Here we go again – more variations on a sugar cookie! If you love the pink velvet cookie from that one bakery, you will love these! They are honestly a dead ringer (and maybe even better!)
The pink velvet cookie is a soft, chewy, cake batter-flavored cookie topped with a rich cream cheese icing. I used my medium cookie scoop for these cookies and it worked out perfectly. You could also make these into large bakery-style cookies.
Enough chatter – let’s get to it!
Ingredients:
-1 cup butter
-1 cup sugar
-2 eggs
-1 tsp cake batter flavor
-Pink food dye
-2 tsp baking powder
-1 tsp cornstarch
-3 cups flour
Frosting Ingredients:
-4 oz cream cheese
-1/4 cup salted butter
-2 cups powdered sugar
-2 tbsp milk
Instructions
Preheat oven to 350 degrees
- Cream butter and sugar until light and fluffy
- Add in eggs, a few drops of pink food dye (color to preference) and cake batter flavor, mix until combined
- Add in baking powder and flour, 1 cup at a time, and mix until combined
- Scoop cookies and bake for 8 minutes. I always recommend under baking! The cookies will continue to cook some after being removed from the oven. So if they don’t seem completely done at the 8 minute mark, it’s ok! Take those suckers out of the oven.
- If you plan to frost cookies, gently press the tops of the cookies while they’re still warm to create a flat surface for frosting. I usually use the bottom of a glass for this. Do not smash your cookies! Just lightly press the top down slightly to create a flat top surface.
- Let cookies cool before adding frosting.
Frosting
- Cream butter and cream cheese until light and fluffy with the whisk attachment on your electric mixer
- Add in 1 cup of powdered sugar until combined
- Add in 1 tbsp of milk and the almond emulsion, mix
- Add in the second cup of powdered sugar, cream until combined
- Mix in last tbsp of milk
- Frost cookies, enjoy!
