These Crumbl Red Velvet Cupcake Cookies are a treat you won’t want to miss! They are soft, chewy, and taste just like a scrumptious red velvet cupcake topped with creamy frosting.
Honestly, who doesn’t love cookies that taste like cake? I like to take them out of the oven and pair them with a glass of milk for a perfect snack. You’ll want to make a batch for everyone!
Key Ingredients & Substitutions
Unsalted Butter: I like using unsalted butter because you can control the saltiness of the cookies. If you’re in a pinch, you can use margarine or even coconut oil, but it might slightly change the flavor and texture.
Red Food Coloring: Traditional red food coloring gives that vibrant hue. If you’re avoiding artificial colors, you can use natural alternatives like beet juice or pomegranate juice, though they might lead to a softer color.
Cocoa Powder: Unsweetened cocoa powder adds richness to the cookie. If you don’t have cocoa powder, you could use dark chocolate melted and cooled. Just remember, it can change the texture slightly.
Cream Cheese: If you’re looking for a lighter version, try Greek yogurt instead of cream cheese in the frosting. It won’t be as creamy, but it can work in a pinch.
How Do You Ensure Perfectly Soft Cookies?
To achieve cookies that are soft yet maintain structure, chilling the dough is key. Cooling helps solidify the fat, which means your cookies won’t spread too much during baking. Here’s how:
- After mixing the dough, cover it tightly with plastic wrap to prevent it from drying out.
- Refrigerate for at least 1 hour. This allows the flavors to meld and helps firm up the dough.
- When baking, keep an eye on the cookies. They should be slightly soft in the center when you take them out, as they will continue to cook on the baking sheet.
Crumbl Red Velvet Cupcake Cookies Recipe
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Rainbow sprinkles (or any colorful sprinkles of your choice)
How Much Time Will You Need?
Preparation takes about 20 minutes, plus 1 hour of chilling time for the dough. Baking the cookies will take 10-12 minutes, so you can expect the entire process from start to finish to take about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Make the Red Velvet Cookie Dough:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is creamy and fluffy. This should take about 2-3 minutes. Next, add in the egg and vanilla extract. Beat again until everything is well combined. Now, mix in the cocoa powder and red food coloring until you have a nice even color throughout. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients. Mix just until everything is combined—don’t overmix or your cookies can become tough!
2. Chill the Dough:
Cover the cookie dough with plastic wrap and place it in the refrigerator for about 1 hour. This is an important step to help the cookies maintain their shape while baking, so don’t skip it!
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. Scoop out the dough using about 2 tablespoons per cookie and form them into balls. Place them on the lined baking sheets, leaving enough space between each cookie to account for spreading. Bake for 10-12 minutes, or until the edges are set, but the centers still look a bit soft. Once done, remove them from the oven and let the cookies cool completely on the baking sheets so they can firm up.
4. Prepare the Cream Cheese Frosting:
In a mixing bowl, combine the softened cream cheese and butter. Beat them together until smooth and well combined. Gradually add the powdered sugar and vanilla extract. Beat on medium speed for a few minutes until the frosting is fluffy and creamy.
5. Decorate the Cookies:
Once your cookies have completely cooled, it’s time to decorate! Transfer the cream cheese frosting into a piping bag fitted with a large star or round tip. Pipe a lovely swirl of frosting on top of each cookie, resembling cupcake frosting. Finally, sprinkle the rainbow sprinkles on top for that colorful finish!
6. Serve and Enjoy:
If you’d like the frosting to firm up a bit before serving, you can chill the decorated cookies in the fridge for a little while. These delicious Crumbl Red Velvet Cupcake Cookies are perfect with a glass of milk or your favorite drink. Dive in and enjoy!
Can I Substitute the Unsalted Butter?
Yes, if you don’t have unsalted butter, you can use salted butter. Just reduce the added salt in the recipe to 1/8 teaspoon to balance the flavors!
Is It Necessary to Chill the Dough?
Chilling the dough is important as it helps the cookies maintain their shape while baking. If you’re short on time, aim for at least 30 minutes, but the full hour is ideal for the best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months!
Can I Use Other Types of Sprinkles?
Absolutely! Feel free to use any type of sprinkles you prefer, such as chocolate, white, or themed sprinkles for different occasions. Just make sure they’re colorful to complement the red velvet cookies!