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Pink Velvet Crumbl-Style Cookies with Cream Cheese Frosting

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3.8 from 55 reviews

Delight in the soft, chewy texture and charming pink hue of Pink Velvet Crumbl Cookies topped with a rich and creamy vanilla cream cheese frosting. These cookies combine the comforting flavors of cake batter and classic cookie dough, finished with a playful crumb topping that makes each bite as fun as it is delicious.

Ingredients

Scale

Pink Velvet Cookie

  • 1 1/2 cups (333g) salted butter, softened
  • 1 1/2 cups (345g) granulated sugar
  • 3 eggs
  • 1 1/2 tsp cake batter flavoring
  • 4 1/2 cups (684g) all-purpose flour
  • 3 tsp baking powder
  • pink food coloring (a few drops, adjusted to desired color)

Vanilla Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 1/4 cup (56g) butter, softened
  • 2 tsp vanilla extract
  • 4 cups (428g) powdered sugar
  • milk, to thin frosting if needed (start with 1 tsp increments)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking your cookies.
  2. Cream Butter and Sugar: In a large mixing bowl, use a stand mixer with a Flex Edge Beater attachment to cream together the softened salted butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes.
  3. Add Eggs and Flavoring: Scrape down the bowl sides, then add the eggs and cake batter flavoring. Beat everything together until fully incorporated and smooth.
  4. Incorporate Dry Ingredients: Scrape the bowl again and add all-purpose flour and baking powder. Mix on low speed until just combined; avoid overmixing to keep the cookies tender.
  5. Add Pink Food Coloring: Gradually add a few drops of pink food coloring to the dough while mixing, adding more gradually until the desired vibrant pink color is achieved. Mix thoroughly to distribute color evenly.
  6. Scoop and Shape Cookies: Using a 3.25 oz cookie scoop, portion out the dough and roll into balls. Flatten each dough ball gently to form a hockey puck shape for even baking. Set aside a small amount of leftover dough to create one smaller cookie for crumbs.
  7. Arrange and Bake: Place 6 cookies per cookie sheet and bake at 350°F (180°C) for 9-11 minutes, or until the centers have puffed and are no longer glossy. Bake the small extra cookie alongside the others.
  8. Prepare Frosting: While cookies cool, whip together the cream cheese, softened butter, and vanilla extract in a mixer until smooth and creamy.
  9. Add Powdered Sugar: Add powdered sugar gradually, about one cup at a time, mixing after each addition until a smooth frosting forms.
  10. Adjust Consistency: If frosting is too thick, add milk one teaspoon at a time until reaching a spreadable consistency.
  11. Pipe Frosting on Cookies: Transfer the frosting into a gallon-sized zip-top bag, cut a small corner, and pipe the frosting onto the warm cookies in a spiral pattern.
  12. Top with Cookie Crumbles: Crumble the smaller cookie baked earlier and sprinkle the crumbs on top of each frosted cookie for added texture and decoration.
  13. Serve Warm: Enjoy these Pink Velvet Crumbl Cookies while warm for the best experience of flavors and texture.

Notes

  • If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.
  • Ensure the butter and cream cheese are at room temperature for the smoothest frosting.
  • Use gel food coloring for more vibrant pink without adding extra liquid to the dough.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Leftover frosting can be refrigerated and brought to room temperature before use.

Find it online: https://yumfoodusa.com/pink-velvet-crumbl-style-cookies-with-cream-cheese-frosting/