Let’s be honest, darlings there is nothing quite as seductive as a warm cookie, especially when it looks as stunning as it tastes. After 40 years in the culinary world, I’ve seen food trends come and go, but the obsession with Copycat Crumbl Pink Velvet Cookies is one I can fully get behind. These aren’t just cookies; they are decadent, handheld cakes topped with a cloud of tangy frosting.
If you’ve been hunting for that perfect balance of a dense, chewy center and a slightly crisp edge, your search ends here. I’ve tweaked this recipe to ensure you get that “gourmet bakery” result right in your own kitchen, without the $5 price tag per cookie. Whether you are baking for a special Valentine’s Day treat or just treating yourself (as you should!), this recipe is foolproof.
Table of Contents
Why You’ll Love This Best Crumbl Copycat Recipes
- Better Than The Original: We use high-quality butter and vanilla for a depth of flavor mass production just can’t match.
- Incredibly Easy: By utilizing a cake mix base effectively, we cut prep time in half without sacrificing that gourmet texture.
- Cost-Effective: Make a whole dozen for the price of two cookies at the shop.
- Crowd-Pleaser: The stunning pink color and rich cream cheese frosting make these an instant hit at baby showers and parties.
Ingredients Needed For Best Crumbl Copycat Recipes
- Pink Velvet Cake Mix: (1 Box, 15.25 oz) This is the secret weapon for flavor and color. If you can’t find “Pink Velvet,” a Strawberry or White Cake mix (with pink gel color) works wonders.
- All-Purpose Flour: (1/2 Cup) Chef’s Note: Essential for structure. Straight cake mix makes them too flat; this added flour creates that signature thick “Crumbl” height.
- Eggs: (2 Large) Room temperature is non-negotiable here to ensure a smooth emulsion.
- Vegetable Oil: (1/3 Cup) Keeps the cookie crumb moist and soft for days.
- Vanilla Extract: (1 tsp) Use pure vanilla, not imitation.
- Cream Cheese: (4 oz, softened) The tangy base of our frosting.
- Butter: (1/4 Cup, softened) Salted butter cuts the sweetness perfectly.
- Powdered Sugar: (2 Cups) Sift it to avoid lumps in your piping.
- Pink Sprinkles or Crumbles: For that authentic garnish.
How to Make Copycat Crumbl Pink Velvet Cookies
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Why? Parchment prevents spreading and ensures the bottoms don’t brown too quickly.
- Mix the Dough: In a large bowl, combine the cake mix, added flour, eggs, oil, and vanilla. Mix by hand or with a mixer just until combined. Why? Over-mixing develops gluten, which makes cookies tough. We want tender!
- Scoop and Shape: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Roll them smooth with your hands and press down very slightly on the baking sheet.
- Bake to Perfection: Bake for 9-11 minutes. Chef’s Secret: The centers should still look slightly underdone. Remove them and let them set on the hot pan for 5 minutes before transferring to a wire rack. This “carryover cooking” creates the gooey center.
- Whip the Frosting: While cookies cool completely, beat the softened cream cheese and butter until fluffy (3 minutes). Gradually add powdered sugar and a splash of vanilla. Beat until smooth.
- Decorate: Transfer frosting to a piping bag with a round tip (or a ziplock bag with the corner snipped). Pipe a tight spiral starting from the center outward. Top with pink cookie crumbles or sprinkles immediately.
Expert Tips for Success Pink Velvet Cake Mix Cookies
- Don’t Skip the Chill: If your kitchen is warm, chill the dough balls for 20 minutes before baking. This prevents them from spreading into puddles.
- Room Temperature Ingredients: For the frosting, if your butter or cream cheese is cold, you will have lumps. Take them out of the fridge 1 hour before you start.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly packs the flour, drying out the cookie.
- The “Crumbl” Swirl: To get that professional look, apply consistent pressure on the piping bag and don’t lift the tip until you reach the edge.
Serving and Storage Tips Easy Valentine’s Day Cookies
- Serve Chilled: Like the original, these cookies taste best when the frosting is slightly cold and firm.
- Storage: Store in a single layer in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the baked (unfrosted) cookies for up to 2 months. Frost them fresh before serving.
Frequently Asked Questions
- Can I use a different cake mix? Absolutely. Red velvet, strawberry, or even lemon cake mixes work with this same ratio of ingredients.
- Why are my cookies flat? You likely didn’t add enough extra flour, or your butter/oil was too warm. Ensure you add that extra 1/2 cup of flour!
- Can I make these smaller? Yes, but reduce baking time to 7-8 minutes. The texture is best when they are large, however.
Conclusion
There you have it a Copycat Crumbl Pink Velvet Cookie that rivals the bakery experience right from your own oven. The combination of the cake batter flavor with that luxurious tangy frosting is truly unmatched.
I’d love to hear from you! Did you stick to the Pink Velvet or try a Strawberry variation? Leave a comment and a 5-star rating below it helps other home cooks find this recipe! Happy baking, darlings!
Copycat Crumbl Pink Velvet Cookies
These Copycat Crumbl Pink Velvet Cookies are soft, thick, and topped with a luscious cream cheese frosting. An easy cake mix cookie recipe that tastes like a gourmet bakery treat.
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the cake mix, extra flour, eggs, oil, and vanilla. Mix until just combined and a thick dough forms. Do not overmix.
- Scoop the dough into large balls (approx 3 tbsp each). Roll smooth and place on the baking sheet, spacing them 2 inches apart. Press down slightly to flatten the tops.
- Bake for 9-11 minutes. The centers should still look slightly soft. Remove from oven and let cool on the pan for 5 minutes before moving to a wire rack to cool completely.
- While cookies cool, make the frosting. Beat the softened cream cheese and butter together until fluffy (approx 3 mins).
- Gradually add powdered sugar and vanilla, beating until smooth and pipeable.
- Pipe a spiral of frosting onto each cooled cookie and top with sprinkles or crumbs. Serve chilled for best texture.
Notes
Chef Luna’s Tip: For the most authentic Crumbl texture, serve these chilled! The cold frosting against the dense cookie is pure magic.
