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Pink Velvet Crumbl Cookie with Cream Cheese Frosting Recipe

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4.2 from 10 reviews

Soft, chewy, and delightfully pink, these Pink Velvet Crumbl Cookies are topped with a rich, creamy vanilla cream cheese frosting. Perfectly sweet and visually stunning, they come together easily and bake to tender perfection, making them a show-stopping dessert for any occasion.

Ingredients

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, as needed

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 consistency if needed

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the cookies.
  2. Cream butter and sugar: Using a stand mixer fitted with a Flex Edge Beater, beat together 1 1/2 cups softened salted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy.
  3. Add eggs and flavoring: Scrape down the sides of the bowl, then add 3 eggs and 1 1/2 teaspoons cake batter flavoring. Beat until fully combined.
  4. Incorporate dry ingredients: Scrape the bowl again and add 4 1/2 cups all-purpose flour and 3 teaspoons baking powder. Mix until the dough is thoroughly combined.
  5. Add pink food coloring: Slowly add a few drops of pink food coloring while mixing until the desired vibrant pink color is achieved. Add more drops gradually if needed, mixing well between additions.
  6. Shape the cookies: Use a 3.25 oz cookie scoop to scoop out dough, then roll each portion into a ball. Flatten gently to form hockey puck-shaped cookies. Reserve a small amount of leftover dough to form a smaller cookie to bake alongside the others for crumbles.
  7. Arrange and bake: Place 6 cookies per cookie sheet. Bake for 9-11 minutes or until centers have puffed and are no longer glossy but still soft.
  8. Prepare frosting: While cookies cool, beat together 8 oz room temperature cream cheese, 1/4 cup softened butter, and 2 teaspoons vanilla extract until smooth in the stand mixer.
  9. Add powdered sugar: Gradually add 4 cups powdered sugar, mixing well after each addition until fully incorporated.
  10. Adjust consistency: Add milk a teaspoon at a time to reach a pipeable consistency if the frosting is too thick.
  11. Frost the cookies: Spoon frosting into a gallon-sized zip-top bag, cut a corner to create a piping bag, and pipe spirals of frosting onto the warm cookies.
  12. Add crumbles and serve: Crumble the small reserved cookie and sprinkle on top of the frosting. Serve the cookies warm for best flavor and texture.

Notes

  • Use room temperature butter and cream cheese for smooth frosting.
  • Adjust food coloring gradually to avoid over-coloring.
  • Baking time may vary slightly based on oven; watch for no longer glossy centers.
  • Cookies are best enjoyed warm but can be stored in an airtight container for up to 3 days.
  • If frosting is too thick, add milk gradually to avoid making it runny.

Find it online: https://lauracooks.com/pink-velvet-crumbl-cookie-with-cream-cheese-frosting-recipe/