly bitter contrast with dessert.
- For something fun, serve these cookies with strawberry milk or a vanilla milkshake, which complements the cake-like flavor without overpowering it.
- They also fit nicely on a dessert table alongside brownies, sugar cookies, or chocolate-dipped fruit for variety.
How to store
Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
For best texture, let cookies sit at room temperature for 10 to 15 minutes before serving.
Helpful Tips
- Butter should be soft enough to press with a finger but still hold its shape. Melted butter can cause the cookies to spread too much.
- Spoon flour into the measuring cup and level it off. Packing flour in can make the cookies dense.
- These cookies should be shaped into tall discs. Flattening them too much will change the texture.
- The cookies are ready when the centers are set but still pale. Overbaking dries them out quickly.
- Frosting warm cookies will cause it to melt and lose shape. Let the cookies cool completely first.
FAQs
No, the dough can be baked right away, which keeps the process simple.
You can freeze the unfrosted cookies for up to 2 months. Frost after thawing.
Butter that is too soft or over mixed dough can cause spreading. The dough should feel thick.
Yes, bake the cookies one day ahead and frost them the next day for best results.
These Crumbl copycat pink velvet cookies bring bakery-style results straight from your own kitchen.
With their soft texture, creamy frosting, and classic pink look, they are a great choice for celebrations or whenever a fun cookie is on the menu.
Happy baking!
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Crumbl pink velvet cake cookies recipe
Equipment
- stand mixer
- Piping bags
- Large round piping tip (1A)
Ingredients
Cookie dough
- 1 ½ cups unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons cake flavoring or cake batter emulsion
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- Pink food coloring
Cream Cheese 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)
Instructions
- Heat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a stand mixer bowl, beat the softened butter and sugar together until light and smooth.
- Mix in the eggs, then add the cake flavoring. Scrape down the bowl so everything blends evenly.
- Add the flour and baking powder, mixing until a thick dough forms. Stop and scrape the bowl as needed.
- Add a small amount of pink food coloring and mix until the color is evenly distributed. Adjust until the shade looks right to you.
- Scoop the dough using a large cookie scoop. Gently press each portion into a thick disc, about ¾ inch tall, then place on the prepared baking sheets.
- Bake for 10 to 12 minutes, just until the centers are set. The cookies should stay soft and pale. Let them cool fully before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth and lump free.
- Add the powdered sugar. Mix on low speed until combined.
- Pour in the milk, add vanilla extract and continue mixing. Increase the speed to medium and whip for 1 to 2 minutes until creamy.
- Transfer the frosting to a piping bag fitted with a large round tip.
- Pipe a spiral of frosting onto each cooled cookie.
- Crumble one cookie and sprinkle the crumbs over the frosted tops for the classic finish.
Notes
- Use Soft butter, it should press easily with a finger but not feel greasy or melted.
- These cookies should stay soft. If the edges look set but the centers are still pale, they are ready.
- Gel food coloring works best and gives a stronger pink with less liquid.
- If the frosting feels too thick, add milk one teaspoon at a time. If too soft, add a bit more icing sugar or just chill it briefly before piping.
- Keeping the dough discs the same thickness helps them bake evenly and keeps the bakery style look.
Nutrition
