Name: Copycat Crumbl Pink Velvet Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: For the Pink Velvet Cookies:; 2 ½ cups (300g) All-Purpose Flour; 2 tbsp (10g) Unsweetened Cocoa Powder; 1 tsp Baking Soda; ½ tsp Salt; ½ cup (113g) Unsalted Butter, softened; ¾ cup (150g) Granulated Sugar; ½ cup (100g) Light Brown Sugar, packed; 1 Large Egg; 1 Large Egg Yolk; 1 tsp Vanilla Extract; ½ cup (120ml) Buttermilk; 1-2 tsp Red Gel Food Coloring (adjust for desired color); For the Cream Cheese Frosting:; 8 oz (226g) Full-Fat Cream Cheese, softened; ½ cup (113g) Unsalted Butter, softened; 3 ½ cups (420g) Powdered Sugar, sifted; 1 tsp Vanilla Extract; Pinch of Salt

Description

Unlock the secret to bakery-perfect Pink Velvet Cookies at home with this authentic copycat recipe. Enjoy soft, chewy cookies with a vibrant hue, topped with a luscious, tangy cream cheese frosting.

Ingredients

For the Pink Velvet Cookies:
2 ½ cups (300g) All-Purpose Flour
2 tbsp (10g) Unsweetened Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
½ cup (113g) Unsalted Butter, softened
¾ cup (150g) Granulated Sugar
½ cup (100g) Light Brown Sugar, packed
1 Large Egg
1 Large Egg Yolk
1 tsp Vanilla Extract
½ cup (120ml) Buttermilk
1–2 tsp Red Gel Food Coloring (adjust for desired color)
For the Cream Cheese Frosting:
8 oz (226g) Full-Fat Cream Cheese, softened
½ cup (113g) Unsalted Butter, softened
3 ½ cups (420g) Powdered Sugar, sifted
1 tsp Vanilla Extract
Pinch of Salt

Instructions

1. Prepare the Dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then egg yolk, then vanilla extract, buttermilk, and red gel food coloring until uniform and pink. Gradually add dry ingredients, mixing on low until just combined. DO NOT OVERMIX.
2. Chill and Shape: Cover dough and refrigerate for 30 minutes to 2 hours. Preheat oven to 350°F (175°C) and line a baking sheet. Using a 3-ounce scoop, portion dough, roll into balls, then slightly flatten into thick discs.
3. Bake Cookies: Place discs 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are set but centers look slightly underbaked. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting: In a large bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, then beat in vanilla extract and a pinch of salt until light and fluffy.
5. Assemble: Once cookies are completely cool, generously frost each cookie. Garnish if desired. Serve immediately.

Prep Time: 25 mins
Cook Time: 12 mins