These Crumbl Red Velvet Cupcake Cookies are soft, chewy, and oh-so-chocolatey! With a splash of red food coloring, they scream festive fun and are topped with creamy frosting.
Every bite feels like a cupcake hug! 🎉 I love serving these at parties—everyone adores them, and you can never just have one. Trust me, they’re a hit every time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. For a gluten-free version, you can use a 1:1 gluten-free flour blend. Just make sure it has xanthan gum for structure!
Cocoa Powder: Unsweetened cocoa powder gives these cookies their chocolatey flavor. If you want a richer profile, consider Dutch-process cocoa, but note it might change the cookie’s color slightly.
Red Food Coloring: While liquid food coloring works best for vibrant red color, you can use gel food coloring for a more concentrated hue. If you’re avoiding artificial colors, beet juice is a natural substitute, though it may yield a different taste.
Butter: Unsalted butter is preferred here for better control over saltiness. If you need a dairy-free option, coconut oil or a vegan butter substitute can work, though the texture may change a bit.
Buttermilk: This adds moisture and a slight tanginess. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
What’s the Best Way to Achieve Perfectly Soft Cookies?
Getting that soft, chewy texture is essential for Red Velvet Cupcake Cookies! Here are some must-follow tips:
- **Don’t Overmix:** When you combine the wet and dry ingredients, mix just until they are incorporated. Overmixing activates gluten, which can lead to tough cookies.
- **Chill the Dough (Optional):** For even thicker cookies, you can chill the dough for about 30 minutes before baking. This helps them keep their shape better.
- **Watch the Bake Time:** Bake the cookies just until the edges are set but the centers still look soft. They will continue to cook on the baking sheet after being removed from the oven.
- **Cooling Process:** Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This prevents breakage and helps them set perfectly.
Enjoy baking these delightful cookies, and don’t forget to share them with your friends and family!
How to Make Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Decoration:
- Red, white, green, and pink sprinkles (or any festive sprinkles)
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes to prepare, plus 10-12 minutes to bake. After baking, let the cookies cool for a bit before frosting them. Total time including cooling will be around 30-40 minutes, plus some time if you’d like to chill the cookies before decorating!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone baking mats. This will keep your cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until it’s well combined. This will make sure your cookies rise evenly and have a lovely chocolate flavor. Set the bowl aside.
3. Cream the Butters and Sugars:
In a large mixing bowl, beat the softened butter along with the granulated sugar and light brown sugar. Keep mixing until it’s light and fluffy—this usually takes about 3-4 minutes. It’s the secret to a soft cookie!
4. Add the Egg and Wet Ingredients:
Add the egg to your butter and sugar mixture, mixing until fully combined. Then, mix in the buttermilk, vanilla extract, red food coloring, and white vinegar. This will give your cookies that beautiful red color and moist texture. Mix well!
5. Combine Wet and Dry Ingredients:
Now, slowly add the dry ingredients from the first bowl to the wet ingredients in the large bowl. Mix just until combined; be careful not to overmix, or your cookies can turn out tough!
6. Scoop the Dough:
Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place them on the baking sheet. Make sure to space them about 2 inches apart—they will spread a little while baking!
7. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 10-12 minutes. You want the edges to be set and the centers to still be soft—that’s the perfect texture!
8. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here!
9. Make the Cream Cheese Frosting:
While your cookies cool, it’s time to whip up that creamy frosting! In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat until the frosting is fluffy. Finally, mix in the vanilla extract.
10. Frost the Cookies:
Once your cookies are completely cool, you can pipe or spread the cream cheese frosting onto the top of each cookie. Be generous; the more frosting, the merrier!
11. Add Some Fun Decorations:
Now for the fun part—decorate your frosted cookies with colorful sprinkles! Get creative and make them look festive!
12. Serve and Enjoy:
These soft, chewy red velvet cupcake cookies are ready to be enjoyed! They make a perfect treat for any occasion or just because.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or enjoy them chilled before serving!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute regular all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for structure, and your cookies will still turn out delicious!
How Do I Prevent My Cookies from Spreading Too Much?
To prevent excessive spreading, ensure your butter is softened but not melted. You can also chill the dough for about 30 minutes before baking to help them maintain their shape. Additionally, don’t skip the cooling time on the baking sheet before transferring them to a wire rack!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough, wrap it in plastic wrap, and refrigerate it for up to 3 days. When ready to bake, let it sit at room temperature for about 15-20 minutes, then scoop and bake as directed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. They can be enjoyed chilled or brought back to room temperature before serving for the best taste and texture!
