Print

Crumbl Copycat Red Velvet Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crumbl Copycat Red Velvet Cookies are a perfect combination of tender, chewy cookies with a subtle cocoa flavor, topped with rich and creamy cream cheese frosting. The vibrant red color and melt-in-your-mouth texture make them an indulgent treat for any occasion.

Ingredients

For the Red Velvet Cookies:

½ cup unsalted butter, softened (113g)

⅓ cup granulated sugar (70g)

⅓ cup light brown sugar, packed (65g) – reduce to ¼ cup for less sweet cookies

1 large egg

1 teaspoon vinegar

1–2 teaspoons red gel food color

1 teaspoon vanilla extract

1 ¼ cup all-purpose flour (163g)

2–3 tablespoons natural cocoa powder (start with 2 and add more if you want more chocolatey cookies)

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

For the Cream Cheese Frosting:

6 tablespoons unsalted butter, softened (85g)

6 oz cream cheese, room temperature (170g)

1 cup icing sugar, sifted

½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg, vinegar, red gel food color, and vanilla extract to the butter mixture and mix until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Gently press the dough balls to flatten slightly, as they will spread just a little while baking.
  8. Bake for 8-10 minutes, or until the edges are set but the center is still soft. The cookies will continue to cook slightly on the baking sheet after removing them from the oven.
  9. Allow the cookies to cool completely on the baking sheet before frosting.
  10. For the Cream Cheese Frosting: In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the sifted icing sugar and vanilla extract and continue to beat until fluffy and well combined.
  11. Once the cookies are completely cool, spread a generous amount of the cream cheese frosting on top of each cookie.

Notes

If you prefer a less sweet version, reduce the sugar in the dough and frosting or omit the frosting.

For a vegan version, use dairy-free butter and cream cheese alternatives.

If you don’t have cream cheese, use buttercream frosting as a substitute.

For softer cookies, reduce the baking time slightly.

If you like, add walnuts or white chocolate chips for extra flavor and texture.

Nutrition

Find it online: https://justsosavory.com/crumbl-copycat-red-velvet-cookies/