Copycat Crumbl Pink Velvet Cookies (Easy Cake Mix Hack)

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Bring the magic of the famous Crumbl bakery right into your kitchen with these incredible Copycat Crumbl Pink Velvet Cookies! These cookies are huge, soft, and feature that beautiful, slightly tangy, vanilla-flavored “pink velvet” base. The best part? This recipe uses a clever cake mix hack to make the process incredibly simple, guaranteeing a super soft, thick cookie every time.

The signature of this crumbl cookie hack is the rich flavor and the size. We start with a white cake mix and add melted butter and sour cream for that extra soft texture and slight tang, which is essential to the “velvet” profile. Once baked, the giant cookies are finished with a generous layer of homemade easy cream cheese frosting, making these truly decadent and perfect for sharing.

Why You’ll Love This Cookie

• Viral Recipe Hack: Uses a white cake mix to easily replicate the texture and flavor of the bakery classic.
• Ultimate Softness: Melted butter and sour cream ensure the cookies are exceptionally soft and moist.
• Signature Frosting: The homemade cream cheese frosting is simple, tangy, and perfect for piping.
• Large & Impressive: The recipe is designed to make large, thick cookies, just like the original.

Ingredients

For the Pink Velvet Cake Mix Cookies

• 1 box (about 15.25 oz) White Cake Mix
• ⅔ cup All-Purpose Flour (for added structure)
• 2 large Eggs
• ⅓ cup Unsalted Butter, melted
• 2 Tbsp Sour Cream (full fat recommended)
• 1–2 drops Pink Gel Food Coloring (or red, for deep pink)

For the Easy Cream Cheese Frosting

• 8 oz Cream Cheese, softened
• ¼ cup (½ stick) Unsalted Butter, softened
• ½ tsp Vanilla Extract
• 3 ½ to 4 cups Powdered Sugar
• 2–3 Tbsp Milk (to thin, if needed)

Instructions (Step-by-Step)

1. Prep Oven and Dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Cookie Dough: In a large bowl, combine the white cake mix, flour, eggs, melted butter, sour cream, and pink food coloring. Mix using a hand mixer (or stand mixer) until a thick, uniformly pink dough forms.
3. Scoop and Shape: Using a ¼ cup measure or a large cookie scoop, scoop out the dough (the recipe yields about 11–12 large cookies). Use your hands to gently press and form each mound into a thick, round disc (this is essential for thickness).
4. Bake Cookies: Place the cookies on the lined baking sheet, spacing them 2–3 inches apart. Bake for 9–11 minutes, or until the edges are just set and the tops look dry. The cookies should look slightly underdone in the center. Allow the cookies to cool completely on the baking sheet.
5. Make Frosting: In a separate bowl, combine the softened cream cheese and softened butter. Mix with a hand mixer until creamy and smooth. Add the vanilla extract and powdered sugar. Continue to mix until you have a smooth, pipeable consistency. Add milk, a tablespoon at a time, to thin as needed.
6. Assembly: Add the cream cheese frosting to a piping bag fitted with a large round tip (or a zipper bag with the corner snipped). Pipe a circular motion starting from the outside of the cookie and working your way inward.
7. Garnish: For the signature look, bake a small cookie separate from the main batch, crumble it, and sprinkle the pink crumbs over the frosting.

Storage and Expert Tips

• Shaping the Disc: Do not skip the step of forming the dough into a thick disc (Step 3). This prevents the cookie from spreading too thin, ensuring you get a thick, bakery-style result.
• White Cake Mix: Using white cake mix (not strawberry) allows you to control the exact shade of pink and prevents the cookie from tasting artificially strong. The vanilla flavor is the correct base for Pink Velvet.
• Cooling is Crucial: Allow the cookies to cool completely on the baking sheet. The residual heat continues to cook the cookies after they come out of the oven, firming up the centers.
• Storing Frosted Cookies: Due to the cream cheese frosting, these cookies must be stored in an airtight container in the refrigerator for up to 4 days.

Variations

• Red Velvet: Substitute the pink food coloring for red gel food coloring and add 1 teaspoon of cocoa powder and 1 tablespoon of white vinegar (for the red velvet reaction).
• Almond Flavor: Add ½ teaspoon of almond extract to both the cookie dough and the frosting for a bakery-style almond boost.
• White Chocolate Chips: Fold ½ cup of white chocolate chips into the cookie dough for extra flavor and texture.

Serving Suggestions

• Size: Serve one large cookie per person, as they are very rich and decadent.
• Occasions: Perfect for Valentine’s Day, Mother’s Day, or baby showers.

Frequently Asked Questions

Q: Can I use strawberry cake mix instead of white cake mix and pink coloring? A: Yes. Using strawberry cake mix will work and simplify the coloring step. However, some bakers prefer the white cake mix base because it provides a truer vanilla flavor that is traditionally associated with “pink velvet.”

Q: Why do I add extra flour to a cake mix cookie recipe? A: Cake mix lacks the high ratio of flour needed for a sturdy cookie. Adding extra flour gives the dough more structure, prevents the cookies from spreading too thin, and helps replicate the thick, bakery-style texture of the Crumbl original.

Q: How do I store leftover cookies with cream cheese frosting? A: Always store cookies with cream cheese frosting in an airtight container in the refrigerator for safety. Let them sit at room temperature for 15–20 minutes before serving for the best texture.

Q: Can I freeze the baked pink velvet cookies? A: Yes. Freeze the baked, un-frosted cookies in a single layer in an airtight container for up to 3 months. Thaw them completely before applying the fresh easy cream cheese frosting.