Christmas Pink Velvet Cookies
A cake batter-flavored Christmas Pink Velvet cookie that is soft and sweet and perfectly PINK! Topped with velvety cream cheese frosting, this one is better than Christmas morning.
Pink Velvet Cookie Recipe
First off, let’s chat about what a pink velvet cookie is. It’s a soft and slightly cakey cake batter cookie that is dyed pink. On top you’ll find a thick swirl of cream cheese frosting and, in this case, cutie Christmas sprinkles. In a word: divine.
Pink velvet cookies were made for all of your ‘pink Christmas’ loving friends. BUT ALSO they would be so freaking cute for a Wicked watch party??? Serve them as-is but with green sprinkles, color the frosting green, or pinkify the whole cookie! Oooh, Glinda would be so thrillified.
Ingredients
*You can find exact measurements and instructions in the recipe card at the bottom of this post.
Pink Velvet Cookies:
- Salted butter, softened – I like to use salted butter in my bakes! You can substitute with unsalted butter, you will just want to add an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Cake batter flavoring – This is the star of the show and what really makes the cookies shine. Do not skip! I use my super-strength cake batter flavoring.
- Pink food coloring – Customize color to your preference. I like a hot baby pink if that makes sense ha.
- All-purpose flour
- Baking powder – This will give a little lift to the cookie and make it slightly puffy.
Vanilla cream cheese frosting:
- Butter, softened – Again, I use salted butter here!
- Cream cheese, room temperature – Use the cube of cream cheese, not the spreadable tub for bagels.
- Vanilla – I use the Pure Vanilla extract that I developed in this recipe. I love the depth of flavor it gives!
- Powdered sugar
- Salt
- Milk or heavy cream to thin – Use as much as needed to get the consistency you prefer for cookies.
- Christmas sprinkles – I recommend buying sprinkles from the bakery section at your local grocery store! It will be so much cheaper and you get to customize your colors!
How to Make Pink Velvet Cookies
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
- Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
- Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
- Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
- Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
- Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. This Hand Mixer is also an excellent option for when you don’t want to mix things by hand!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
- Piping tips – This is a set of my 4 favorite piping tips. I used the round tip for this cookie.
How to store leftover cookies
Okay, I typically store these cookies in the fridge and then eat them chilled. BUT if you would rather enjoy them warm like Crumbl, I suggest waiting to frost the cookie until you’re ready to serve. Pop the cookie in the microwave for 7ish seconds and then frost once it’s warm. So good!
Can I freeze Pink Velvet Cookies?
You sure can! I recommend placing all finished cookies onto a baking sheet and popping the pan into the freezer. Let the cookies ‘flash freeze’ for 30 minutes or until the frosting is a little more firm. Remove the pan and place cookies in an airtight container or ziptop bag between layers of parchment paper. Freeze and use within 3 months!
Christmas Cookie Faves:
Christmas Pink Velvet Cookies
Ingredients
- 1 ½ cups (333g) salted butter, softened
- 1 ½ cups (345g) granulated sugar
- 3 eggs
- 1 ½ tsp cake batter flavoring
- pink food coloring
- 4 ½ cups (684g) all-purpose flour
- 3 tsp baking powder
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
- Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.3 eggs, 1 ½ tsp cake batter flavoring, pink food coloring, 4 ½ cups (684g) all-purpose flour, 3 tsp baking powder
- Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
- Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.1/4 cup (56g) butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
- Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.4 cups (428g) powdered sugar, 1 pinch salt, milk or heavy cream, to thin
- Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.Christmas sprinkles
