These Crumbl Red Velvet Cupcake Cookies are soft, chewy, and oh so tasty! With their rich red color and cream cheese frosting, they’re a fun treat that looks as good as they taste.
Let’s be real: who can resist a cookie that tastes like cake? I love them warm out of the oven. They make a great snack or a sweet surprise for friends—just don’t forget to save a few for yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: A must for the cookie base, it provides the right structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that blends with xanthan gum work well!
Cocoa Powder: Use unsweetened cocoa for that rich chocolate flavor. If you don’t have cocoa, you could use a little more flour or even carob powder as a substitute, but it will change the taste.
Red Food Coloring: This gives the cookies their signature color. If you’re avoiding artificial dyes, use natural beet juice or powder instead. It will still give a nice hue, but the color may vary!
Buttermilk: It adds a slight tang and keeps cookies moist. You can substitute with plain yogurt thinned with a bit of milk, or use milk with a splash of vinegar for a quick homemade version.
Cream Cheese: Essential for the frosting, it brings a delicious tanginess. If you want a lighter version, try light cream cheese or Greek yogurt. They will change the texture slightly but still taste good!
How Do I Achieve the Perfect Cookie Shape?
Chilling the dough is a key step that many skip. It helps the cookies maintain their shape while baking. Once your dough is mixed, wrap it tightly and chill for at least 2 hours.
- If you’re short on time, try freezing the dough for 30 minutes to 1 hour instead!
- When scooping the dough, using a cookie scoop helps make uniform balls, which leads to even baking.
- Space the cookies out on the baking sheet to allow for spreading, about 2 inches apart works best.
How to Make Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons red food coloring
- 1 teaspoon distilled white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Decoration:
- Red velvet cake crumbs (reserved from trimming cookie edges or extra crumbs)
- Mini white marshmallows
- Small red heart sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours of chilling time. Then, you’ll need another 12-15 minutes to bake the cookies. After that, let them cool before frosting—so plan for a total of around 2.5 to 3 hours for the full process, including chilling and cooling.
Step-by-Step Instructions:
1. Prepare Your Dry Ingredients:
Start by grabbing a medium bowl. Whisk together the flour, baking soda, salt, and cocoa powder. Set this mixture aside as it will come into play later.
2. Make the Cookie Dough:
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer for about 2-3 minutes until it’s creamy and fluffy. Add the egg, and mix until combined. Then, mix in the buttermilk, vanilla extract, red food coloring, and vinegar until everything is fully incorporated.
3. Combine Wet and Dry Ingredients:
Slowly add your dry ingredient mixture into the wet ingredients while mixing on low speed. Mix just until combined. The mixture will be slightly soft, which is perfect!
4. Chill the Dough:
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours or even overnight. This step is important for holding the cookie shape.
5. Preheat Your Oven:
About 10 minutes before you’re ready to bake, preheat the oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats.
6. Shape and Bake the Cookies:
Once chilled, scoop about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes. They should look set but still soft.
7. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Cream Cheese Frosting:
While the cookies are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until fluffy. Don’t forget to add in the vanilla extract!
9. Frost the Cookies:
After the cookies have cooled down completely, use a piping bag (fitted with a large star or round tip) to swirl the cream cheese frosting on top of each cookie generously.
10. Decorate:
Sprinkle some red velvet cake crumbs on top of the frosted cookies, add mini marshmallows, and if you like, place small red heart sprinkles on top as a cute finishing touch.
11. Serve or Store:
Enjoy these wonderful treats immediately or store them in the fridge for up to 3 days. If they’re refrigerated, let them sit at room temperature for a bit before serving for the best texture!
Enjoy your soft, rich, delicious Crumbl Red Velvet Cupcake Cookies! They’re perfect for sharing (or for keeping all to yourself!). 😊
Can I Use All-Purpose Flour Instead of Cake Flour?
Yes, all-purpose flour works perfectly for this recipe! It gives the cookies the right structure and texture. If you’re looking for an occasional lighter alternative, you can use cake flour, but the cookies will be just as delicious with all-purpose flour!
What If I Don’t Have Red Food Coloring?
If you’re out of red food coloring, you can use natural alternatives like beet juice or beet powder. While these substitutions may slightly alter the color, they will still provide a beautiful hue to your cookies!
How Do I Store Leftover Cookies?
To store leftovers, place the cookies in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving.
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Just place them in a single layer in an airtight container or wrap them tightly in plastic wrap and foil. They’ll stay fresh for about 2-3 months. To enjoy, thaw at room temperature!