Crumbl Red Velvet Cookies – Soft, Rich, and Cream Cheese Frosted
These Crumbl-style red velvet cookies are soft, thick, and full of that classic cocoa-kissed flavor. They’re topped with a silky cream cheese frosting that melts into every bite. If you love bakery-style cookies with a little drama, this recipe delivers without being fussy.
The dough comes together fast, the cookies bake up thick and tender, and the frosting is the perfect sweet-tangy finish.
Crumbl Red Velvet Cookies - Soft, Rich, and Cream Cheese Frosted
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.Let butter and cream cheese sit at room temperature until soft.
- Whisk dry ingredients: In a medium bowl, whisk 2 3/4 cups flour, 1/4 cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.
- Cream the butter and sugars: In a large bowl, beat 3/4 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 2 teaspoons vanilla extract and 1–2 teaspoons red gel food coloring. Adjust color as needed to a deep red.
- Add a touch of tang: Mix in 1 tablespoon buttermilk to keep the dough tender and moist.
- Combine wet and dry: Add the dry ingredients to the butter mixture.Stir on low just until no dry streaks remain. The dough will be thick and slightly sticky.
- Portion the dough: Scoop large balls (about 1/4 cup or 3–3.5 ounces each). Roll gently and place on the prepared sheets, 3 inches apart.You should get 10–12 bakery-sized cookies.
- Bake: Bake one sheet at a time for 10–12 minutes, until the edges are set and the tops look slightly puffy but not dry. The centers should still look soft.
- Shape while warm (optional): For a perfectly round look, use a large round cutter or a bowl to “scoot” the hot cookies into neat circles.
- Cool completely: Let cookies rest on the sheet for 10 minutes, then move to a rack to cool fully before frosting.
- Make the frosting: Beat 6 ounces cream cheese and 4 tablespoons unsalted butter until smooth. Add 1 3/4 to 2 cups powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream or milk.Beat until fluffy and spreadable. Aim for a soft, pipeable consistency.
- Frost generously: Spread or pipe a thick swirl of cream cheese frosting on fully cooled cookies. If you like, sprinkle mini white chocolate chips or shaved chocolate on top.
What Makes This Recipe So Good
- True bakery texture: These cookies bake up thick, soft, and slightly chewy, with that signature Crumbl heft.
- Balanced flavor: Just enough cocoa to keep the red velvet taste classic, with a hint of vanilla and a gentle tang.
- Simple process: No chilling marathon. The dough rests briefly while the oven heats, and you’re good to go.
- Foolproof frosting: A smooth cream cheese frosting that spreads easily and sets soft for that luxe bite.
- Perfect for sharing: Big, bakery-style cookies that look impressive but are easy to make at home.
Shopping List
- All-purpose flour – for structure
- Unsweetened cocoa powder – natural or Dutch-process
- Cornstarch – for softness
- Baking soda
- Fine sea salt
- Unsalted butter – room temperature
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Buttermilk – just a splash for moisture and tang
- Red gel food coloring – for vibrant color (gel works best)
- Cream cheese – block style, room temperature
- Powdered sugar
- Heavy cream or milk
- Optional: mini white chocolate chips or chocolate shavings for topping
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.Let butter and cream cheese sit at room temperature until soft.
- Whisk dry ingredients: In a medium bowl, whisk 2 3/4 cups flour, 1/4 cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.
- Cream the butter and sugars: In a large bowl, beat 3/4 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavor: Beat in 2 large eggs, one at a time. Mix in 2 teaspoons vanilla extract and 1–2 teaspoons red gel food coloring. Adjust color as needed to a deep red.
- Add a touch of tang: Mix in 1 tablespoon buttermilk to keep the dough tender and moist.
- Combine wet and dry: Add the dry ingredients to the butter mixture.Stir on low just until no dry streaks remain. The dough will be thick and slightly sticky.
- Portion the dough: Scoop large balls (about 1/4 cup or 3–3.5 ounces each). Roll gently and place on the prepared sheets, 3 inches apart.You should get 10–12 bakery-sized cookies.
- Bake: Bake one sheet at a time for 10–12 minutes, until the edges are set and the tops look slightly puffy but not dry. The centers should still look soft.
- Shape while warm (optional): For a perfectly round look, use a large round cutter or a bowl to “scoot” the hot cookies into neat circles.
- Cool completely: Let cookies rest on the sheet for 10 minutes, then move to a rack to cool fully before frosting.
- Make the frosting: Beat 6 ounces cream cheese and 4 tablespoons unsalted butter until smooth. Add 1 3/4 to 2 cups powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream or milk.Beat until fluffy and spreadable. Aim for a soft, pipeable consistency.
- Frost generously: Spread or pipe a thick swirl of cream cheese frosting on fully cooled cookies. If you like, sprinkle mini white chocolate chips or shaved chocolate on top.
Keeping It Fresh
Room temperature: Frosted cookies keep well in an airtight container at cool room temp for up to 2 days.
If it’s warm in your kitchen, move them to the fridge.
Refrigerator: Store in a sealed container for 4–5 days. Let cookies sit out 15–20 minutes before serving so the frosting softens.
Freezer: Freeze unfrosted cookies up to 2 months. Thaw at room temperature, then frost.
For frosted cookies, freeze on a tray until firm, then wrap individually and store up to 1 month.
Why This is Good for You
- Portion satisfaction: One big cookie feels indulgent, so you’re less likely to keep reaching for more.
- Balanced sweetness: The slight bitterness from cocoa and the tang of cream cheese keep the sweetness in check, which can help curb cravings.
- Homemade control: You choose the ingredients—quality butter, real vanilla, and just the amount of coloring you’re comfortable with.
- Mood boost: Baking something beautiful can be relaxing and rewarding, and sharing them is a built-in way to connect with others.
What Not to Do
- Don’t overbake: Pull them when the centers still look soft. They’ll finish setting as they cool.
- Don’t skimp on gel coloring: Liquid color can water down the dough and dull the hue. Gel is stronger and keeps the texture right.
- Don’t frost warm cookies: The frosting will melt and slide off.Cool completely.
- Don’t pack flour: Spoon-and-level your flour, or weigh it. Too much flour makes dry, cakey cookies.
- Don’t use cold cream cheese: You’ll end up with lumpy frosting that never gets silky.
Variations You Can Try
- Red Velvet Sandwich Cookies: Bake the cookies a bit smaller and sandwich two with frosting in the middle.
- White Chocolate Center: Press a few white chocolate chunks into the tops before baking for pockets of sweetness.
- Crumbl-Style Swirl: Pipe the frosting in a thick spiral from the center out for a bakery look.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add an extra teaspoon of milk if the dough seems dry.
- Extra Cocoa: For a deeper chocolate note, bump cocoa to 1/3 cup and add 1 extra tablespoon sugar to balance.
- No Food Coloring: Skip the dye and enjoy them as “chocolate velvet” cookies.Same taste, natural color.
FAQ
Can I use liquid food coloring instead of gel?
You can, but you’ll need more to achieve the same intensity, and it can loosen the dough. Gel gives a vibrant red with just a small amount and keeps the texture stable.
What kind of cocoa is best for red velvet?
Either natural or Dutch-process works. Dutch-process gives a slightly smoother, darker chocolate taste, while natural keeps it a bit brighter.
Use what you have; both deliver great cookies.
Do I have to use buttermilk?
No, but it helps with tenderness and adds that classic tang. If you don’t have it, mix 1 tablespoon milk with 1/4 teaspoon white vinegar, let it sit 5 minutes, and use that.
How do I know when the cookies are done?
The edges will look set and the tops puffy, but the centers should still look soft and slightly shiny. That usually lands at 10–12 minutes.
They’ll firm up as they cool.
Can I make these smaller?
Yes. Use about 2 tablespoons of dough per cookie and bake 8–9 minutes. Keep an eye on them, since small cookies go from perfect to overbaked quickly.
Can I chill the dough overnight?
Yes.
Chill up to 24 hours, then let the dough sit at room temperature 15–20 minutes before scooping. Chilled dough may bake a touch thicker and need an extra minute.
Why did my frosting turn runny?
Usually the cream cheese or butter was too warm, or you added too much liquid. Beat in more powdered sugar a little at a time until it thickens, and chill briefly if needed.
What if I don’t have cornstarch?
Skip it, or replace 1 tablespoon of flour with cornstarch if you get some later.
Cornstarch helps with tenderness, but the cookies will still be delicious without it.
Wrapping Up
These Crumbl red velvet cookies are all about soft centers, bold color, and a creamy finish. They’re easy enough for a weeknight and special enough for a celebration. Mix, bake, swirl on the frosting, and you’ve got bakery-style cookies without leaving your kitchen.
Keep a few in the fridge, share the rest, and enjoy every rich, velvety bite.
