These Crumbl Pink Velvet Cookies are made with a cake batter extract, pink food coloring and a creamy cream cheese frosting for a delightful pink cake batter cookie! They are fun, delicious and oh so soft! 

Crumbl is always coming out with fun new flavors and colored cookies! Some of my Crumbl cookies that use food coloring are the Crumbl Mint Chip Ice Cream Cookies and the Crumbl Sugar Cookie Recipe! For another delicious velvet recipe, try my Red Velvet Cookies

A Crumbl Pink Velvet Cookie topped with cream cheese frosting with a bite taken out of the cookie.

Why This Recipe Works

  • Perfectly sweet. When I tried the Crumbl pink velvet cookie, it was far too sweet. With this copycat Crumbl cookie recipe, I wanted to make it sweet, but not overly sweet. 
  • Delicious cake batter flavor. This Crumbl copycat recipe use a cake batter extract to bring in a delicious cake batter flavor that is super good! 
  • Pink gel food color for a perfectly pink velvet color. I used gel food coloring to get a prominent pink color. You can use regular pink food coloring if you like, it will just require more than what a gel would. 
  • Holds together well. This happens far too often that I buy a Crumbl cookie and it has a crumbly texture (well named I guess!). I wanted these copycat Crumbl pink velvet cookies to be chewy and moist so they stay together better.

Ingredient Notes

Crumbl Pink Velvet Cookies topped with frosting and pink velvet crumbs, on a white parchment lined baking sheet.
  • Unsalted Butter: You’ll need room temperature butter for the cookies and the frosting. The frosting butter can be slightly cool still (as this will help it hold up better when beaten to make the frosting). 
  • Eggs: The eggs help hold all the ingredients together as well as provide some leavening to the cookies. 
  • Cake Batter Extract: The cake batter flavoring is what makes these taste just like the pink velvet Crumbl cookie recipe. 
  • Pink Food Coloring: You can use gel or liquid food coloring. I used gel to get a more precise pink color without having to use up as much liquid coloring. Gel is more concentrated. 
  • Baking Soda: Using just baking soda and not baking powder, we get a chewier cookie texture. Baking powder will makes things a bit fluffier.
  • Cream Cheese: Use room temperature cream cheese that is really soft so you don’t get any lumps in your frosting. 
  • Powdered Sugar: I always sift my powdered sugar before using it to ensure a smooth frosting texture. 
  • Milk: This is just a splash to add to the frosting if you need to loosen up the consistency a bit. If you don’t need it, that’s OK! 

Step-by-Step Instructions

  1. Cream butter and sugar. Using a hand mixer or stand mixer, cream thebutter and sugar on medium speed until smooth. Add the eggs, cake batter extract and pink food color. Mix until well combined. Scrape down the sides of the bowl with a rubber spatula if needed. 
  2. Add the dry ingredients. Add the flour, baking soda, and salt. Mix until just combined. 
  1. Portion into cookie dough balls. Using a 1/4 cup, portion the dough into balls. Place 6 on a parchment paper-lined baking sheet. Press down on each dough ball until it resembles a thick disk. 
  2. Bake the Crumbl pink velvet cookies. Bake the cookies at 350°F for 9-11 or until the edges are set and the centers of the cookies are no longer shiny. 
  1. Let cool. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Crumbl Pink Velvet Cookies without frosting, on a wire cooling rack.
  1. Make the frosting. While the cookies are cooling, make the cream cheese frosting by beating the cream cheese and butter until smooth. Add the powdered sugar a cup at a time and mix. Add the vanilla extract and beat until combined. Add a splash of milk if needed to make the frosting pipe-able. 
  2. Frost the cookies. Place the cream cheese frosting in a piping bag or a Ziplock with the corner snipped off. Pipe a layer of cream cheese frosting on top of each cookie. Decorate with pink cookie crumbs.
Cream cheese swirled overtop of Pink Velvet Cookies.

Recipe Tips

You can break up one (or a portion of one) of the cookies into pink velvet cookie crumbs to sprinkle overtop of the frosting for decoration. 

When combining the dry ingredients into the wet, do not over mix the dough. Over mixing at this stage can make the cookie dough tense, which will affect the bake. 

Flattening the cookie dough just slightly into a thick disk with the palms of your hands will help the cookies form into the shape you want while baking. Don’t worry, they won’t over spread! 

You can use gel or liquid pink food coloring. 

If you can’t find Cake Batter Extract at your local grocery store, you can buy it on Amazon.

Make Ahead, Storing, and Freezing

Store the frosted cookies in an airtight container in the fridge for 4-5 days. If frosted, the cookies need to be stored in the fridge due to the cream cheese frosting.

You can make the cookie dough ahead of time and store it in an airtight container in the fridge for up to 24 hours. Let come to room temperature to form into dough balls and bake. 

To freeze the dough, roll into dough balls and flatten into the thick disks as instructed. Flash freeze on a baking sheet until firm. Transfer to an airtight container or Ziplock bag and freeze for 1-2 months. Bake from frozen. You may need to add an additional minute or two onto the bake time. 

To freeze the cookies, freeze before frosting. Let cool completely and then wrap each cookie in plastic wrap. Store in an airtight container or Ziplock bag in the freezer for 1-2 months. Remove and let thaw in the fridge overnight. Then frost. 

Store any leftover frosting in an airtight container in the fridge for 2-3 days or freeze for 1-2 months. The frosting will stay a bit soft even if frozen due to the cream cheese. 

Recipe FAQs

Can I use red food coloring?

You can use red food coloring if you’d like, it won’t be as purely pink as a pink food color would be. If using red, only use a few drops or a smidge of the gel so you don’t get as red of a color. 

What can I use instead of cake batter extract?

The cake batter extract makes these taste just like the pink velvet Crumbl cookie. However, you can use a different extract instead if you would like (options are vanilla, almond flavoring, etc.). Just know that they won’t taste the same. 

Do I need to chill the cookie dough?

No you don’t. However, if you are wanting to make these ahead of time, you can chill the dough for 1-24 hours (depending on how in advance you want to make the pink velvet cookies). 

What are Crumbl cookies?

Crumbl is a cookie company that comes out with new cookie flavors each week. They have tons of fun and different specialty flavors. Why they are known for having different types of cookies each week, they are also known for their big cookies!

A bite taken out of a copycat Crumbl Pink Velvet Cookie.

Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, TikTok, Facebook, and Pinterest.

A Pink Velvet Cookie topped with frosting and pink cookie crumbs.
Print Save Review
5 from 1 vote

Crumbl Pink Velvet Cookies

A pink cake batter flavored cookie is topped with a smooth cream cheese frosting and pink cookie crumbs. These cookies are sweet, delicious, and perfectly pink!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 14 cookies

Ingredients
 

Pink Velvet Cookies

  • 1 cup unsalted butter - softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon cake batter extract
  • few drops pink food color - can use gel or liquid
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cream Cheese Frosting

Instructions
 

Make the Pink Velvet Cookies

  • Preheat oven to 350°F. Line a baking sheet with parchment. Set aside.
  • Cream butter and sugar on medium speed for 2 mins. 
  • Add eggs, cake batter extract and pink food color. Mix to combine. Scrape down the sides of the bowl with a rubber spatula. 
  • Add flour, baking soda, salt and mix to combine. 
  • Using a ¼ cup portion dough into balls. Place 6 balls on the prepared baking sheet, press down on the tops of each ball with the palm of your hand just slightly, to create a thick disk. Bake for 9-11 minutes. Remove from oven and cool on baking sheet for 5 mins then transfer to wire rack to cool completely. 

Make Frosting

  • Cream the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until smooth. Add a splash of milk if needed to make the frosting more pipeable.

Assembly

  • Place the frosting in a piping bag or ziplock bag with the corner snipped off and then pipe frosting along the tops of each cookie.
  • If desired, you can break up one (or a portion of one) of the cookies into crumbs and sprinkle cookie crumbs overtop of the frosting.

Notes

Store the frosted cookies in an airtight container in the fridge for 4-5 days. If frosted, the cookies need to be stored in the fridge due to the cream cheese frosting.

Nutrition

Calories: 500kcal (25%)Carbohydrates: 70g (23%)Protein: 5g (10%)Fat: 23g (35%)Saturated Fat: 14g (70%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mg (29%)Sodium: 226mg (9%)Potassium: 67mg (2%)Fiber: 1g (4%)Sugar: 49g (54%)Vitamin A: 761IU (15%)Calcium: 29mg (3%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!