Red Velvet Cookies (Crumbl Copycat)

Instructions

Red Velvet Cookies

1. Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, cornstarch, and salt. Whisk until evenly combined, then set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 1-2 minutes. Scrape down the bowl as needed.
4. Add the egg and mix on medium-low speed until fully incorporated, about 15-30 seconds.
5. Mix in the milk and vanilla extract on medium-low speed until combined.
6. Add the food coloring and vinegar, then mix on medium-low until fully combined and fluffy, about 1 minute. Scrape down the bowl as needed.
7. Gradually add the dry ingredients in two parts, mixing on low speed until just combined. Finish mixing the second addition with a spatula to avoid overmixing.
8. If topping the frosting with cookie crumbles, remove 1-2 tablespoons of dough and set aside.
9. Use a 4-Tablespoon cookie scoop to portion the remaining dough into balls (about 70 g each). Roll into smooth balls with your hands and place on the prepared baking sheets, spacing them 2 inches apart.
10. Slightly flatten the tops, keeping the cookies at least ½-inch thick.
11. Bake for 10-12 minutes, until the edges are set and the tops appear soft and matte. The cookies will continue to firm up as they cool. To determine the best thickness and bake time, bake 1 or 2 test cookies first before baking an entire batch.
12. Remove from the oven, then immediately shape using a round cookie cutter or glass slightly larger than the cookies to gently swirl around each one to create a perfect circle.
13. Let cookies cool on the baking sheets for 8 minutes, then transfer to a wire rack to cool completely. They will set as they cool.
14. Bake the reserved 1-2 tablespoons of dough for 4-6 minutes, then cool for 5 minutes before transferring to the wire rack. This will be crumbled for topping.

Cream Cheese Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter on low speed until smooth, creamy, and lump-free, about 1-2 minutes. Scrape the bowl as needed.

2. Add the vanilla extract and salt, then mix on low speed until just combined, about 30 seconds.
3. Add the sifted powdered sugar in two additions, mixing on low speed each time until just combined, about 10-15 seconds per addition. Scrape the bowl as needed.
4. Slowly drizzle in the cold heavy cream while mixing on low speed, then increase to medium speed and beat until the frosting is light, fluffy, and smooth, about 1-2 minutes.

Assembly

1. Crush the small reserved red velvet cookie into tiny crumbles. Set aside.

2. Pipe the frosting in a spiral pattern over the cookies using a #2A piping tip, starting from the center and working outward. Alternatively, spread with a spatula to create decorative swirls.
3. Top with cookie crumbles or sprinkles (less is more!).