Pink Velvet Sugar Cookies
These Pink Velvet Sugar Cookies are soft, bakery-style cookies inspired by Crumbl’s Pink Velvet cookie. They’re lightly cake-like, tinted pink, and topped with a smooth swirl of light cream cheese frosting and crumbled cookie pieces. No chilling required and made with simple pantry ingredients.
Servings: 9 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.