These pink velvet cookies marry the tender crumb of classic velvet cakes with the soft, chewy center people love from Crumbl. I’ve tested this version several times to get the texture just right — soft edges, pillowy middle, and a tangy cream cheese frosting that holds its shape. If you love red velvet-style desserts, you might also enjoy these red velvet brookies for more velvet-inspired baking ideas.
Why Make This Recipe
- Soft, melt-in-your-mouth texture that feels indulgent but is simple to bake at home.
- Bright pink color and mild cocoa flavor make these festive for birthdays, baby showers, or bake sales.
- Uses common pantry ingredients and can be made in about an hour with one resting step.
- Freezable dough and cookies mean you can prep ahead for gatherings.
- Personal insight: I love this recipe because the dough chills into a perfectly shaped cookie that keeps a slightly domed top after baking, which makes the frosting look professional; if you enjoy mixing cookie ideas, try this pecan pie cookie inspiration for another crowd-pleaser.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chill)
- Cook time: 10–12 minutes per batch at 350°F (177°C)
- Total time: 60–90 minutes (including chilling)
- Servings: about 18 large cookies (2-inch scoops)
- Difficulty: Easy — basic creaming and baking techniques
- Method: Cream butter and sugar, add wet ingredients, fold in dry ingredients, chill dough, scoop, bake, and top with cream cheese frosting.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted chilling time to control spread. Chilling for at least 30 minutes consistently gave domed cookies with tender centers. Swapping part of the butter for shortening in one test improved hold without sacrificing flavor.
How to Make Irresistible Crumbl Copycat Pink Velvet Cookies: The Ultimate Homemade Treat
Start by creaming 1/2 cup (113 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 3 minutes with a stand mixer. Add 1 large egg, 1 tsp vanilla, 1 tbsp white vinegar, and 1–2 teaspoons red or pink food coloring (or 1/2 tsp beet powder) for color. Whisk 2 cups (240 g) all-purpose flour, 1½ tsp baking powder, 1/2 tsp fine salt, and 1 tbsp unsweetened cocoa powder; fold into wet ingredients until just combined. Chill dough 30–60 minutes to prevent over-spreading, then scoop 2-tablespoon portions onto a parchment-lined sheet and bake at 350°F (177°C) for 10–12 minutes. Cool on the pan 5 minutes, then transfer to a rack and top with a stabilized cream cheese frosting (beat 8 oz cream cheese with 1/2 cup butter, add 2 cups powdered sugar and 1 tsp vanilla); pipe or spread once cookies are fully cooled.
Expert Tips for Success
- Chill the dough: Refrigerate at least 30 minutes (60 for hotter kitchens) to keep cookies from running too flat. Use a shallow container to chill faster.
- Measure flour correctly: Spoon flour into the cup and level it, or weigh 1 cup as 120 g to avoid dry, dense cookies.
- Use room-temperature ingredients: Butter and eggs at 65–70°F (18–21°C) cream together more smoothly, giving better rise and texture.
- Watch the bake time: Remove cookies at 10–12 minutes when edges are set and centers still look slightly underbaked — residual heat finishes them on the tray.
- Equipment note: A medium cookie scoop (2 tbsp) yields consistent sizes; a stand mixer with paddle attachment makes creaming faster and more even. For texture experiments and presentation ideas, the technique from a crispy fried sushi roll post taught me useful plating tricks that translate well to cookies.
How to Serve Irresistible Crumbl Copycat Pink Velvet Cookies: The Ultimate Homemade Treat
Serve them slightly chilled or at room temperature for the best cream cheese frosting texture. Pair with strong coffee or a glass of cold milk to balance the sweetness. For parties, arrange cookies on a tiered tray and garnish frosting with edible glitter or crushed freeze-dried raspberries for color contrast; see creative presentation cues from a sushi roll presentation ideas for non-cookie plating inspiration. These cookies also make a pretty boxed gift for neighbors or teachers.
Storage and Reheating Guide
Store frosted cookies in an airtight container in the refrigerator for up to 4 days to keep the cream cheese frosting stable. For unfrosted cookies, store at room temperature in an airtight container for up to 3 days, or freeze up to 3 months (flash-freeze on a tray, then transfer to a freezer bag). Thaw frozen cookies in the refrigerator overnight or at room temperature 1–2 hours. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 4–6 minutes — watch closely so they don’t dry out.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum; chill dough longer to firm it up and reduce spread. For more structure, add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free: Use vegan butter sticks and a nondairy cream cheese for frosting; add 1–2 tbsp plant milk if frosting is too stiff.
- Intensified flavor: Stir in 1/3 cup white chocolate chips or 1/4 cup finely chopped pecans for texture and contrast.
- Color and flavor swaps: Replace food coloring with 1 tsp beet powder for natural color, or swap the cream cheese frosting for a white chocolate ganache. For a black-themed twist, look for ideas inspired by black velvet cupcakes to pair visually.
Nutritional Highlights
- These cookies are an indulgence with moderate protein from the egg and cream cheese, but they are higher in sugar and fat; enjoy one or two as a treat.
- Allergen info: Contains wheat, dairy, and egg. For nut variations, include them only if no nut allergies are present.
- Portion guidance: One cookie (large, ~70–90 g) is a reasonable single serving; consider smaller scoops for less sugar per serving.
Troubleshooting Common Issues
- Cookies spread too much: Chill dough longer and check your oven temperature with an oven thermometer — if it runs hot, cookies can overbake quickly. Use parchment or silicone mats to reduce spreading.
- Cookies are dry or crumbly: You likely overmeasured flour or overbaked. Reduce flour slightly (by 2–4 tbsp) or cut bake time by 1–2 minutes.
- Frosting is runny: Chill the frosting 15 minutes and re-whip; stabilize with 1 tsp cornstarch or 1/4 cup powdered sugar if needed.
Frequently Asked Questions
Q: Can I freeze the dough and bake later?
A: Yes. Scoop dough into balls, flash-freeze on a tray for 1 hour, then store in a freezer bag up to 3 months. Bake from frozen — add 2–3 minutes to the bake time and watch for set edges.
Q: How do I get the soft, cake-like center every time?
A: Use the creaming method properly (beat butter and sugar until light), measure flour accurately, and avoid overbaking. Pull cookies when centers look slightly underdone; they’ll firm while cooling on the pan.
Q: Can I make smaller cookies and adjust bake time?
A: Absolutely. For 1-tablespoon scoops, bake 8–10 minutes at 350°F (177°C). Smaller cookies need less time, so watch for set edges and a slightly soft center.
Q: What’s the best natural way to color the dough pink?
A: Beet powder is the most reliable natural option — start with 1/4–1/2 tsp and increase to reach the desired shade. Keep in mind it can add a subtle earthiness; use a small amount in addition to a tiny drop of food coloring if you want a brighter pink without flavor change.
Pink Velvet Cookies
- Total Time: 60 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
Indulgent pink velvet cookies with soft centers and tangy cream cheese frosting, perfect for celebrations.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1–2 tsp red or pink food coloring
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking powder
- 1/2 tsp fine salt
- 1 tbsp unsweetened cocoa powder
- 8 oz cream cheese, softened
- 1/2 cup (113 g) butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Cream the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg, vanilla, vinegar, and food coloring; mix until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Fold the dry ingredients into the wet ingredients until just combined.
- Chill the dough for 30–60 minutes.
- Scoop 2-tablespoon portions onto a parchment-lined baking sheet.
- Bake at 350°F (177°C) for 10–12 minutes.
- Cool on the pan for 5 minutes, then transfer to a rack.
- For frosting, beat cream cheese and butter together, then add powdered sugar and vanilla.
- Pipe or spread frosting onto cooled cookies.
Notes
Dough can be frozen for up to 3 months. Use room temperature ingredients for better texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg