If you’re a fan of Crumbl cookies, these homemade Crumbl Red Velvet Cupcake Cookies are the perfect treat to recreate the viral sensation at home! With a soft, chewy red velvet base and a rich, creamy frosting swirl, this easy recipe brings the indulgent bakery-style cookies right to your kitchen. These cookies combine the classic flavor of red velvet with the comforting sweetness of a cupcake, making them a delightful dessert to share with friends and family.
Why You’ll Love These Crumbl Red Velvet Cupcake Cookies
These Crumbl Red Velvet Cupcake Cookies are a dream come true for anyone who loves decadent, soft cookies with a touch of luxury. The red velvet flavor paired with the cream cheese frosting creates a perfect balance of sweetness and richness. What makes these cookies even more appealing is how easy they are to make. You’ll enjoy the process as much as the result, and the cookies will quickly become a favorite treat for any occasion. Whether you’re hosting a holiday gathering, a birthday party, or just craving a sweet bite, these cookies hit the spot!
Ingredients For Crumbl Red Velvet Cupcake Cookies
To make these irresistible Crumbl Red Velvet Cupcake Cookies, gather the following ingredients:
• Butter: Adds a rich, creamy texture to the cookie dough.
• Granulated sugar: Provides sweetness and helps the cookies hold their shape.
• Egg: Helps bind the dough and gives the cookies their structure.
• All-purpose flour: The main dry ingredient, providing the base for the dough.
• Cocoa powder: Adds the signature deep flavor of red velvet.
• Baking soda: Helps the cookies rise and become soft and fluffy.
• Buttermilk: Gives the cookies a tender, moist texture and adds a subtle tang.
• Vanilla extract: Enhances the sweetness and depth of flavor.
• Red food coloring: Gives the cookies their vibrant red color.
• Cream cheese frosting: This rich and tangy frosting swirls on top to complete the cupcake-like taste.
Alternative Ingredient Suggestions
If you’re looking for substitutions or need a dietary-friendly option, here are some swaps you can make:
• Dairy-Free: Use plant-based butter and dairy-free cream cheese for the frosting to make these cookies completely dairy-free.
• Gluten-Free: Swap all-purpose flour with a gluten-free flour blend. Make sure to add xanthan gum if your flour blend doesn’t contain it to help with the cookie structure.
• Natural Food Coloring: If you’re looking for a more natural approach, consider using beet juice or other natural food colorings to give the cookies that signature red hue.
Step-by-Step Instructions
Making Crumbl Red Velvet Cupcake Cookies is easier than you might think. Just follow these simple steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy. This step will help your cookies maintain a tender texture.
- Add the egg and vanilla extract to the mixture, and beat until combined. Add the red food coloring and mix until the dough reaches your desired color.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until the dough is smooth.
- Scoop the dough using a cookie scoop or tablespoon, and place them onto the prepared baking sheet. Flatten each ball of dough slightly with your fingers.
- Bake the cookies for 9–11 minutes, or until they are set but still soft. Do not overbake them to keep them chewy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Frost the cookies with a generous swirl of cream cheese frosting once they have cooled.
Tips & Tricks
• Don’t overmix the dough: To keep your cookies soft and chewy, mix until just combined. Overmixing can make them dense.
• Chill the dough: If you have time, chilling the dough for 30 minutes before baking helps the cookies hold their shape better and prevents spreading too much during baking.
• Check for doneness: Red velvet cookies should be soft in the center with slightly crisp edges. Keep a close eye on them to avoid overbaking.
• Store leftovers: Keep any leftover cookies in an airtight container at room temperature for up to 3–4 days. These cookies are even more delicious the next day!
Pairing Ideas and Variations
While these Crumbl Red Velvet Cupcake Cookies are delicious on their own, here are some ideas to enhance your experience:
• Pair with a cold glass of milk: These cookies are especially delicious when enjoyed with a cold beverage, such as milk or even a latte.
• Add toppings: For an extra touch of indulgence, sprinkle some white chocolate chips or chopped pecans on top of the cookies before baking.
• Make a sandwich cookie: For an even more decadent treat, try making a sandwich by placing cream cheese frosting between two cookies.
• Spicy variation: Add a pinch of cinnamon or nutmeg for a hint of spice to the red velvet flavor.
These cookies can be stored at room temperature for up to 4 days, or you can freeze them for up to 3 months. Just make sure to store them in an airtight container to keep them fresh.
Why Red Velvet? The Perfect Flavor for Any Occasion
Red velvet has long been a popular flavor for everything from cakes to cookies, and for good reason. Its rich, slightly tangy taste paired with the luxurious cream cheese frosting is irresistible. These Crumbl Red Velvet Cupcake Cookies are a perfect example of how this iconic flavor works beautifully in a soft, chewy cookie form. Whether you’re celebrating a holiday, a special occasion, or just indulging in a sweet treat, these cookies are sure to impress.
With their easy preparation, vibrant color, and satisfying flavor, these Crumbl Red Velvet Cupcake Cookies are destined to become your new favorite dessert.
Conclusion
These Crumbl Red Velvet Cupcake Cookies are the perfect dessert to bring a touch of bakery-style sweetness to your home. With their soft, chewy texture, rich red velvet flavor, and creamy frosting, these cookies will quickly become a favorite treat for any occasion. Whether you’re hosting a party or simply craving a delicious, indulgent snack, these cookies deliver both flavor and fun. Easy to make and irresistibly tasty, this recipe proves that you don’t have to visit a bakery to enjoy the best red velvet cupcakes—just bake these homemade cookies and enjoy!
FAQ About Crumbl Red Velvet Cupcake Cookies
Can I make Crumbl Red Velvet Cupcake Cookies ahead of time?
Yes, you can make these cookies ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze the cookies for up to 3 months. Simply thaw them before serving for the best taste and texture.
Can I substitute the cream cheese frosting with something else?
Absolutely! If you’re not a fan of cream cheese frosting, you can substitute it with buttercream frosting or even whipped cream for a lighter option. Keep in mind that cream cheese frosting gives these cookies their signature tangy flavor, which pairs wonderfully with the red velvet base.Absolutely! If you’re not a fan of cream cheese frosting, you can substitute it with buttercream frosting or even whipped cream for a lighter option. Keep in mind that cream cheese frosting gives these cookies their signature tangy flavor, which pairs wonderfully with the red velvet base.
Can I make these cookies without food coloring?
While food coloring is what gives the cookies their signature red hue, you can make these cookies without it if you prefer a more natural approach. The flavor will still be just as delicious, but the cookies will not have the vibrant red appearance. Alternatively, you can use natural beet juice as a coloring option.
More Relevant Recipes
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Crumbl Red Velvet Cupcake Cookies
- Total Time: 25 minutes
- Yield: 18–20 cookies 1x
Description
These Crumbl Red Velvet Cupcake Cookies are soft, chewy, and topped with a rich cream cheese frosting swirl. A perfect treat for any occasion, they combine the classic red velvet flavor with the indulgence of a cupcake, all in cookie form. Easy to make and utterly delicious, these cookies are perfect for sharing with friends and family or enjoying all on your own.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 batch cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the egg, vanilla extract, and red food coloring, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until the dough is smooth.
- Scoop dough onto the prepared baking sheet and flatten each cookie slightly with your fingers.
- Bake for 9-11 minutes, or until the cookies are set but still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, top each cookie with a swirl of cream cheese frosting.
Notes
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Check the cookies after 9 minutes to ensure they don’t overbake. They should still be soft in the center.
- For a fun twist, add white chocolate chips or chopped pecans to the dough before baking.
- Store leftover cookies in an airtight container at room temperature for up to 3–4 days.
- For gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
