Enjoy the ultimate red velvet experience with these decadent, Crumbl-inspired red velvet cookies topped with a rich cream cheese frosting! These soft, chewy cookies capture the iconic flavor of red velvet cake. Whether you’re a die-hard Crumbl fan or simply love the classic combination of red velvet and cream cheese, these cookies will be your new obsession.
What sets these red velvet cookies apart is their texture and balance of flavors. The key to achieving a Crumbl-style cookie is to create a soft, cake-like interior with slightly crisp edges. Cocoa powder and a hint of vinegar give these cookies the classic red velvet taste!
The satisfaction of biting into a homemade cookie that rivals the ones from your favorite bakery is truly unbeatable. And you don’t have to wait in line or shell out big bucks to get your hands on these delicious treats. You only need a handful of simple ingredients and a little time.
They are the perfect balance of sweetness and tanginess, keeping you coming back for more. These cookies are so irresistible that you might find yourself hiding them from family and friends just to keep them all to yourself!
In this post, I’ll guide you through creating your own batch of red velvet cookies with cream cheese frosting. Immerse yourself in the world of red velvet deliciousness and make cookies that will impress even the most discerning Crumbl enthusiast!
Are you looking for more delicious homemade cookie ideas? Try pumpkin cake mix cookies, caramel apple cookies, or pecan tassies.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
The ingredients for these red velvet cookies are mostly standard baking staples. You will need butter, brown sugar, white sugar, egg, vanilla extract, cocoa powder, flour, salt, baking powder, and powdered sugar.
Plus, you will need these less common baking ingredients:
- Cream cheese: For a rich and creamy frosting.
- White vinegar: Vinegar in cookies sounds a little weird. But it is part of what makes red velvet distinctive and helps to balance out the sweetness of the frosting. You could also use apple cider vinegar if that’s what you have.
- Red food coloring: For the most intense color, use gel food coloring. Sometimes, red gel food coloring can have an aftertaste, so use one specifically labeled as “no taste red.”
🥣How to Make Red Velvet Cookies
- Cream together the butter with the white and brown sugar.
- Next, add the egg, vanilla, vinegar, cocoa powder, and food coloring.
- Mix the flour, baking powder, and salt in a separate bowl before adding them to the wet ingredients. Mix everything until it is just combined.
- Divide the dough into six equal portions and form each into a ball. Don’t worry if the dough is a bit crumbly – just press it together until it comes together into a smooth ball.
- Pop the dough balls into the fridge for at least 30 minutes. This will help the dough firm up and prevent the cookies from spreading too much in the oven.
- While the dough is chilling, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Once the dough has chilled, place the balls onto your prepared baking sheet and bake for 15-18 minutes. You want the edges of the cookies to be just barely golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, make your cream cheese frosting. Just beat the butter, cream cheese, and powdered sugar together until smooth. If the frosting is too thick, add a splash of milk or coffee creamer to thin it out.
- Once the cookies are completely cooled, pipe the frosting onto the top of each cookie using a round tip. Swirl it like you are working at Crumbl! If you don’t have a piping bag and tip, you can easily use a Ziploc bag with the corner snipped off instead.
🍴Serving Ideas
With their rich, chocolatey flavor and tangy cream cheese frosting, these red velvet cookies are sure to become a new favorite in your house. They are so rich and filling that you can easily share one with a friend.
Of course, you can’t go wrong with serving them with a cold glass of milk. There’s just something about the combination of rich, chocolatey cookies and cool, creamy milk that’s very satisfying.
💭How to Store
Once your cookies are cool, transfer them to an airtight container, like a plastic container with a tight-fitting lid. If you’ve already frosted your cookies, you’ll want to store them in a single layer to keep the frosting from getting smooshed.
If you need to stack them, place a piece of parchment or wax paper between each layer to keep them from sticking together. These cookies will keep in the fridge for 5 days.
The frosting may harden in the fridge, so let them come to room temperature for a few minutes before serving.
⭐Tips
Be sure to check out the step by step instructions
- Don’t skip the chilling step or the cookies will spread too much.
- I like to use gel food coloring rather than liquid. Gel food coloring is more concentrated, so you can use less of it to achieve a vibrant red color without affecting the texture of the dough. It won’t thin out the dough like liquid food coloring can.
- Make sure your gel food coloring is labeled as “no taste red.”
- Cream cheese frosting goes well with red velvet. But a vanilla buttercream frosting would also be tasty.
- You can sprinkle the tops of the cookies with cocoa powder or add heart sprinkles for Valentine’s Day.
- This recipe only makes six cookies, but they are large. Two people can easily split one cookie.
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Red Velvet Cookies Recipe
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- 4 tablespoons unsweetened cocoa powder
- ¼ teaspoon gel food coloring
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Frosting ingredients
- 2 sticks butter softened
- 8 ounces cream cheese softened
- 6 cups powdered sugar
Instructions
- In a large bowl, cream the butter and both sugars until fluffy.½ cup unsalted butter, ¾ cup brown sugar, ¼ cup white sugar
- Beat in the egg, vanilla, vinegar, cocoa powder, and food coloring.1 large egg, ½ teaspoon vanilla extract, ½ teaspoon white vinegar, 4 tablespoons unsweetened cocoa powder, ¼ teaspoon gel food coloring
- Add in the flour, baking powder and salt.2 cups flour, ½ teaspoon baking powder, ½ teaspoon salt
- Mix until just combined. The dough will be very crumbly.
- Divide the dough into six equal portions and form each portion into a ball.
- Refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Bake the cookies for 15-18 minutes. You want the edges to just be golden brown, so the cookies stay chewy.
- Cool for 5 minutes, then transfer to a rack to cool completely.
- Meanwhile, make the cream cheese frosting. Use a hand or stand mixer to whip the butter and cream cheese until fluffy.2 sticks butter, 8 ounces cream cheese
- Add in the powdered sugar and beat to combine.6 cups powdered sugar
- Add a splash of milk or coffee creamer if the frosting is too thick.
- Pipe the frosting around the top of the cookies using a round piping tip. Or use a ziploc bag with the corn cut off.
Notes
- Don’t skip the chilling step or the cookies will spread too much.
- I like to use gel food coloring rather than liquid. Gel food coloring is more concentrated, so you can use less of it to achieve a vibrant red color.
- Make sure your gel food coloring is labeled as “no taste red.”
- A vanilla buttercream frosting would also be tasty.
- You can sprinkle the tops of the cookies with cocoa powder or add heart sprinkles for Valentine’s Day.
- This recipe only makes six cookies, but they are large. Two people can easily split one cookie.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
