Description
Soft, thick, and cocoa-rich red velvet cookies topped with tangy cream cheese frosting just like the Crumbl bakery favorite, right from your own kitchen.
Ingredients
For Cookies:
1/2 cup butter
1/3 cup sugar
1/4 cup packed brown sugar
1 egg (room temperature)
1 tsp vinegar
2 tsp red food coloring
1 tsp vanilla extract
1 1/2 cups all-purpose flour
4 tbsp natural cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
For Frosting:
7 tbsp butter
6 oz full-fat cream cheese
1 cup sifted powdered sugar
3/4 tsp vanilla extract
Instructions
1. Preheat oven to 375°F.
2. Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl.
3. In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
4. Add the egg and mix until combined.
5. Stir in vinegar, red food coloring, and vanilla until evenly colored.
6. Fold in dry ingredients until just combined.
7. Chill the dough for 15–20 minutes.
8. Scoop into 5 large dough balls, reserve a small piece for topping.
9. Flatten slightly on parchment-lined baking sheet.
10. Bake for 10–11 minutes, adding reserved dough piece for the final 5–6 minutes.
11. Cool cookies on the baking sheet for 5 minutes, then move to a rack.
12. Beat softened butter and cream cheese until smooth.
13. Gradually mix in powdered sugar and vanilla until fluffy.
14. Once cookies are cooled, pipe frosting on top.
15. Crumble the small baked dough piece over each cookie and let set before serving.
Notes
Avoid overbaking; remove cookies when edges are set but centers are slightly soft.
Do not skip chilling the dough — it helps keep cookies thick.
Make sure butter and cream cheese are fully softened to prevent lumpy frosting.
Use only the amount of red coloring listed to maintain the right flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 375–400
- Sugar: 40g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg