Easy Pink Velvet Cookies with Cream Cheese Frosting Recipe

Introduction

These Easy Pink Velvet Cookies are soft, tender, and beautifully pink, topped with a rich cream cheese frosting. Perfect for celebrations or a sweet treat anytime, they’re simple to make and irresistibly delicious.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the white cake mix, all-purpose flour, eggs, melted butter, sour cream, and pink food coloring. Mix with a hand-held or stand mixer until the dough is thick and well combined.
3. Step 3: Using a ¼ cup measure, portion out 11-12 cookie dough rounds. Press each portion into a thick, round disc with your hands.
4. Step 4: Place 6 cookies at a time on a baking sheet lined with a silicone mat or parchment paper. Bake for 9 to 11 minutes, or until the cookies are set. For any leftover dough, bake smaller cookies that you can crumble later for topping.
5. Step 5: Remove the cookies from the oven and let them cool completely on the baking sheet before frosting.
6. Step 6: For the frosting, beat together the softened cream cheese and butter until creamy and smooth. Add vanilla extract, then gradually beat in powdered sugar until the mixture is pipeable. Add milk as needed to reach your desired consistency.
7. Step 7: Transfer the cream cheese frosting to a piping bag or a zipper bag with the corner cut off. Pipe in a circular motion from the outside edge towards the center of each cookie.
8. Step 8: Sprinkle cookie crumbs over the frosted cookies for extra texture and decoration.

Tips & Variations

• To make smaller cookies (18-20), use a medium cookie scoop and bake for 8-10 minutes; follow the frosting and assembly instructions as usual.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months—thaw in the fridge before serving. Reheat briefly at room temperature if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, but white or vanilla cake mix works best to achieve the classic pink velvet flavor and color.

What can I substitute for sour cream?

You can use plain Greek yogurt or buttermilk as a sour cream substitute to keep the cookies moist.

Easy Pink Velvet Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

These Easy Pink Velvet Cookies with Cream Cheese Frosting combine the softness and subtle sweetness of a white cake mix cookie with a vibrant pink hue and a rich, creamy frosting. The cookies are soft and slightly cakey, baked to perfection, then topped with luscious cream cheese frosting and a sprinkle of cookie crumbs for an extra delightful texture. Perfect for special occasions, gatherings, or whenever a sweet treat is needed!

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 11 minutes per batch
• Total Time: 35 minutes
• Yield: 11–12 large cookies or 18–20 smaller cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pink Velvet Cookies

• 1 box white cake mix (15.25 ounces)
• 2/3 cup all-purpose flour
• 2 eggs
• 1/3 cup butter, melted
• 2 tablespoons sour cream
• 1–2 drops pink food coloring

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 3 1/2 to 4 cups powdered sugar
• 2–3 tablespoons milk (to thin)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Prepare 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 everything together until you form a thick dough.
3. Shape and Bake Cookies: Using a 1/4 cup measuring cup, portion out 11-12 cookies. With your hands, press each portion into a thick, round disc. Place 6 cookies at a time on a silicone mat or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are set. For leftover dough, bake smaller cookies that can be crumbled later for decorating.
4. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
5. Make Cream Cheese Frosting: In a large bowl, combine softened cream cheese and softened butter. Use a handheld mixer to blend until smooth and creamy. Add vanilla extract and gradually mix in powdered sugar until the mixture reaches a pipeable consistency. Add milk as needed to thin the frosting.
6. Assemble Cookies: Transfer the frosting to a piping or zipper bag and cut a large triangle at the tip. Pipe the frosting onto each cooled cookie in a circular motion starting from the outside and moving inward. Sprinkle cookie crumbs from the leftover smaller cookies on top as a finishing touch.
7. Storage: Store frosted cookies in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

• To make 18-20 smaller cookies, use a medium cookie scoop and bake for 8-10 minutes, following all other directions as stated.
• Ensure cookies are completely cool before frosting to avoid melting the frosting.
• Use silicone mats or parchment paper for easy cookie removal and cleanup.
• Adjust food coloring quantity depending on preferred intensity of pink color.

Keywords: Pink Velvet Cookies, Cream Cheese Frosting, Soft Cookies, Cake Mix Cookies, Easy Cookie Recipe, Holiday Cookies, Dessert Cookies