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Soft, chewy and delightfully pink, topped with a rich cream cheese frosting, these cookies taste even better than they look.
Pink Velvet Crumbl Copycat Cookies
First and foremost, let talk Crumbl cookies! If you haven’t been there before, what are you waiting for? It is the fastest growing cookie company in the world with nearly 300 stores nation wide and more opening every week! They are known for their HUGE cookies and their rotating menu of amazing flavors. Like this Pink Velvet Cookie!
Imagine a super soft, buttery and chewy sugar cookie, flavored with cake batter flavoring and topped with rich, luscious cream cheese frosting. Plus, they are pink and adorable! I can’t wait to try them out for a bridal shower or baby shower, or even Valentine’s Day! These Pink Velvet cookies can’t be beat!
Ingredients In Birthday Cake Cookies
For the Cookies
- Salted Butter- Make sure your butter is at room temperature so that it will cream smoothly with the sugar.
- Granulated Sugar- Just plain old white sugar.
- Eggs
- Cake Batter Flavoring- You are going to want the super strength of LorAnn’s Cake Batter Flavoring. It can be purchased on amazon- here is an affiliate link to the cake batter flavoring. McCormick also makes a cake batter flavoring but I haven’t tested that flavoring out so I can’t vouch for the results.
- All Purpose Flour
- Baking Powder
- Pink Food Coloring
For the Frosting
- Softened Butter- Again you want it soft so that it can get nice and smooth.
- Cream Cheese- You will want the cream cheese softened as well to avoid a chunky frosting. Nothing is worse than chunky frosting!
- Vanilla
- Powdered Sugar
- Milk or Cream- You won’t need a lot, just enough to get the icing to the right consistency.
How To Make Pink Velvet Cookies
We will bake these at 350° so we will start by preheating the oven to 350 degrees.
While the oven is preheating make the cookie dough by creaming together the butter and sugar until it is light and fluffy. Scrape the sides of the bowl and add in the eggs and cake batter flavoring and beat until combined. The mixture should be really smooth and creamy at this point. Scrape the sides of the bowl again and add the flour and baking powder and mix until the dough has formed. Add in the pink food coloring 1 drop at a time until the dough has reached the desired color.
Scoop out a generous 1/3 cup of dough and form it into a ball. Using the palms of your hands, flatten the dough a until it resembles a hockey puck. The cookie will spread some, but not a whole lot! Repeat with the remaining dough. You should have a few tablespoons of dough left to make 1 small cookie. That is the cookie that you will crumble up and use to top the iced cookies.
Place 6 cookies on the baking sheet. Bake at 350 for 12-15 minutes. You will know they are done when the centers of the cookies have puffed slightly and the top no longer looks wet and glossy. When the cookies are done, let them cool on the pan.
As the cookies are cooling, make the frosting by whipping the butter and cream cheese until smooth. Add the powdered sugar one up at a time. Trust the process! You will think there is no way that you’ll be able to mix the powdered sugar in without adding liquid but you can!! Just keep working at it. When the powdered sugar is mixed in, add the vanilla and continue to mix. Now add the milk one tsp at a time until your icing has reached the desired consistency.
Add the frosting to a gallon size zip top bag and cut the bottom corner of the bag or piping bag. Use the bag to pipe the frosting onto the cookies in a spiral pattern. Top with cookie crumbs and serve warm!
How to store leftover cookies
I like to store my leftover cookies in the fridge- I actually like to eat them chilled! If you like yours warm, I would suggest waiting to frost the cookie until right before serving or eating. Simply pop your leftover cookie base in the microwave for 8 or so seconds and then frost with the vanilla cream cheese frosting after you’ve heated the cookie. This will allow the cookie to be warm without the frosting melting all over from the microwave.
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Pink Velvet Crumbl Cookie
Ingredients
Pink Velvet Cookie
- 1 1/2 cups salted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp cake batter flavoring
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
- pink food coloring
Vanilla Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup butter, softened
- 2 tsp vanillla extract
- 4 cups powdered sugar
- milk, to thin, if needed
Instructions
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs, and cake batter flavoring. Beat until mixed.
- Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
- Add a few drops of pink food coloring at a time to the dough as you continue to mix. Mix until the color is all combined, add a few more drops of food coloring and repeat, if needed.
- Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
- Roll and flatten the cookie dough by gently so it is in the shape of a hockey puck. Repeat with remaining dough.
- Use the small amount of leftover dough to create one smaller cookie. Bake it alongside the other cookies, this will be used later.
- Arrange 6 cookies per pan. Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.
- Add the powdered sugar, one cup at a time.
- Add milk a tsp at a time until you've reached your desired consistency, if needed.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Serve warm!
Can these be made ahead of time and frozen (without the icing)?
Yes they can! I have a post about freezing cookies here: https://cookiesfordays.com/how-to-freeze-cookies/