by Molly Murphy
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Red Velvet Crumbl Cookie – Soft and cakey cookie texture, frosted with the best creamy cream cheese frosting! It’s a perfect mixture between a cake and cookie!
Crumbl Cookies are in. And because everyone loves their giant cookies, you know I had to get in on the action and guess what? I think I nailed this Copycat Red Velvet Crumbl Cookie recipe. Check out the recipe card below.
Crumbl is everywhere. I feel like a few years ago, they were a small cookie place in Utah. Now they are everywhere. Part of what made people obsessed with Crumbl was their iconic size and chewy texture. I have been wanting to do some Crumbl copycat recipes for a while and I loved the challenge. If you are into smaller cookies or you are one of those boring people who claim they don’t have a sweet tooth, then go find some lame low-sugar cookie recipe that will taste like sadness. If you love joy and happiness, this is the crumble red velvet cookie recipe for you.
So dust off your paddle attachment and prep your piping bag because its bake time.
For more recipes like this one, here are some below!
- Chocolate Salted Caramel Cookie With Frosting
- Frosted Coconut Lime Sugar Cookie
- Copycat Cookie Dough Cheesecake Factory Recipe
Why you should make this recipe
Forget everything else. The real reason you should make this is CRUMBL SELLS THEM FOR $5. You are literallysavingmoney by making these cookies. Girl math. But if you need some other reasons here are my top three.
- The SIZE-Guys these delicious cookie dough balls should fit in the palms of your hands. These are huge cookies. It is like a quarter of a cup of dough per ball.
- The Texture-I am a big of a texture nut. I love how different desserts have different textures and Crumbl’s signature soft cookie is the best way to create some variance.
- Easy to Make-This easy red velvet cookies has got to be one of the best Crumbl cookie copycat recipes. And it is so so easy to make.
- Girl Math-Guys. Save money. Bake cookies.
Ingredient List – Red Velvet Crumbl Cookie
2024 is the year of one grocery store trips in a week. Here are some must haves for baking this week. For a full detailed ingredient measurements and instructions, scrolls on down to the recipe card below!
- Red Food Coloring-Will red food coloring kill me? I honestly have no idea and I am too scared to ask at this point. Either way, put it in. It makes the cookies look pretty.
- Cocoa Powder-If you have not tried King Arthur’s cocoa powder, you NEED to (this is not sponsored. I just really like their stuff).
- Vanilla Extract-The best way to elevate your desserts is a good vanilla extract. Trust me it is 100% worth it.
- White Sugar-Remember brown sugar makes your cakes moist, powdered sugar provides a sweeter flavor, and white sugar makes soft cookies. We want soft here.
- Unsalted Butter-I am a huge fan of unsalted butter. Because I’m a control freak and I like to control the amount of salt. For best results use room temperature butter
Tips for making this recipe
- Room Temperature Ingredients: Make sure that your eggs and cream cheese are at room temperature for smoother dough.
- Use an electric mixer to cream the butter and sugar for light, fluffy cookies. This incorporates air!
- Add all the dry ingredients at once and mix on low!! Over mixing can make a dry cookie!
- Use a 4-tablespoon scoop for even-sized cookies.
- Leave space to prevent cookies from sticking together.
- Set a time!! Check edges for set and centers for slight softness.
- Cool cookies on a wire rack so they can properly cool.
Frequently Asked Questions
Can I use regular food coloring instead of gel food coloring for the cookies?
Yes, you can use regular food coloring, but the gel form is recommended for more vibrant color!
Can I use all-purpose flour instead of cake flour for the cookies?
Yes, you can substitute all-purpose flour, but add an additional tablespoon of cornstarch to mimic the texture of cake flour.
Can I make the cream cheese frosting ahead of time?
Yes, you can prepare the cream cheese frosting in advance and store it in the refrigerator. Bring it to room temperature before frosting the cookies.
What I Used To Make This Recipe
- Mixer:I use my stand size mixer and my hand mixer every time I bake! I can’t live without it!
- Bowls-I love using glass ones, but here are some of my other favorite ones!
- Rubber Spatula –This rubber spatula is thick and I have had it FOR years.
- Measuring Cups –Although plain Jane they are sturdy and I love that. They last me a long time, and I have measured over 100 ingredients with them
- Cookie Scoop –This is the one I used
- Baking Sheets –I love the brand from sam’s club, but you can also get a different version off of amazon here.
- Wire Rack –This one is my favorite and is so sturdy
Storing and freezing
Store the red velvet cupcake cookies in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, you can refrigerate them, ensuring the container is tightly sealed, for up to a week.
Freezing– Red Velvet Crumbl Cookie
To freeze the red velvet cupcake cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper, and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
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RememberLEAVE A 5 STAR EVIEW AND A COMMENTif you love the recipe or any questions. Follow me onInstagram,Pinterest, andTikTok. I post so many fun things on all platforms!
Recipe
Red Velvet Crumbl Cookie
Molly Murphy
Soft and cakey cookie texture, frosted with the best creamy cream cheese frosting! It’s a perfect mixture between a cake and cookie!
5 from 11 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Ingredients
For The Cookies
- ½ cup butter unsalted softened
- 1 ¼ cup granulated sugar
- 2 teaspoon LorAnn's Red Velvet Emulsion or Sub red food dye
- 2 large or extra large egg white room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons dutch process cocoa powder
- 2 cups cake flour all purpose can be subbed, just add 1 more tablespoon of cornstarch
- ¾ teaspoon salt
- 1 tablespoon cornstarch
- ¾ teaspoon baking powder
For The Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 cup unsalted butter softened
- 1 tablespoon heavy whipping cream
- ¼ teaspoon vanilla extract
- 3 cups powder sugar
- Pinch of salt
Instructions
For The Cookie Dough
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, using an electric hand mixer or in a bowl of a stand mixer fitted with the paddle attachment, cream together the slightly chilled butter and granulated sugar until light and fluffy, about 3 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the red gel food coloring, egg white, and pure vanilla extract. Mix until well combined, about 30-60 seconds.
Add the Dutch process cocoa powder, cake flour, salt, cornstarch, and baking powder to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
Using a 4-tablespoon size cookie scoop, scoop out the dough onto the prepared baking sheets, leaving enough space between each cookie. You will get 9 cookies.
Bake in the preheated oven for about 10-12 minutes or until the edges are set and the centers are slightly soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, you can frost them with the cream cheese frosting.
For the Cream Cheese Frosting:
In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
Assembly:
Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
Nutrition
Calories: 504kcalCarbohydrates: 95gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 268mgPotassium: 74mgFiber: 1gSugar: 69gVitamin A: 383IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg
Keyword red velvet, cookies, copycat, crumbl
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Burt says
These cookies were very dense. If you’re making them, then don’t add the corn starch. The icing was nice but required more cream cheese to make it actually taste like cream cheese as well.Reply
Mel says
Made this recipe to the T and it came together well until it was time to bake. The cookies are a great size but if you just scoop the dough (like it says in the directions), they will bake exactly like that, making them little mounds except for the pretty flatter cookies shown in the photos. I’m going to try them again and flatten them out slightly after scooping. 12 minutes was not enough time to completely bake them through, they were still raw so I had to bake them longer but I think it was due to their size. Again, going to try it again and flatten out the dough to see if it bakes better!Reply
