This Pink Velvet Crumbl Cookie is the perfect copycat recipe of the iconic Crumbl Cookies. The cookies are light, fluffy, and airy, with an irresistibly sweet and creamy flavor. Perfect for a special treat or gift, this copycat recipe will help you recreate the beloved Crumbl cookie in your very own kitchen.
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Why this recipe works
- Pink Velvet Cookies are a classic treat, beloved by many. These cookies are light, fluffy, and airy with an irresistibly sweet flavor.
- They make the perfect gift or indulgent treat for any occasion.
- And while you could buy them from a store, nothing beats the homemade version!
Ingredients
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Pink Velvet Cookies
- unsalted butter, room temperature
- granulated white sugar
- light brown sugar
- large eggs
- pure vanilla extract
- almond extract
- pink gel food coloring
- all-purpose flour
- corn starch
- baking soda
- Kosher salt
Cream Cheese Frosting
- cream cheese, room temperature
- unsalted butter, room temperature
- pure vanilla extract
- confectioner sugar
- heavy whipping cream
Equipment
- Stand Mixer
- Liquid Measuring Cup
- Measuring Spoons and Cups
- rimmed baking sheet
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make pink velvet cookies
- Preheat oven to 350°F/176°C and line two cookie sheets with silicone baking mats.
- In the bowl of a stand mixer with paddles attached, beat the butter, sugar, and light brown sugar until combined and creamy.
- Beat in the eggs, vanilla, almond extract, and pink gel food coloring.
- In a medium-sized boxing bowl, add and whisk together the flour, cornstarch, baking soda, and salt.
- Gradually beat the dry ingredients into the wet until a dough forms.
- Using a medium cookie scoop, scoop out some dough and using a food scale, weigh the dough to 2.5 ounces and roll the dough into a ball. Place onto a cookie sheet and lightly press into a thick disk
- Repeat the steps with 8 more dough balls on one tray.
- Bake in the oven for 13-15 minutes or until firm around the edges.
- Allow cookies to cool completely. Bake remaining cookies and allow to cool.
How to make cream cheese frosting
- Using a standing mixer, beat the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until combined, creamy, and holds a peak.
- Scoop the frosting into the piping bag.
- Starting from the middle, pipe a thick ring of frosting to the edge of the cookie.
- Allow the frosting to firm up before enjoying the.
How to store, reheat, and freeze
Storage - Store these pink velvet cookies in a covered airtight container for up to 5 days.
Freeze - The copycat Crumbl cookies can be frozen for up to 3 months. Place them on a baking sheet and freeze, then transfer to an airtight container and store them in the freezer.
Expert Tips
Use room temperature ingredients for the best results in this copycat Crumbl cookie recipe. Room-temperature dairy and eggs will give you a smooth dough and frosting.
Frequently Asked Questions
Yes, you can certainly prepare the cookie dough in advance and leave it in the refrigerator for up to 3 days.
Just be sure to let it come back up to room temperature before baking.
Yes, absolutely.
You can use any type of frosting you like. Vanilla, chocolate, butterscotch, and even peanut butter are all delicious options.
Just be sure to adjust the quantity based on the size of your cookies.
Yes, you can certainly freeze these cookies. Just follow the freezing tips above.
Variations
Do you want to change up this recipe?
- Add a teaspoon of ground cinnamon for a spicy flavor.
- You can add ½ cup of mini marshmallows or sprinkles for an extra colorful touch.
- Swap out the pink gel food coloring with other colors like blue, green, and purple.
- Instead of cream cheese frosting, you could also top it with buttercream or vanilla frosting.
Serving Suggestions
I love to serve this Pink Velvet Crumbl Cookie on a platter with other cookies like these Big Fat Chewy Chocolate Chip Cookies, Copycat Crumbl Heath Cookies, Crumbl Turtle Cookies, and Chocolate Mint Cookies.
Similar recipes
- If you love cookies you may also enjoy these Easy Chocolate Chip M&M Cookies. They are such a classic recipe that is always a crowd-pleaser.
- Do you love classic cookie recipes? If so, then next time you may want to give these Peanut Butter Blossom Cookies a try. They taste just like the cookies that Grandma used to make.
- Thumbprint Shortbread Cookies are a simple, classic shortbread recipe. Easy to prepare with a buttery base and a teaspoon of a favorite jam in the center. They are perfect for a holiday party or as a sweet treat for any day.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Copycat Crumbl Pink Velvet Cookie
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
Pink Velvet Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon pink gel food coloring
- 4 cups all-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups confectioner sugar
- 2 Tablespoons heavy whipping cream
Instructions
How to make pink velvet cookies
- Preheat oven to 350°F and line two cookie sheets with silicone baking mats. Set aside.
- Use a stand mixer on low speed with paddles attached to cream together 1 cup unsalted butter, softened , 1 cup granulated sugar, and ½ cup light brown sugar until well combined, about 5 minutes.
- To the butter mixture, beat in 2 large eggs, 2 teaspoons pure vanilla extract, ½ teaspoon almond extract, and 1 teaspoon pink gel food coloring. Set aside.
- In a medium-sized mixing bowl, whisk together the dry ingredients, 4 cups all-purpose flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
- Gradually beat in the dry ingredients into the butter/sugar until a dough forms.
- Using a medium cookie scoop, scoop out some dough and using a food scale, weigh the dough to 2.5 ounce and roll the dough into a ball. Place onto a cookie sheet and lightly press into a thick disk
- Repeat step 6 with 8 more dough balls on another cookie sheet tray.
- Bake in the oven for 13-15 minutes or until firm around the edges.
- Allow cookies to cool completely before frosting.
How to make cream cheese frosting
- Using a stand mixer with paddle attachment, beat 8 ounces cream cheese, room temperature, 1 cup unsalted butter, room temperature, 1 teaspoon pure vanilla extract, 3 cups confectioner sugar, and 2 Tablespoons heavy whipping cream until combined, creamy, and holds a peak. This can take about 5 minutes.
- Scoop the frosting into the piping bag.
- Starting from the middle, pipe a thick ring of frosting to the edge of the cookie.
- Allow the frosting to firm up before enjoying them.
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