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Crumbl Copycat Red Velvet Cookies

Course Dessert
Servings 5 large cookies

Ingredients

**For the Red Velvet Cookies:**

  • ½ cup unsalted butter softened (113g)
  • ⅓ cup granulated sugar 70g
  • ⅓ cup light brown sugar packed (65g) (reduce to ¼ cup for less sweet cookies)
  • 1 large egg
  • 1 tsp vinegar
  • 1-2 teaspoon red gel food color
  • 1 tsp vanilla
  • 1 ¼ cup all-purpose flour 163g
  • 2-3 tablespoon of natural cocoa powder start with 2 and add more if you want more chocolatey cookies
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt

**For the Cream Cheese Frosting:**

  • 6 tbsp unsalted butter softened (85g)
  • 6 oz cream cheese room temperature (170g)
  • 1 cup icing sugar sifted
  • ½ tsp vanilla

Instructions

  • Beat together the butter, granulated sugar, and brown sugar until light and creamy.
  • Add the egg, vinegar, red food color, and vanilla, and mix until combined.
  • Sift in the flour, cocoa powder, baking soda, baking powder, and salt, and gently fold until just combined.
  • Refrigerate the dough for 15-20 minutes to firm up.
  • Preheat your oven to 375°F and line a cookie sheet with parchment paper.
  • Divide the dough into balls and flatten them slightly on the cookie sheet.
  • Bake for 10-11 minutes, then let cool.
  • Meanwhile, make the cream cheese frosting by whisking together the butter, cream cheese, icing sugar, and vanilla until creamy.
  • Pipe the frosting onto the cooled cookies and sprinkle with red velvet crumbs.

Notes

  • While chilling the dough isn't required, it does make it easier to handle. Plus, chilling enhances the flavor!
  • Always test one cookie first to determine the perfect baking time for your desired texture.
  • Enjoy these cookies fresh for the best flavor and texture!