Super adorable Pink Velvet Cookies are perfect for Valentine's Day! These soft pink sugar cookies are topped with a delicious cream cheese frosting and pink cookie crumbles.
This is my Crumbl Copycat, with a secret ingredient that makes them look AND taste amazing!
This Crumbl Copycat recipe is one of my favorites of all the pink cookies I've made.
They have a lovely, vibrant pink color that is great for Valentine's Day, baby showers, or birthday parties.
Pink Velvet Cookies are made with a handful of simple ingredients you may already have in your pantry.
I use a secret not-so-secret ingredient of Cake Batter Extract in my version to give it a classic bakery cake flavor and it's so good!
The first time I made these cookies, I was blown away. They taste just like the real Crumbl Pink Velvet cookies - if not even better!
Using pink food coloring will make these cookies bright pink, the perfect color for special occasions!
Wet Ingredients. Butter, Vanilla Extract, Cake Batter Extract, Egg, Vegetable Oil, Milk, Cream Cheese, Pink Food Coloring
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt
How to Make Pink Velvet Cookies
Make the Cookies
Preheat the oven to 350 F Degrees. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
Cream together softened Butter and Granulated Sugar in a large bowl using an electric mixer or stand mixer. Scrape the sides of the bowl as needed.
Add Egg and Cake Batter Extract to the butter mixture and continue to cream together until light and fluffy.
Drizzle Vegetable Oil into the butter mixture and add Powdered Sugar. To combine, mix everything together, and scrape the sides of the bowl as needed.
Add All Purpose Flour, Baking Soda, and Cream of Tarter to the mixture and mix until combined.
Add a little bit of Pink Food Coloring drop by drop until you reach the desired color.
Using a size #24 Cookie scoop, scoop the cookie dough into balls. Place the balls of dough onto the prepared baking sheets, at least 2 inches apart to allow for spreading while they bake.
Bake in your preheated oven for 9-11 minutes. Check on the cookies near the last 2 minutes of the cooking time. Edges will be set and the center will no longer be glossy.
Remove from oven and allow cookies to cool on a baking sheet for a few minutes before moving to a wire cooling rack to cool completely.
Cream Cheese Frosting
In a large mixing bowl combine softened Cream Cheese and softened Butter. Mix to combine.
Add Vanilla Extract and Powdered Sugar and mix the ingredients together. The mixture will be thick.
Drizzle a little at a time 1-2 tablespoons of Milk into the frosting until desired consistency is reached.
Place frosting in a piping bag with a large star tip or frost cookies with a butter knife.
Garnish with pieces of crumbled cookies if desired (optional).
Storage & Freezing
Storage: Store these Copycat Crumbl Cookies in a single layer in an airtight container at room temperature for up to 5 days. Cookies are best if enjoyed within 2-3 days.
Freezer: These cookies can be stored in a freezer-safe container and frozen for up to 3 months. It's best to freeze them without the frosting already on them. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Extract. Use a different kind of Extract in the cookies and/or frosting to get a different flavor to these cookies. Almond Extract works well, as does Peppermint Extract for the holiday season.
- Pink Frosting. Make your frosting pink by adding a couple of drops of pink food coloring to it. Or make it red with red food coloring!
- Sprinkles. We love sprinkles, and this is a perfect cookie to garnish with glitter, rainbow sprinkles, love hearts, or just about any fancy sprinkle your heart desires!
- Chocolate Chips. Add white chocolate chips or milk chocolate chips to the cookie dough to make these Pink Polkadot Chocolate Chip Cookies!
- Butter. I use Salted Butter in my recipes. If you use Unsalted Butter, you'll need to add ¼ teaspoon of Salt per cup of butter needed to ensure the flavors are enhanced fully.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Pink Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Colorful Cookie Recipes
- Red Hots Cookies
- Funfetti Soft Sugar Cookies
- Church Window Cookies
- Pistachio Pudding Cookies with White Chocolate Chips
- Candy Cookie Bars
- Funfetti Cookie Sandwiches
- Unicorn Cookies
Pink Velvet Cookies
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Extract Cake Batter
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- Food Coloring Pink
Cream Cheese Frosting
- 5 ounces Cream Cheese
- 2 tablespoons Butter Softened
- 3 cups Powdered Sugar 390g
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Milk
Make the Cookies
- Preheat the oven to 350 F Degrees. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
- Cream together softened Butter and Granulated Sugar using a hand mixer or stand mixer. Scrape the sides of the bowl as needed.
- Add Egg and Cake Batter Extract to the butter mixture and continue to cream together until light and fluffy.
- Drizzle Vegetable Oil into the butter mixture and add Powdered Sugar. Mix to combine. Scrape the sides of the bowl as needed.
- Add All Purpose Flour, Baking Soda, and Cream of Tarter to the mixture and mix until combined. Add Pink Food Color drops to the desired color.
- Using a size #24 Cookie scoop, scoop the cookie dough into balls. Place the cookie dough balls onto a baking sheet lined with parchment paper, at least 2 inches apart.
- Bake at 350 F Degrees for 9-11 minutes. Edges will be set and the center will no longer be glossy.
- Remove from oven and allow cookies to cool on a baking sheet for a few minutes before moving to a wire cooling rack to cool completely.
Cream Cheese Frosting
- In a large mixing bowl combine softened cream cheese and softened butter. Mix to combine.
- Add Vanilla Extract and Powdered Sugar and mix ingredients together. They will be thick.
- Drizzle a little at a time 1-2 tablespoons of Milk into the frosting until desired consistency is reached.
- Place frosting in a piping bag with a large star tip or frost cookies with a butter knife.
- Garnish with pieces of crumbled cookies if desired (optional).
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.