I’ve got a confession—these Crumbl Copycat Red Velvet Cookies remind me of the first time I ever tried a recipe for red velvet cake, and I completely underestimated how much cocoa could stain my apron. They’ve got that deep cocoa flavor, the plush texture that makes you pause mid-bite, and a cream cheese frosting swirl that makes you want to lick the spoon before the cookies even cool. When I first set out to make these, I thought, ‘Why not cheat a little?’—so yes, I leaned on red velvet cake mix recipes for that bold color and moist crumb. But don’t let the shortcut fool you, the final result tastes like you’ve been baking for hours. It’s the kind of cookie that makes people say, ‘Wait, did you turn a cupcake into a cookie?’ And honestly, that’s not far from the truth because they’ve got all the richness of cupcake cookies without the fuss of liners or muffin tins. So whether you’re chasing the perfect crumbl cookie recipes, hunting for a crumbl copycat cookie recipe, or simply curious about what happens when easy cupcake recipes meet cookie magic, this one checks all the boxes. They bake up thick, soft, and just a little indulgent—like a cupcake’s fun cousin who knows how to throw a party in your oven.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crumbl Copycat Red Velvet Cookies Recipe
- 3) Ingredients for Crumbl Copycat Red Velvet Cookies
- 4) How to Make Crumbl Copycat Red Velvet Cookies
- 5) Tips for Making Crumbl Copycat Red Velvet Cookies
- 6) Making Crumbl Copycat Red Velvet Cookies Ahead of Time
- 7) Storing Leftover Crumbl Copycat Red Velvet Cookies
- 8) Try these Dessert recipes next!
- 9) Crumbl Copycat Red Velvet Cookies
- 10) Nutrition
1) Key Takeaways
- These red velvet cookies are soft, thick, and frosted with cream cheese.
- The recipe uses a cake mix shortcut for convenience.
- Perfect if you enjoy easy cupcake recipes with a twist.
- Store them chilled to keep the frosting firm and flavorful.
2) Easy Crumbl Copycat Red Velvet Cookies Recipe
If you’re anything like me, you love shortcuts that still taste homemade. This recipe leans on cake mix magic but bakes up like you fussed over every detail. I’ve always believed that cookies can carry the same joy as cupcakes, and here’s proof. The soft, thick texture paired with frosting makes them irresistible.
I remember baking a batch late at night, thinking I’d save some for later. The smell filled the kitchen and before I knew it, I had eaten two. They hit that sweet spot of comfort food, familiar and indulgent all at once. That’s what makes them special—they’re cookies, yet they carry the spirit of cupcakes.
These cookies land right in the heart of easy cupcake recipes. You get the same richness but without cupcake liners or complicated steps. It’s dessert simplicity done right.
3) Ingredients for Crumbl Copycat Red Velvet Cookies
Red Velvet Cake Mix: This is where the shortcut begins. I’ve always thought boxed mixes get unfair judgment. They bring bold color and a moist base without hours of work.
Unsalted Butter: Melted butter keeps the dough rich. It also adds that homemade feel even if you used cake mix as a base.
Eggs: They bind everything together and give the cookies a chewy bite. I usually crack them into a small bowl first, just in case.
Vanilla Extract: A splash deepens the flavor. It softens the cocoa and rounds out the taste in a subtle but important way.
Cocoa Powder: Just enough to push that chocolate flavor forward. It keeps the red velvet from tasting flat.
Cream Cheese: The star of the frosting. Softened cream cheese blends smooth and tangy, balancing all the sweetness.
Softened Butter: Mixed with cream cheese, it makes the frosting light and spreadable without losing richness.
Powdered Sugar: Sweetens the frosting and gives it body. I sift it to avoid lumps—it makes all the difference.
Vanilla Extract (for Frosting): A final layer of flavor in the frosting, tying everything together with a hint of warmth.
4) How to Make Crumbl Copycat Red Velvet Cookies
Step 1. Preheat your oven to 350°F and line your baking sheets with parchment paper. This small step saves you from scrubbing later.
Step 2. Stir together the cake mix, melted butter, eggs, vanilla, and cocoa powder in a large bowl. The dough will be thick and rich. Don’t overmix—just fold it until combined.
Step 3. Scoop the dough into balls and set them on the baking sheet. Leave space, these cookies spread just a little.
Step 4. Bake for about 10 to 12 minutes. The edges should look set while the centers stay soft. Trust the process—don’t wait for them to look fully baked.
Step 5. Let the cookies cool on the sheet before moving them. If you try too soon, they’ll break. Patience pays here.
Step 6. For the frosting, beat cream cheese and softened butter until fluffy. Slowly add powdered sugar, then vanilla, until smooth.
Step 7. Frost the cooled cookies. You can pipe swirls if you’re feeling fancy, or spread generously with a spatula for a rustic look.
5) Tips for Making Crumbl Copycat Red Velvet Cookies
Chill the dough if it feels too sticky to handle. Even ten minutes in the fridge makes scooping easier. I once skipped this and ended up with cookies shaped like pancakes.
Keep an eye on the baking time. These cookies are best slightly underbaked. That’s how you keep them soft and thick. Overbake them, and you lose the charm.
When it comes to frosting, don’t skimp on whipping the butter and cream cheese. A light and fluffy frosting turns a good cookie into something memorable. That tangy sweetness makes them taste like cupcake cookies, and it’s what makes people go back for seconds.
6) Making Crumbl Copycat Red Velvet Cookies Ahead of Time
I’ve made these cookies the night before parties, and they always hold up. The trick is baking them fully, letting them cool, and storing them unfrosted. That way, you frost them fresh before serving, and they feel like they just came out of the oven.
If you’re pressed for time, freeze the dough balls. Bake straight from the freezer, adding a minute or two. This makes weekday baking feel effortless.
The frosting can also be made ahead. Store it covered in the fridge, then give it a quick whip before spreading. It keeps its tang and creamy texture just fine.
7) Storing Leftover Crumbl Copycat Red Velvet Cookies
Leftover cookies? I don’t see them often, but when I do, I keep them in the fridge. The frosting stays firm, and the cookies stay soft. Use an airtight container to avoid absorbing fridge smells.
If you want to store them longer, freeze them unfrosted. They’ll last weeks, ready for a quick thaw when a craving strikes. Frost them fresh when you’re ready to serve.
For frosted cookies, separate layers with parchment so they don’t stick. It’s a small step, but it makes leftovers much easier to enjoy later.
8) Try these Dessert recipes next!
9) Crumbl Copycat Red Velvet Cookies
Easy Cupcake Recipes: Crumbl Copycat Red Velvet Cookies
Ingredients
- 1 box red velvet cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup cocoa powder
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the red velvet cake mix, melted butter, eggs, vanilla, and cocoa powder until just combined.
- Scoop the dough into balls and place them on the baking sheet, leaving space for spreading.
- Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
- Let the cookies cool completely before frosting.
- For the frosting, beat cream cheese and softened butter until smooth and fluffy.
- Add powdered sugar gradually, then mix in vanilla until creamy.
- Pipe or spread the frosting on cooled cookies and enjoy.
10) Nutrition
Serving Size: 1 cookie, Calories: 210, Sugar: 19 g, Sodium: 190 mg, Fat: 11 g, Saturated Fat: 6 g, Carbohydrates: 24 g, Fiber: 1 g, Protein: 2 g, Cholesterol: 35 mg
Written by Nancy from Nancy Cooks
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