Get ready for the ultimate treat: Crumbl Copycat Red Velvet Cookies! These cookies are like bites of red velvet cake but in a soft and moist cookie form. Topped with a creamy swirl of cream cheese frosting and red velvet crumbs, they’re a dream come true for anyone who loves red velvet.
Crumbl Copycat Red Velvet Cookies
Ingredients
For the Red Velvet Cookies:
- 1 stick of unsalted butter softened (1/2 cup or 113g)
- 1/3 cup of granulated sugar 70g
- 1/3 cup of packed light brown sugar 65g – reduce to 1/4 cup for less sweetness
- 1 large egg
- 1 teaspoon of vinegar
- 1-2 teaspoons of red gel food coloring
- 1 teaspoon of vanilla extract
- 1 1/4 cups of all-purpose flour 163g
- 2-3 tablespoons of natural cocoa powder start with 2 and add more for extra chocolatey flavor
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
For the Cream Cheese Frosting:
- 6 tablespoons of unsalted butter softened (85g)
- 6 ounces of cream cheese at room temperature (170g)
- 1 cup of sifted powdered sugar
- 1/2 teaspoon of vanilla extract
Instructions
- In a bowl, whisk together the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add the egg, vinegar, red food coloring, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Gently fold with a rubber spatula until just combined. Avoid overmixing.
- Refrigerate the dough for 15-20 minutes until it firms up.
- Preheat your oven to 375°F and line a large cookie sheet with parchment paper.
- Divide the dough into 5 balls (about 1/3 cup each), reserving a tiny piece for crumbs. Shape into balls and gently flatten them before placing on the cookie sheet.
- Bake for 10-11 minutes, then let the cookies cool completely.
- Meanwhile, prepare the cream cheese frosting by whisking together the softened butter, cream cheese, powdered sugar, and vanilla extract until creamy.
- Transfer the frosting to a piping bag fitted with a round piping tip.
- Once the cookies are cool, pipe swirls of frosting on top of each cookie.
- Crush the reserved tiny cookie and use the crumbs to decorate the frosted cookies.
- Serve and enjoy!
Notes
Note: While chilling the dough isn’t necessary, it helps make it easier to work with. You can also chill the dough overnight for deeper flavor. And remember, bake a test cookie first to find your preferred level of softness or crispiness. They’ll be soft when hot but firm up as they cool.