Description
This Crumbl Copycat Red Velvet Cookies recipe delivers soft, chewy red velvet cookies topped with a smooth, creamy cream cheese frosting. Perfectly balanced with cocoa and a hint of vinegar, these cookies are a delightful treat that replicates the popular Crumbl bakery style. They’re easy to make and ideal for dessert lovers craving a rich, colorful cookie with luscious frosting.
Ingredients
Scale
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 cup all purpose flour (163g)
- 2-3 tbsp natural cocoa powder (start with 2 and add more if you want more chocolatey cookies)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
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
- Cream Butter and Sugars: In a mixing bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, ensuring the sugars are well incorporated for a smooth dough.
- Add Wet Ingredients: Beat in the egg, vinegar, red food coloring, and vanilla extract until fully combined, giving the dough its distinctive red velvet color and subtle tang.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, avoiding overmixing which can toughen the cookies.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 15 to 20 minutes to firm it up, making it easier to scoop and preventing excessive spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Form the chilled dough into balls using a cookie scoop or spoon and place them spaced evenly on the prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes until they are set around the edges but still soft in the center. Remove from oven and allow them to cool completely on a wire rack.
- Prepare Frosting: In a mixing bowl, whisk together softened cream cheese and butter until smooth and creamy. Gradually add sifted icing sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost and Garnish: Once the cookies are fully cooled, generously frost each cookie with the cream cheese frosting and optionally sprinkle with reserved cookie crumbs to add texture and visual appeal.
Notes
- Chilling the dough helps the cookies retain their shape and results in a better texture.
- You can adjust the red food coloring based on your preferred intensity of red color.
- Use high-quality natural cocoa powder for the best flavor.
- Ensure the cream cheese and butter for the frosting are softened to avoid lumps.
- The cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
