Easy Pink Velvet Cookies with Cream Cheese Frosting
Have you ever had a pink velvet dessert? If not, you certainly need to! These easy Pink Velvet Cookies start with a cake mix and end with the perfect amount of homemade cream cheese frosting.
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Why you will love this recipe
- They are a beautiful shade of pink.
- These Pink Velvet Cookies are perfect for special occasions. Think Valentine’s Day, Mothers Day, Breast Cancer Awareness Month, baby showers or any day when you need some pink cookies in your life.
- They are super soft cookies! You will be so happy every time you bite into these little pillows of goodness. You might also love these red velvet cookies!
- The frosting is some of the best I have ever tasted. My Darb raved about the frosting every single time he took a bite of these delicious cookies.
What goes into this recipe
- White Cake Mix: The perfect starting point for this glorious cookie.
- All Purpose Flour: Added for a bit more structure.
- Butter: Melted and added so that your cookies stay soft and taste amazing. It is also added to the frosting for a creamy and wonderful flavor.
- Sour Cream: For a little tang and to help balance the sweetness.
- Pink Gel Food Color: The gel form of food color works best in giving you a pretty pink color. Just remember a little goes a long way.
- Cream Cheese: The base of that frosting I was telling you about. Such a great starting point.
- Vanilla Extract: One of my favorite ingredients to add to both cookies and frosting for that extra special something.
- Powdered Sugar: Added to the frosting for structure and sweetness.
- Milk: Add enough to thin out the frosting enough to pipe it onto the top of each cookie.
See recipe card for full information on ingredients and quantities.
How to make Pink Velvet Cookies with cream cheese frosting
1. Combine the white cake mix, flour, eggs, melted butter, sour cream and pink food color in a large bowl and mix with a hand held mixer. Mix until you have a thick and beautiful deep pink cookie dough.
2. Use a 1/4 measuring cup {or large cookie scoop} to measure out balls of dough. Form each mound into a disc and place them onto a silicone mat {or parchment paper} covered baking sheet. If the dough is sticky, flour your hands lightly to work with the dough.
3. Bake in a 350 degree preheated oven for 9-11 minutes or until the cookies are set and edges are starting to turn a light golden brown color. Remove from the oven and allow them to cool completely on the cookie sheet.
4. The outstanding cream cheese frosting comes together in minutes. Combine the softened cream cheese and butter in a large bowl and mix together using a hand held mixer until smooth. Once smooth, add the vanilla extract and powdered sugar. Continue to mix until it comes together in a nice pipeable {spreadable} consistency. Thin it out as needed with milk. Once the frosting is prepared, add the frosting to a piping bag {or zipper bag} and cut a large triangle from the bottom. Pipe a circular motion starting on the outside and working your way to the middle. Then take pink velvet cookie crumbs and sprinkle them over the top of the cream cheese frosting. I baked a small cookie to crumble and get the crumbs for the tops of the cookies.
Expert Tips
- Add white chocolate chips or mini chocolate chips to the cookie dough. This will add a great texture and also lots of flavor. You can also try this Red Velvet and White Chocolate Cookie.
- Don’t skip the step of forming the dough into a disc. This will ensure that the cookies stay round and thick.
- Be sure to save a cookie for pink cookie crumbs. They are the perfect addition to the top of the cream cheese frosting.
- Top the cookies with a RaspberryCream Cheese Frosting instead of creamy cream cheese frosting. The raspberry flavor will go wonderfully with the vanilla flavor.
Storage and Freezing
Store- The best way to store these Crumbl Pink Velvet Cookies is to put them in an airtight container at room temperature. That is especially true with these Pink Velvet Cookies because of the cream cheese frosting.
Freeze- Most Copycat Crumbl Cookies also freeze well too. Again, store them in a nice airtight container in a single layer and freeze for up to 3 months.
Recipe FAQs
Unlike a red velvet which is a chocolate flavored baked good with red food coloring. Pink velvet is vanilla flavored with pink food coloring.
This Pink Velvet Crumbl Copycat Cookie starts with a cake mix which gives you an amazing flavor. A little pink food coloring and homemade cream cheese frosting take these Pink Velvet Cookies over the top.
The best kind of food coloring to use when coloring any kind of cake, cookies or frosting is always gel. Gel food coloring allows you to get a deep color without having to add too much.
The best part about it is that you can find gel food coloring in most grocery stores. There are also a ton of great brands on Amazon and other places online.
Do you love a Crumbl Copycat Recipe? Try these Recipes…
Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Copycat Crumbl Pink Velvet Cookies with a Cake Mix
Ingredients
Pink Velvet Cookie
- 1 box white cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 2 eggs
- ⅓ cup butter {melted}
- 2 Tablespoons sour cream
- 1-2 drops pink food coloring
Cream Cheese Frosting
- 8 ounces cream cheese {softened}
- ¼ cup butter {softened}
- ½ teaspoon vanilla extract
- 3 ½-4 cups powdered sugar
- 2-3 Tablespoons milk {to thin}
Instructions
- Preheat oven to 350°.
Pink Velvet Cookie
- Combine cake mix, flour, eggs, melted butter, sour cream and pink food coloring in a large bowl. Mix using a hand held {or stand} mixer until you have a thick dough.
- Using a 1/4 cup, measure out 11-12 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 9-11 minutes or until set. Bake any leftover dough in a small cookie that you will break into crumbs and use for the top of the cookies.
- Remove cookies from the oven and allow them to cool completely on the baking sheet.
Cream Cheese Frosting
- For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix until you have a pipeable consistency. Add enough milk to get the consistency you want.
Assembly
- Add the cream cheese frosting to a piping bag {or zipper bag} and cut a large triangle from the bottom. Pipe a circular motion starting on the outside and working your way to the middle. Sprinkle the top of each cookie with cookie crumbs. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Love your new website. I have been reading Practically Homemade for some time now and noticed that this website does not show previous pages for recipes you posted like your other website does. It is very helpful to scroll back thru your posts to see if I missed anything. Just a suggestion as it does make it easier to see what has been posted recently. In fact, you mentioned brownie cookies on Practically Homemade and when I came here it was not on the home page so I had to check each of the categories from the top bar to find it.
Now I’m off to bake these delicious-sounding cookies. I
Thank you so much for the suggestion. 🙂 Enjoy!