If you’ve ever walked past a Crumbl box and thought, I need that red velvet cookie immediately, this recipe is for you. These Crumbl Copycat Red Velvet Cookies are thick, soft, bakery-style cookies with a subtle cocoa flavor, that signature red velvet tang, and a swirl of fluffy cream cheese frosting on top.
They’re rich without being too chocolatey, perfectly chewy in the center, and honestly taste just like the real thing. Maybe even better because they’re homemade.
These are the kind of cookies you bake for Valentine’s Day, Christmas, birthdays, or anytime you want a show-stopping dessert that looks fancy but is actually very doable.
why you'll love them!
- Thick, soft, bakery-style cookies
- Classic red velvet flavor with a hint of cocoa
- Topped with creamy, tangy cream cheese frosting
- Just like Crumbl, but made at home
- Perfect for holidays, parties, and gifting
- They stay soft for days
If you loved my Gingerbread Cheesecake Cookies or Chocolate Andes Mint Cookies, these fit right into that same cozy, bakery-style cookie category.
What Makes These Red Velvet
Red velvet isn’t just chocolate with food coloring. It’s a combination of a few key things:
- A small amount of cocoa powder for flavor, not richness
- White vinegar for that classic tang
- Buttermilk or milk to keep the crumb soft
- A balance of butter and oil for moisture
This recipe uses both butter and oil, which helps the cookies stay extra soft and thick, just like Crumbl’s.
Crumbl Copycat Red Velvet Cookies Ingredients
- Butter: Adds flavor and richness.
- Neutral oil: Keeps the cookies soft for days.
- Granulated + brown sugar: The combo gives you structure and chew.
- Egg: Binds everything together.
- Milk: Adds moisture and softness.
- Vanilla extract: Enhances the overall flavor.
- White vinegar: A must for authentic red velvet taste.
- Red food coloring: Gel works best for vibrant color.
- All-purpose flour: Gives the cookies structure.
- Dutch-process cocoa powder: Just enough for classic red velvet flavor.
- Baking powder + baking soda: Help the cookies rise and stay thick.
- Salt: Balances sweetness.
How to Make these Copycat Red Velvet Cookies
- Make the cookie dough : Cream together butter, oil, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, milk, vanilla, vinegar, and red food coloring until smooth.
- Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients and mix just until combined.
- Scoop and chill: Scoop large portions of dough, about ¼ cup each. Roll into balls and gently flatten. Chill for 20 to 30 minutes to help them keep their shape.
- Bake: Bake at 350°F for 10 to 12 minutes. The tops should look just set while the centers still look soft.
- Cool completely: Let the cookies cool fully before frosting so the frosting doesn’t melt.
How to Make the Cream Cheese Frosting
Beat the cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat until light and fluffy.
Spoon or pipe frosting onto each cooled cookie and swirl gently for that classic Crumbl look.
Tips for Bakery-Style Cookies
- Chill the dough so the cookies stay thick
- Use gel food coloring for the best red color
- Do not overbake. Soft centers are key
- Frost only once cookies are fully cooled
- Use a large scoop for that Crumbl-size look
If you love barkery style desserts, try my Brown Butter Pumpkin Coffee Cake Cookies or Bakery-Style Chocolate Chip Cookies.
How to Store These Cookies
Room temperature
Store unfrosted cookies in an airtight container for up to 3 days.
Refrigerator
Once frosted, store in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer
Freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.
FAQ
Do these taste exactly like Crumbl?
They’re very close. Thick, soft, tangy, and perfectly red velvet.
Can I make them smaller?
Yes. Just reduce bake time by a few minutes.
Can I use natural cocoa powder instead?
You can, but Dutch-process gives the best color and flavor.
Why is vinegar used?
It enhances the red velvet flavor and reacts with the cocoa.
If you make these Crumbl Copycat Red Velvet Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Crumbl Copycat Red Velvet Cookies
Ingredients
- ½ cup 113 g unsalted butter, softened
- ¼ cup 60 ml neutral oil (canola or vegetable)
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g light brown sugar, packed
- 1 large egg room temperature
- 1 tbsp milk any kind
- 1 tsp vanilla extract
- 1 tsp white vinegar classic red velvet flavor
- 1 tbsp red food coloring gel preferred
Dry Ingredients
- 2 ¼ cups 280 g all-purpose flour
- 2 tbsp Dutch-process cocoa powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup 56 g unsalted butter, softened
- 1 ¼ cups 150 g powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, oil, granulated sugar, and brown sugar until smooth and fluffy, about 2 minutes.
- Mix in egg, milk, vanilla, vinegar, and red food coloring until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
- Scoop dough into large portions (about ¼ cup each). Roll into balls and gently flatten slightly.
- Chill dough balls for 20–30 minutes (this helps keep them thick).
- Bake for 10–12 minutes, until tops are just set and centers look soft.
- Let cookies cool completely before frosting.
Make the frosting
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost cooled cookies using a spoon or piping bag. Swirl gently like Crumbl-style.
