Pink Velvet Crumbl Cookie
Soft, chewy pink velvet cookies topped with rich cream cheese frosting, just like your favorite bakery.
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
- For the best texture, do not overbake; the cookies should look slightly underdone in the very center when you pull them from the oven.
- 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.
- 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.