These Pink Velvet Sugar Cookies are soft, buttery, and topped with a pink and white buttercream swirl and more crushed pink velvet cookies on top for a fun Valentine’s Day look. They’re big, bakery-style cookies with a tender, cake-like texture and just the right amount of sweetness.
This recipe is inspired by Crumbl’s Pink Velvet cookie, but made easy enough to bake at home with simple pantry ingredients. There’s no cocoa powder, no cake mix, and no cake batter extract here, just a soft sugar cookie base with that classic “velvet” texture and frosting that makes this cookie so popular.
If you love wide, soft cookies with frosting (very Crumbl-style), these are perfect for Valentine’s Day parties, gifting, or just baking something festive at home.
What Makes Pink Velvet Cookies “Velvet”
Despite the name, pink velvet cookies don’t taste like chocolate or red velvet. The “velvet” comes from the soft texture, not cocoa powder. Baking powder and cornstarch give these cookies a slightly cake-like crumb, while vanilla and almond extract add that subtle bakery-style flavor.
The cookies are baked right away, no chilling, which helps them spread wide in the oven and gives them that signature bakery look.
Recipe Tips
Before you start, here are a few tips to help you get the best results:
- Use a large cookie scoop to portion the dough evenly. This keeps the cookies consistent in size and helps them bake evenly. I use the 3 tbsp largest scoop in this set!
- Flatten the dough before baking. Pressing the dough with the bottom of a jar or measuring cup helps the cookies spread wide instead of baking tall.
- Do not chill the dough. Baking right away encourages spread and keeps the cookies soft.
- Bake just until set. The cookies should stay pale on top. Overbaking will dry them out.
- A large round piping tip works best for piping the buttercream circular topping.
- Line your pans with parchment paper or silicone baking mats for even baking and easy cleanup.
Decorating the Cookies
For the pink velvet cookies, the frosting is piped in a classic Crumbl style swirl using a large round piping tip. This keeps the look clean, simple, and true to the original cookie.
Before frosting, I saved one baked cookie and crumbled it into small pieces. After piping the frosting, I sprinkled the crumbled cookie pieces on top of each cookie for texture and that signature pink velvet finish. It’s a small step, but it really makes these cookies look bakery-style and complete.
How to Store Pink Velvet Sugar Cookies
Store frosted cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, let the cookies sit at room temperature for about 20–30 minutes before serving so the frosting softens. Unfrosted cookies can be baked ahead of time and stored in an airtight container, then frosted just before serving.
These Pink Velvet Sugar Cookies are soft, festive, and easy to make — the kind of recipe you’ll come back to every Valentine’s Day. They have that classic Crumbl-inspired look and texture, but with simple ingredients and straightforward steps that make them approachable for home bakers.
Whether you’re baking for a party, gifting cookies, or just want something fun and pink, this is a recipe worth saving. For more cookie recipes, click here!
Pink Velvet Sugar Cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract optional, omit if you'd like!
- pink gel food coloring
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp kosher salt
For the frosting:
- ½ cup salted butter room temperature
- 4 oz cream cheese room temperature
- 3 cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2-4 tbsp heavy cream room temperature
- ¼ tsp kosher salt
Instructions
For the cookies:
- Preheat oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together the butter and sugar for 2–3 minutes, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extract. Add pink gel food coloring, a little at a time, until desired color is reached and mix until evenly colored.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Scoop dough into 10 even dough balls and place on the prepared baking sheets. Flatten each dough ball to about ¾ inch thick using the bottom of a jar or measuring cup. I dust the bottom of the cup in powdered sugar before pressing down so it doesn't stick to the dough.
- Bake for 10–12 minutes, until the edges are set and the centers are just baked through. Allow cookies to cool completely before frosting.
For the frosting:
- Beat the butter and cream cheese until smooth and fluffy. Add the powdered sugar, vanilla extract, almond extract, and salt. Beat in the cream or milk, one tablespoon at a time, until the frosting is smooth and pipeable.
To decorate:
- Set aside one baked cookie and crumble it into small pieces.
- Transfer the frosting to a piping bag fitted with a large round piping tip. Pipe a swirl of frosting onto each cooled cookie. Sprinkle the crumbled cookie pieces over the frosting on each cookie.