Pink Velvet Cookie Crumble Board
A quick and easy pink velvet cookie crumble board perfect for Galentine’s or any festive occasion, featuring buttery pink velvet cookies with white chocolate chips and a colorful, crowd-pleasing dessert board.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 tbsp beetroot powder (for natural pink color; can substitute with pink food coloring)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened (recommended Kerrygold)
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract (pure vanilla recommended)
- ½ tsp almond extract (optional but recommended)
- 4 oz (115g) cream cheese, softened
- 1 cup (175g) white chocolate chips (Guittard preferred)
- 1 cup fresh strawberries, sliced (for crumble board extras)
- ½ cup mini marshmallows (for crumble board extras)
- Pink sprinkles or edible glitter (for decoration)
- ½ cup assorted nuts (pistachios or almonds), chopped (optional for crunch)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the flour, beetroot powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and cream cheese on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Fold gently if preferred.
- Fold in the white chocolate chips using a spatula until evenly dispersed.
- Scoop tablespoon-sized dough blobs onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are set and lightly golden. Centers may look soft but will firm as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to cooling racks.
- Once cooled, crumble cookies by hand and arrange on a serving board. Add sliced strawberries, mini marshmallows, chopped nuts, and sprinkle with pink sprinkles or edible glitter.
Notes
Use room temperature ingredients for best results. If dough is too sticky, chill for 15 minutes before scooping. Avoid overbaking to keep centers soft. For gluten-free, substitute with gluten-free flour blend. For vegan, use plant-based butter and cream cheese, flax eggs, and dairy-free white chocolate chips. Swapping half the sugar for brown sugar adds caramelized flavor.
Nutrition
- Serving Size: About 1/8th of the b
- Calories: 280
- Fat: 14
- Carbohydrates: 32
- Protein: 3
Keywords: pink velvet cookies, cookie crumble board, Galentines dessert, easy dessert, white chocolate chips, festive dessert, cookie board