Best Copycat Red Velvet Crumbl Cookie Recipe

Recreate the rich and luscious Red Velvet Crumbl Cookie Recipe at home with this easy Crumbl copycat recipe. 

This recipe captures the essence of the bakery favorite, combining a soft, rich red velvet base with a luscious swirl of cream cheese frosting. Whether you're making them for Valentine's Day, special occasions, or just to indulge a sweet tooth, these cookies are a must-try.

Why You’ll Love This Red Velvet Crumbl Cookie Recipe

Red velvet Crumbl cookies are oversized creations inspired by the popular bakery chain's menu. Known for their soft texture and rich chocolate flavors, these cookies are topped with cream cheese frosting to mimic the decadent charm of a red velvet cupcake. Unlike traditional red velvet desserts, they are packed with white chocolate chips for added sweetness and contrast.

Key Equipment or Tools

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Creating bakery-quality cookies at home requires the right tools. Here's what you need:

• Stand Mixer or Electric Mixer: Perfect for creaming the butter and sugar to create a soft and chewy texture. The paddle attachment works best for this recipe.
• Mixing Bowl: For mixing dry ingredients like flour, cocoa powder, and leavening agents.
• Parchment Paper or Silicone Baking Mats: Prevents sticking and ensures even baking.
• Cookie Sheets: Click here to learn how the right baking sheet can affect your cookies. 
• Piping Bag: Makes adding the cream cheese frosting swirl easy!
• #8 Round Piping Tip: Perfect for swirling the cream cheese frosting. 

Ingredients You’ll Need for Your Red Velvet Crumbl Cookie Recipe

This recipe uses classic baking ingredients with a few special additions to make it truly stand out. Here’s what you need and why each ingredient matters:

For the Cookies:

• Butter: Adds richness and helps create the soft texture of the cookie base.
• Sugar: Granulated sugar provides sweetness and structure.
• Eggs: For best results, use room temperature eggs.
• Vanilla Extract and White Vinegar: Enhance the flavor while balancing the sweetness of the red velvet.
• Red Food Coloring: Use liquid red food coloring to make these cookies unmistakably red velvet.
• Flour and Cocoa Powder: The base of the cookies, with just enough cocoa powder to hint at chocolate.
• White Chocolate Chips: Adds creamy sweetness and contrast to the cookie dough.

For the Frosting:

• Cream Cheese and Butter: The base for a tangy yet creamy frosting.
• Powdered Sugar: Sweetens the frosting while maintaining a smooth texture.
• Vanilla Extract: Enhances the flavor of the frosting.

The full recipe can be found in the printable recipe card at the bottom of this post.

How to Make This Red Velvet Crumbl Cookie Recipe at Home

 Prepare the Dough

1. Preheat your oven to 350°F.  Line your cookie sheets with parchment paper or silicone baking mats.
2. In a large bowl, cream butter and sugar using a stand mixer with a paddle attachment until light and fluffy.
3. Add eggs, vanilla extract, white vinegar, and red food coloring. Mix until well combined.
4. In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Fold in white chocolate chips.

 Shape and Chill the Dough

• Use a ⅓ cup cookie scoop (approximately 80-85 ml) for jumbo Crumbl-sized cookies, or a 1 tablespoon cookie scoop for mini 2-inch cookies.
• Place the scoops of dough onto your prepared baking sheets, spacing them 3-4 inches apart for jumbo cookies and 2 inches apart for mini cookies.
• For best results, chill the dough for 30 minutes to help the cookies hold their shape during baking. This step is optional for mini cookies but highly recommended for jumbo cookies.

Bake the Cookies

• For jumbo cookies, bake at 350°F for 13-15 minutes, or until the edges are set and the centers are slightly soft.
• For mini cookies, bake at 350°F for 7-9 minutes, or until the edges are set but not overbaked.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Frost the Cookies

• Prepare the cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
• Pipe a decorative swirl onto each cooled cookie using a piping bag.

Ingredient Notes

• Red Food Coloring: Liquid red food coloring works best to achieve vibrant red cookies.
• Cocoa Powder: Use natural cocoa instead of Dutch-processed cocoa for a brighter red color. Learn more about the difference between natural and Dutch cocoa in this article on baking cocoa.

Variations of the Red Velvet Crumbl Cookie Recipe

• Pink Velvet Cookies: Substitute red food coloring with pink for a softer, more delicate look. These are perfect for baby showers or Valentine’s Day treats.
• Extra Chocolatey: Add dark chocolate chips alongside the white chocolate chips to create a richer, more indulgent flavor.
• Festive Decorations: Red velvet cookies are perfect for Christmas! Add a few festive sprinkles to the dough before baking for a cheerful holiday touch. Top the frosting with red velvet crumbs, colorful sprinkles, or edible glitter to make them stand out on your holiday dessert table.

Storage and Make-Ahead Instructions

• Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Make Ahead: You can prepare the dough ahead of time and freeze the cookie dough balls for up to 3 months. 

Printable Recipe Card

For the full detailed measurements and instructions, download the recipe card below.

Red Velvet Crumbl Cookie Recipe

These Red Velvet Crumbl Cookies are soft, oversized, and packed with rich red velvet flavor, white chocolate chips, and a swirl of tangy cream cheese frosting.

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Equipment

• Stand mixer or electric mixer with paddle attachment
• Large mixing bowl
• Medium mixing bowl
• Parchment paper or silicone baking mats
• Cookie sheets
• Piping bag
• Piping tip #8
• Cooling rack

Ingredients

For the Cookies:

• ▢ ¾ cup salted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 teaspoons white vinegar
• ▢ 1 ½ tablespoons red gel or liquid food coloring
• ▢ 2 ¼ cups + 2 tablespoons all-purpose flour
• ▢ 1 tablespoon natural cocoa powder
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup white chocolate chips

For the Cream Cheese Frosting:

• ▢ 4 ounces cream cheese softened
• ▢ 3 tablespoons butter softened
• ▢ 2 cups powdered sugar
• ▢ ½ teaspoon pure vanilla extract
• ▢ Instructions

Instructions

For the Cookies:

• Preheat your oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy.
• Mix in the egg, vanilla extract, white vinegar, and red food coloring until well combined.
• In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips by hand.
• Use a ⅓ cup cookie scoop (approximately 80-85 ml) for jumbo cookies or a 1 tablespoon scoop for mini cookies. Place the dough onto the prepared baking sheets, spacing jumbo cookies 3-4 inches apart and mini cookies 2 inches apart.
• For best results, chill the dough for 30 minutes to prevent spreading. (This step is optional for mini cookies.)

Baking the Cookies:

• Bake jumbo cookies for 13-15 minutes or until the edges are set and the centers remain soft. For mini cookies, bake for 7-9 minutes.
• Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.

For the Cream Cheese Frosting:

• In a stand mixer or mixing bowl, beat the cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
• Transfer the frosting to a piping bag fitted with a round tip.

Decorating the Cookies:

• Once the cookies are completely cool, pipe a swirl of cream cheese frosting onto each cookie.

Notes

Recipe Notes
Storage: Keep cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Make Ahead: You can prepare the dough ahead of time and freeze as cookie dough balls. Bake directly from frozen, adding 1-2 minutes to the bake time.
Optional Additions: Top the cookies with red velvet crumbs or festive sprinkles for Christmas. Add sprinkles before baking for a fun holiday touch!

nkles before baking for a fun holiday touch!