Crumbl Pink Velvet Cookies are soft and fluffy, perfect for any sweet tooth! With a beautiful pink color and a creamy frosting on top, they look as good as they taste.
Honestly, these cookies always brighten my day. Who can resist that lovely pink frosting? I like to enjoy mine with a glass of milk—it just feels like a party! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookie dough. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve found that these blends often work well in cookie recipes without affecting texture much.
Cocoa Powder: Unsweetened cocoa adds that rich color and flavor. You can use Dutch-processed cocoa for a milder taste or even carob powder if you want a caffeine-free alternative.
Unsalted Butter: I always go for unsalted butter to control the salt in my cookies. If you’re dairy-free, you can substitute with a plant-based butter, and it will still work great!
Red Food Coloring: This gives the cookies their signature pink color. For a natural alternative, consider beet juice or powder, though the shade will vary, and the cookies might have a slight earthy taste.
Cream Cheese: For the frosting, cream cheese is key for its tangy flavor. You could use mascarpone for a lighter option, or even a dairy-free cream cheese if needed.
How Do You Chill Cookie Dough Properly?
Chilling the dough is essential for cookies that hold their shape while baking. Here are some handy tips:
- Make sure the dough is well-wrapped or covered to prevent it from drying out in the fridge.
- Keep the dough chilled for at least 30 minutes. If you have time, let it chill for an hour for firmer results.
- Before baking, you can shape the dough into balls and then chill, which makes it even easier to handle.
Remember, patience pays off here! Chilled dough will yield cookies that are soft yet have just the right amount of chewiness and will spread just the right amount as they bake.
How to Make Crumbl Pink Velvet Cookies
Ingredients You’ll Need:
For the Pink Velvet Cookies:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk (or regular milk with 1 tsp vinegar)
- Red food coloring (about 1-1.5 tsp for vibrant pink)
For the Cream Cheese Frosting:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pink and white sprinkles for decoration
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and another 10-12 minutes to bake. You should also set aside at least 30 minutes for the dough to chill. In total, it’s about 1 hour and 20 minutes until you can enjoy your cookies!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until they are well blended. This helps ensure your cookies have a smooth texture!
2. Mix Wet Ingredients:
In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in the egg and vanilla extract, mixing well until incorporated. Finally, stir in the buttermilk and red food coloring until your dough is a lovely shade of pink!
3. Combine Ingredients:
Carefully add the dry ingredients from your first bowl to the wet mixture. Mix just until everything is combined—be careful not to overmix, or the cookies might become tough!
4. Chill the Dough:
Cover the dough with plastic wrap or a clean towel and place it in the refrigerator for at least 30 minutes to an hour. Chilling the dough makes it easier to handle and helps your cookies hold their shape.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough onto the baking sheet, leaving about 2 inches between each scoop. Flatten each cookie slightly using your palm or the bottom of a glass. Bake for 10-12 minutes, until the edges are firm and the centers are set. Once done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar until you achieve your desired level of sweetness, then stir in the vanilla extract.
7. Assemble the Cookies:
Once your cookies have completely cooled, take one cookie and spread a generous layer of cream cheese frosting on its flat side. Press another cookie on top, creating a delightful cookie sandwich. To finish, sprinkle pink and white sprinkles on top for a festive touch!
8. Serve:
Place your beautiful cookies on a plate and serve them with a glass of milk for the perfect treat. If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days—if they last that long!
Enjoy your beautifully soft, vibrant pink velvet cookie sandwiches with creamy frosting and festive sprinkles!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk on hand, simply mix regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. This will mimic buttermilk’s acidity and help the cookies stay tender.
What Can I Use Instead of Cream Cheese?
If you’re looking for a lighter option or need a dairy-free alternative, you can use mascarpone cheese or a dairy-free cream cheese substitute. These will still give you a creamy texture for the frosting.
How Should I Store Leftover Cookies?
Leftover cookies can be stored in an airtight container in the refrigerator for up to 4 days. To keep them from getting dry, you might want to separate layers of cookies with parchment paper.
What If I Don’t Have Red Food Coloring?
If red food coloring isn’t available, you can use other coloring agents, like beet juice or pink gel coloring, although the shade will differ. Just keep in mind that natural coloring might affect the flavor slightly!
