1. Can I make Crumbl Copycat Red Velvet Cookies without food coloring?

Yes, you can make these cookies without food coloring if you prefer. The red color is mainly for aesthetic purposes, so omitting it will not affect the taste. However, they won’t have the signature red hue that makes these cookies so iconic.

2. Can I freeze these red velvet cookies?

Absolutely! Once the cookies have cooled, place them in an airtight container or a freezer-safe bag, and they can be frozen for up to 3 months. To thaw, leave them at room temperature for about 30 minutes before serving. The cream cheese frosting can be a bit tricky to freeze, so you may want to frost the cookies after they’ve been thawed.

3. What can I use if I don’t have cream cheese for the frosting?

If you don’t have cream cheese or want a different flavor, you can substitute with mascarpone cheese or Greek yogurt. Both will provide a creamy texture and tangy flavor, although Greek yogurt will be a bit less sweet than traditional cream cheese

Crumbl Copycat Red Velvet Cookies

Name: Crumbl Copycat Red Velvet Cookies
Prep time: 20 min
Cook time: PT-489189H46M27S
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened (113g); ⅓ cup granulated sugar (70g); ⅓ cup light brown sugar, packed (65g); 1 large egg; 1 tsp vinegar; 1-2 teaspoon red gel food color; 1 tsp vanilla extract; 1 ¼ cups all-purpose flour (163g); 2-3 tablespoons natural cocoa powder (start with 2 and add more if you want more chocolatey cookies); ½ tsp baking soda; ¼ tsp baking powder; ¼ tsp salt; 6 tbsp unsalted butter, softened (85g); 6 oz cream cheese, room temperature (170g); 1 cup icing sugar, sifted; ½ tsp vanilla extract

Description

These Crumbl Copycat Red Velvet Cookies are soft, moist, and packed with a rich red velvet flavor. Topped with a swirl of cream cheese frosting and a sprinkle of red velvet crumbs, these cookies are the perfect treat for any red velvet lover. With a texture that melts in your mouth and a vibrant color, they are just as indulgent and satisfying as the cake version.

Ingredients

Scale

½ cup unsalted butter, softened (113g)
⅓ cup granulated sugar (70g)
⅓ cup light brown sugar, packed (65g)
1 large egg
1 tsp vinegar
1-2 teaspoon red gel food color
1 tsp vanilla extract
1 ¼ cups all-purpose flour (163g)
2-3 tablespoons natural cocoa powder (start with 2 and add more if you want more chocolatey cookies)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, softened (85g)
6 oz cream cheese, room temperature (170g)
1 cup icing sugar, sifted
½ tsp vanilla extract

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Instructions

Whisk the butter with the granulated sugar and brown sugar for 2-3 minutes until the mixture is light in color and fluffy and creamy in texture.
Add the egg, vinegar, red food color, and vanilla, and whisk until combined. Scrape down the sides of the bowl and whisk again.
Sift in the flour, cocoa powder, baking soda, baking powder, and salt, and gently fold with a rubber spatula until just combined. Do not overmix.
Refrigerate the dough for 15-20 minutes, or until it becomes firmer so you can scoop it.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the dough into 5 balls (about ⅓ cup each), leaving a tiny piece aside. Gently shape into balls and lightly flatten them. Place them onto the cookie sheet, leaving at least 3 inches of space between each.
Bake for 10-11 minutes, and let the cookies cool down.
While the cookies cool, whisk the cream cheese and butter in a bowl until creamy. Add the icing sugar and vanilla, and whisk until a creamy frosting forms.
Transfer the frosting to a piping bag and pipe the frosting onto the cookies in swirls.
Crush the tiny cookie and use the crumbs to decorate the cookies.
Serve & enjoy!

Notes

Weigh your ingredients, especially flour, for best results.
Use gel food coloring for the best pay-off.
If the dough becomes too sticky, refrigerate it for 10 minutes.
Make sure to bake a test cookie first to adjust baking time to your preference.

Prep Time: 20 minutes
Cook Time: 10-11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 18g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg