Crumbl cookie copy cat recipe!!! Red velvet!!!

Hey everyone! If you're anything like me, you absolutely adore Crumbl's Red Velvet Cookies but maybe don't always want to make a trip or splurge on a whole box every time a craving hits. That's exactly why I dove headfirst into perfecting this copycat recipe, and trust me, it's a game-changer! Making them at home isn't just about saving a few bucks; it means you can have these delicious, soft, and rich red velvet cookies whenever you want, fresh from your own oven. It's such a satisfying feeling to bite into a homemade cookie that tastes just like your favorite from the store. I've learned a few tricks along the way that I wanted to share to ensure your cookies turn out perfectly every single time. First, make sure your butter for both the cookies and the cream cheese frosting is truly softened, not melted. This makes a huge difference in the texture. When you're creaming together the softened butter and sugars – both granulated sugar and light brown sugar – really take your time until it's light and fluffy. This step incorporates air, which contributes to the cookies' soft chewiness. Also, don't skimp on the red food coloring; you want that vibrant red hue! One crucial step I've found is chilling the dough. Even though it's only for 15 minutes, it helps prevent the cookies from spreading too much in the oven, giving you that thick, bakery-style cookie. When it comes to baking, your oven temperature is key. Preheat your oven to a precise 375°F (190°C) and keep an eye on them. I find 11 minutes is usually perfect for my oven, leaving them slightly soft in the center, which firms up as they cool. Overbaking can lead to dry cookies, and nobody wants that! For the cream cheese frosting, ensure your cream cheese is at room temperature. This will help you get that super smooth, lump-free consistency when you mix it with the softened butter and powdered sugar. If your frosting seems too thin, you can always add a little more powdered sugar, a tablespoon at a time, until it reaches your desired thickness. On the flip side, if it's too thick, a tiny splash of milk can help. Once your cookies are baked and cooled, the frosting part is the most fun! I love crushing up that extra piece of dough to sprinkle on top – it adds such a nice visual and textural element. You could also try adding some white chocolate chips to the dough for an extra burst of sweetness, or even a sprinkle of festive holiday sprinkles if you're making them for a special occasion. These cookies are fantastic on their own, but they also pair wonderfully with a cold glass of milk or a hot cup of coffee. To keep these beauties fresh, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week (especially if it's warm in your kitchen, due to the cream cheese frosting). You can even freeze unfrosted cookies for later enjoyment – just thaw and frost when you're ready for a treat! Happy baking, I can't wait for you to try these!