Okay, confession time: I am WEAK for Crumbl cookies. Like, seriously weak. And the Easy Crumbl Red Velvet Cupcake Cookies? Oh my goodness, they are pure magic. I remember the first time I tasted one – it was this perfect bite of soft, cakey cookie with that dreamy cream cheese frosting, and I thought, “There’s no way I can recreate this at home.” But guess what? You totally can! This recipe is my go-to for getting that ridiculously good Crumbl flavor and texture right in my own kitchen, and it’s surprisingly simple. Get ready to become everyone’s favorite baker!
Why You’ll Love These Easy Crumbl Red Velvet Cupcake Cookies
Okay, so why are these cookies a total game-changer? Let me tell you!
- So Easy to Make: Seriously, you won’t believe how simple it is to get that iconic Crumbl taste and texture right in your own kitchen. No stress, just pure cookie joy!
- Amazing Flavor: We’re talking classic red velvet goodness – that hint of cocoa and delicious tang, perfectly balanced.
- Dreamy Texture: These cookies are wonderfully soft and almost cake-like. That’s the secret to that irresistible, melt-in-your-mouth feel.
- Luscious Cream Cheese Frosting: And that frosting! It’s the perfect creamy, dreamy crown on top of each cookie, making them totally irresistible.
Gather Your Ingredients for Easy Crumbl Red Velvet Cupcake Cookies
Alright, let’s get our pantry and fridge prepped! To make these amazing Easy Crumbl Red Velvet Cupcake Cookies, you’ll need a few things. It might seem like a list, but trust me, each one plays its part in making these cookies taste *just like* the real deal. Make sure your butter and cream cheese are nicely softened – this is super important for that perfect, smooth texture we’re aiming for!
Here’s what you’ll need:
- For the Cookies:
- 1 cup (that’s two sticks!) of unsalted butter, nicely softened
- 1 1/2 cups of granulated sugar
- 2 large eggs, at room temperature if you can manage it
- 1 teaspoon of good old vanilla extract
- 1 teaspoon of red food coloring – don’t be shy if you want that vibrant color!
- 1 teaspoon of unsweetened cocoa powder (this gives it that subtle red velvet depth!)
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
For the Cream Cheese Frosting:
- 8 ounces of cream cheese, make sure it’s soft!
- 1/2 cup (one stick) of unsalted butter, also softened
- 3 whole cups of powdered sugar
- 1 teaspoon of vanilla extract
- About 2-3 tablespoons of milk – we’ll use this to get the frosting just right
Got everything? Awesome! Now we’re ready to whip up some cookie magic.
Essential Equipment for Baking Easy Crumbl Red Velvet Cupcake Cookies
Okay, so you’ve rounded up all your yummy ingredients, but what do you actually *need* to make these Easy Crumbl Red Velvet Cupcake Cookies happen? Don’t worry, it’s mostly standard kitchen stuff! You’ll definitely want a good set of baking sheets – I usually grab two so I can bake batches back-to-back. A trusty stand mixer or even a good hand mixer will make creaming that butter and sugar a breeze, but honestly, a sturdy whisk and some elbow grease can get the job done too in a pinch! And you absolutely can’t forget a rubber spatula for scraping down those bowls and a couple of medium-sized mixing bowls. Oh, and a wire cooling rack is a must; nobody wants soggy bottoms on their cookies! If you ever need to swap an ingredient, King Arthur Baking has a fantastic guide for substitutions that might come in handy.
Step-by-Step Guide to Making Easy Crumbl Red Velvet Cupcake Cookies
Alright, let’s get down to business! Making these Easy Crumbl Red Velvet Cupcake Cookies is like a little baking adventure, and I’m here to guide you through every single step. We want that perfect soft texture and amazing frosting, so let’s follow these instructions closely. Don’t worry, it’s totally doable and so worth it!
Preparing the Cookie Dough
First things first, let’s get that oven preheated to 350°F (175°C). Line your baking sheets with parchment paper – this is a lifesaver for cleanup and makes sure your cookies don’t stick. In a big bowl, cream together that softened butter and the sugar. You want it to get nice and light and fluffy, almost like making clouds! Then, beat in your eggs one at a time, followed by the vanilla extract and that all-important red food coloring. Stir it all up until it’s one beautiful, pinkish-red color.
Now, in a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. This is your dry mix! Gradually add this dry stuff to your wet ingredients, mixing it all up until it’s *just* combined. Seriously, don’t overmix here; we’re going for tender cookies, not tough ones! If you’re curious about red velvet basics, you can check out King Arthur Baking’s guide on red velvet cake – it’s full of great info.
Baking Your Red Velvet Cookies to Perfection
Time to scoop! Drop rounded tablespoons of your gorgeous red dough onto those parchment-lined baking sheets. Make sure you leave about 2 inches between them because these guys will spread a little. Pop them into your preheated oven and bake for about 10 to 12 minutes. You’re looking for the edges to be just lightly golden, and the centers to look set. They might still look a little soft, and that’s exactly what we want for that signature chewy texture! Let them chill on the baking sheets for a few minutes before carefully moving them to a wire rack to cool completely. Patience is key here – you don’t want frosting melting everywhere!
Crafting the Cream Cheese Frosting
While those cookies are cooling off, let’s make that dreamy frosting! Grab another medium bowl and beat together your softened cream cheese and softened butter. You want this mixture to be super smooth and luscious. Gradually add in the powdered sugar, mixing it all together. Then stir in the vanilla extract. Now for the magic touch: add the milk, just one tablespoon at a time, and keep mixing until you get that perfect, spreadable consistency – thick enough to hold its shape but smooth enough to glide onto your cookies.
Assembling Your Easy Crumbl Red Velvet Cupcake Cookies
Okay, the moment we’ve all been waiting for! Make sure your cookies are totally cool – I can’t stress this enough! Once they’re ready, take a generous dollop of that glorious cream cheese frosting and spread it all over the top. Don’t be shy! We want that thick, decadent layer that makes these cookies so special. It’s like putting the perfect hat on a beautiful cookie.
Tips for Success with Your Red Velvet Cupcake Cookies
Alright, I’ve made these Easy Crumbl Red Velvet Cupcake Cookies enough times to know a few little tricks that really make them shine. You want that perfect soft, cakey texture and that amazing frosting without any fuss, right? Listen up!
First, and this is a biggie, **make sure your butter and cream cheese are truly softened**. I can’t tell you how many times I’ve rushed it and ended up with lumpy frosting or cookies that didn’t quite spread right. Let them sit out on the counter for at least an hour, maybe two if your kitchen is cool. You want them yielding to a gentle press, not melted into puddles!
Second, when you’re mixing the dry ingredients into the wet, **stop as soon as it’s combined**. Seriously, don’t go crazy with the mixer! Overmixing develops gluten, and that’s the enemy of soft, tender cookies. A few little flour streaks are totally fine; they’ll disappear as you scoop the dough.
Lastly, for that signature vibrant red color, especially if you’re not using a super concentrated gel, **don’t be afraid to add a tiny bit more food coloring** if you want it really pop. Sometimes the flour and cocoa can mute it down a bit, and a bolder color just feels more festive, right?
Ingredient Notes and Substitutions for Easy Crumbl Red Velvet Cupcake Cookies
Alright, let’s chat about some of these ingredients because sometimes a little tweak here or there can make all the difference! For these Easy Crumbl Red Velvet Cupcake Cookies, I really want you to nail that perfect flavor and texture.
First up, the red food coloring. I usually just use the regular liquid kind, about a teaspoon gets a nice pretty pinkish-red. But if you’re looking for that super intense, vibrant red that just screams red velvet, you might want to grab some gel food coloring. You’ll probably only need a few drops of that stuff – it’s way more concentrated! Just add it in slowly until you get the color you love.
Now, about the flour. All-purpose is what the recipe calls for, and it works like a charm. If you’re curious about using other types, or need to make swaps like maybe a gluten-free blend, King Arthur Baking has a super helpful guide for ingredient substitutions that covers pretty much anything you can think of. For butter, unsalted is best so we can control the salt, but if you only have salted, just cut back on the salt in the recipe a bit!
Frequently Asked Questions about Easy Crumbl Red Velvet Cupcake Cookies
Got questions about whipping up these Easy Crumbl Red Velvet Cupcake Cookies? I totally get it! Baking is a science, but it’s also a little bit of an art, and sometimes you just need a quick answer to make sure you get it perfect. Here are a few things you might be wondering about:
Can I make these Easy Crumbl Red Velvet Cupcake Cookies gluten-free?
You know, I haven’t personally tested a gluten-free version, but I bet you could! The key would be using a really good quality 1-to-1 gluten-free baking flour blend. Make sure it has xanthan gum in it. You might need to play around with the liquid a tiny bit, but I think it would work! Let me know if you try it!
How should I store these cookies?
These cookies are best stored in an airtight container at room temperature. They’ll stay super yummy for about 3 days. If you put them in the fridge, the frosting might get a little firm, and the cookie might dry out a bit, so room temp is really best for that perfect texture.
My cookies came out flat, what went wrong?
Oh no! Flat cookies can happen for a few reasons. Usually, it means your butter was too soft – like, melted instead of just softened to room temperature. Make sure you can press into it and it holds a little indentation. Also, super important: don’t overmix the dough once you add the dry ingredients! Stop as soon as it’s combined. That helps them keep their shape and thickness.
Can I use gel food coloring instead of liquid?
Absolutely! In fact, I often prefer gel food coloring for that really vibrant red velvet color. Just start with a tiny bit, like 1/4 to 1/2 teaspoon because it’s so concentrated, and gradually add more until you get the shade you’re going for. It gives you amazing color without adding extra liquid to your batter.
Nutritional Information for Easy Crumbl Red Velvet Cupcake Cookies
Just a little heads-up: the nutritional info below is an estimate, okay? It can totally change depending on the exact brands you use and how big you make your cookies (or how much frosting you pile on!). But, as a general idea, one of these yummy cookies has:
- Serving Size: 1 cookie
- Calories: ~350
- Fat: ~18g (with about 11g saturated)
- Carbohydrates: ~45g
- Sugar: ~35g
- Protein: ~3g
- Sodium: ~150mg
So, enjoy them as the delicious treat they are!
Share Your Easy Crumbl Red Velvet Cupcake Cookie Creations!
Okay, now it’s YOUR turn to shine! Have you made these Easy Crumbl Red Velvet Cupcake Cookies? I am dying to hear all about it! Did they turn out just like you hoped? Did your family devour them in minutes (mine always do!)? Please, please share your thoughts, any tips you discovered, or even just tell me how much you loved them in the comments below. And if you snapped a picture of your amazing cookie creations, I’d be thrilled if you tagged me on social media – I love seeing your baking adventures!
Print
Easy Crumbl Red Velvet Cupcake Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies mimic the taste and texture of Crumbl’s popular red velvet cupcake cookies, offering a soft, cake-like center with a creamy frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1 teaspoon unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 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 and red food coloring until well combined.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- 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 lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Once the cookies are completely cool, spread a generous amount of cream cheese frosting on top of each cookie.
Notes
- For a more intense red color, you can use gel food coloring.
- Ensure your butter and cream cheese are at room temperature for the creamiest frosting.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: red velvet cookies, Crumbl copycat, cupcake cookies, easy dessert, chocolate cookies, cream cheese frosting