Description
Indulge in these Crumbl Copycat Red Velvet Cookies that combine vibrant color and rich flavor in a quick and easy recipe.
Ingredients
Scale
- 1/2 cup Unsalted butter (softened)
- 1/3 cup Granulated sugar
- 1/3 cup Light brown sugar (packed)
- 1 large Egg
- 1 tsp Vinegar
- 1–2 tsp Red gel food color
- 1 tsp Vanilla extract
- 1 1/4 cups All-purpose flour
- 2–3 tbsp Natural cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 6 tbsp Unsalted butter (softened)
- 6 oz Cream cheese (at room temperature)
- 1 cup Icing sugar (sifted)
- 1/2 tsp Vanilla extract
Instructions
- Whisk the softened butter with the granulated sugar and light brown sugar for 2-3 minutes until fluffy.
- Incorporate the egg, vinegar, red gel food color, and vanilla extract, whisking until fully combined.
- Sift together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. Fold dry ingredients into wet mixture gently.
- Refrigerate the dough for 15-20 minutes to firm it up.
- Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Divide the dough into 5 balls, reserving a tiny piece for crumbling later. Lightly flatten each ball and place on the cookie sheet.
- Bake for 10-11 minutes until set but still soft. Let cool on the sheet.
- Whisk the softened cream cheese and butter until creamy. Add sifted icing sugar and vanilla extract, whisk until smooth.
- Transfer frosting to a piping bag fitted with a round tip.
- Pipe swirls of frosting onto each cooled cookie and sprinkle crushed reserved dough on top.
Notes
- Store cookies in an airtight container.
- These cookies are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg