Red velvet lovers, rejoice! With this Crumbl Copycat Red Velvet Cookies recipe, you can now enjoy the soft, moist, and velvety goodness of red velvet cake in cookie form. These cookies are topped with a swirl of tangy cream cheese frosting and decorated with red velvet crumbs. Perfect for any occasion, they’re easy to make, and you can skip the long lines at Crumbl while enjoying a homemade treat.
Table of Contents
Why You Should Try These Crumbl Copycat Red Velvet Cookies
Crumbl Copycat Red Velvet Cookies have all the charm and indulgence of a red velvet cake, packed into a delicious cookie. Here’s why you should try making them:
- Quick and Easy: This recipe requires only about 20 minutes of active prep time, making it a perfect treat for busy days or last-minute baking projects.
- Moist and Soft: The texture of these cookies is incredibly soft and velvety, just like a slice of red velvet cake, and they stay fresh for days.
- Customizable Frosting: The cream cheese frosting swirls on top not only add flavor but also give the cookies a visually appealing look.
- Affordable & Accessible: Making these cookies at home is a more affordable option compared to buying from Crumbl, plus you get to control the sweetness and quality.
Ingredients
For these Crumbl Copycat Red Velvet Cookies, you’ll need the following ingredients:
- Unsalted Butter: Provides richness and tenderness to the cookies.
- Granulated Sugar: Adds sweetness and helps with the cookie’s texture.
- Light Brown Sugar: Enhances the flavor with a touch of molasses.
- Large Egg: Binds the ingredients and adds structure.
- Vinegar: Adds a slight tang, balancing the richness of the cookies.
- Red Gel Food Color: Gives the cookies their signature red color. Gel food coloring is best for vibrant results.
- Vanilla Extract: Adds a warm flavor that complements the red velvet.
- All-Purpose Flour: Forms the base of the cookie dough and gives structure.
- Natural Cocoa Powder: Provides the mild chocolate flavor that pairs perfectly with red velvet.
- Baking Soda & Baking Powder: Leavening agents that help the cookies rise.
- Salt: Balances the sweetness and enhances the flavors.
Alternative Ingredient Suggestions
If you’re looking to make these cookies a bit healthier or fit dietary preferences, here are some substitutions:
- Coconut Oil instead of butter for a dairy-free version.
- Stevia or Monk Fruit Sweetener instead of sugar for a lower-calorie option.
- Gluten-Free Flour can replace the all-purpose flour if you’re going gluten-free.
- Almond Milk or Oat Milk instead of regular milk for a vegan version (just replace the egg with a flaxseed egg).
Step-by-Step Instructions
- Prepare the Cookie Dough: Start by whisking the softened butter with the granulated sugar and brown sugar until fluffy and light, about 2-3 minutes.
- Add Wet Ingredients: To the butter-sugar mixture, whisk in the egg, vinegar, red food coloring, and vanilla extract. Make sure everything is well combined.
- Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Combine: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Chill the Dough: Refrigerate the dough for 15-20 minutes, or until firm enough to handle.
- Shape and Bake: Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper. Scoop the dough into 5 large balls (about ⅓ cup each), slightly flatten them, and place them on the cookie sheet, leaving space between each cookie.
- Bake: Bake for 10-11 minutes. Let the cookies cool completely on a wire rack.
- Prepare the Frosting: While the cookies are cooling, whisk the softened cream cheese and butter until smooth and creamy. Gradually add in the icing sugar and vanilla, whisking until the frosting is light and fluffy.
- Frost the Cookies: Once the cookies have cooled, pipe the cream cheese frosting onto each one in a swirl.
- Decorate: Crush a small piece of cookie dough and sprinkle the crumbs over the frosting for a decorative touch.
Tips & Tricks
- Test Your Oven: Always bake one cookie first to test the baking time. Each oven is different, and cookies can go from underbaked to overbaked very quickly.
- Softened Butter: Make sure your butter is softened to room temperature. Cold butter can affect the texture and consistency of the dough.
- Use Gel Food Coloring: For the best red color, opt for gel food coloring rather than liquid. Gel coloring gives a richer, more vibrant hue.
- Storage: Store the cookies in an airtight container at room temperature for 1-2 days, or refrigerate them for up to 5 days. The frosting may firm up a bit when chilled.
Pairing Ideas and Variations
These Crumbl Copycat Red Velvet Cookies are delicious on their own, but they can be paired with a variety of sides and drinks for a more complete treat:
- Coffee or Hot Chocolate: Red velvet and coffee or hot chocolate make the perfect pairing, balancing the sweetness of the cookies with a rich, warm drink.
- Vanilla Ice Cream: For an extra indulgence, top a warm cookie with a scoop of vanilla ice cream.
- Toppings: Feel free to add chopped walnuts, white chocolate chips, or even a drizzle of chocolate ganache for extra flair.
If you want to try a twist, these cookies can also be made into sandwich cookies with extra cream cheese frosting in between for a decadent treat.
Conclusion
Crumbl Copycat Red Velvet Cookies are the ultimate treat for red velvet fans, combining the soft, moist texture of a classic red velvet cake with the convenience of a cookie. Topped with a swirl of tangy cream cheese frosting and decorated with red velvet crumbs, these cookies are perfect for any occasion. Whether you’re baking for a special event, a family gathering, or just indulging in something sweet, these cookies are sure to impress. Plus, with simple ingredients and easy-to-follow instructions, you can recreate this decadent dessert at home without any fuss.
FAQ About Crumbl Copycat Red Velvet Cookies
Can I make Crumbl Copycat Red Velvet Cookies ahead of time?
Yes, you can make these cookies ahead of time! You can prepare the cookie dough and refrigerate it for up to 24 hours. Once you’re ready to bake, just scoop and bake the cookies as usual. If you’ve already baked the cookies, they can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days.
Can I freeze Crumbl Copycat Red Velvet Cookies?
Absolutely! These cookies freeze well. Once the cookies have completely cooled, place them in an airtight container or a resealable bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature, and if desired, add fresh frosting before serving.
What can I use instead of cream cheese frosting for this recipe?
If you’re not a fan of cream cheese frosting or need a dairy-free option, you can use buttercream frosting instead. Simply replace the cream cheese with additional butter, and add powdered sugar and vanilla to taste. For a tangier version, you could also use Greek yogurt frosting or a whipped mascarpone frosting.
More Relevant Recipes
PrintCrumbl Copycat Red Velvet Cookies Recipe
Crumbl Copycat Red Velvet Cookies are soft, moist, and perfectly flavored with a slight chocolate taste and a tangy cream cheese frosting swirl. They are a delicious twist on the classic red velvet cake, and with this recipe, you can recreate them at home effortlessly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 tsp vinegar
- 1–2 teaspoon red gel food color
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 2–3 tablespoon natural cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, softened (for frosting)
- 6 oz cream cheese, room temperature
- 1 cup icing sugar, sifted
- ½ tsp vanilla extract (for frosting)
Instructions
- Whisk the butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vinegar, red food color, and vanilla extract, and whisk until combined.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Refrigerate the dough for 15-20 minutes until firm enough to handle.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop the dough into 5 large balls (about ⅓ cup each), slightly flatten them, and place them on the cookie sheet, leaving space between each cookie.
- Bake for 10-11 minutes, then let the cookies cool completely on a wire rack.
- For the frosting, whisk together softened cream cheese and butter until creamy, then add icing sugar and vanilla extract, and mix until smooth.
- Once the cookies have cooled, pipe the cream cheese frosting onto each cookie in a swirl shape.
- Crush a small piece of cookie dough and sprinkle the crumbs on top of the frosted cookies for decoration.
Notes
- If you want a more chocolatey flavor, you can increase the cocoa powder by up to 1 tablespoon.
- Chill the dough for 15-20 minutes to prevent spreading during baking.
- Store the cookies in an airtight container at room temperature for 1-2 days, or refrigerate them for up to 5 days.
- You can make the dough ahead of time and refrigerate it for up to 24 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
