Crumbl Copy Cat Red Velvet Cookies
Deliciously soft and chewy red velvet cookies topped with creamy frosting, inspired by Crumbl's iconic treats.
Ingredients
Cookie Base
- 1 cup Unsalted Butter Provides richness and moisture
- 1.5 cups Granulated Sugar Sweetens and contributes to texture
- 0.5 cup Brown Sugar Adds depth and moisture
- 2 large Eggs Bind ingredients and add richness
- 2.5 cups All-Purpose Flour Gives structure to cookies
- 1 tablespoon Red Gel Food Coloring Creates the signature red hue
- 2 tablespoons Cocoa Powder Enhances chocolate flavor
- 1 teaspoon Baking Soda Helps cookies rise
- 0.5 teaspoon Salt Balances sweetness
- 1 teaspoon Vanilla Extract Adds flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mix softened butter with granulated and brown sugar until fluffy for about 2-3 minutes.
- Add eggs, vanilla extract, and red food coloring, and mix well.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix gently to avoid overmixing.
- Chill the dough in the fridge for 30 minutes.
- Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper, shaping each portion into a ball.
- Bake the cookies for 10 to 12 minutes, ensuring they are set around the edges but soft in the middle.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies wrapped individually for up to 3 months.