Crumbl Copycat Red Velvet Cookies

Zoha Malik

by Zoha Malik

Updated:

Rated 5.00 out of 5

57 Comments
Jump to Recipe

This post may contain affiliate links

Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.

Add to preferred sources

I am so excited to share my recipe for Crumbl Copycat Red Velvet Cookies! These are basically red velvet cake in cookie form: soft, moist and velvety cookies topped off with a swirl of cream cheese frosting and decorated with red velvet crumbs. They are super easy to make, and look and taste amazing (especially for red velvet lovers).

red velvet crumbl copycat cookie with cream cheese frosting swirled on top; decorated with red velvet crumbs. picture from side with 2 more cookies in the background
hand holding red velvet cookie with cream cheese frosting on top with a bite taken out of it

Now before we get going, a little disclaimer: I know these cookies don’t look as red as they should! The reason is simple: I didn’t add enough red food color, and accidentally used Dutch Processed cocoa powder which is a lot darker than natural cocoa powder. However, I did not want to redo all my photos and videos for such a minor change (and actually did not have time as I am traveling internationally). So don’t worry – as long as you use enough food color and natural cocoa powder, your cookies will turn out a nice red color.

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

WHAT DO RED VELVET COOKIES TASTE LIKE?

These red velvet cookies taste like… red velvet! They have a slightly sweet, slightly chocolatey flavor, and a very soft and ‘velvety’ texture. The cookies alone may not taste tremendous, but that’s because red velvet NEEDS cream cheese frosting! The frosting adds a beautiful tanginess and sweetness which brings them to life.

WHY YOU SHOULD TRY THIS RECIPE

If you’re a fan of red velvet, I highly recommend making these Crumbl Copycat Red Velvet Cookies! Here are a few reasons why:

  • These cookies are very easy to make! They take only about 20 minutes of work, including the decoration, and need no complicated steps
  • They taste just like red velvet cake… need I say more?
  • The homemade version is much better! It might be controversial to say, but Crumbl cookies are way too sweet and sometimes a bit dry. Not to mention, the homemade version is cheaper and accessible for everyone, unlike Crumbl cookies
  • They’re really cute. Seriously
red velvet crumbl copycat cookie with cream cheese frosting swirled on top; decorated with red velvet crumbs

PROCESS WITH PHOTOS

You can find detailed instructions for these Red Velvet Cookies in the recipe card below, but let’s quickly go over the process with photos so you can visualize each step!

First, whisk the butter with the white and brown sugars until a fluffy and light mixture forms:

sugar and butter in a glass bowl
butter and sugar creamed together in a glass bowl

Next, whisk in the egg, vinegar, red food color and vanilla:

egg and red food color added to creamed butter and sugar in a glass bowl
making red velvet cookie dough

Lastly, sift and fold in the dry ingredients to complete the cookie dough:

dry ingredients added to red velvet cookie batter in a glass bowl
red velvet cookie dough in a glass bowl

Chill the dough until it’s firm, then shape into large cookie balls and bake:

4 red velvet cookie balls on a cookie sheet
4 large red velvet cookies on a cookie sheet

While the cookies cool, make the cream cheese frosting:

cream cheese and icing sugar in a glass bowl
cream cheese frosting in a glass bowl

Transfer the frosting to a piping bag and pipe generous swirls onto the cookies:

5 red velvet cookies with cream cheese frosting swirled on top on a cookie sheet
5 red velvet cookies with cream cheese frosting swirled on top on a cookie sheet. decorated with red velvet crumbs

Decorate with red velvet crumbs and you’re ready to enjoy!

hand holding red velvet cookie with cream cheese frosting on top
hand holding red velvet cookie with cream cheese frosting on top, cutting it into half to show the soft texture

TIPS TO PERFECT THIS RECIPE

While this recipe is very easy, it’s also a bit tricky to perfect your very first time. Worry not, as I’ve got some helpful tips for you:

  • Weigh your ingredients, especially flour, for best results
  • Make sure your butter is softened to room temperature
  • Use gel food color for the best pay-off! I highly recommend this one
  • If the dough becomes too sticky at any point, refrigerate it for 10 minutes and it will be easy to handle again
  • Make sure to bake a test cookie first! This is really important as every oven is different, and cookies can go from under-baked to over-baked quickly. So first bake one cookie, let it cool for 10 minutes, and taste it. If it’s too soft for your liking, bake slightly longer. If you want it softer and more chewy, bake for less time or at a slightly lower temperature

Here are a few other amazing recipes you should satisfy your sweet tooth with:

FREQUENTLY ASKED QUESTIONS

How to store Crumbl Copycat Red Velvet Cookies?

You can store these cookies in an airtight container at room temperature for 1-2 days, or in the fridge for 3-5 days. Just note that they can become a bit dry in the fridge over time

Can I make these cookies ahead of time?

Yes! You can make them 1 day ahead of time and keep in the fridge. Let them sit at room temperature for 30 minutes before serving

red velvet cookies with cream cheese frosting on a cookie sheet; one cookie is split into half
Print
hand holding red velvet cookie with cream cheese frosting on top with a bite taken out of it

CRUMBL COPYCAT RED VELVET COOKIES RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 21 reviews

Soft and moist Crumbl copycat Red Velvet Cookies topped off with a swirl of cream cheese frosting and decorated with red velvet crumbs

Yield:5 large cookies

Prep Time:
30 mins
Cook Time:
10 mins
Chilling Time:
50 mins
Total Time:
1 hr, 30 mins

Ingredients

Red Velvet Cookies:

  • 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
  • 1 1/4 cup all purpose flour (163g)
  • 2–3 tbsp of 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

Cream Cheese Frosting:

  • 6 tbsp unsalted butter, softened (85g)
  • 6 oz cream cheese, room temperature (170g)
  • 1 cup icing sugar, sifted
  • 1/2 tsp vanilla

Instructions

  1. Whisk the butter with the granulated sugar and brown sugar for 2-3 minutes until the mixture is light in color and fluffy and creamy in texture
  2. Add the egg, vinegar, red food color and vanilla, and whisk until combined. Scrape down the sides of the bowl and whisk again
  3. Sift in the flour, cocoa powder, baking soda, baking powder and salt, and very gently fold with a rubber spatula until just combined. Do not overmix
  4. Refrigerate the dough for 15-20 minutes, or until it becomes firmer so you can scoop it
  5. Pre-heat your oven to 375F, and line a large cookie sheet with parchment paper
  6. Divide the dough into 5 balls (about 1/3 cup each), leaving a tiny piece aside. Gently shape into balls and lightly flatten them (just a gentle press in the center). Place them onto the cookie sheet leaving at least 3″ of space between each (including the tiny piece; this will be used to make crumbs)
  7. Bake for 10-11 minutes, and let the cookies cool down
  8. Meanwhile, whisk the cream cheese and butter in a bowl until creamy. Add the icing sugar and vanilla, and whisk until a creamy frosting forms
  9. Transfer the frosting to a piping bag fit with a round piping tip
  10. Once the cookies have cooled, pipe the frosting on top in swirls
  11. Crush the tiny cookie and use the crumbs to decorate the cookies
  12. Serve & enjoy! 

Video Tutorial

Notes

  • This recipe does not require chilling except to make the dough easy to work with. However, you can chill the dough overnight if you want to prep ahead. Chilling always brings out more flavor in cookies!
  • Always bake one cookie first to test exactly how long you need to bake it to get it to your desired level of softness vs crispiness. Remember, the cookies will be soft when they’re hot but will get firmer as they cool down

Leave a Rating and a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

You can unsubscribe from these notifications at any time.

Your email address will not be published. Required fields are marked *


Comments

  1. Sabrina M Sidamdouane

    Hello! What type of vinegar?

    1. Hazel Newman

      i think white vinegar😊

  2. sophie

    these are the best cookies i’ve ever made no exaggeration

  3. Sophie

    These were so easy to make and so delicious! Just the right amount of sweetness, and the cookies were super soft as well! The cream cheese frosting was a perfect addition.

    1. Zoha

      YAYYY Thank you SO much!

  4. lana

    hi! can i make these using air fryer? and will there be differences if i put white choco chips? ty!

    1. Zoha

      I haven’t tried an air fryer so I can’t say. Adding white choc chips is totally fine and shouldn’t change anything else!

  5. Hiba Ayub

    Hey Zoha!
    I made these today, and they turned out Ahmaazingg!
    thank youu!!

    1. Zoha

      AWW THANK YOU!!!

  6. Mahlet

    made this with three other people and they turned it out so good we ate the whole thing.

    1. Zoha

      AWW thank you!!!!

  7. Hehaa

    Hi,
    Can we store the cookie batter and bake them on the day we want it fresh? If yes please tell the storage details and days. Tia

    1. Zoha

      Hi! Yes – shape into balls and keep covered in the fridge for up to a week. There won’t be a big different in baking time, maybe 1-2 minutes more.

  8. Chiara

    Hi Zoha! i was wondering if we could add some add-ins to the recipe, or in that case we should change the quantity of the other ingredients?
    In what quantity should add-ins be used?
    Also, can this recipe be used as a base for other cookies (e.g. chocolate chip using all flour and no cocoa powder and omitting red colouring and vinegar)?
    Thanks!
    Chiara

    1. Zoha

      Hi CHiara! What kind of add ins are you thinking of adding? If chocolate chips, you can add them without changing anything. I haven’t tested this recipe as a base for other cookies, so you may have to do the testing there 🙂

  9. Tami Bonner

    Made these today and they turned out amazing! Doubled the recipe with no trouble.

    1. Safiya

      Nailed it !!
      This is truly a copy of crumble cookie recipe.. delicious ..
      thanks zoha far sharing ..
      jazakAllahukhairan ..💖

      1. Zoha

        Aww thanks so much, Safiya!

    2. Zoha

      YAYYY!!! Thank you Tami!!

      1. KT

        hi, if we want to make a larger batch but smaller size should we double the recipe as is?

Get Notified When New Recipes Drop

Subscribe to get all of my latest recipes in your inbox.


Chocolate chip cookies on a white background

You might also like