Easy Pink Velvet Cookies Recipe

Introduction

These Easy Pink Velvet Cookies are soft, moist, and beautifully tinted with just a drop or two of pink food coloring. Topped with creamy homemade cream cheese frosting and a sprinkle of cookie crumbs, they make a delightful treat for any occasion.

Ingredients

• 1 box white cake mix (15.25 ounces)
• ⅔ cup all purpose flour
• 2 eggs
• ⅓ cup butter, melted
• 2 tablespoons sour cream
• 1-2 drops pink food coloring
• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• 3 ½ to 4 cups powdered sugar
• 2-3 tablespoons milk (to thin frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the white cake mix, flour, eggs, melted butter, sour cream, and pink food coloring. Mix using a handheld or stand mixer until you form a thick dough.
3. Step 3: Using a ¼ cup measure, scoop out 11-12 portions of dough. Shape each portion into a thick round disc with your hands. Place 6 cookies at a time on a silicone mat or parchment-lined baking sheet.
4. Step 4: Bake the cookies for 9-11 minutes or until they are set. Bake any leftover dough in a smaller cookie to use as crumbs for topping later.
5. Step 5: Remove the cookies from the oven and let them cool completely on the baking sheet.
6. Step 6: To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy using a handheld mixer.
7. Step 7: Add the vanilla extract and powdered sugar, mixing until the frosting reaches a pipeable consistency. Add milk gradually to thin if needed.
8. Step 8: Transfer the frosting to a piping bag or a zipper bag with a corner cut off. Pipe the frosting onto the cooled cookies in a circular motion, starting from the outside and working toward the center.
9. Step 9: Sprinkle cookie crumbs on top of each frosted cookie for a finishing touch.

Tips & Variations

• Use gel food coloring for a more vibrant pink without altering the dough consistency.
• For a dairy-free option, substitute the butter with a plant-based alternative and use a dairy-free cream cheese.
• Chill the dough before baking if you want thicker, chewier cookies.

Storage

Store these cookies in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh. You can also freeze them for up to 3 months; simply thaw in the refrigerator before serving. Reheat slightly before frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of cake mix?

Yes, you can experiment with other flavors like chocolate or yellow cake mix, but keep in mind this will change the flavor and color of your cookies.

How do I prevent the frosting from getting too runny?

Make sure the cream cheese and butter are softened, not melted. Gradually add milk to thin the frosting to your desired consistency, but avoid adding too much at once.

Easy Pink Velvet Cookies Recipe

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★★★★★

5 from 57 reviews

These Easy Pink Velvet Cookies are soft, moist, and delightfully pink treats made from a white cake mix base enhanced with sour cream and butter. Topped with a rich and creamy homemade cream cheese frosting and sprinkled with buttery cookie crumbs, they offer a perfect balance of sweetness and texture. Perfect for celebrations or whenever you crave a charming, colorful cookie.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 11–12 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pink Velvet Cookie

• 1 box white cake mix (15.25 ounces)
• ⅔ cup all-purpose flour
• 2 large eggs
• ⅓ cup butter, melted
• 2 tablespoons sour cream
• 1–2 drops pink food coloring

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ½ teaspoon vanilla extract
• 3 ½ – 4 cups powdered sugar
• 2–3 tablespoons milk (to thin)

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the cookie dough.
2. Make the cookie dough. In a large bowl, combine the white cake mix, all-purpose flour, eggs, melted butter, sour cream, and pink food coloring. Use a handheld or stand mixer to blend the ingredients until a thick dough forms.
3. Shape the cookies. Using a ¼ cup measuring cup, portion out 11-12 cookies. Press each portion with your hands into a thick, round disc. Prepare to bake six cookies at a time.
4. Bake the cookies. Place the shaped cookies on a silicone mat or parchment-lined baking sheet. Bake for 9-11 minutes or until the cookies are set. Bake any leftover dough in smaller cookies that you will crumble later.
5. Cool the cookies. Remove the cookies from the oven and allow them to cool completely on the baking sheet to set their shape and texture.
6. Prepare the cream cheese frosting. In a large bowl, beat together softened cream cheese and butter with a handheld mixer until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar until the frosting reaches a pipeable consistency. Thin with milk as needed.
7. Assemble the cookies. Fill a piping bag or zipper bag with the cream cheese frosting. Cut a large triangle from the tip and pipe the frosting in a circular pattern from the outer edge of each cookie inward. Sprinkle cookie crumbs on top from the smaller baked cookies.
8. Store the cookies. Place the frosted cookies in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months to preserve freshness.

Notes

• Use room temperature eggs and dairy for easier mixing.
• If pink food coloring is unavailable, use red food coloring sparingly to achieve a soft pink tone.
• The cookie crumbs used for topping add texture and a decorative touch.
• Be careful not to overbake the cookies to keep them soft and moist.
• For easier piping, chill the frosting slightly if it’s too soft.
• Make sure cookies have cooled completely before frosting to prevent melting.

Keywords: Pink Velvet Cookies, Cream Cheese Frosting, Easy Cookies, Baked Cookies, Dessert Cookies