Crumbl Copycat Red Velvet Cookies are rich, chewy, and packed with deep cocoa flavor, just like the ones from Crumbl. These bakery-style cookies are made with a soft red velvet base and topped with a luscious cream cheese frosting, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Soft, chewy, and full of flavor
- Perfect balance of cocoa and vanilla
- Topped with a creamy, tangy frosting
- Great for holidays, parties, or gifting
- Easy to make at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Red food coloring
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Buttermilk
- Cream cheese
- Powdered sugar
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, red food coloring, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until fully combined.
- Scoop dough onto the prepared baking sheet and bake for 12-14 minutes or until set.
- Let cookies cool completely before frosting.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Pipe or spread frosting onto cooled cookies and enjoy!
Servings and Timing
- Servings: 12-16 cookies
- Prep time: 15 minutes
- Cook time: 14 minutes
- Total time: 30 minutes
Variations
- Stuffed Version: Add a cream cheese filling inside for an extra surprise.
- Nutty Twist: Sprinkle crushed pecans or walnuts on top of the frosting.
- Extra Chocolatey: Add chocolate chips to the dough for even more richness.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Refrigeration: Store cookies in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost when ready to serve.
- Reheating: Allow cookies to come to room temperature before serving.
FAQs
Can I use natural food coloring instead of artificial?
Yes, but the color may not be as vibrant. Beet powder or natural red food coloring can work as alternatives.
What kind of cocoa powder should I use?
Dutch-processed cocoa gives a smoother taste, but natural cocoa powder works as well.
Can I make these cookies without buttermilk?
Yes, you can substitute buttermilk with milk and a teaspoon of vinegar or lemon juice.
How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking to help maintain their shape.
Can I make smaller cookies?
Yes! Adjust the baking time by reducing it by a few minutes.
Can I use a different frosting?
Absolutely! A white chocolate ganache or buttercream frosting would work well too.
Why are my cookies dry?
Overbaking can cause dryness. Be sure to check them at the minimum baking time.
Can I add mix-ins like white chocolate chips?
Yes! White chocolate chips pair beautifully with red velvet.
Do these cookies need to be refrigerated?
If frosted, yes. Store them in the fridge for freshness.
Can I use a cookie scoop for uniform cookies?
Yes! A cookie scoop ensures evenly sized cookies that bake uniformly.
Conclusion
Crumbl Copycat Red Velvet Cookies are a bakery-style delight that you can easily recreate at home. Soft, chewy, and topped with a luscious cream cheese frosting, they’re perfect for any occasion. Try them today and impress your family and friends with this indulgent treat!
PrintCrumbl Copycat Red Velvet Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cookies are thick, chewy, and perfectly soft with a deep cocoa flavor and a hint of vanilla. Topped with smooth cream cheese frosting, they taste just like Crumbl’s famous cookies—perfect for Valentine’s Day or any time you need a bakery-style treat!
Ingredients
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp red food coloring
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (85g) white chocolate chips
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and red food coloring until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in white chocolate chips.
- Scoop cookie dough into large balls (about 3 tbsp each) and place them on the baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are set but the centers are soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
Make the Frosting:
- Beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fluffy.
- Frost the cooled cookies and optionally sprinkle with extra white chocolate shavings or red velvet crumbs.
Notes
- Store cookies in an airtight container in the fridge for up to 5 days.
- Let the cookies sit at room temperature before serving for the best texture.
- If you prefer a deeper red color, add more food coloring as needed.
- Use a piping bag for a bakery-style frosting swirl!
Nutrition
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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