The Memory Behind This Treat
You know those bakery trips where one cookie costs as much as a whole bag of flour? This Pink Velvet Crumbl Cookie lets you skip the drive, save the money, and still pull thick, bakery-style cookies from your own oven—warm, soft, and ready to frost. You get that same oversized, chewy‑centered cookie with a cloud of cream cheese frosting, but you control the ingredients, the color, and how many “taste tests” you take along the way.
The very first time I made a Pink Velvet Crumbl Cookie at home, it was on a chaotic Friday afternoon with three kids at my kitchen counter, all arguing over who got to use the pink food coloring. I remember watching that cloud of flour puff up as we mixed, the dough slowly turning from plain beige to that soft, bubblegum blush that just feels happy. While the cookies baked, the whole kitchen smelled like warm birthday cake, even though there wasn’t a party in sight—just mismatched pajamas and a sink full of dishes.
When we finally pulled those oversized cookies from the oven, their tops puffed and crackly, we were all leaning on the oven door like it was a TV screen. One bite in, and the kids went quiet, which is how I knew we had something special.
This recipe quickly became our “just because” celebration cookie. Not a birthday, not a holiday—just a Wednesday we decided to make feel a little bigger. The cream cheese frosting reminded me of red velvet cake from my childhood, but softer and less serious, the kind of treat you eat over the sink with a spoon when no one’s looking.
I started tinkering with the dough, making it puff just right in the oven so it stayed soft and chewy in the center, even the next day. When I realized how easy it was to bake a copycat Pink Velvet Crumbl Cookie at home—without a special trip across town—it landed right next to my classic sugar cookies and frosted brownie cookies as a house favorite. Now, whenever someone needs a pick‑me‑up, this is the dough I reach for, knowing that a little pink and a lot of frosting can fix almost anything.
How To Make It (Mix & Ingredients)
To make the best Pink Velvet Crumbl Cookie at home, you’ll start by building a rich, fluffy cookie base. Use softened salted butter and granulated sugar, and cream them together until the mixture looks very pale and airy—this usually takes 3–5 minutes with a stand mixer on medium speed. The mixture should look almost like whipped frosting. Don’t rush this step; it traps air in the dough and gives you that signature thick, soft Crumbl‑style texture instead of a dense, flat cookie.
Next, beat in the eggs one at a time along with the cake batter flavoring, scraping down the bowl so no streaks of egg or butter remain. Take a moment to run your spatula all the way to the bottom of the bowl—this is where sneaky unmixed bits like to hide. When you add the flour and baking powder, mix on low just until the dough comes together and no dry pockets remain. Stop as soon as you see all the flour disappear so the cookies stay tender, not tough.
Instructions Process of Pink Velvet Crumbl Cookie
The pink color happens at the end, which makes it easier to control. Add pink food coloring a few drops at a time with the mixer running on low, and pause to check the shade after each addition. Scrape the sides and bottom again so every bit of dough turns the same color. Remember the cookies will look slightly lighter after baking, so go a touch deeper than your “perfect” pink.For that classic Crumbl look, scoop a generous 1/3 cup of dough per cookie (think ice cream scoop size). Roll each portion into a smooth ball, then gently flatten it into a thick “hockey puck” so they bake up with that ultra‑thick Pink Velvet Crumbl Cookie shape. Space them well on the baking sheet; these are big cookies and need room to spread just a little.
Use any small leftover bit of dough for a mini tester cookie. Bake that one first so you can check doneness and adjust timing for your oven. You can also crumble that little tester over the frosting later for decoration, just like I do when I’m testing batches for my red velvet cookie and sugar cookie recipes.
Make-Ahead & Storage
These Pink Velvet Crumbl Cookie beauties are actually perfect for planning ahead. If you want to bake in stages, you can refrigerate the dough (already scooped and flattened into “hockey pucks”) on a parchment‑lined sheet pan, then transfer the chilled portions to an airtight container for up to 3 days. When you’re ready to bake, place them back on a baking sheet, let them sit at room temperature for about 10–15 minutes, and bake as directed. The slight chill helps them keep that thick, puffy shape.
You can also freeze the unbaked cookie dough for up to 2 months: freeze the scooped and flattened dough on a tray until solid, then store in a freezer bag. Label the bag with the date and baking temperature so you don’t have to look it up later. Bake from frozen, adding 2–3 minutes to the bake time, just until the centers puff and lose their gloss.
Once baked and frosted, your Pink Velvet Crumbl Cookie batch keeps best in an airtight container in the fridge for 4–5 days because of the cream cheese frosting. I like to arrange them in a single layer, or add parchment between layers so the frosting doesn’t smush. Press the parchment gently over the tops so it doesn’t stick.
Let chilled cookies sit at room temperature for about 20–30 minutes before serving so the texture softens and the cake batter flavor really blooms. If you want to prep even further ahead, bake the cookies, cool them completely, and freeze them unfrosted (well wrapped) for up to 2 months. Thaw at room temperature, then add the cream cheese frosting fresh.
This make‑ahead method is especially handy if you’re planning a dessert table alongside treats like my red velvet cookies or sugar cookie bars and don’t want to do all the work on the same day.
Best Ingredients & Party Variations
When you’re baking a Pink Velvet Crumbl Cookie that’s supposed to taste bakery‑level, the ingredients matter more than you think. I always reach for high‑fat European‑style butter (or at least a good quality salted butter) because it melts into the dough and gives you that rich, tender crumb. The flavor is deeper and the texture stays soft for days.
Use fresh baking powder (less than 6 months old if you can) so the cookies puff properly instead of spreading into pancakes. If you’re not sure how old yours is, it might be time to replace it—baking powder quietly loses strength over time.
Cake batter flavoring varies a lot by brand. If yours is strong, start with 1 teaspoon, bake a test cookie, then bump it up if you want more flavor. For that signature color, gel pink food coloring gives a vivid shade without flooding the dough with extra liquid. Mix until it’s just a shade darker than you want, because the color lightens as it bakes.
Now for the fun: party variations that turn one Pink Velvet Crumbl Cookie recipe into a dessert bar lineup.
- For birthdays, press rainbow sprinkles into the tops of the warm cookies, then frost—think birthday cake meets pink velvet.
- For Valentine’s Day, tint half of the cream cheese frosting a deeper pink, then pipe a swirl of white and pink together. You can even crumble that “extra cookie” from the recipe over the top like a pink streusel.
- Hosting a girls’ night or bridal shower? Make them mini by using a 2‑tablespoon scoop and reducing bake time to 7–8 minutes, then pipe a simple rosette of frosting in the center.
- For a slightly more sophisticated flavor, add a teaspoon of almond extract to the frosting, or drizzle melted white chocolate over chilled cookies for an extra touch—similar to how I finish my strawberry shortcake bars when I want them to look party‑ready.
Serving of Pink Velvet Crumbl Cookie
Conclusion
There’s something a little bit magical about pulling a tray of these soft, rosy cookies out of the oven and watching everyone’s eyes light up. Whether you’re baking for a birthday, a cozy movie night, or just a random Tuesday that needs a lift, this Pink Velvet Crumbl Cookie turns an ordinary moment into a small celebration. That first bite—tender, buttery, and piled with creamy frosting—has a way of slowing the day down and bringing everyone to the same plate.
I hope this recipe finds its way into your family traditions, your bake‑and‑share boxes, and those “just because” treats you leave on a neighbor’s doorstep. Don’t worry if your frosting swirl isn’t perfect or a cookie bakes a little wonky—those are the moments that make homemade baking feel real, memorable, and full of heart.
When you’re ready, preheat that oven, grab your mixing bowl, and give these cookies a try. I’d love for you to bake along with me and make them your own.
How can I get the perfect pink color for my Pink Velvet Crumbl Cookies?
Start with just a few drops of pink food coloring and mix well, scraping the bowl so no streaks of white dough hide at the bottom. Keep adding color gradually until you reach your ideal shade—remember the color will dull just slightly as the cookies bake. Gel food coloring gives you the most vibrant color without thinning the dough, but liquid works if you add it slowly. If you want a softer, pastel look, stop while the dough looks a bit lighter than you think you need; once baked, it will deepen slightly.
Do I need cake batter flavoring for authentic Pink Velvet Crumbl Cookie flavor?
Cake batter flavoring is key if you want that true “bakery‑style pink velvet” taste, so I recommend using it when you can. It adds a nostalgic, funfetti‑style flavor that regular vanilla alone can’t quite mimic. If you do not have it, you can swap in extra vanilla extract or a mix of vanilla and almond extract for a still‑delicious cookie. Just know the result will taste more like a frosted sugar cookie and less like pink velvet cake—but no one will complain once they take a bite.
Recipe
Pink Velvet Crumbl Cookie
Ingredients
Ingredients
- 1 1/2 cups salted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons cake batter flavoring
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- Pink food coloring
- 8 ounces cream cheese room temperature
- 1/4 cup unsalted butter softened
- 2 teaspoons vanilla bean paste
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line 3 large baking sheets with parchment paper.
- In a large mixing bowl, beat the salted butter and granulated sugar together on medium speed until very light and fluffy, about 3 to 5 minutes.
- Scrape down the bowl, then add the eggs and cake batter flavoring. Beat on medium speed until fully combined and smooth.
- Add the flour and baking powder to the bowl. Mix on low speed just until the dry ingredients are fully incorporated and a soft dough forms.
- With the mixer on low, add several drops of pink food coloring. Mix, then scrape down the bowl and add more coloring as needed until the dough is a vibrant pink.
- Scoop 1/3 cup portions of dough and roll each into a smooth ball. Use any remaining dough to form one smaller cookie.
- Gently flatten each dough ball into a thick puck shape and place 6 cookies per baking sheet, leaving space between each.
- Bake the cookies, one sheet at a time, for 9 to 11 minutes, or until the centers are puffed and no longer glossy but the edges are just set. Bake the small cookie alongside the first batch.
- Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool until just warm.
- While the cookies cool, make the frosting by beating the cream cheese and unsalted butter together in a medium bowl until smooth and creamy.
- Add the vanilla bean paste and mix to combine, then beat in the powdered sugar 1 cup at a time until thick and smooth.
- Add the milk 1 tablespoon at a time, mixing until the frosting is creamy and pipeable.
- Transfer the frosting to a large zip-top bag and push it toward one corner. Snip off the tip of the corner.
- Pipe the frosting in a spiral over the tops of the warm cookies.
- Crumble the small cookie into coarse crumbs and sprinkle the crumbs over the frosted cookies before serving.
Notes
- Gel food coloring gives a brighter pink without thinning the dough, but liquid coloring also works.
- If the frosting feels too thick to pipe, add a tiny splash of milk and beat again until smooth.
- Store leftover cookies in an airtight container in the refrigerator for up to 4 days; let sit at room temperature for 15 minutes before serving.
