Is there anything more irresistible than a soft, chewy cookie bursting with flavor and topped with a luscious cream cheese frosting? Especially when that cookie is a vibrant shade of pink? Inspired by the er-popular Crumbl bakery, these Pink Velvet Cookies are the perfect homemade treat to satisfy your sweet tooth. Imagine biting into a tender cookie with that signature subtle cocoa tang of velvet, perfectly complemented by the rich, tangy frosting. These cookies aren’t just delicious; they’re a sensory experience. Whether you’re baking for a special occasion, a cozy night in, or simply because you deserve a little indulgence, these cookies will not disappoint. With Valentine’s Day around the corner, these pink beauties are the perfect dessert to show your love!
My baking journey has been filled with countless cookie experiments, and I’ve learned a thing or two about achieving that perfect balance of flavor and texture. The key to a great velvet cookie lies in the quality of the ingredients and the careful attention to detail during each step. This recipe is crafted to replicate the famous Crumbl version, and I’ve spent weeks tweaking and testing it to ensure it matches the original as closely as possible. With easy to follow instructions and readily available ingredients, you will soon be enjoying warm, delightful pink velvet cookies in no time.
This recipe is not just about following steps; it’s about understanding the science of baking and how each ingredient contributes to the final product. It’s about creating a memorable experience for yourself and those you share these cookies with. Ready to create some magic in the kitchen?
Ingredients
Let’s gather the stars of our show! Here’s a breakdown of what you’ll need to create these delectable Pink Velvet Cookies with Cream Cheese Frosting:
- All-Purpose Flour: Forms the structure of the cookie. Bleached or unbleached flour will work, but unbleached tends to create a slightly chewier texture.
- Cornstarch: Contributes to the cookie’s tenderness. It inhibits gluten formation, resulting in a softer crumb.
- Baking Soda & Baking Powder: Leavening agents that help the cookies rise. Baking soda reacts with the acidity of the buttermilk and cocoa powder, while baking powder provides a consistent lift.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness.
- Unsalted Butter: Provides richness and flavor. Make sure it’s softened to room temperature for easy creaming. Using unsalted butter allows you to control the salt content in the recipe.
- Granulated Sugar & Brown Sugar: A combination of sugars creates a balance of sweetness, moisture, and chewiness. Brown sugar adds a hint of molasses flavor and keeps the cookies soft.
- Eggs: Bind the ingredients together and add moisture. Use large eggs at room temperature for best results.
- Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best taste.
- Buttermilk: Adds a tangy flavor and tenderizes the dough. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Red Food Coloring: To achieve that signature pink color. Gel food coloring is recommended for a more vibrant hue without adding excess liquid to the dough.
- Cocoa Powder: A small amount of unsweetened cocoa powder provides the “velvet” flavor. Dutch-processed cocoa powder will give a smoother, less bitter flavor.
For the Cream Cheese Frosting:
- Cream Cheese: The star of the frosting! Make sure it’s softened to room temperature to avoid lumps. Full-fat cream cheese is recommended for the best flavor and texture.
- Unsalted Butter: Adds richness and creaminess to the frosting. Soften to room temperature.
- Powdered Sugar: Sweetens and thickens the frosting. Sift it to prevent lumps.
- Vanilla Extract: Enhances the flavor of the frosting.
- Milk or Cream: Adds moisture to achieve the desired consistency. Start with a small amount and add more as needed.
Expert Tips for Baking the Perfect Pink Velvet Cookies
Over the years, I’ve baked countless batches of cookies, encountering my fair share of triumphs and tribulations. Here are some of my insider tips to ensure your Pink Velvet Cookies turn out perfectly every time:
- Chill the Dough: This is crucial for preventing the cookies from spreading too thin during baking. Chilling allows the fats to solidify, resulting in a thicker, chewier cookie. I recommend chilling for at least 2 hours, but overnight is even better.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to a tough cookie. Mix until just combined.
- Use a Cookie Scoop: This ensures uniform cookie sizes, which means they’ll bake evenly.
- Underbake Slightly: This is the secret to a soft, chewy cookie. The cookies will continue to bake slightly on the hot baking sheet after you remove them from the oven.
- Softened Cream Cheese is Key: Lumpy frosting is a baker’s nightmare! Make sure your cream cheese and butter are both softened to room temperature before making the frosting.
- Taste and Adjust: Don’t be afraid to taste the frosting and adjust the sweetness or tanginess to your liking.
- Use Parchment Paper or a Silicone Baking Mat: This prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
- Room Temperature Ingredients: Using room temperature ingredients ensures that they emulsify properly, creating a smooth and consistent dough.
- Don’t Overcrowd the Baking Sheet: Give the cookies enough space to spread without running into each other.
- Rotate Baking Sheets: Rotating the baking sheets halfway through baking ensures that the cookies bake evenly.
FAQ: Your Pink Velvet Cookie Questions Answered
Why are my cookies flat?
Flat cookies can be caused by several factors: using butter that is too soft (or melted), not chilling the dough, or overmixing the dough. Make sure your butter is softened but still cool, chill the dough for at least 2 hours, and mix the dough until just combined.
Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. Frost the cookies just before serving for the best texture.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into individual balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.
What if I don’t have buttermilk?
No problem! You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Can I use a different type of frosting?
Of course! While the cream cheese frosting is a classic pairing with pink velvet cookies, you can certainly experiment with other frostings. Vanilla buttercream, chocolate ganache, or even a simple glaze would all be delicious.
How do I get the perfect pink color?
Gel food coloring is your best bet for achieving a vibrant pink color without adding too much liquid to the dough. Start with a small amount and add more until you reach your desired shade.
Why are my cookies dry?
Dry cookies can be caused by overbaking or using too much flour. Make sure you’re measuring your flour accurately (spoon and level method) and don’t overbake the cookies. Underbaking slightly is key to a soft and chewy cookie.
So, there you have it – my take on the iconic Crumbl Pink Velvet Cookies with Cream Cheese Frosting. I hope this recipe inspires you to get into the kitchen and create your own batch of these delightful treats. Remember to embrace the process, don’t be afraid to experiment, and most importantly, have fun! Baking is a way to show love to the people in your life and can be very rewarding. Share your cookie creations with friends and family, and watch their faces light up with joy.
If you try this recipe, I would love to hear from you! Leave a comment below and let me know how they turned out. Don’t forget to tag me on social media with your cookie creations! Your feedback helps me refine my recipes and provide the best possible baking experience for everyone. Also, check out my other cookie recipes for more delicious baking adventures: Chocolate Chip Cookies, Peanut Butter Cookies, and Sugar Cookies. Happy baking!
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CRUMBL Pink Velvet Cookies
Pink Velvet Cookies Cream Cheese frosting Decadent Crumbl recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 cookies
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons red food coloring (gel)
- 2 tablespoons unsweetened cocoa powder
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, red food coloring, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the chilled dough into 3-tablespoon-sized balls and place them on the prepared baking sheets, leaving enough space for spreading.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cookies are completely cooled, frost them generously with the cream cheese frosting.
Notes
Indulge in soft, chewy, and vibrant pink velvet cookies topped with luscious cream cheese frosting. This copycat recipe of the famous Crumbl bakery version will satisfy your sweet tooth.
