Oh my goodness, do I have a treat for you today! If you’ve ever dreamt of biting into that dreamy flavor of a red velvet cupcake but in cookie form, then you are going to *adore* these Easy Crumbl Red Velvet Cupcake Cookies. Seriously, they’re a game-changer! I was trying to recreate that perfect bakery magic at home, you know, that melt-in-your-mouth soft texture that’s somehow both cookie *and* cake. After a bit of fussing in my kitchen, I finally nailed it. These cookies capture that amazing red velvet flavor with the most heavenly cream cheese frosting. Trust me, they’re worth every single second!
Why You’ll Love These Easy Crumbl Red Velvet Cupcake Cookies
Seriously, what’s not to love?
- Super Easy to Make: Even if you’re not a pro baker, you can totally nail these. They’re seriously straightforward!
- That Perfect Texture: They’re wonderfully soft and have that signature cake-like chew that just melts in your mouth.
- Bakery Taste at Home: You get that amazing red velvet flavor and luscious cream cheese frosting you love, without the bakery price tag!
- Totally Irresistible: One bite and you’ll be hooked – they’re the perfect sweet treat for any occasion.
Gather Your Ingredients for Easy Crumbl Red Velvet Cupcake Cookies
Alright, let’s get our baking game face on! To whip up these dreamy Easy Crumbl Red Velvet Cupcake Cookies, you’ll want to gather a few things. Make sure your butter and cream cheese are nice and soft – that’s key for a smooth batter and frosting. We want that perfect creamy texture, right?
For the cookies themselves, you’ll need:
- 1 cup (that’s two sticks!) of unsalted butter, all softened up.
- 1 and a half cups of granulated sugar – for that perfect sweetness.
- Two large eggs – make sure they’re not cold from the fridge!
- A teaspoon of vanilla extract; gotta have that warmth.
- A good quarter cup of unsweetened cocoa powder for that classic chocolatey depth.
- One teaspoon of red food coloring. I usually go for the liquid kind, but gel works too if you want it super vibrant!
- A teaspoon of white vinegar. Weird, I know, but it helps with the color and leavening!
- One teaspoon of baking soda to give them a little lift.
- Half a teaspoon of salt to balance everything out.
- And about two and a half cups of all-purpose flour.
Now, for that luscious cream cheese frosting:
- 8 ounces of cream cheese, yep, softened is the way to go.
- Half a cup (one stick) of unsalted butter, also softened.
- Three whole cups of powdered sugar – sifted is best for a super smooth finish!
- One teaspoon of vanilla extract again, because why not.
- And two to three tablespoons of milk, just to get the consistency perfect.
Got it all? Awesome! Let’s move on to the fun part!
Step-by-Step Guide to Making Easy Crumbl Red Velvet Cupcake Cookies
Alright, let’s get down to business and make these amazing cookies! It’s not as scary as it sounds, I promise. Just follow along, and you’ll have these beauties on your cooling rack before you know it. First things first, crank up that oven to 350°F (that’s 175°C) and get some parchment paper ready for your baking sheets. It makes cleanup a dream, plus it helps the cookies not stick!
Preparing the Cookie Dough
We’re starting with the cookie dough, and the secret here is creaming. Grab your softened butter and sugar and whip them together in a big bowl until they’re super light and fluffy. Think cloud-like! Then, beat in your eggs one by one, making sure each gets all mixed in before you add the next. Stir in that vanilla extract. Now for the fun part: in a little separate bowl, whisk together the cocoa powder, red food coloring, and white vinegar. It’ll look a bit funky, but trust me, the vinegar helps make that red velvet color pop! Dump that into your main butter mixture and give it a good stir. In another bowl, just quickly whisk your baking soda, salt, and flour together so they’re all combined. Now, add this dry stuff to your wet stuff, but do it *gradually* and mix until it’s just combined. Seriously, don’t overmix here – we want tender cookies, not tough ones!
Baking Your Red Velvet Cookies
Okay, time for the oven! Drop heaping tablespoons of your dough onto those prepared baking sheets. Give them plenty of room, about 2 inches apart, because they will spread a bit. Pop them into the preheated oven for about 10 to 12 minutes. You’re looking for the edges to be set, but the centers should still look a little soft. That’s how we get that perfect chewy texture! Once they’re out, let them hang out on the baking sheets for a few minutes to firm up a tad before carefully moving them to a wire rack to cool completely. Patience is key here – no frosting warm cookies!
Crafting the Cream Cheese Frosting
While those cookies are cooling, let’s whip up that amazing cream cheese frosting! It’s super simple. Just beat your softened cream cheese and softened butter together in a bowl until it’s smooth as silk. No lumps allowed! Gradually add in your powdered sugar, mixing away until it’s all incorporated. Finally, stir in the vanilla and about 2 tablespoons of milk. If it’s a little too thick, just add another tablespoon of milk until you get that perfect, spreadable consistency. You want it nice and creamy!
Assembling Your Easy Crumbl Red Velvet Cupcake Cookies
The best part! Once your cookies are totally, completely cool – and I mean *completely* cool, or your frosting will melt right off – generously spread or pipe that glorious cream cheese frosting on top. Don’t be shy! Make them look as pretty and decadent as they taste. It’s like the grand finale for these delicious red velvet cupcake cookies!
Tips for Perfect Easy Crumbl Red Velvet Cupcake Cookies
Okay, so you want your Easy Crumbl Red Velvet Cupcake Cookies to turn out absolutely perfect every time, right? I get it! A few little tricks have really helped me nail these, and I’m happy to share them.
First off, don’t skip the room temperature stuff! I know it’s tempting to just grab ingredients out of the fridge, but softened butter and cream cheese are non-negotiable here. It makes such a difference in getting that super smooth, creamy texture in both the cookies and the frosting. If your butter is too cold, your batter might end up a little lumpy, and nobody wants that!
And this is a biggie: when you add the dry ingredients to the wet for the cookie dough, mix *just* until it’s combined. Seriously, you want to stop as soon as you don’t see big streaks of flour anymore. Overmixing? That’s how you get tough cookies, and we are aiming for that divine, delicate, cake-like softness here. A little bit of overmixing can totally change the texture, so be gentle!
Also, remember these are like little red velvet cupcakes in cookie form! So, they should be soft in the middle. Don’t bake them until they’re golden brown all over – you want them set around the edges but still a bit gooey in the center. They’ll firm up as they cool. For a super vibrant color, don’t be afraid to add a tiny bit more red food coloring if you feel it needs it, but remember that link to my red velvet cake recipe might give you color inspiration too!
Ingredient Notes and Substitutions
Let’s chat quickly about some of the ingredients in these Easy Crumbl Red Velvet Cupcake Cookies, just in case you need a little tweak or have a question! For the red food coloring, I usually reach for the liquid kind, but if you want a REALLY intense red, a gel food coloring is your best friend. Just start with a little bit – a few drops can go a long way!
Now, about the flour. If you need to make these gluten-free, you can absolutely try a good quality 1-to-1 gluten-free baking blend. Just be aware that sometimes GF flours can change the texture a bit, maybe making them a little denser, but it should still be delicious!
And for the dairy, if you happen to be out of milk for the frosting, a tiny splash of cream or even half-and-half can work in a pinch. Just be careful not to add too much!
Storage and Reheating Instructions
These Easy Crumbl Red Velvet Cupcake Cookies are truly best enjoyed the day they’re made, when they’re at their softest and the frosting is just perfect. But hey, life happens, right? If you have any leftovers, just pop them into an airtight container. They’ll stay pretty fresh at room temperature for about 2-3 days. If you want to save them for a bit longer, you can pop that container in the fridge, but give them a little time to come back to room temp before you dive in – nobody likes a chilly cookie!
Frequently Asked Questions about Easy Crumbl Red Velvet Cupcake Cookies
Got a question about these yummy cookies? I’ve tried to think of everything you might wonder!
Can I make these cookies vegan?
Making these vegan is a little tricky because of the eggs and dairy in both the cookies and the frosting. You’d need to swap the butter for vegan butter, the eggs for a flax egg or other binder, and use vegan cream cheese and butter for the frosting. It’s definitely doable with some careful substitutions, but the texture might change a bit! I haven’t personally tested a vegan version yet, but if you experiment, let me know how it goes!
How do I get my cookies to be perfectly round like the Crumbl ones?
Ah, the signature look! To get those bakery-perfect round cookies, the trick is really in how you scoop the dough and how you handle it. I like to use a large cookie scoop (about 1/4 cup size) for consistent size. Once the cookies are out of the oven and still warm, you can gently use a round cookie cutter or even the rim of a glass to “scoot” them into a perfect circle right on the baking sheet. They’ll be soft, so it’s easy to shape them!
Can I freeze the cookie dough?
Yes, you absolutely can! If you want to get ahead, scoop your cookie dough balls onto a baking sheet and freeze them until they’re firm. Once solid, you can transfer them to a freezer-safe bag or container. When you’re ready to bake, just pop those frozen dough balls onto your prepared baking sheet and add a couple of extra minutes to the baking time. They should still turn out wonderfully! Freezing the dough is my secret for having ready-to-bake treats anytime.
What is the best way to store Easy Crumbl Red Velvet Cupcake Cookies?
For the absolute best flavor and texture, these cookies are ideal when stored at room temperature in an airtight container for about 2-3 days. You want to make sure they’re completely cool before you seal them up, otherwise, you might get some condensation and soggy cookies. If it’s really warm where you live, popping them in the fridge can help the frosting stay firm, but do let them warm up a bit before you eat them so they aren’t hard.
Nutritional Information
Okay, so let’s talk numbers for these delicious Easy Crumbl Red Velvet Cupcake Cookies! Keep in mind these are just estimates, you know, because every kitchen is a little different and brands can vary. We’re looking at approximately 350 calories per cookie, with about 18g of fat and 35g of sugar. They also provide around 3g of protein and 45g of carbohydrates. These are pretty standard for a rich, frosted cookie, but they are SO worth it!
Share Your Easy Crumbl Red Velvet Cupcake Cookies Creations!
Okay, now that you’ve made these incredible Easy Crumbl Red Velvet Cupcake Cookies, I would absolutely LOVE to hear all about it! Did they turn out perfectly? Did you try any fun variations? Please, drop a comment below to let me know how your baking adventure went, or even share a star rating! And if you snapped some photos, you know I want to see them – tag me on social media! Happy baking, everyone!
Print
Easy Crumbl Red Velvet Cupcake Cookies
- Total Time: 32 min
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies mimic the popular Crumbl Red Velvet Cupcake cookies with a soft, cake-like texture and cream cheese frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the cocoa powder, red food coloring, and white vinegar until combined. Add this mixture to the butter and sugar mixture and mix well.
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, if needed to reach your desired frosting consistency.
- Once the cookies are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a more intense red color, you can add a little more red food coloring.
- Ensure your butter and cream cheese are at room temperature for the best frosting texture.
- These cookies are best enjoyed within a few days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
