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An overhead shot of several soft red velvet cookies topped with cream cheese frosting, showcasing their thick and chewy texture.

Crumbl Red Velvet Cookie Copycat: The Ultimate Recipe

The ultimate Crumbl Red Velvet Cookie Copycat recipe! Learn how to make thick, soft, and chewy red velvet cookies with a rich, tangy cream cheese frosting. This easy-to-follow recipe delivers that authentic Crumbl experience right from your own kitchen.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cookies
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tbsp red gel food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
For the Cream Cheese Frosting
  • 8 oz full-fat block cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 1 Stand mixer or hand mixer
  • 2 Baking sheets

Method
 

Make the Cookie Dough
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl with a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, then mix in the vanilla extract, white vinegar, and red gel food coloring until combined and the color is uniform.
  4. On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
Bake the Cookies
  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. Scoop large portions of dough (about 1/4 cup each), roll into balls, and place 3-4 inches apart on the baking sheets. Gently flatten the tops slightly with your palm.
  3. Bake for 11-13 minutes, until the edges are set but the centers look soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting and Assemble
  1. While the cookies cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with a mixer until smooth and creamy.
  2. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla and salt, and beat on high speed for 2-3 minutes until light and fluffy.
  3. Once cookies are completely cool, pipe or spread a generous swirl of frosting on top of each cookie.

Notes

Tip 1: For the most authentic Crumbl look, use a large piping bag with a round tip to create a swirl of frosting.
Tip 2: Ensure your butter and cream cheese are fully at room temperature for the smoothest, creamiest frosting without any lumps.