Crumbl Red Velvet Cupcake Cookies are soft, chewy treats that bring together the classic red velvet flavor with a delightful cream cheese frosting. They have a beautiful color and a tasty twist!
These cookies are perfect for any occasion! I mean, who doesn’t love a soft cookie that tastes like dessert? I can’t resist sprinkling a few chocolate chips on top for extra goodness. Yum!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Red food coloring: It’s crucial for that signature red hue. If you prefer natural colors, beet juice or powder can be a great substitute.
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Cream cheese: Essential for the frosting’s flavor. If you’re looking to cut calories, use reduced-fat cream cheese, but full-fat offers the best taste and texture.
Cocoa powder: For that hint of chocolate flavor. If you want a deeper chocolate taste, consider adding more cocoa or even a bit of chocolate extract.
How Do You Perfectly Chill Cookie Dough?
Chilling the dough is key for perfect cookies. It helps them hold their shape and prevents spreading. Here’s how to do it:
- Once your dough is mixed, cover it tightly with plastic wrap or in an airtight container.
- Refrigerate for at least 1 hour. This is your chance to catch a quick break!
- If you’re short on time, even a 30-minute chill can help.
Remember, the longer dough chills, the better the flavors meld!
How to Make Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Red velvet cookie crumbs or red sugar sprinkles (reserved crumbs or extra crumbs made from a small piece of baked cookie)
How Much Time Will You Need?
This delightful recipe will take about 15-20 minutes for preparation, plus at least 1 hour for chilling the dough, and then another 12-15 minutes for baking. After that, you’ll spend a little more time on frosting and assembling. Overall, set aside about 2 hours for making these cookies, including cooling time.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. This step ensures your dry ingredients are well mixed and free of lumps. Set the bowl aside.
2. Make the Cookie Dough:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 2-3 minutes. Next, beat in the egg, followed by the red food coloring and vanilla extract, mixing until everything is well incorporated.
3. Mix in the Dry Ingredients:
Carefully add the prepared dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix as this can make the cookies tough.
4. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps firm up the dough and makes it easier to scoop.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Using a cookie scoop or two tablespoons, place rounded balls of dough about 2 inches apart on the prepared baking sheets.
6. Baking Time:
Bake in the preheated oven for about 10-12 minutes. The edges should be set, but the centers may look a little soft. This is perfect! Once done, allow the cookies to cool completely on a wire rack.
7. Prepare the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy and well-combined. Finish with the vanilla extract for added flavor.
8. Assemble the Cupcake Cookies:
Once the cookies are cooled, take half of them and spread or pipe a generous dollop of cream cheese frosting onto the flat bottoms. Top each frosted cookie with another cookie to create delightful sandwich cookies.
9. Garnish and Serve:
For an extra touch of sweetness, spread a little frosting on top of each cookie sandwich and sprinkle with red velvet cookie crumbs or red sugar sprinkles. Serve immediately or refrigerate for 15-30 minutes to help the frosting set.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy your delicious Crumbl Red Velvet Cupcake Cookies—perfect for any celebration or sweet craving!
Can I Use Oil Instead of Butter?
While butter gives these cookies a rich flavor, you can substitute it with vegetable oil. Use about 1/3 cup of oil for every 1/2 cup of butter. The texture may be slightly different, but they will still taste delicious!
How Do I Get the Right Color for Red Velvet Cookies?
To achieve the classic red color, use a good quality red food coloring. You can start with the recommended tablespoon and adjust based on your preference. If you prefer natural alternatives, beet juice can be used, though it may result in a different hue.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Roll it into balls, then place them in a freezer-safe bag or container. When you’re ready to bake, simply bake from frozen, extending the baking time by a few minutes.
What’s the Best Way to Store These Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. For best results, keep them separated by parchment paper to prevent sticking. You can also freeze the baked cookies for longer storage, up to 2 months!