The Best Copycat Red Velvet Crumbl Cookie Recipe 


Best creamy cream cheese frosting on a soft, cakey cookie! It combines cake and cookie perfectly!



– For The Cookies½ cup butter unsalted softened – 1 ¼ cup granulated sugar – 2 teaspoon LorAnn's Red Velvet Emulsion or Sub red food dye – 1 large or extra large egg white room temperature – 1 teaspoon pure vanilla extract – 3 tablespoons dutch process cocoa powder – 2 cups cake flour all purpose can be subbed, just add 1 more tablespoon of cornstarch – ¾ teaspoon salt – 1 tablespoon cornstarch – ¾ teaspoon baking powder – For The Cream Cheese Frosting – 4 ounces cream cheese softened – 1 cup unsalted butter softened – 1 tablespoon heavy whipping cream – ¼ teaspoon vanilla extract – 3 cups powder sugar – Pinch of salt


Heat the oven to 350°F (180°C). Parchment baking sheets. Set aside.


Step 1

Cream the slightly chilled butter and granulated sugar in a medium bowl with an electric hand mixer or stand mixer bowl with the paddle attachment for 3 minutes until light and fluffy.


Step 2

Scrape bowl sides and bottom with rubber spatula. Combined egg white, pure vanilla, and red gel food coloring. Mix 30-60 seconds until smooth.


Step 3

Mix wet ingredients with Dutch process cocoa powder, cake flour, salt, cornstarch, and baking powder on low until just combined. Do not overmix.


Step 4

Place dough on baking sheets with a 4-tablespoon scoop, leaving space between cookies. You get 9 cookies. The edges should be set and the centers slightly soft after 10-12 minutes in the preheated oven.


Step 5

Transfer cookies to a wire rack after a few minutes on baking sheets. Cool cookies and frost with cream cheese.


Step 6

Mixed butter and cream cheese with a hand mixer in a medium bowl. Medium-speed creaming for two minutes. Bowl sides and bottom scrape. Just keep beating for 2 minutes.


Step 7

On a low speed mixer, mix powdered sugar, vanilla, heavy whipping cream, and salt. Beat slowly until mixed. Beat the mixture 2-3 minutes on medium-high.


Step 8

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