Crumbl Copycat Red Velvet Cookies are soft, chewy cookies with a rich cocoa flavor and classic red velvet taste, topped with a creamy cream cheese frosting. These cookies combine brown sugar, cocoa, and a hint of vinegar to create that signature tangy-sweet flavor that red velvet is known for.
These cookies are perfect for Valentine's Day, birthday parties, or any celebration where you want to serve something special. They're quick to make with simple pantry ingredients, and the frosting comes together in minutes. The best part? One cookie gets sacrificed for crumbs to sprinkle on top, giving them that authentic Crumbl bakery look.
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Looking for other red velvet treats? You may also like these cake mix red velvet brownies or these red velvet cupcakes.
Ingredients
For the cookies:
- Unsalted butter
- Brown sugar
- Sugar
- Egg
- Vanilla
- Vinegar
- Red food coloring
- Cocoa
- Flour
- Salt
- Cornstarch
- Baking powder
For the frosting:
- Cream cheese
- Unsalted butter
- Vanilla
- Powdered sugar
See recipe card for quantities.
Instructions
Follow these simple steps to make your own Crumbl-style red velvet cookies at home.
Preparation: Preheat the oven to 350 degrees. Line a couple cookie sheets with parchment and set aside.
Step one: In the bowl of a stand mixer, combine the sugar, brown sugar and butter. Cream until smooth.
Step two: Add in the egg, vanilla, vinegar and red food coloring. Mix to combine.
Step three: Add in the cocoa, flour, salt, cornstarch, and baking powder. Mix well, scraping down the sides as needed.
Step four: Using an ice cream scoop to keep the size comparable, divide the dough into 10-12 equal size balls. Place on the baking sheets.
Step five: Flatten the dough until about ½ of an inch thick, using the palm of your hand or the bottom of a cup.
Step six: Bake in the preheated oven for 10 minutes. Allow to cool completely before decorating.
Step seven: For the frosting - in the bowl of a stand mixer, combine the cream cheese and butter, mix until smooth.
Step eight: Add in the powdered sugar and vanilla. Mix until combined and then bump up the speed to medium and whip until smooth and creamy, scraping the sides often.
Step nine: Transfer the frosting to a piping bag fitted with a large round tip. Once the cookies are cool, sacrifice one of them to crumble into pieces. Pipe a swirl of frosting over the rest of the cookies and then sprinkle with the crumbs.
Hint: Make sure your butter and cream cheese are fully softened to room temperature before mixing - this ensures a smooth, lump-free frosting that pipes beautifully.
Recipe Tips for Success
- Don't overmix the dough or cookies will become hard and flat.
- Don't overbake - centers will continue to set as cookies cool.
- Make sure that cookies are fully cooled before adding frosting.
Storage
These can be stored for 3 - 5 days in the fridge in an airtight container. Or, they can be frozen for a year.
Crumbl Copycat Red Velvet Cookies
Ingredients
For the cookies
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- Red food coloring
- ¼ cup cocoa
- 1 ¾ cup flour
- ½ teaspoon salt
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
For the frosting
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a couple cookie sheets with parchment, set aside.
- In the bowl of a stand mixer, combine the sugar, brown sugar and butter. Cream until smooth.
- Add in the egg, vanilla, vinegar and red food coloring. Mix to combine.
- Add in the cocoa, flour, salt, cornstarch, and baking powder. Mix well, scraping down the sides as needed.
- Using an ice cream scoop to keep the size comparable, divide the dough into 10-12 equal size balls. Place on the baking sheets.
- Flatten the dough until about ½ of an inch thick, using the palm of your hand or the bottom of a cup.
- Bake in the preheated oven for 10 minutes. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the cream cheese and butter, mix until smooth.
- Add in the powdered sugar and vanilla. Mix until combined and then bump up the speed to medium and whip until smooth and creamy, scraping the sides often.
- Transfer the frosting to a piping bag fitted with a large round tip.
- Once the cookies are cool, sacrifice one of them to crumble into pieces.
- Pipe a swirl of frosting over the rest of the cookies and then sprinkle with the crumbs.
Notes
Recipe Tips for Success
- Don't overmix the cookie dough or cookies will become flat and hard. Make sure to mix just enough to combine ingredients.
- Don't overbake cookies - when you remove from the oven the centers will continue to harden as the cool.
- Make sure that cookies are fully cooled before adding frosting.
- Make sure your butter and cream cheese are fully softened to room temperature before mixing - this ensures a smooth, lump-free frosting that pipes beautifully.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
