Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from simple curiosity into something that feels like a lifelong passion. I found this recipe while chatting with a kind stranger in an online cooking group, someone who shared it with so much warmth and care. It reminded me how food creates instant connections and shared joy.
Try it and tell me isn’t it amazing how food can turn strangers into friends?
Why You’ll Love This Recipe
These Crumbl Copycat Red Velvet Cookies are both easy to make and reliably delicious. With a balance of rich cocoa flavor and a touch of sweetness from the frosting, they offer comforting satisfaction that makes them perfect for everyday enjoyment. The recipe’s straightforward nature provides practical everyday value for anyone looking for a delightful treat without complicated techniques or hard-to-find ingredients.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup (113g) Unsalted butter, softened (moisture)
- 1/3 cup (70g) Granulated sugar (sweetness)
- 1/3 cup (65g) Light brown sugar, packed (moisture and flavor)
- 1 Large egg (structure)
- 1 tsp Vinegar (tenderizing)
- 1-2 tsp Red gel food color (color)
- 1 tsp Vanilla extract (flavor)
- 1 1/4 cup (163g) All-purpose flour (structure)
- 2-3 tbsp Natural cocoa powder (flavor)
- 1/2 tsp Baking soda (leavening)
- 1/4 tsp Baking powder (leavening)
- 1/4 tsp Salt (flavor enhancement)
- 6 tbsp (85g) Unsalted butter, softened (for frosting) (moisture)
- 6 oz (170g) Cream cheese, room temperature (texture)
- 1 cup Icing sugar (powdered sugar), sifted (texture and sweetness)
- 1/2 tsp Vanilla extract (for frosting) (flavor)
How to Make Crumbl Copycat Red Velvet Cookies
Step 1. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking. Make sure your butter for the cookie dough is softened; if it’s too hard, the cookies won’t have the right texture. Allow some time for this step so that your butter can easily mix with the sugars.
Step 2. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Use an electric mixer or whisk to cream these ingredients together until the mixture is light and fluffy. This process incorporates air, which helps with the texture of the cookies. You’re looking for a consistent, creamy blend without any lumps.
Step 3. Add the large egg, vinegar, red gel food color, and vanilla extract to the butter and sugar mixture. Mix until everything is well combined, ensuring the color is evenly distributed. If you want a more vibrant red, feel free to add an additional drop or two of food color. The vinegar will also react with the baking soda later, contributing to the cookies’ rise.
Step 4. In a separate bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. This step allows for the even distribution of dry ingredients and ensures that you don’t end up with pockets of cocoa or baking soda in your cookies. Make sure there aren’t any clumps, particularly in the cocoa powder.
Step 5. Gradually add the dry ingredient mixture to the wet ingredients in the large bowl, mixing just until combined. Be careful not to overmix, as this can make the cookies tough. The dough should start coming together nicely, looking soft and slightly sticky, indicating it’s ready for shaping.
Step 6. Using a cookie scoop or your hands, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading while baking. Aim for uniform sizes to ensure even baking. If the dough is too sticky to handle, lightly flour your hands or the scoop for easier shaping.
Step 7. Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are set but the centers are still slightly soft. Keep an eye on them as they can bake quickly. When finished, they should look slightly puffy and have that beautiful red hue. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
Step 8. While the cookies cool, prepare the frosting by beating together the softened unsalted butter, cream cheese, icing sugar, and vanilla extract in a bowl. Mix until smooth and creamy, ensuring there are no lumps. This creamy frosting will add a delicious layer of flavor and moisture to your cookies.
Step 9. Once the cookies are completely cooled, spread the cream cheese frosting generously on top of each cookie. You can use a knife, a spatula, or even a piping bag for a decorative touch. Ensure each cookie is generously frosted, creating that signature look of a red velvet cookie.
Step 10. Serve the cookies on a platter or store them in an airtight container if you plan to enjoy them later. These cookies can be appreciated at gatherings or as a simple treat for yourself. Enjoy their rich flavor and creamy frosting!
Serving Suggestions
Crumbl Copycat Red Velvet Cookies are versatile enough to enjoy any time of day. They make a fantastic snack alongside morning coffee or tea, offering a sweet pick-me-up. For dessert, they’re perfect after dinner, especially during special occasions or family gatherings. Leftovers can be stored conveniently for a few days, allowing for easy indulgence whenever you crave a cookie. Consider serving these cookies with a glass of milk for an even more comforting experience.
Pro Tips for Best Results
- Use room-temperature ingredients for easier mixing and better texture.
- Don’t overmix the dough; it can lead to tougher cookies.
- Adjust the amount of red food color based on your desired intensity.
- Allow the cookies to cool completely before frosting for the best results.
- Store the cookies in a single layer to avoid smooshing the frosting.
Common Mistakes to Avoid
- Using Cold Butter: Cold butter doesn’t cream well with sugars, leading to dense cookies. Always ensure your butter is softened to room temperature for a smooth mixture.
- Overmixing the Dough: Mixing too much can develop gluten, resulting in tough cookies instead of soft ones. Mix just until ingredients are combined for tender cookies.
- Not Measuring Ingredients Accurately: Using improper measurements can affect texture and flavor. Measuring carefully using scales or proper measuring cups ensures consistent results every time.
- Skipping the Cooling Step: Layering frosting on warm cookies can melt the cream cheese, causing a mess. Always cool your cookies completely before adding frosting to maintain its integrity.
- Not Baking Long Enough: Underbaking can lead to gooey centers, while overbaking can dry them out. Watch for the cookies to look puffy and slightly set for the perfect texture.
- Not Letting Cookies Cool on a Wire Rack: Cooling on the baking sheet too long can cause steam, making the bottoms soggy. Transfer cookies to a wire rack to cool evenly and retain their texture.
Variations & Substitutions
Try adding chocolate chips for an extra layer of flavor. If you’re looking for a fun twist, consider incorporating nuts, like chopped pecans or walnuts, for crunch. For those preferring a different frosting, a simple buttercream or a vanilla glaze can also work nicely. Additionally, red velvet could be tweaked slightly to create a chocolate version by increasing the cocoa powder, resulting in a unique, rich cookie.
Storage & Reheating
Store the Red Velvet Cookies in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week, but be aware that frosting may harden slightly. For longer storage, freeze the unfrosted cookies in a single layer, then transfer to an airtight container for up to three months. To enjoy, allow them to come to room temperature or warm them briefly in the microwave.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to three days. You can also bake the cookies and frost them later, storing them in an airtight container until you’re ready to serve.
How long does it last in the fridge?
When stored in an airtight container, frosted cookies can last about a week in the refrigerator. The cookies should maintain their flavor and texture if sealed properly.
Can I freeze this recipe?
Absolutely! The unfrosted cookies freeze well for up to three months. Ensure they are cooled and stored in an airtight container or freezer bag for optimal freshness.
What can I substitute for one ingredient?
If you don’t have red gel food color, you could use a different gel-based food coloring, but be aware that it might change the hue slightly. Always adjust according to preference.
Why didn’t my recipe turn out as expected?
Common reasons might include inaccurate measurements, underbaking, or using cold butter. Double-checking each step and ensuring ingredients are at the right temperature can help achieve better results.
Final Thoughts
Making Crumbl Copycat Red Velvet Cookies is a rewarding experience that yields a delightful treat, perfect for any occasion. The blend of flavors and soft texture, complemented by creamy frosting, creates a comforting dessert that feels special, yet is easy to achieve in your kitchen. Don’t worry if they don’t come out perfect the first time; with practice, you’ll create a batch that brings joy to everyone who gets to enjoy these delicious cookies.
Crumbl Copycat Red Velvet Cookies
Ingredients
For the cookies
- 0.5 cup Unsalted butter, softened Make sure butter is at room temperature.
- 0.33 cup Granulated sugar
- 0.33 cup Light brown sugar, packed
- 1 large Egg Room temperature.
- 1 tsp Vinegar Acts as a tenderizer.
- 1-2 tsp Red gel food color Adjust based on desired color.
- 1 tsp Vanilla extract
- 1.25 cups All-purpose flour Sifted.
- 2-3 tbsp Natural cocoa powder
- 0.5 tsp Baking soda
- 0.25 tsp Baking powder
- 0.25 tsp Salt Enhances flavor.
For the frosting
- 6 tbsp Unsalted butter, softened
- 6 oz Cream cheese, room temperature For texture.
- 1 cup Icing sugar, sifted
- 0.5 tsp Vanilla extract for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vinegar, red gel food color, and vanilla extract to the mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined without overmixing.
- Using a cookie scoop or your hands, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10 to 12 minutes until the edges are set but the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Frosting
- In a bowl, beat together the softened butter, cream cheese, icing sugar, and vanilla extract until smooth and creamy.
- Once the cookies are completely cooled, spread the frosting generously on each cookie.
Serving
- Serve the cookies on a platter or store them in an airtight container.