Crumbl pink velvet cake cookies recipe
Make Crumbl pink velvet cookies at home with this easy copycat recipe. Soft, thick cookies topped with cream cheese frosting and a classic pink finish.
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
Calories: 546kcalCarbohydrates: 74gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 142mgPotassium: 74mgFiber: 1gSugar: 49gVitamin A: 863IUCalcium: 75mgIron: 2mg
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