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Close up of raw deep ruby red velvet cookie dough ready to be baked into giant portions. (Crumbl copycat red velvet cookies)

Crumbl Copycat Red Velvet Cookies

Master these giant Crumbl copycat red velvet cookies at home! Featuring a thick, soft-baked ruby red center, a generous swirl of creamy cream cheese frosting, and a sprinkle of cookie crumbs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crumbl Copycat Red Velvet Cookies
  • 1 cup Unsalted Butter 226g, cold and cubed
  • 1 cup Light Brown Sugar 200g, packed
  • 1/2 cup Granulated Sugar 100g
  • 2 large Eggs 100g, room temperature
  • 1 tbsp Red Gel Food Coloring 15ml
  • 1 tbsp Vanilla Extract 15ml
  • 3 cups All-Purpose Flour 360g
  • 3 tbsp Unsweetened Cocoa Powder 22g
  • 1 tbsp Cornstarch 8g
  • 1 tsp Baking Soda 5g
  • 1 tsp Salt 6g
  • 8 oz Cream Cheese 226g, softened
  • 1/4 cup Butter 56g, softened
  • 2 cups Powdered Sugar 240g
  • 1 tsp Vanilla Extract 5ml

Equipment

  • 1 Stand Mixer Essential for creaming butter and sugar.
  • 1 White Baking Parchment Paper Prevents cookies from sticking.
  • 1 Large Cookie Scoop Use a 5-ounce scoop for bakery-sized cookies.
  • 1 Piping Bag with Round Tip Used for the frosting swirl.

Method
 

Making the Cookies
  1. In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup (226g) cold cubed butter, 1 cup (200g) light brown sugar, and 1/2 cup (100g) granulated sugar. Beat on medium-high speed for about 4 minutes until light and fluffy.
  2. Scrape down the sides of the bowl. Add the 2 large eggs (100g), 1 tbsp (15ml) vanilla extract, and 1 tbsp (15ml) red gel food coloring. Beat on medium speed until completely combined and deep ruby red.
  3. In a separate bowl, whisk together the 3 cups (360g) flour, 3 tbsp (22g) cocoa powder, 1 tbsp (8g) cornstarch, 1 tsp (5g) baking soda, and 1 tsp (6g) salt. Gradually add this dry mixture to the wet ingredients. Mix on low speed just until combined.
  4. Preheat your oven to 375°F (190°C) and line a baking sheet with white baking parchment paper. Scoop giant 5-ounce (140g) portions of dough. Pinch off one tiny 1-ounce (28g) piece of dough to bake separately for crumbs.
  5. Bake the giant cookies for 13-15 minutes until the edges are slightly cracked. Remove from the oven and allow them to cool completely on the baking sheet.
  6. While cookies cool, beat the 8 oz (226g) softened cream cheese and 1/4 cup (56g) softened butter until completely smooth. Gradually add the 2 cups (240g) powdered sugar and 1 tsp (5ml) vanilla extract. Beat on high until creamy.
  7. Transfer frosting to a piping bag. Pipe a generous swirl of smooth frosting in a circular motion on each cooled cookie. Crumble the extra baked cookie piece and sprinkle the crumbs over the top of the white frosting.

Notes

Use cold cubed butter to prevent the cookies from spreading in the oven.
Do not overbake; pull the cookies out while the center is still slightly soft so they continue baking on the hot pan.
Store frosted cookies in the refrigerator in an airtight container for up to 5 days.