Description
These Crumbl Red Velvet Cupcake Cookies combine the rich, classic flavors of red velvet with a soft, cakey texture and a creamy homemade cream cheese frosting. Perfectly sweet and vibrant, these cookies are decorated with a delightful swirl of frosting and a sprinkle of cookie crumbs, making them irresistibly delicious and perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, salted or unsalted
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red gel food coloring
- 1/4 cup cocoa powder (natural, unsweetened)
- 1 & 3/4 cup all purpose flour
- 1/4 tsp salt
- 2 tbsp cornstarch
- 1/2 tsp baking powder
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 3 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, ensuring even incorporation of ingredients.
- Add Wet Ingredients: Whisk in the egg, vanilla extract, white vinegar, and red gel food coloring until fully combined and the dough takes on a vibrant red hue.
- Mix Dry Ingredients: In a separate bowl or directly added to the wet mix, combine the flour, natural cocoa powder, cornstarch, baking powder, and salt. Mix until the flour mixture is fully absorbed and the dough is uniform, being careful not to overmix. Reserve one tablespoon of dough for later decoration.
- Shape and Bake Cookies: Using a large cookie scooper, portion out 9 equal-sized dough balls onto the prepared baking sheet. Gently flatten each ball to about 1/2 inch thickness. Bake in the preheated oven for 10 minutes. Allow the cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- Bake Reserved Dough: Bake the reserved tablespoon of cookie dough separately for 7-8 minutes. Once baked and cooled, crumble this piece to use as decoration on top of the frosting.
- Prepare Cream Cheese Frosting: In a stand mixer or a large mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and fluffy.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese mixture. Whip for 3-5 minutes until light and fluffy. If the frosting seems too soft, chill it briefly in the refrigerator or freezer and whip again before use.
- Frost and Decorate Cookies: Transfer the frosting to a piping bag fitted with a large round tip or a ziplock bag with the corner cut off. Pipe the frosting onto each cooled cookie and sprinkle with the red velvet cookie crumbs prepared earlier. Serve and enjoy!
Notes
- Use natural unsweetened cocoa powder for an authentic red velvet flavor.
- White vinegar brightens the red color and contributes to a softer cookie texture; do not omit.
- Weigh ingredients when possible for best accuracy and texture.
- Do not overbake cookies as they will continue to set while cooling, preventing dryness.
- No need to chill the dough unless you prefer slightly thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
