Crumbl Copycat Red Velvet Cookies

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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

Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Servings 5


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


  • 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!


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.

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