Copycat Crumbl Pink Velvet Cookies
These giant, soft Copycat Crumbl Pink Velvet Cookies use an easy cake mix hack to recreate the bakery-famous thick, velvety cookie topped with rich cream cheese frosting. Simple, ultra-soft, and perfectly pink!
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- large cookie scoop (1/4 cup)
- piping bag and large round tip
- sheet pans
- Parchment paper
Ingredients
- 1 box white cake mix (about 15.25 oz)
- 0.66 cup all-purpose flour
- 2 large eggs
- 0.33 cup unsalted butter, melted
- 2 Tbsp sour cream, full fat
- 1–2 drops pink gel food coloring
- 8 oz cream cheese, softened
- 0.25 cup unsalted butter, softened
- 0.5 tsp vanilla extract
- 3.5–4 cups powdered sugar
- 2–3 Tbsp milk, as needed
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, mix the white cake mix, flour, eggs, melted butter, sour cream, and pink food coloring until a thick cookie dough forms.
- Use a 1/4 cup scoop to portion the dough. Shape each mound into a thick round disc for bakery-style thickness.
- Arrange on the baking sheet, spaced 2–3 inches apart. Bake for 9–11 minutes, until edges are set and centers still look slightly underdone. Cool completely on the baking sheet.
- Beat the softened cream cheese and butter together until smooth. Add vanilla and powdered sugar, mixing until creamy. Add milk as needed for piping consistency.
- Pipe frosting onto cooled cookies using a large round piping tip, spiraling from the outside inward.
- Optional: crumble one small extra cookie and sprinkle crumbs over the frosting for the signature Crumbl look.
Notes
Shape each cookie into a thick disc before baking—this is the key to the signature Crumbl-style thickness.