Crumbl Copycat Pink Velvet Cookies

Ingredients:

For the Cookies:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon buttermilk (or regular milk)
2 teaspoons red food coloring (for that vibrant pink color)
1/2 cup sour cream (for added moisture)

For the Cream Cheese Frosting:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (or milk for a thinner consistency)
A pinch of salt

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, buttermilk, and red food coloring to the butter-sugar mixture and beat until fully combined.
- Mix in the sour cream, ensuring everything is smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick.
Shape the Cookies:
- Use a cookie scoop (about 2 tablespoons) to portion out the dough. Roll the dough into balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Flatten each dough ball slightly with the palm of your hand or the bottom of a glass to help them spread evenly while baking.
Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft. The cookies will firm up as they cool.
- Remove from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- While the cookies cool, beat together the softened cream cheese and butter in a medium bowl until smooth and fluffy.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Stir in the vanilla extract, heavy cream, and a pinch of salt, and beat until the frosting is light and spreadable.
Frost the Cookies:
- Once the cookies are completely cool, spread a generous amount of the cream cheese frosting on top of each cookie. You can spread it using a spatula or pipe it for a more decorative look.
Serve and Enjoy:
- Serve these soft, fluffy, and vibrant Pink Velvet Cookies with the creamy frosting as a delicious treat. Enjoy!

Tips:

Food Coloring: Adjust the amount of red food coloring to achieve the desired intensity of pink. For a deeper color, add a bit more.
Make Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a few minutes before scooping.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.