There’s something instantly recognizable about a Crumbl cookie. The size. The softness. That rich, bakery-style texture that somehow stays thick and tender all the way through. And when it comes to flavors, red velvet is one of the most loved — chocolatey, slightly tangy, and topped with a swirl of creamy frosting that makes every bite feel indulgent.
This CRUMBL Copycat Red Velvet Cookies Recipe brings everything you love about the original right into your own kitchen. These cookies are big, soft, vibrant, and finished with a smooth cream cheese frosting — just like the ones behind the pink box.
If you’ve ever wished you could make Crumbl cookies at home (without waiting in line), this recipe is for you.
Why This Is a True Crumbl Copycat Recipe
Not all red velvet cookies are created equal. What makes this one different is how closely it mirrors the real Crumbl experience:
- Thick, oversized cookies (bakery-style, not flat)
- Soft and tender centers with no crunch
- A balanced red velvet flavor — lightly chocolatey, not overpowering
- Cream cheese frosting, smooth and not overly sweet
According to baking experts at King Arthur Baking, red velvet should taste like a mild cocoa cookie with a subtle tang, not a chocolate cookie dyed red (https://www.kingarthurbaking.com). That balance is exactly what this recipe delivers.
Ingredients You’ll Need
For the Red Velvet Cookies
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg, room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1½ teaspoons red food coloring (gel preferred)
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make CRUMBL Copycat Red Velvet Cookies
Step 1: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for soft, thick cookies — don’t rush it.
Step 2: Add the Wet Ingredients
Mix in the egg, milk, vanilla extract, vinegar, and red food coloring until fully combined. The vinegar helps activate the baking soda and gives red velvet its signature tang (https://www.bhg.com).
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until a soft dough forms.
Do not overmix — overworking the dough can make cookies dense instead of tender (https://www.seriouseats.com).
Step 4: Portion and Shape
Divide the dough into 8 large portions (about 4½–5 oz each). Roll gently into balls and slightly flatten — Crumbl cookies are thick but not domed.
Place cookies on a lined baking sheet, leaving plenty of space between them.
Step 5: Bake
Bake at 350°F (175°C) for 10–12 minutes. The cookies should look set around the edges but soft in the center. They will continue to set as they cool.
Let cookies cool completely before frosting.
How to Make the Cream Cheese Frosting
Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, mixing until fluffy.
The frosting should be smooth, spreadable, and not runny. If needed, chill for 10 minutes before frosting.
Food Network recommends frosting cookies only once fully cooled to prevent melting and sliding (https://www.foodnetwork.com).
Frosting the Cookies (Crumbl Style)
Once the cookies are completely cool:
- Spread a generous swirl of cream cheese frosting on top
- Leave a small border around the edges, just like Crumbl
- Optional: sprinkle with red velvet crumbs or white chocolate shavings
Pro Bakery Tips for Thick, Soft Cookies
Use Room-Temperature Ingredients
Cold butter or cream cheese won’t blend properly and can affect texture.
Don’t Overbake
If you wait until the cookies look fully done, they’ll be dry. Soft centers are key.
Chill If Needed
If your kitchen is warm, chill the dough for 20 minutes before baking to prevent spreading.
According to Bon Appétit, chilling dough helps control spread and improves flavor (https://www.bonappetit.com).
Storage & Make-Ahead Tips
- Room temperature: Store frosted cookies in an airtight container for 2 days
- Refrigerator: Up to 5 days (bring to room temp before serving)
- Freezer: Unfrosted cookies freeze well for up to 2 months
Variations You Can Try
- Mini Crumbl cookies: Make 12 smaller cookies, reduce bake time
- Chocolate chip red velvet: Fold white chocolate chips into the dough
- Heart-shaped cookies: Perfect for Valentine’s Day
Frequently Asked Questions
Are these cookies really like Crumbl?
Yes — thick, soft, and frosted, just like the bakery version.
Can I skip the vinegar?
You can, but the flavor won’t be true red velvet.
Can I use liquid food coloring?
Yes, but gel gives a stronger color without thinning the dough.
Why This CRUMBL Copycat Red Velvet Cookies Recipe Works
This recipe is carefully balanced to match Crumbl’s texture and flavor:
- Proper fat-to-flour ratio for thickness
- Mild cocoa flavor instead of heavy chocolate
- Cream cheese frosting for authentic finish
It’s indulgent, nostalgic, and bakery-worthy — all from your own oven.
Final Thoughts from My Kitchen
These cookies are big, bold, and absolutely satisfying. If you love Crumbl’s red velvet cookies, this CRUMBL Copycat Red Velvet Cookies Recipe will quickly become a favorite in your baking rotation.
Make them once, and you’ll never need to wait for the pink box again.