Crumble Red Velvet Cupcake Cookies Recipe
If you’re a fan of rich, velvety red velvet cake but crave the portability and fun of a cookie, then the Crumble Red Velvet Cupcake Cookies are about to become your new favorite treat. These cookies capture the essence of a classic red velvet cupcake with their moist, tender texture, deep cocoa flavor, and the signature tangy cream cheese frosting that Crumble is known for. Whether you’re baking for a special occasion or just to satisfy a sweet tooth, this recipe delivers a deliciously indulgent experience.
Red velvet is a timeless dessert that has always held a special place in dessert hearts, combining subtle cocoa notes with a hint of tang from buttermilk or vinegar. Translated into a cookie form, this recipe keeps all those iconic flavors while adding the fun, soft bite that makes cookies so irresistible. The cream cheese frosting topping is the perfect finishing touch, creamy and slightly tart, balancing the sweetness flawlessly. Making these at home means you can enjoy the Crumbl bakery magic anytime you want, fresher, warmer, and customized to your liking!
Ingredients
For the Red Velvet Cookies:
- 170g (6 oz) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- 7.5 ml (1.5 tsp) red food coloring
- 5 ml (1 tsp) white vinegar
- 5 ml (1 tsp) baking soda
- 225g (1.5 cups) all-purpose flour
- 15g (2 tbsp) unsweetened cocoa powder
- 2.5 ml (0.5 tsp) salt
- 120 ml (1/2 cup) buttermilk
For the Cream Cheese Frosting:
- 113g (4 oz) cream cheese, softened
- 57g (1/4 cup) unsalted butter, softened
- 250g (2 cups) powdered sugar, sifted
- 5 ml (1 tsp) vanilla extract
Instructions
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer, about 3-4 minutes.
- Add the egg, vanilla extract, red food coloring, and white vinegar to the butter mixture. Beat until everything is well combined and the color is uniform.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers still look slightly soft. This ensures a moist center.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating well after each addition until the frosting is fluffy and spreadable.
- Once the cookies are completely cooled, generously frost each cookie with the cream cheese frosting using a spatula or piping bag for a neat finish.
- Enjoy immediately or store the cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Recipe Information
- Prep time: 15 minutes
- Cook time: 10-12 minutes per batch
- Total time: approximately 40 minutes
- Servings: Makes about 18-20 cookies
- Difficulty level: Easy to moderate
Tips & Variations
- Use softened butter and cream cheese for the smoothest texture in both the cookie dough and frosting.
- Do not overmix the dough to keep the cookies tender and cakey.
- For a more vibrant red color, use a gel-based food coloring instead of liquid.
- Make sure the cookies are completely cool before applying frosting to prevent melting.
- Store cookies in an airtight container in the fridge to keep the frosting fresh and best.
- For a fun twist, add white chocolate chips or chopped pecans to the dough.
Nutritional Information (per serving)
- Calories: ~210 kcal
- Protein: 2g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 1g
Conclusion
Crumble Red Velvet Cupcake Cookies are a delightful twist on two beloved desserts—red velvet cupcakes and cookies. Baking this recipe at home allows you to enjoy that perfect balance of luscious red velvet flavor and soft cookie texture, topped with a creamy and tangy cream cheese frosting. They’re perfect for parties, gifting, or treating yourself to a comforting homemade delight.
Serve these cookies with a glass of cold milk, a cup of coffee, or even warm tea to complement the rich flavors. Don’t forget to share your baking success with friends and family or leave a comment below to let us know how your Crumble Red Velvet Cupcake Cookies turned out. Happy baking!