Go Back
+ servings
Frosted Pink Velvet Cookies on a cooling rack.
Print Recipe
4.92 from 75 votes

Copycat Crumbl Pink Velvet Cookies with a Cake Mix

This awesome cake mix recipe allows you to make Copycat Crumbl Pink Velvet Cookies in the comfort of your own home.
Prep Time10 minutes
Cook Time22 minutes
0 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 11 cookies
Calories: 527kcal

Ingredients

Pink Velvet Cookie

  • 1 box white cake mix {15.25 ounces}
  • cup all purpose flour
  • 2 eggs
  • 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.

Notes

* To make 18-20 smaller cookies, use a medium cookie scoop and bake cookies for 8-10 minutes. Follow all of the other steps as directed.

Nutrition

Serving: 1cookie | Calories: 527kcal | Carbohydrates: 84g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 482mg | Potassium: 86mg | Fiber: 1g | Sugar: 58g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg