These Crumbl Pink Velvet Cookies are soft, sweet, and delightfully fluffy! With a lovely pink color, they bring a cheerful vibe to any treat table.
Honestly, the cream cheese frosting on top? It just takes these cookies to a whole new level! I can’t resist stealing a bite (or two!) when they come out of the oven! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This helps create the cookie structure. If you need a gluten-free option, you can use a gluten-free flour blend that includes xanthan gum for better texture.
Butter: Unsalted butter is best for controlling the saltiness. You could use coconut oil or a plant-based butter as a substitute if you’re dairy-free.
Red Food Coloring: Use liquid or gel food coloring. For a natural option, beet juice or pomegranate juice can give a pink hue but may alter the dough’s texture slightly.
Buttermilk: This adds moisture and acidity. If you’re out of buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Cream Cheese: Use full-fat cream cheese for the frosting for the best texture. Neufchâtel cheese can be a lighter option, while a dairy-free cream cheese will work if you’re avoiding dairy.
How Do I Achieve the Perfect Texture for These Cookies?
Getting the right texture is crucial for these pink velvet cookies. Here are some tips:
- Make sure your butter is softened but not melted. This helps incorporate air and creates fluffiness.
- When mixing, beat the butter and sugar until light and fluffy. It really makes a difference!
- Don’t overmix the dough when adding flour. This helps keep cookies tender.
- Be mindful of the baking time. Undercooking slightly keeps them soft in the center, which is key to that melt-in-your-mouth experience.
Once your cookies cool, don’t rush the frosting! Carefully frost each cookie to create that irresistible cream cheese filling that balances perfectly with the cookie’s sweetness. Enjoy making them!
How to Make Crumbl Pink Velvet Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (or as needed for vibrant pink)
- 1 teaspoon white vinegar (optional, helps with color and texture)
For the Cream Cheese Frosting Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Pink sugar crystals or pink sanding sugar
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 10-12 minutes for baking, plus 5 minutes for cooling the cookies before frosting. In total, you’re looking at around 30-40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure that your cookies rise even and are well-seasoned.
3. Cream Butter and Sugar:
In a large bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the Egg:
Add the large egg to the butter and sugar mixture, and beat until fully combined.
5. Blend in Buttermilk and Color:
Now, mix in the buttermilk, vanilla extract, red food coloring, and the white vinegar (if you’re using it). Make sure to blend until your batter is a uniform pink color!
6. Combine the Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a soft texture!
7. Scoop and Shape:
Using a spoon or cookie scoop, portion the dough into rounded tablespoons and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake Away:
Bake the cookies for about 10-12 minutes, or until you see the edges setting while the centers remain soft. This will keep your cookies chewy and delightful!
9. Cool Down:
After baking, let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Make the Frosting:
While the cookies are cooling, let’s whip up the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until it’s smooth and creamy.
11. Sweeten it Up:
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, blending until light and fluffy. You want it to be of a spreadable consistency!
12. Frost the Cookies:
Once the cookies are fully cooled, take one cookie and pipe or spread a generous dollop of cream cheese frosting on the bottom, then place another cookie on top to make a sandwich.
13. Add Some Sparkle:
For a touch of fun, sprinkle pink sugar crystals or sanding sugar on top of the frosting.
14. Serve and Enjoy:
Now, your Crumbl Pink Velvet Cookies are ready! Serve them up and enjoy these soft, fluffy delights with family and friends!
This recipe yields 12-15 scrumptious cookies, perfect for any occasion! Enjoy baking!
Can I Use a Different Type of Flour?
Yes, you can! If you need a gluten-free option, try a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for the best texture!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will give you a similar acidity!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate it for up to 2 days, or freeze it for up to a month. Thaw in the fridge before baking.
