Crumbl Copycat Pink Velvet Cookies
Delightfully vibrant pink cookies reminiscent of velvet cake, topped with cream cheese frosting and cookie crumbles, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cake batter extract
- Red food coloring Add to desired color
Toppings
- Cream cheese frosting
- Cookie crumbles for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, cake batter extract, and red food coloring; mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Scoop dough onto prepared baking sheets, spacing the cookies 2 inches apart.
Baking
- Bake for 10-12 minutes or until just set.
- Allow to cool completely, then frost with cream cheese frosting and sprinkle cookie crumbles on top.
Notes
Store cookies in an airtight container at room temperature for up to a week, in the fridge for up to two weeks, or freeze for up to three months. Warm slightly in the oven before serving if frozen.