Craving the decadent, chewy goodness of a Crumbl red velvet cookie but want to enjoy it from the comfort of your own home? You’ve come to the right place. This Crumbl Copycat Red Velvet Cookies recipe delivers everything you love about the iconic original: a thick, soft-baked texture, a rich and velvety flavor, and a generous swirl of luscious cream cheese frosting. Get ready to bake the most irresistible cookies you’ve ever made.
These aren’t just any red velvet cookies; they are an experience. Perfect for a special occasion like Valentine’s Day or simply to satisfy a sweet tooth, this recipe is surprisingly simple and consistently delicious.
Why You’ll Love This Crumbl Copycat Red Velvet Cookie Recipe
- Perfectly Soft & Chewy: We’ve cracked the code to achieving that signature soft-baked Crumbl texture that melts in your mouth.
- Rich Red Velvet Flavor: A perfect balance of buttermilk tang, vanilla warmth, and a hint of cocoa creates that classic red velvet taste.
- Authentic Cream Cheese Frosting: The frosting isn’t an afterthought; it’s a creamy, tangy, and sweet masterpiece that perfectly complements the cookie.
- Easy to Make: With clear, step-by-step instructions, even beginner bakers can achieve bakery-quality results at home.
What Makes Crumbl Cookies So Special?
Crumbl has built a massive following for a reason. Their cookies are known for their impressive size, unique weekly flavors, and distinct texture. The key to their red velvet cookie is the thick, cake-like softness that’s still unmistakably a chewy cookie. They are always served chilled with a generous, signature swirl of frosting, which keeps them moist and flavorful. This recipe is engineered to replicate that exact experience.
Ingredients for Crumbl Copycat Red Velvet Cookies
Achieving the perfect flavor and texture starts with the right ingredients. Here’s what you’ll need.
For the Red Velvet Cookies
- All-Purpose Flour: Provides the structure for our thick cookies.
- Unsweetened Cocoa Powder: A small amount gives that essential, subtle chocolate note of classic red velvet.
- Baking Soda: Helps the cookies rise and creates a tender crumb.
- Salt: Balances the sweetness.
- Unsalted Butter: Use softened, room temperature butter for the best texture.
- Granulated Sugar & Brown Sugar: The combination creates the perfect chewiness and flavor.
- Eggs: Binds the ingredients together.
- Buttermilk: Adds moisture and the classic tangy flavor.
- Vanilla Extract: Enhances all the other flavors.
- Red Food Coloring: Gel food coloring provides the most vibrant red without adding excess liquid.
- White Chocolate Chips: Adds little pockets of sweetness and texture, just like the original.
For the Cream Cheese Frosting
- Cream Cheese: Use a full-fat, block-style cream cheese, softened to room temperature.
- Unsalted Butter: Softened butter makes the frosting extra creamy.
- Powdered Sugar: Sweetens and thickens the frosting.
- Vanilla Extract: A splash of vanilla for flavor.
How to Make Crumbl Copycat Red Velvet Cookies Step-by-Step
Follow these simple steps to create the ultimate cookie experience.
- Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla extract, and red food coloring until evenly combined. The mixture should be a vibrant red.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the white chocolate chips with a spatula.
- Chill the Dough: Cover the bowl and chill the dough for at least 30 minutes. This step is crucial for thick cookies and prevents spreading.
- Portion the Cookies: Using a large 1/4 cup cookie scoop, portion out the dough onto the prepared baking sheets, placing them about 3 inches apart. Gently press down on the tops to slightly flatten them.
- Bake: Bake for 12-14 minutes, or until the edges are set and the centers look slightly underdone. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and mix on low speed until combined, then increase to medium-high and beat until fluffy. Mix in the vanilla.
- Frost and Serve: Once the cookies are completely cool, pipe or spread the cream cheese frosting on top. For the classic Crumbl look, use a piping bag with a round tip to create a swirl.
Tips for The Perfect Copycat Cookies
Want to make sure your Crumbl Copycat Red Velvet Cookies are absolutely perfect? Follow these expert tips.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag, as this compacts the flour and can lead to dry cookies.
- Don’t Skip Chilling: Chilling the dough is essential. It solidifies the fat, which prevents the cookies from spreading too thin during baking, ensuring a thick and chewy final product.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a large cookie scoop. This helps create that signature Crumbl size and shape.
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature. This allows them to blend together smoothly, creating a uniform dough and creamy frosting.
Storage Instructions
To keep your cookies fresh, store them in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration. For the best experience, let them sit at room temperature for about 15-20 minutes before serving to soften slightly, just like Crumbl does!
Frequently Asked Questions
Absolutely! You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, just scoop, place on your baking sheet, and add a minute or two to the baking time.
For a deep, vibrant red color like Crumbl’s, gel food coloring is highly recommended. Liquid food coloring is less concentrated and can add excess moisture to the dough, potentially affecting the texture. Two teaspoons of a quality red gel coloring should be sufficient.
Because of the cream cheese frosting, these cookies must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For the best texture, let them sit at room temperature for 15-20 minutes before enjoying.
For red velvet, standard unsweetened natural cocoa powder (not Dutch-processed) is best. It has a higher acidity that reacts with the baking soda and buttermilk to create a tender crumb and helps bring out the classic tangy flavor profile.
The most common reason for cookies spreading is that the dough wasn’t cold enough. Chilling the dough for at least 30 minutes is a critical step. It solidifies the butter, which melts slower in the oven, resulting in a thicker, chewier cookie. Also, ensure your butter was softened, not melted.
More Delicious Dessert Recipes
If you loved these cookies, you’ll be sure to enjoy our decadent red velvet brownies. For another fantastic cookie recipe, try these soft and sweet raspberry sugar cookies. And if you’re a cheesecake lover, don’t miss this incredible baklava cheesecake recipe.
The Best Crumbl Copycat Red Velvet Cookies Recipe
Crumbl Copycat Red Velvet Cookies (The BEST Recipe!)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla extract, and red food coloring until evenly combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the white chocolate chips with a spatula.
- Cover the bowl and chill the dough for at least 30 minutes. This is a crucial step to prevent spreading.
- Using a large 1/4 cup cookie scoop, portion out the dough onto the prepared baking sheets, placing them about 3 inches apart. Gently press down on the tops to slightly flatten them.
- Bake for 12-14 minutes, or until the edges are set and the centers look slightly underdone. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and mix on low speed until combined, then increase to medium-high and beat until fluffy. Mix in the vanilla.
- Once the cookies are completely cool, pipe or spread the cream cheese frosting on top. Serve and enjoy!
Notes
Cool Completely: Make sure the cookies are 100% cool before frosting, otherwise the frosting will melt.
Storage: Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
Share Your Creation!
We are so excited for you to try this recipe! If you make these Crumbl Copycat Red Velvet Cookies, please leave a comment below and let us know how they turned out. Don’t forget to save this recipe to your favorite dessert board on Pinterest!
