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–+ servings
Red velvet cookie with frosting on a plate.

Crumbl Copycat Red Velvet Cookies

Justin
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 10 cookies
Calories 429 kcal

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.
 
Storage:  Cookies should be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 429kcalCarbohydrates: 53gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 186mgPotassium: 99mgFiber: 1gSugar: 33gVitamin A: 743IUCalcium: 46mgIron: 2mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.