Copycat Crumbl Pink Velvet Cookies
These Copycat Crumbl Pink Velvet Cookies recreate the iconic bakery favorite with thick, soft, cake-like cookies topped with rich cream cheese frosting. Featuring a subtle vanilla-almond flavor and vibrant pink color, they deliver that signature Crumbl texture right from your home kitchen.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking Sheets
- Parchment paper
- Cookie Scoop
- Oven
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 2.75 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 0.25 tsp salt
- pink gel food coloring
- 4 oz cream cheese, softened (frosting)
- 0.5 cup unsalted butter, softened (frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (frosting)
- pink cake crumbs or cookie crumbs, for garnish
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, egg yolk, vanilla extract, and almond extract. Mix well, then add pink gel food coloring until desired shade is reached.
- In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Gradually mix into wet ingredients just until combined.
- Scoop large portions of dough (about ⅓ cup), roll into balls, and place on a lined baking sheet. Gently flatten slightly.
- Bake for 10–12 minutes until edges are set but cookies remain pale. Cool completely on the baking sheet.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost cooled cookies and garnish with pink crumbs.
Notes
Do not overbake—cookies should stay pale with set edges and soft centers. Cornstarch is essential for the velvet texture. Always frost cookies once fully cooled to keep the cream cheese frosting stable.