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.