CRUMBL COPYCAT RED VELVET COOKIES RECIPE
If you have been dreaming of recreating those irresistibly soft and rich treats from your favorite bakery, this CRUMBL COPYCAT RED VELVET COOKIES RECIPE is here to fulfill that craving effortlessly. These cookies perfectly balance the signature deep ruby-red hue with a delicate cocoa flavor, all topped with a luscious cream cheese frosting and crumbly decorations. Whether it’s a special occasion or just a sweet indulgence, this recipe brings the warmth of homemade baking right to your kitchen, capturing the essence of one of the most beloved cookie sensations out there.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step toward cookies that sing with flavor and texture. Each ingredient plays a crucial role, from butter providing tenderness, to the red gel food coloring delivering that iconic vibrant shade, and cream cheese creating a silky frosting that finishes each bite perfectly.
- Unsalted butter (1/2 cup softened – 113g): Gives the dough a smooth, tender texture and rich flavor base.
- Granulated sugar (1/3 cup – 70g): Adds sweetness and helps create that soft, chewy bite.
- Light brown sugar (1/3 cup packed – 65g): Brings moisture and depth with a hint of caramel; reduce to 1/4 cup if you prefer less sweetness.
- Large egg (1): Acts as a binder and adds moisture to keep cookies soft.
- Vinegar (1 tsp): Enhances the red velvet flavor and reacts with leavening for a perfect rise.
- Red gel food coloring (1-2 tsp): The secret to that iconic vibrant red color without altering dough consistency.
- Vanilla extract (1 tsp): Rounds out the flavor with warm, sweet notes.
- All-purpose flour (1 1/4 cup – 163g): The structure builder, giving the cookie its body.
- Natural cocoa powder (2-3 tbsp): Starts with a rich chocolate undertone; add more for an intensified chocolate flavor.
- Baking soda (1/2 tsp): Works magic with vinegar to help cookies rise and stay tender.
- Baking powder (1/4 tsp): Supports leavening for a balanced texture.
- Salt (1/4 tsp): Enhances the sweetness and balances flavors.
- Unsalted butter (6 tbsp softened – 85g): For the frosting, adding creaminess and richness.
- Cream cheese (6 oz room temperature – 170g): Creates the luscious frosting that melts in your mouth.
- Icing sugar (1 cup sifted): Sweetens and thickens the frosting flawlessly.
- Vanilla (1/2 tsp): Infuses the frosting with a delicate, comforting aroma.
How to Make CRUMBL COPYCAT RED VELVET COOKIES RECIPE
Step 1: Cream the Butter and Sugars
Start by whisking together the softened butter, granulated sugar, and light brown sugar for 2 to 3 minutes. You’ll want this mixture to become light and fluffy — this is the base that gives your cookies that buttery richness and soft texture everyone loves.
Step 2: Add the Wet Ingredients
Next, add in the egg, vinegar, red gel food coloring, and vanilla extract. Whisk everything together until the mixture is fully combined. Don’t forget to scrape down the sides of the bowl so that each ingredient gets beautifully incorporated.
Step 3: Incorporate the Dry Ingredients
Sift the flour, cocoa powder, baking soda, baking powder, and salt right over the wet mixture. Fold these in gently using a rubber spatula — just until combined. Overmixing here can make the cookies tough, so be delicate to keep them soft and tender.
Step 4: Chill the Dough
Pop the dough into the fridge for 15 to 20 minutes. Chilling firms it up, making it easier to scoop and helping the cookies hold their shape better when baked.
Step 5: Prepare for Baking
Preheat your oven to 375°F and line a large cookie sheet with parchment paper. This setup ensures even baking and keeps your cookies from sticking.
Step 6: Shape and Place the Dough
Divide the dough into five balls, about 1/3 cup each, keeping a small extra piece aside. Gently roll each into a smooth ball and lightly press in the center. Space them at least three inches apart on the cookie sheet — this allows room for nice spreading and airflow.
Step 7: Bake and Cool
Bake your red velvet beauties for 10 to 11 minutes. Once out of the oven, allow them to cool completely — this is key so they don’t break apart when frosting.
Step 8: Make the Cream Cheese Frosting
While the cookies cool, whisk the softened cream cheese and butter until creamy. Add in the sifted icing sugar and vanilla, then whisk until your frosting is smooth, fluffy, and irresistible.
Step 9: Frost the Cookies
Transfer your frosting to a piping bag fitted with a round tip. Pipe swirls of creamy goodness atop each cookie — this is the moment your kitchen starts smelling divine!
Step 10: Add the Signature Crumbs
Take that tiny reserved piece of dough, bake it until crisp, then crush it into fine crumbs. Sprinkle these over the frosted cookies for that signature crumb topping that adds texture and a hint of crunch.
Step 11: Serve and Savor
Now, grab a glass of milk or your favorite hot beverage and enjoy these delightful CRUMBL COPYCAT RED VELVET COOKIES RECIPE treats fresh from your oven. You deserve every bite!
How to Serve CRUMBL COPYCAT RED VELVET COOKIES RECIPE
Garnishes
For an extra pop, consider garnishing with white chocolate shavings or a light dusting of edible glitter. Fresh berries can also add a tart contrast that’s simply divine.
Side Dishes
These cookies pair beautifully with a creamy latte, cold glass of milk, or even a scoop of vanilla ice cream for a dessert experience that melts hearts and taste buds alike.
Creative Ways to Present
Serve them stacked on a pretty plate tied with a ribbon for gifting, or arrange individually in clear bags with a festive tag. You can even sandwich frosting between two cookies for double the indulgence.
Make Ahead and Storage
Storing Leftovers
Keep your baked and frosted cookies in an airtight container in the fridge for up to 5 days. This keeps the frosting fresh and the cookies soft.
Freezing
Unfrosted cookies freeze best to maintain freshness. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Thaw at room temperature before frosting.
Reheating
Warm cookies for 10-15 seconds in the microwave to bring back that freshly baked softness. Avoid reheating frosted cookies in the microwave to preserve the frosting’s texture.
FAQs
Can I use liquid food coloring instead of gel?
Although liquid food coloring works, it can change the dough’s consistency slightly. Gel coloring is preferred as it provides a vibrant hue without altering texture.
Is it possible to make these cookies vegan?
With some ingredient swaps like plant-based butter, flax eggs, and vegan cream cheese, you can adapt the recipe, though the texture and flavor might vary slightly.
Why is vinegar added to the dough?
Vinegar reacts with baking soda to tenderize the cookies and enhances the characteristic tangy flavor of red velvet treats.
Can I make smaller cookies with this recipe?
Absolutely! Adjust baking time accordingly (usually shorter), but keep an eye to prevent overbaking.
How do I avoid crumbly frosting?
Make sure cream cheese and butter are at room temperature and beat them thoroughly to a smooth, creamy consistency before adding icing sugar gradually.
Final Thoughts
This CRUMBL COPYCAT RED VELVET COOKIES RECIPE is pure joy baked into every bite. Whether you’re a seasoned baker or just starting out, it’s a recipe that brings nostalgia and delight to your kitchen. Give it a try, share it with loved ones, and watch these cookies become a fast favorite in your home!
Print
CRUMBL COPYCAT RED VELVET COOKIES RECIPE
- Total Time: 35 minutes
- Yield: 5 large cookies 1x
- Diet: Vegetarian
Description
These Crumbl Copycat Red Velvet Cookies are soft, moist, and perfectly balanced with a subtle cocoa flavor and a creamy cream cheese frosting. They replicate the popular gourmet cookie with a rich red color and a luscious, sweet finish topped with cookie crumbs for texture and visual appeal.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened (113g)
- 1/3 cup granulated sugar (70g)
- 1/3 cup light brown sugar, packed (65g) – reduce to 1/4 cup for less sweet cookies
- 1 large egg
- 1 tsp vinegar
- 1–2 tsp red gel food color
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour (163g)
- 2–3 tbsp natural cocoa powder (start with 2 and add more for more chocolate flavor)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Cream Cheese Frosting
- 6 tbsp unsalted butter, softened (85g)
- 6 oz cream cheese, room temperature (170g)
- 1 cup icing sugar, sifted
- 1/2 tsp vanilla extract
Instructions
- Whisk Butter and Sugars: In a large bowl, whisk together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until the mixture is light in color, fluffy, and creamy in texture.
- Add Wet Ingredients: Add the egg, vinegar, red gel food coloring, and vanilla extract to the bowl. Whisk until fully combined. Scrape down the sides of the bowl and whisk again to ensure an even mixture.
- Sift and Fold Dry Ingredients: Sift the all-purpose flour, cocoa powder, baking soda, baking powder, and salt into the wet mixture. Gently fold using a rubber spatula until just combined. Be careful not to overmix to keep cookies tender.
- Chill the Dough: Refrigerate the cookie dough for 15-20 minutes until it firms up enough to scoop and shape easily.
- Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a large cookie sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Divide the chilled dough into 5 equal balls (about 1/3 cup each), reserving a tiny piece aside. Shape each ball gently into a round and lightly flatten with a gentle press in the center. Place them on the parchment-lined baking sheet, spacing at least 3 inches apart to allow for spreading. The tiny reserved piece will be used to make crumbs later.
- Bake Cookies: Bake the cookies for 10-11 minutes until edges are set but centers remain soft. Remove from the oven and let them cool completely on the baking sheet.
- Make the Frosting: While the cookies cool, beat the cream cheese and butter together in a bowl until smooth and creamy. Add the sifted icing sugar and vanilla extract, then whisk until you achieve a smooth, fluffy frosting.
- Prepare Piping Bag: Transfer the cream cheese frosting to a piping bag fitted with a round piping tip for easy decorative application.
- Pipe Frosting on Cookies: Once the cookies have cooled completely, pipe the frosting onto each cookie in attractive swirls or circles.
- Create Cookie Crumbs: Crush the tiny reserved piece of cookie dough into fine crumbs to sprinkle over the frosted cookies for added texture and visual appeal.
- Serve and Enjoy: Present your beautifully frosted cookies and enjoy this irresistible Crumbl-style red velvet treat fresh or store in an airtight container.
Notes
- Reduce the brown sugar to 1/4 cup if you prefer less sweet cookies.
- For a deeper red color, add up to 2 teaspoons of red gel food coloring.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Chilling the dough ensures easier handling and helps cookies keep shape while baking.
- Use room temperature cream cheese for smooth, lump-free frosting.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated cookies to come to room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: red velvet cookies, Crumbl copycat cookies, cream cheese frosting, homemade cookies, red velvet dessert
