These Red Velvet Cupcake Cookies bring all the flavors of the classic dessert into a cookie form! They are soft, sweet, and have a lovely chocolatey taste topped with creamy frosting.
They’re perfect for any celebration, or just a treat for yourself! I love surprising friends with these cookies; they think I spent hours baking when really, it’s just cookie magic! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you need a gluten-free option, try using a 1:1 gluten-free baking flour. I’ve found it works surprisingly well!
Unsweetened Cocoa Powder: Cocoa adds a deep chocolate flavor. If you want a lighter version, you can reduce the amount or try using Dutch-processed cocoa for a smoother taste.
Buttermilk: It helps create a soft texture. No buttermilk? Mix 2 tablespoons of milk with 1/2 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’ve got a quick substitute!
Red Food Coloring: For that classic red velvet color. If you’d like a natural option, try beet juice, but it might not give you that vibrant red. I often use gel coloring for a stronger hue without using much.
Cream Cheese: This is essential for the frosting’s iconic flavor. If you’re looking for a lighter option, you could use Neufchâtel cheese, which is lower in fat but still creamy.
How Do You Achieve Perfectly Soft Cookies?
To get those soft and chewy cookies, there are a few key techniques you should focus on:
- Don’t Overmix: When adding dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Cookie Scooping: Use a cookie scoop for evenly sized cookies. This helps them bake consistently. I love using a medium scoop for the perfect size!
- Softened Butter: Make sure your butter is softened, not melted. This creates the ideal air pockets that make cookies fluffy.
- Cool Time: Don’t skip the cooling step on the baking sheet. This allows them to firm up while still softening slightly further.
Following these tips will help you whip up a batch of perfectly soft and delicious Red Velvet Cupcake Cookies every time!
Crumbl Red Velvet Cupcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tablespoons buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar (adjust for consistency)
- 2 teaspoons vanilla extract
For Decoration:
- Rainbow sprinkles
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 10-15 minutes to bake, plus cooling time. Overall, you’re looking at about an hour and a half to whip up a batch of these delightful cookies, including making your frosting and letting the cookies cool before frosting!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your cookies bake evenly. Prepare your baking sheets by lining them with parchment paper or silicone mats for easy cleanup.
2. Prepare Your Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This not only combines the ingredients but also helps to aerate them, making your cookies light and fluffy. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter along with the granulated and brown sugars on medium-high speed. Continue mixing for about 3-4 minutes, or until the mixture is fluffy and light. This step is key for a great cookie texture!
4. Mix in the Eggs and Wet Ingredients:
Add in the large egg and egg yolk one at a time, mixing until fully incorporated. Next, pour in the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix until everything is well combined and you have a beautifully deep red batter.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture into the wet ingredients, beating on low speed. Be careful not to overmix; just continue until combined and there are no floury spots remaining. You should have a soft, manageable dough.
6. Scoop the Dough:
Using a cookie scoop or spoon, portion out about 2-tablespoon-sized balls of dough and place them on the prepared baking sheets, ensuring they are about 2 inches apart. This allows enough space for the cookies to spread while baking!
7. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 9-11 minutes. The cookies should be set on the edges but slightly soft in the center. Remember, they will firm up as they cool!
8. Cool the Cookies:
Remove the trays from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is important to maintain their soft texture.
9. Make the Cream Cheese Frosting:
While the cookies are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter on medium speed until smooth. Gradually add the powdered sugar, mixing well after each addition. Keep mixing until it’s thick and creamy, then add in the vanilla extract.
10. Frost the Cookies:
Once your cookies are completely cool, it’s time to frost them! Use a piping bag or a spatula to generously swirl the cream cheese frosting on top of each cookie.
11. Decorate:
Finish off your cookies by sprinkling on some colorful rainbow sprinkles. This adds a fun and festive touch that’s sure to catch everyone’s eye!
12. Serve & Store:
Enjoy your cookies immediately, or store them in an airtight container in the refrigerator for up to 5 days. If you’ve been patient, bring them back to room temperature before enjoying for the best taste and texture!
Enjoy your Crumbl-style Red Velvet Cupcake Cookies — soft, rich, and topped with luscious cream cheese frosting and colorful sprinkles!
Can I Use Different Food Coloring?
Yes, you can! While red food coloring is traditional for red velvet cookies, you can substitute with gel coloring, which provides a more vibrant color, or even try natural alternatives like beet juice, though it may alter the final shade.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky, don’t worry! You can chill it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to scoop and handle.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls on a baking sheet until firm, then transfer them to a zipped bag. They can be stored in the freezer for up to 3 months. Bake from frozen, adding an additional minute or two to the baking time.
How Do I Achieve the Best Cream Cheese Frosting Consistency?
For the best frosting, start with softened cream cheese and butter. Gradually add powdered sugar until you reach your desired thickness. If it’s too thick, add a splash of milk or cream; if it’s too thin, just add more powdered sugar until it’s creamy and spreadable!
