These Crumbl Red Velvet Cupcake Cookies are a delightful treat! They bring together the classic flavor of red velvet with a soft and chewy cookie texture, topped with creamy frosting that resembles a cupcake.
I can’t resist making these for parties or just a cozy night in. They taste like a warm hug! 🍪❤️ Perfect for sharing, or not—no judgment here if you want to keep them all to yourself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour mix, which generally works well for cookies.
Red Food Coloring: Traditional recipes call for red food coloring to achieve that vibrant red hue. For a natural alternative, you can try beet juice, but the color may be less intense.
Cocoa Powder: Unsweetened cocoa powder adds depth to the flavor. If you need a sweeter option, consider Dutch-processed cocoa powder, but use it sparingly as it can alter the taste profile slightly.
Cream Cheese: For the frosting, full-fat cream cheese yields the best texture. If you’re looking for a lighter version, Neufchâtel cheese can also work quite well.
Butter: Unsalted butter is preferred for controlling flavor. If you have salted butter on hand, just reduce the added salt by half to balance the flavor.
What’s the Best Way to Ensure Soft, Chewy Cookies?
To achieve that ideal soft and chewy texture, it’s crucial to not overmix the dough once you add the dry ingredients. This helps avoid developing too much gluten, which can make cookies tough.
- Chill the dough for about 30 minutes before baking. This solidifies the fat and can prevent spreading.
- When baking, remove cookies from the oven while they still look slightly underbaked in the center. They’ll continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This allows the cookies to set properly without becoming too hard.
Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tbsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
For Garnish:
- Crumpled red velvet cake crumbs or crushed red velvet cookie crumbs (optional)
How Much Time Will You Need?
This recipe will take about 25 minutes for prep and baking, plus an additional 15 minutes for cooling, making it a great choice for a fun afternoon baking session. Enjoy a little extra time while the cookies cool to whip up the creamy frosting!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt—it’s always nice to have the dry ingredients combined before diving into the wet ones.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer. Beat this mixture until it becomes light and fluffy—this usually takes about 3-4 minutes. Now, add the eggs to your mixture, one at a time, making sure to beat well after each addition. Next, mix in the vibrant red food coloring, vanilla extract, and white vinegar until everything is nicely blended.
Slowly add the dry ingredients to your wet mixture, mixing just until combined. Remember, it’s super important not to overmix here. Using a cookie scoop or a tablespoon, drop dollops of dough (about 2 tablespoons each) onto your prepared baking sheets, making sure to space them about 2 inches apart. Bake in the preheated oven for 9-11 minutes until the edges are set, but the centers are still soft and slightly cracked.
Once done, take them out of the oven and allow them to cool on the baking sheet for about 5 minutes. Then, move the cookies to wire racks to cool completely.
2. Make the Cream Cheese Frosting:
While your cookies are cooling, let’s make that delicious cream cheese frosting! In another large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until it’s all combined. Once blended, add the vanilla extract and increase the speed to medium-high. Beat this frosting until it’s light and fluffy—this should take about 2-3 minutes.
3. Assemble the Cupcake Cookies:
Now comes the fun part! Once your cookies are completely cooled, it’s time to frost them. Spread or pipe a generous dollop of cream cheese frosting on top of each cookie. For that extra special touch, sprinkle crumbled red velvet cake crumbs or crushed cookie crumbs over the frosting if you like.
4. Serve and Store:
Serve your lovely cookies right away, or refrigerate them until you’re ready to share. If there are any leftovers (which is rare with these cookies!), store them in an airtight container in the refrigerator for up to 5 days.
Enjoy your soft, moist, and delicious Crumbl Red Velvet Cupcake Cookies, topped with rich cream cheese frosting—just like your favorite treat from Crumbl! Happy baking! 🍪❤️
Can I Use a Different Type of Flour?
Yes, you can use a 1:1 gluten-free flour blend if you need a gluten-free option. The texture will vary slightly, but it should still yield delicious cookies!
What Can I Substitute for Red Food Coloring?
If you’d prefer a natural option, try using beet juice for color. Keep in mind that the shade may be less vibrant, so adjust the amount based on your desired color intensity.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just make sure to thaw them overnight in the fridge before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10-15 minutes before scooping and baking to ensure even baking.