Mini Crumbl Red Velvet Cookies Copycat Recipe

Holiday baking has been in full swing for weeks and now we are down to the 11th hour. We are just days away from Christmas. You are probably scrambling for the best cookie recipes to continue your baking marathon and I have one for you today. Crumbl Cookies has an amazing Red Velvet Cookie in their vaults of cookies and today I’m sharing with you a copycat recipe that is just as good as the original but in mini version.

These are deliciously soft cookies with a red velvet base topped with creamy cream cheese frosting. It’s a perfect holiday cookie. Make them for a Cookie Exchange Party, a holiday get together, to give to you neighbors and friends or just to enjoy with your family.

If you want to check out some of the other copycat cookie flavors, may we suggest you start with these:  Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Chocolate Cake Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies. 

MINI IS THE PERFECT SIZE

Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list them as 3.5-6.5 servings in their stores. We don’t play that way.

For us: one serving = one cookie!

It’s just how we roll.

This cookie recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three or four bites and it’s gone. Have two or three, no one is judging! I suggest just about 1 tablespoons in order to make these a more manageable size cookie.

If you prefer GIANT cookies, make only 10-12 cookies with this recipe. If you prefer smaller cookies, make 24 with the dough. So, you do you.

TO CHILL OR NOT TO CHILL?

That is the question! I’m not talking about the cookie dough because no chilling is necessary for the dough but how do you serve them? Chilled or warm? If you are eating them RIGHT AWAY – as in right after you frost them – then go ahead and eat them warm. They are delicious that way.

BUT these cookies are also super delicious served chilled. There is something about the frosting and super soft cookie that just works wonderfully if you eat them right out of the refrigerator.

Plus, I RECOMMEND storing these cookies in the refrigerator because of the cream cheese frosting. Cream cheese frosting needs to be chilled so if you don’t eat them right away, it’s time to chill them.

I have also found that all the Crumbl copycat recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

RED VELVET COOKIES INGREDIENTS

• Butter – salted or unsalted will work.
• Granulated Sugar
• Brown Sugar – dark or light brown sugar will work
• Egg
• Vanilla Extract – use the REAL extract and not the imitation
• Flour – all-purpose works best
• Baking Cocoa
• Baking Soda
• Salt
• Cornstarch
• Red Food Coloring

Cream Cheese Frosting

• Cream Cheese
• Butter
• Powdered Sugar
• Vanilla

HOW TO MAKE RED VELVET COOKIES COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg, vanilla and red food coloring and beat until combined.

4. Add in flour, cocoa, cornstarch, salt and baking soda. Mix until all combined.

5. Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Slightly flatten each dough ball with your hand.

6. Place on prepared baking sheet – 12 cookies to a sheet. Bake the cookies at 350 degrees for 8 minutes and then let cool on the baking sheet for an additional 10 minutes. Remove cookies to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 12 minutes.

CREAM CHEESE FROSTING DIRECTIONS

1. In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.

2. Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth.

3. Put the frosting in a piping bag with a star tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.