Red Velvet Crumbl Cookies (Crumbl Copycat)
These Red Velvet Crumbl cookies are soft, thick and full of classic red velvet flavor, then topped with a rich cream cheese frosting and red velvet cookie crumbs. They taste like a bakery-style red velvet cupcake in cookie form, but they’re easy to make at home in about 20 minutes.
The combination of cocoa, vanilla and a little vinegar gives the cookies their classic red velvet flavor, while cornstarch helps keep them soft. If you love Crumbl copycat recipes, try my chocolate mallow cupcake cookies or browse my Crumbl copycat cookie recipes next.
A Quick Look At The Recipe
- ✅Recipe Name: Red Velvet Crumbl Cookies
- 🍽️Serves: 10 cookies
- ⏰Ready In: 20 minutes
- 🔥Calories: 430
- 🥣Main Ingredients: butter, brown sugar, white sugar, egg, vanilla, vinegar, Red food coloring
- ⭐Why You’ll Love It: Soft, thick Red Velvet Crumbl cookies topped with rich cream cheese frosting and cookie crumbs. This easy Crumbl copycat recipe is ready in about 20 minutes.
Why You’ll Love These Red Velvet Crumbl Cookies
Soft and thick. Cornstarch helps give these cookies their soft bakery-style texture.
Classic red velvet flavor. Cocoa, vanilla and vinegar create the subtle chocolate flavor that makes red velvet different from an ordinary chocolate cookie.
Cream cheese frosting. The thick swirl of frosting makes these especially close to Crumbl’s red velvet cupcake-style cookies.
Quick to make. The cookies bake for only about 10 minutes and the entire recipe takes around 20 minutes.
They’re great for big groups, just like my dessert recipes for a crowd.
Red Velvet Crumbl Cookie Ingredients
For the Cookies
- ½ cup butter, soft
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon vinegar – A classic red velvet ingredient that helps create its characteristic flavor.
- Red food coloring (enough to make it red)
- ¼ cup cocoa powder – Gives the cookies a light chocolate flavor without turning them into chocolate cookies
- 1 ¾ cups flour
- ½ teaspoon salt
- 2 tablespoons cornstarch – Helps keep the cookies thick and soft.
- ½ teaspoon baking powder
For the Frosting
- 4 ounces cream cheese, soft – Use full-fat block cream cheese for the frosting rather than spreadable cream cheese.
- ½ cup butter, soft
- 1 teaspoon vanilla
- 1 cup powdered sugar
How to Make Red Velvet Crumbl Cookies
1. Prepare the oven. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Cream the butter and sugars. Beat the softened butter, brown sugar and granulated sugar until smooth and creamy.
3. Add the wet ingredients. Mix in the egg, vanilla, vinegar and enough red food coloring to create a deep red color.
4. Add the dry ingredients. Mix in the cocoa powder, flour, salt, cornstarch and baking powder just until combined.
5. Shape the cookies. Divide the dough into 10–12 balls and place them on the prepared baking sheets. Flatten each to about ½ inch thick.
6. Bake. Bake for about 10 minutes. Let the cookies cool completely before frosting.
Cream Cheese Frosting for Crumbl Red Velvet Cookies
Beat the softened cream cheese and butter until completely smooth. Add the powdered sugar and vanilla and mix on low until combined, then beat until light and creamy.
Transfer the frosting to a piping bag fitted with a large round tip. Pipe a swirl onto each cooled cookie and finish with red velvet cookie crumbs.
Recipe Tips
- Don’t overbake. The centers should still look slightly soft when you remove the cookies from the oven.
- Cool before frosting. Warm cookies will melt the cream cheese frosting.
- Use softened ingredients. Soft butter and cream cheese give you smoother dough and frosting.
- For even cookies, weigh the dough. Divide the dough evenly so the cookies bake at the same rate.
- Make ahead. Bake the cookies a day ahead and frost before serving.
- Love Crumbl copycats? Try my German Chocolate Cake Crumbl Cookies for another fun treat!
Wine Match
I love Zinfandel with these cookies. Its sweet, fruity taste is awesome with the red velvet and frosting. Sip it while baking!
More Crumbl Cookie Copycats for you
Red Velvet Crumbl Cookie FAQs
What flavor are red velvet Crumbl cookies?
Red velvet cookies have a mild cocoa flavor with vanilla and a slight tang from vinegar. They are less chocolatey than traditional chocolate cookies and pair especially well with cream cheese frosting.
Do Red Velvet Crumbl cookies need to be refrigerated?
Because these cookies are topped with cream cheese frosting, store them in an airtight container in the refrigerator. Let them sit at room temperature briefly before serving.
Why is vinegar used in red velvet cookies?
A small amount of vinegar contributes to the classic tangy red velvet flavor and works with the other ingredients in the dough. You won’t taste vinegar in the finished cookies.
Can I make these cookies ahead?
Yes. Bake the cookies a day ahead, cool completely and store them airtight. Frost them before serving.
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Red Velvet Crumbl Cookies
Equipment
Ingredients
For the Cookies
- ½ cup butter soft
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- Red food coloring enough to make it red
- ¼ cup cocoa powder
- 1 ¾ cups flour
- ½ teaspoon salt
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
For the Frosting
- 4 ounces cream cheese soft
- ½ cup butter soft
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Turn your oven to 350°F. Put parchment paper on two cookie sheets.
- In a mixer, mix butter, brown sugar, and white sugar until it’s smooth.
- Add egg, vanilla, vinegar, and red food coloring. Mix it up well.
- Add cocoa powder, flour, salt, cornstarch, and baking powder. Stir until it’s all mixed, scraping the bowl.
- Use a cookie scoop to make 10-12 dough balls. Put them on the cookie sheets.
- Press each ball flat to about ½ inch with your hand or a glass.
- Bake for 10 minutes. Let them cool on the sheets.
- For the frosting: Mix cream cheese and butter until smooth. Add powdered sugar and vanilla, mix slow, then whip fast until creamy.
- Put frosting in a piping bag with a big round tip.
- Break one cookie into crumbs when cool.
- Pipe frosting swirls on the other cookies, then sprinkle with crumbs.
Notes
- Make the cookies a day ahead and frost them when you’re ready.
- How to store? Keep cookies in a sealed container in the fridge for up to 3 days. Let them sit out a bit before eating.
- Love Crumbl copycats? Try my German Chocolate Cake Crumbl Cookies for another fun treat!