These Crumbl Red Velvet Cupcake Cookies are a treat everyone will love! Soft, chewy, and topped with dreamy cream cheese frosting, they taste just like a red velvet cake!
Honestly, they’re like mini dessert hugs in cookie form! I love sharing them with friends; it’s hard to stop at just one—trust me, they disappear fast! 😋
Key Ingredients & Substitutions
Unsalted Butter: Softened butter adds richness. If you’re in a pinch, you can use margarine or coconut oil, but the flavor will be slightly different. I always prefer using unsalted butter to control the saltiness in my cookies.
Granulated Sugar: This sweetener is essential for that chewy texture. If you’re looking for a healthier option, you can substitute with coconut sugar or a sugar alternative like Stevia, but it may alter the texture a bit.
Red Food Coloring: It gives these cookies their iconic look. Gels tend to provide a deeper color, but liquid food coloring works too. For a natural alternative, beet juice can be used, but it may not give the same vibrant hue.
Buttermilk: This ingredient keeps the cookies moist and adds a slight tang. If you don’t have buttermilk, you can easily make your own by mixing milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes.
What’s the Best Way to Get Chewy Cookies?
The key to chewy cookies is in the mixing and baking process. Here are some handy tips:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make cookies tough.
- Chilling the Dough: This step is important! Chilling firms up the dough, which helps prevent the cookies from spreading too much while baking.
- Baking Time is Key: Bake until the edges are just set and the centers look slightly underbaked. They’ll continue to cook on the baking sheet after being removed from the oven.
By following these techniques, you’ll achieve soft, chewy cookies with unbeatable texture every time!
Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 2 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon white vinegar
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Red and white sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 1-2 hours to chill the dough. Baking the cookies will take another 10-12 minutes, and you’ll need a little extra time to make the frosting and decorate them. Total time is around 2-3 hours, including chilling!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until it’s light and fluffy. This might take about 2-3 minutes. Next, add in the egg, vanilla extract, and red food coloring. Mix everything together until well combined and it looks smooth.
2. Combine Dry Ingredients:
While the wet ingredients are mixing, grab another bowl and whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will ensure all your dry ingredients are evenly distributed.
3. Mix Wet and Dry Ingredients:
Into the wet mixture, you’ll add the vinegar to the buttermilk and stir them together. Gradually fold in the flour mixture, alternating with the buttermilk-vinegar mix, starting and ending with the flour. Mix until everything is just combined—be careful not to overmix!
4. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate it for at least 1-2 hours. This helps the cookies maintain their shape while baking.
5. Bake the Cookies:
When you’re ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of the dough for each cookie and place them on the sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes until the edges are set but the centers look soft. Let the cookies cool completely on a wire rack.
6. Prepare the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until they are smooth and creamy. Gradually add in the sifted powdered sugar and vanilla extract, mixing until the frosting is fluffy and can be easily spread or piped.
7. Frost the Cookies:
Once the cookies are fully cooled, generously frost each one with the cream cheese frosting. Don’t forget to sprinkle a few red and white sprinkles on top for a pop of color!
8. Serve:
These delicious Red Velvet Cupcake Cookies are ready to be enjoyed! They will keep well in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Prepare yourself for how quickly they’ll vanish!
With their soft texture and the classic taste of red velvet cake topped with cream cheese frosting, these cookies are sure to be a hit!
Can I Use a Different Type of Flour?
While all-purpose flour is ideal for this recipe, you can substitute it with a gluten-free flour blend if you need to make gluten-free cookies. Just ensure the blend contains xanthan gum for proper texture.
How Should I Store My Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you need them to last longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving for the best texture!
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate it for up to 2 days, or freeze it for up to 3 months. If freezing, thaw the dough in the fridge overnight before baking.
What If My Cookies Are Too Soft After Baking?
If you find that your cookies are too soft, they may need to bake a little longer. Next time, try baking them until the edges are set and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
