Red Velvet Cookies (Crumbl Copycat)
07 Feb 2025
Red Velvet Cookies (Crumbl Copycat)
These Red Velvet Cookies have a hint of cocoa with a thick, fudgy center and soft exterior. Their deep red hue contrasts beautifully with a smooth, lightly sweetened cream cheese frosting, making them a perfect Crumbl-style copycat. We hope you have as much fun making these as we do!
Ingredients
- 308 g (2½ cups + 1 Tbsp) all-purpose flour
- 30 g (¼ cup + 1 Tbsp) unsweetened cocoa powder (*see notes)
- 16 g (2 Tbsp) cornstarch
- ¾ tsp baking powder
- ½ tsp salt
- 170 g (1½ sticks / ¾ cup) unsalted butter, softened (68-72°F)
- 150 g (¾ cup) granulated sugar
- 200 g (1 cup) dark brown sugar, packed (can sub with light brown sugar)
- 1 large egg, room temperature
- 15 ml (1 Tbsp) whole milk, room temperature
- 2 tsp vanilla extract
- 1½ tsp red gel food coloring (not liquid dye)
- 1 tsp distilled white vinegar
- 226 g (1 brick / 8 oz) full-fat cream cheese, softened (68-72°F)
- 113 g (1 stick / 8 Tbsp) salted butter, softened (68-72°F)
- 1½ tsp vanilla extract
- 120 g (1 cup) powdered sugar, sifted
- Pinch of salt (less than ⅛ tsp)
- 30 ml (⅛ cup / 2 Tbsp) heavy cream, very cold
- Red velvet cookie crumbles
- 24 g (2 Tbsp) sprinkles (jimmies, nonpareils, hearts, etc.)
Red Velvet Cookies
Cream Cheese Frosting
Topping
Instructions
Red Velvet Cookies
Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk until evenly combined, then set aside.
- 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.
- Add the egg and mix on medium-low speed until fully incorporated, about 15-30 seconds.
- Mix in the milk and vanilla extract on medium-low speed until combined.
- 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.
- 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.
- If topping the frosting with cookie crumbles, remove 1-2 tablespoons of dough and set aside.
- 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.
- Slightly flatten the tops, keeping the cookies at least ½-inch thick.
- 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.
- 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.
- 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.
- 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
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.
- Add the vanilla extract and salt, then mix on low speed until just combined, about 30 seconds.
- 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.
- 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
Crush the small reserved red velvet cookie into tiny crumbles. Set aside.
- 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.
- Top with cookie crumbles or sprinkles (less is more!).
Did you make this? We’d love to hear how it turned out! Leave a review
Notes
- Servings: Makes 12-14 extra-large (4-Tbsp / 70 g) Crumbl size cookies, 18-19 large (3-Tbsp / 50 g) cookies, or 27-28 small (2-Tbsp / 34 g) cookies. Reduce baking time to 8-10 minutes for large cookies and 6-8 minutes for small cookies.
- Storage: Store unfrosted cookies at room temperature for up to 5 days. Frosted cookies can be left at room temperature for up to 2 hours or stored in an airtight container in the fridge for up to 5 days. These cookies become fudgier over time.
- Freezing: Freeze dough balls for up to 2 months. Bake from frozen, adding 1-2 minutes to the baking time (they may not spread as much). Freeze unfrosted cookies for up to 3 months.
- Red Dye: Use gel food coloring for vibrant red color without altering dough consistency. Liquid dye adds moisture, making the texture cakier.
- *Cocoa Powder: Natural cocoa powder gives a classic red velvet tang, while Dutch-processed or dark cocoa results in a deeper chocolate flavor.
- Frosting Temp: Ensure the cream cheese and butter are the same temperature to prevent lumpy frosting. The butter should be soft enough to leave an imprint when pressed but not overly soft. For precision, use a thermometer to check internal temperatures.
- Frosting Sweetness: This frosting is intentionally less sweet and airier. For a thicker, sweeter frosting, increase powdered sugar to 180-240 g (1½-2 cups).
- Piping: This frosting doesn’t always re-whip well after refrigeration, so we recommend piping it onto the cookies first, then refrigerating.
- Topping: If you’d like to skip the frosting, you can roll each dough ball in granulated sugar to fully coat before baking.
- Cookie Shape: For thicker, chewier cookies with less spread, press down lightly. For slightly thinner cookies, flatten the tops more before baking.
- Test Cookie: Bake one cookie first to check oven temp and dough consistency before baking the full batch. The cookies will be soft when hot but firm up as they cool.
- Baking Time: Do not overbake—these cookies should remain soft and chewy even after cooling.
- Mixer: A hand mixer can replace a stand mixer, but a whisk won’t provide the same results.
Happy baking! ❤️
Emma & Eric
@birchberryco Red velvet cookies 🍫❤️✨ Full recipe is on our website 🤍 First Product Launching in 2025. Sign up for our email list to get updates and early access! #valentines #redvelvet #cookies #redvelvetcookie #valentinesday #desserts #baking #recipe #baketok #bakingtiktok #bakingtherapy #aesthetic ♬ original sound - Isabel Abbott