These Crumbl Red Velvet Cupcake Cookies are a treat everyone will love! They are soft, fluffy, and packed with rich red velvet flavor, topped with creamy frosting that makes them even sweeter.
Honestly, who can resist a cookie that tastes like a cupcake? I always bake a double batch because they disappear in no time—especially when friends come over! 🎉
Making these cookies is as easy as can be! Just mix, scoop, and bake. Perfect for any occasion, and they look so cute on a plate! I love sharing these at parties and gatherings.
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the cookies’ rich flavor and soft texture. If you’re out, you can use salted butter, but just skip adding extra salt.
Red Food Coloring: Red velvet gets its signature color from food dye. If you prefer a natural option, you can use beet juice or powdered beetroot, though the color may vary slightly.
Buttermilk: It adds moisture and flavor. If you don’t have any, you can make a substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for 5 minutes to thicken slightly.
Cream Cheese: Essential for that classic frosting taste. For a lighter option, you can use Greek yogurt, though it will alter the flavor somewhat.
How Do You Make Sure Your Cookies Stay Soft and Chewy?
To achieve that perfect soft and chewy texture, follow these tips:
- Do not over-bake! Pull the cookies out while they are slightly soft in the center, as they will firm up as they cool.
- Be gentle when mixing in the flour. Over-mixing can lead to dense cookies.
- Let the cookies cool completely before frosting. This prevents the frosting from melting off and keeps its shape.
- Store them in an airtight container at room temperature. This helps maintain their moisture.
With these insights, your Crumbl Red Velvet Cupcake Cookies will be a hit at any gathering! Enjoy your baking adventure!
How to Make Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Red and pink sprinkles (or any fun sprinkles of your choice)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 15 minutes of baking time. Additionally, allow some extra time for cooling after baking before you frost and serve. Total time is about 45 minutes from start to finish—so easy and well worth it!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. Next, add in the egg, red food coloring, and vanilla extract. Mix until everything is well combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Now, gradually add this dry mix into the wet ingredients while alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over-mix; just stir until you see no more flour.
2. Bake the Cookies:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Using a cookie scoop or spoon, drop balls of dough onto the baking sheet, ensuring they are spaced about 2 inches apart. Bake them for 9-11 minutes, or until the edges feel set while the centers are still a bit soft. Once baked, remove them from the oven and let the cookies cool completely on a wire rack.
3. Prepare the Cream Cheese Frosting:
While your cookies are cooling, you can make the frosting. In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar, continuing to beat until it becomes light and fluffy. Finally, stir in the vanilla extract for that extra flavor kick!
4. Frost and Decorate:
Once your cookies are cool, it’s time to frost them! Use a piping bag or a spatula to generously cover each cookie with the cream cheese frosting. Sprinkle on your red and pink sprinkles for a festive and fun look.
5. Serve and Enjoy:
Now for the best part! You can serve your cookies right away or pop them into the fridge to keep the frosting firm. If you refrigerate them, just allow the cookies to come to room temperature before enjoying. Each bite of these soft, red velvet cookies with cream cheese frosting is pure bliss!
Enjoy your Crumbl Red Velvet Cupcake Cookies—soft, moist red velvet bases topped with luscious cream cheese frosting and sprinkles to brighten every bite!
Can I Use a Different Type of Food Coloring?
Absolutely! While traditional red food coloring gives you that classic look, you can experiment with gel colors for a more intense hue. Just be mindful of how much you use, as gel colors can be more concentrated.
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of regular milk with 1 teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes to thicken before using it in your recipe!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer freshness, but make sure to let them sit out for a bit before eating to soften the frosting.
Can I Freeze the Cookie Dough?
Yes! You can scoop the dough into balls and freeze them on a baking sheet. Once they’re solid, transfer them to a zip-top bag and freeze for up to 3 months. When you’re ready to bake, you can bake them straight from frozen, just add an extra couple of minutes to the baking time.
