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Ultimate Red Velvet Crumbl Cookie Copycat Recipe with Easy Cream Cheese Frosting

red velvet Crumbl cookie copycat - featured image
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This recipe recreates the famous Crumbl red velvet cookies with a soft, tender crumb and rich cream cheese frosting. Perfect for gifting, parties, or a sweet homemade treat.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 tablespoons (15g) unsweetened Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • ½ cup (120ml) buttermilk (or ½ cup milk + 1 teaspoon vinegar, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon espresso powder (optional)
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 ½ cups (300g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Sift together dry ingredients: In a medium bowl, sift 2 ½ cups all-purpose flour, 2 tablespoons unsweetened Dutch-processed cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Cream the butter and sugars: In a large bowl, using a mixer, beat 1 cup unsalted butter (softened), 1 cup granulated sugar, and ½ cup packed brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the egg and vanilla: Beat in 1 large egg (room temp) and 1 teaspoon vanilla extract until fully combined.
  5. Mix in red food coloring and espresso powder: Add 2 tablespoons red food coloring and 1 teaspoon espresso powder (optional) to the wet mixture, blending until the color is even.
  6. Alternate adding dry ingredients and buttermilk: With mixer on low, add the dry ingredients in three parts, alternating with ½ cup buttermilk, beginning and ending with the dry. Mix just until combined after each addition—don’t overmix.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Scoop dough onto prepared sheet: Use a cookie scoop or tablespoon to drop rounded mounds about 3 tablespoons (45g) each, spacing them 2 inches apart.
  9. Bake: Place in the oven and bake for 12-14 minutes. The edges will look set, but the centers should still feel soft.
  10. Cool completely: Transfer cookies to a wire rack and let cool fully before frosting.
  11. Prepare frosting: Beat together 8 oz cream cheese, ½ cup unsalted butter (softened), and 2 ½ cups powdered sugar until smooth and fluffy. Add 1 teaspoon vanilla and a pinch of salt, mixing well.
  12. Frost the cookies: Use a piping bag or a spoon to generously frost each cookie. Optionally, sprinkle with red sanding sugar or mini chocolate chips.

Notes

Chilling the dough is crucial to prevent spreading and develop flavor. Use softened but not melted butter for best texture. Avoid overmixing to keep cookies tender. Whip frosting well for a silky texture. Dough can be chilled up to 24 hours before baking. Frosted cookies store well refrigerated for up to 5 days; unfrosted cookies freeze up to 3 months.

Nutrition

Keywords: red velvet cookies, Crumbl copycat, cream cheese frosting, homemade cookies, easy dessert, baking recipe

Find it online: https://emmayum.com/ultimate-red-velvet-crumbl-cookie-copycat-recipe-with-easy-cream-cheese-frosting/