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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/easy-pink-velvet-cookies-recipe/