These Crumbl Red Velvet Cupcake Cookies are a fun twist on a classic treat! With their soft, chewy texture and sweet cream cheese frosting, they are perfect for any occasion.
Who can resist a cookie that looks and tastes like a cupcake? I love enjoying them with a glass of cold milk. They are a sweet reminder that dessert always makes everything better! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for the best texture!
Cocoa Powder: Unsweetened cocoa powder adds a subtle chocolate flavor and enhances the red color. If you run out, you can try Dutch-processed cocoa powder for a deeper taste.
Vegetable Oil: This helps keep cookies moist. If you prefer, you can switch to melted coconut oil or canola oil. They both work just as well.
Red Food Coloring: The vibrant color is essential in red velvet treats. For a more natural alternative, consider beet juice or powder, though the color will be less intense.
Cream Cheese: For frosting, full-fat cream cheese yields the best taste and creaminess. If you need a lighter option, you can use Neufchâtel cheese, which is lower in fat but still creamy.
How Do I Achieve the Perfect Cookie Texture?
The texture of your cookies is key, so follow these tips for success! First, don’t overmix the dough after adding the dry ingredients; a few flour pockets are okay. This helps keep cookies soft and cake-like.
- When creaming butter and sugar, ensure they are light and fluffy. This incorporates air and creates a nice rise.
- Watch the baking time closely. When the edges are set but centers feel soft, it’s time to take them out. They’ll firm up as they cool.
- Let the cookies cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
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 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Red velvet cookie crumbs or red sugar sprinkles
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 10-12 minutes for baking, plus a bit of cooling time. Overall, expect to spend around 1 hour to whip up these delightful cookies from start to finish, including frosting them! Perfect for a fun baking project!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your cookie sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easier.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt. This helps combine everything evenly and eliminates any lumps. Set this mixture aside while you prepare the wet ingredients.
3. Cream Butter, Oil, and Sugar:
In a large bowl, use an electric mixer to cream the softened butter, vegetable oil, and granulated sugar together. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes!
4. Add Wet Ingredients:
Next, crack the eggs into the bowl one at a time, mixing well after each addition. Then, add the red food coloring, vanilla extract, and white vinegar. Mix everything until it’s well combined and looks beautiful and vibrant!
5. Combine Dry and Wet Mixtures:
Now, gradually add the dry ingredient mix to the wet ingredients. Mix on low speed just until everything is combined. Remember, don’t overmix! A few flour spots in the batter are okay.
6. Scoop and Bake Cookies:
Using a cookie scoop (or a spoon), drop rounded tablespoons of dough onto the prepared cookie sheets. Space them about 2 inches apart because they’ll spread a little while baking. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
7. Cool Completely:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely before frosting them—patience is key to avoid melting the frosting!
8. Make Cream Cheese Frosting:
In a separate mixing bowl, beat together the softened cream cheese and butter until they’re smooth and creamy. Gradually add in powdered sugar, one cup at a time, until you reach your desired frosting consistency and sweetness. Don’t forget to stir in the vanilla extract!
9. Frost the Cookies:
Once the cookies have cooled, use a piping bag fitted with a large star tip to pipe a generous swirl of cream cheese frosting on top of each cookie. For sandwich-style, just pipe frosting between two cookies, gently pressing them together.
10. Add Garnish:
To make them extra special, sprinkle red velvet cookie crumbs or red sugar sprinkles over the frosting. This adds a nice touch of color and texture!
11. Serve and Enjoy:
These cookies are ready to be served right after frosting! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
Enjoy your Crumbl-style Red Velvet Cupcake Cookies! They are soft, delicious, and perfect for any occasion!
Can I Use Different Color Food Coloring?
Yes, you can use any gel or liquid food coloring to achieve your desired shade! Just keep in mind that using less vibrant colors may give your cookies a more subtle appearance.
What If I Don’t Have Cream Cheese for the Frosting?
No worries! You can substitute the cream cheese with mascarpone cheese for a similar creamy texture. Alternatively, a buttercream frosting made with just butter, powdered sugar, and a splash of milk will also work well!
How Can I Make the Cookies Chewy Instead of Cake-like?
If you prefer a chewier cookie, try chilling the dough for 30 minutes before baking. This helps maintain the shape and gives the cookies a denser texture. You can also slightly decrease the baking time to keep them moist.
Can These Cookies Be Frozen?
Absolutely! You can freeze the unbaked cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time!
