If you are a fan of Crumbl’s rotating menu, you know their Pink Velvet Cookie is a total showstopper. This copycat recipe captures that signature soft, chewy texture and unmistakable cake batter flavor. Finished with a rich cream cheese swirl and cookie crumbs, these are the perfect treats for birthdays, Valentine’s Day, or any day you need a little pink in your life!
The magic of these cookies lies in the texture. By using a specific ratio of granulated and powdered sugars, we achieve that slightly dense, melt-in-your-mouth crumb that sets high-end bakery cookies apart from the rest. Plus, the vibrant pink hue makes the baking process just as much fun as the eating! Whether you’re a seasoned baker or just looking for a weekend project that will impress your friends, these cookies are as foolproof as they are beautiful.
Ingredients
For the Pink Velvet Cookies:
- 1 1/2 cups (340g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 1/2 cup (60g) Powdered Sugar, packed
- 2 Large Eggs + 1 Egg Yolk
- 1 tsp Cake Batter Extract (Lorann is highly recommended!)
- 1 tsp Vanilla Extract
- Pink Gel Food Coloring (Americolor is a go-to for that perfect hue)
- 4 1/2 cups (563g) All-Purpose Flour
- 1/2 tsp (3g) Salt
- 2 tsp (6g) Cornstarch
- 2 tsp (10g) Baking Powder
For the Cream Cheese Frosting:
- 8 oz (227g) Cream Cheese, softened
- 1/2 cup (113g) Unsalted Butter, softened
- 1/2 tbsp Vanilla Extract
- 3 cups (360g) Powdered Sugar, sifted
- Pinch of Salt
- 1–3 tsp Milk (only if needed to reach desired consistency)
Instructions
1. Cream the Base
In a stand mixer or large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
2. Add the “Velvet” Flavors
Incorporate the eggs, egg yolk, cake batter extract, vanilla, and pink food coloring. Mix until the color is vibrant and even.
3. Mix Dry Ingredients
Add the flour, salt, cornstarch, and baking powder. Mix until just combined—be careful not to overwork the dough!
4. Scoop and Shape
Measure out approximately 3.25 ounce (92g) dough balls. Roll them smooth and then flatten them slightly into thick discs on a parchment-lined baking sheet.
5. Bake to Perfection
Bake at 350°F for about 12 minutes.
Baker’s Tip: Every oven is different! Bake one test cookie first to find the exact time needed for the rest of your batch.
6. Cool and Prep Toppings
Allow the cookies to cool completely. Save one plain cookie to crumble up; you’ll use these crumbs as a garnish later.
7. Whip the Frosting
Whip the cream cheese, butter, vanilla, and salt until smooth. Gradually add the powdered sugar until you have a stiff, pipeable frosting.
8. Decorate
Pipe or swirl the frosting onto the cooled cookies. Top with your reserved cookie crumbs for that authentic Crumbl look!
Pro-Tips for Bakery-Style Cookies
• The Extract is Secret: Using specific cake batter extract is what gives these cookies that “Pink Velvet” taste rather than just a standard sugar cookie flavor.
• Don’t Overbake: These cookies should be soft. If they start to brown at the edges, they’ve been in too long!
• Weight Matters: Using a kitchen scale to measure your 92g dough balls ensures every cookie bakes evenly and looks professional.
The “Test Cookie” Rule
Before you bake the entire tray, I always recommend baking one single test cookie. Every oven has its own personality, and marshmallows can react differently depending on the brand and humidity.
Baking a test cookie allows you to check the spread and ensure the marshmallows don’t melt away entirely. If they spread too much, chill your dough balls for 30 minutes before baking the rest of the batch!
Storage & Shelf Life
Because of the gooey marshmallows, these cookies are best kept in a way that preserves their texture:
• Room Temperature: Store in an airtight container for up to 6 days then freeze after that to preserve another 3 months.
• Pro-Tip: If the marshmallows get a bit firm, pop a cookie in the microwave for 8–10 seconds to restore that “fresh from the oven” gooiness!
• Freezing: You can freeze the dough balls for up to 3 months. Bake them straight from the freezer, adding 1–2 minutes to the total bake time.
Food coloring, flavor extract, piping bags, baking sheets, piping tips ect. used in this recipe is linked for you in my Amazon Storefront!
Pink Velvet Cookies (Crumbl Dupe)
Ingredients
Method
- Cream butter and sugars until light and fluffy.
- Incorporate eggs, yolk, extracts, food coloring and dry ingredients besides the flour.
- Fold in the flour until just combined then measure out 3.25 ounce cookie balls and flatten them into discs.
- Bake at 350°F for about 12 minutes. Tip: Bake one test cookie first and time it for most accurate bake time to use for the rest of the batch!
- Cool completely. Save one cookie to crumble and use for topping!
- Combine frosting ingredients and beat until smooth. Pipe or swirl onto cooled cookies and top with crumbs from extra cookie.