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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

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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! 

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

Find it online: https://bakewithzoha.com/crumbl-copycat-red-velvet-cookies/