Valentine’s Day just got sweeter with these gorgeous Pink Velvet Crinkle Cookies! Trust me, these soft, chewy beauties with their signature cracked sugar coating will steal hearts faster than Cupid’s arrow. I’ve been making these cookies every February since college, they’re my go-to for spreading love through homemade treats. The best part? They come together in minutes with just a box of pink velvet cake mix, eggs, and oil. That gorgeous pink hue and snowy powdered sugar dusting make them almost too pretty to eat… almost. Whether you’re baking for a sweetheart, Galentine’s party, or just because, these cookies deliver big on flavor with minimal effort. Pro tip: The dough gets sticky, but don’t worry, that’s how you know they’ll turn out perfectly soft in the center with that irresistible crinkle effect!
Why You’ll Love These Pink Velvet Crinkle Cookies
Oh, where do I start? These cookies are basically happiness in pink sugar-dusted form! Here’s why they’ve become my Valentine’s Day staple:
- Impossibly easy, Just 4 ingredients and one bowl? Yes, please!
- Ready in 20 minutes, Perfect for last-minute sweet cravings
- That soft, melt-in-your-mouth texture, Like biting into a pink velvet cloud
- Instagram-worthy pretty, The crackled powdered sugar looks like edible snow
- Kid-friendly magic, My niece calls them “fairy cookies” and begs to help roll the dough
Trust me, once you try these, you’ll understand why I make triple batches every February!
PrintIrresistible Pink Velvet Crinkle Cookies in 20 Minutes Flat
Pink Velvet Crinkle Cookies are perfect Valentine’s Day treats. These soft, chewy cookies with a pink hue make a delightful homemade dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box pink velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix cake mix, eggs, and oil in a bowl until combined.
- Roll dough into 1-inch balls.
- Coat each ball in powdered sugar.
- Place on a baking sheet 2 inches apart.
- Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra color, add a few drops of pink food gel.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Ingredients for Pink Velvet Crinkle Cookies
Here’s the beautiful part, you only need four simple ingredients to make these showstopper cookies! I always double-check my pantry before starting because there’s nothing worse than realizing you’re out of powdered sugar mid-baking (trust me, I’ve been there). Here’s exactly what you’ll need:
- 1 box pink velvet cake mix (about 15 oz), This is the star that gives both flavor and that gorgeous pink color. I usually grab Duncan Hines or Betty Crocker
- 2 large eggs (room temperature), Take them out about 30 minutes before baking, they incorporate better when not cold
- ½ cup vegetable oil, I use canola, but any neutral oil works. This keeps the cookies wonderfully moist
- ½ cup powdered sugar (for coating), Don’t skimp here! This creates that magical snowy crackle effect
See? I told you it was simple! Now, if you want to get fancy, you can add a few drops of pink food gel for extra vibrancy, but honestly, the cake mix gives plenty of color on its own. The first time I made these, I couldn’t believe something so pretty came from such basic ingredients!
Equipment You’ll Need
You probably already have everything you need in your kitchen! Here’s what I grab before I start baking these beauties:
- 1 large mixing bowl, My trusty ceramic one does the trick
- Baking sheets, Two if you can, so you can prep while the first batch bakes
- Parchment paper, Lifesaver for easy cleanup and no sticking
- Measuring cups, For that perfect oil-to-sugar ratio
- Small bowl for powdered sugar, I use a cereal bowl because I’m fancy like that
That’s it! No fancy gadgets required—just basic baking essentials and a whole lot of love.
How to Make Pink Velvet Crinkle Cookies
Okay, let’s get baking! These cookies come together so fast you’ll be eating them before you know it. Just follow these simple steps, I’ve made this recipe dozens of times, so I’ll walk you through all my little tricks!
Step 1: Preheat and Mix
First things first, crank that oven to 350°F (175°C). While it’s heating up, grab your big mixing bowl and dump in the pink velvet cake mix. Crack in those two eggs (make sure no shells sneak in, I’ve done that more times than I’d like to admit!) and pour in the oil. Now here’s my secret, mix just until everything comes together. You want it fully combined but don’t go crazy beating it, a few small lumps are totally fine. The dough will be thick and sticky, almost like playdough. That’s exactly what you want!
Step 2: Shape and Coat
Here’s where the fun begins! Scoop up about a tablespoon of dough and roll it between your palms into a 1-inch ball. Pro tip: lightly dampen your hands with water, it keeps the sticky dough from clinging to you like pink glue! Now plop that pretty pink ball into your bowl of powdered sugar and roll it around until it’s completely coated, don’t be shy with the sugar! The more you use, the prettier those signature cracks will be. Space them about 2 inches apart on your parchment-lined baking sheet. They won’t spread too much, but you want them to have some breathing room.
Step 3: Bake to Perfection
Pop those sugared beauties into your preheated oven for 10-12 minutes. Here’s how you’ll know they’re done: the edges will look set, but the centers should still be slightly soft when you gently press them. And here’s the magic part, as they bake, those gorgeous cracks will appear like little pink canyons in the powdered sugar! Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. I know it’s tempting, but resist eating them right away, that powdered sugar coating needs a minute to set so you don’t end up with pink sugar mustaches!
Tips for Perfect Pink Velvet Crinkle Cookies
After making these cookies more times than I can count, I’ve picked up some foolproof tricks:
- Chill sticky dough, 30 minutes in the fridge makes rolling way easier
- Gel food coloring, Just 2 drops makes the pink pop like Valentine’s confetti
- Underbake slightly, Take them out when centers still look a tiny bit doughy
- Double coat, Roll in powdered sugar twice for extra snowy cracks
- Fresh powdered sugar, Old sugar clumps and won’t give that perfect dusting
Follow these, and you’ll have bakery-worthy cookies every single time! If you are looking for more inspiration for baking treats, check out Family Tastes for great ideas.
Storing and Serving Suggestions
These pink beauties stay fresh in an airtight container for up to 3 days, if they last that long! I like layering them between parchment paper in a pretty tin to gift to neighbors. For Valentine’s breakfast (because cookies for breakfast is totally acceptable on February 14th), serve with cold milk or a frothy latte. The contrast between the sweet cookie and bitter coffee is pure magic. Want to really impress? Stack them on a vintage cake stand with fresh strawberries, instant Valentine’s centerpiece!
Pink Velvet Crinkle Cookies Variations
Oh, the fun you can have with this recipe! While I adore the classic pink version, sometimes I like to mix things up. Here are my favorite twists that always impress:
- Red Velvet Swap, Use red velvet cake mix for deeper color (perfect for Christmas too!)
- White Chocolate Drizzle, Melt some white chocolate and zigzag it over cooled cookies for extra decadence
- Valentine’s Sprinkles, Press heart-shaped sprinkles into the dough balls before baking
- Lemon Zest Twist, Add a teaspoon of lemon zest to the dough for a bright, tangy contrast
- Mini Chocolate Chips, Stir in ¼ cup mini chips for chocolate lovers
My sister swears by the white chocolate version, she says it tastes like pink velvet cake in cookie form. The beauty of this recipe is how easily you can make it your own! If you enjoy pink treats, you might also love our Pink Lemonade Cheesecake Squares Recipe.
Nutritional Information
Okay, let’s be real, we’re not eating pink velvet cookies for their health benefits! But if you’re curious (or just like to track), here’s the scoop per cookie based on my standard recipe. Keep in mind these numbers can vary depending on your exact ingredients, especially if you go wild with the white chocolate drizzle like I sometimes do!
- Calories: About 120 per cookie
- Carbohydrates: 15g (that sweet, sweet sugar coating counts!)
- Fat: 6g (thank the vegetable oil for that perfect chew)
- Protein: Just 1g, but who’s counting when they taste this good?
My philosophy? Everything in moderation, including moderation! These are special occasion treats, so enjoy every pink, crinkly bite without guilt. After all, love (and cookies) should be celebrated! For more Valentine’s Day inspiration, check out these Heart-Shaped Sugar Cookies with Pink Icing Recipe.
Common Questions About Pink Velvet Crinkle Cookies
Over the years, I’ve gotten all sorts of questions about these pink beauties, and I’ve made every mistake in the book so you don’t have to! Here are the answers to the most common cookie conundrums:
Q1. Can I use homemade cake mix instead of boxed?
Oh honey, I’ve tried! While you technically can, the texture just isn’t the same. Boxed cake mix has special stabilizers that help create that perfect crinkle effect. My homemade version experiment resulted in flat, sad cookies, save yourself the heartache and stick with the box!
Q2. Why didn’t my cookies crack properly?
This usually happens for two reasons: either your dough was too dry (add a teaspoon more oil next time) or you didn’t use enough powdered sugar for coating. The sugar coating needs to be generous, think snowball-level coverage! Also, make sure your oven is at the right temp, too cool and they won’t crack properly.
Q3. Can I make these ahead of time?
Absolutely! The dough balls keep beautifully in the fridge for up to 2 days (just wait to coat them in powdered sugar until right before baking). You can also freeze unbaked dough balls for up to 3 months, just add an extra minute to the baking time when you’re ready to use them. If you are looking for other quick dessert ideas, see our recipe for Strawberry Cheesecake Cookies Recipe.
Q4. My cookies spread too much, what went wrong?
This usually means your dough was too wet. Next time, try chilling it for 30 minutes before shaping. Also, make sure you’re not using melted butter instead of oil, oil gives the perfect consistency. And always measure your oil carefully, too much will make them pancake-flat!
Q5. Can I use different cake mix flavors?
You bet! This recipe works with any cake mix flavor. Lemon is fabulous in spring, chocolate for year-round cravings, and spice mix makes amazing holiday cookies. The method stays exactly the same, just swap out the pink velvet mix. My friend swears by funfetti mix for birthday parties! For a similar flavor profile, you might enjoy our Red Velvet Crinkle Cookies Valentine’s Day Recipe.
Tag us if you make these! There’s nothing I love more than seeing your pink cookie creations, especially when they’re perfectly crinkled and ready to spread some love!