These Crumbl red velvet cupcake cookies are the perfect cookie dupe for your favorite cookie bakery. They are made with a soft buttery red velvet cupcake cookie base and are topped with a homemade luscious cream cheese frosting. They will truly become a staple for you!
Since you are here, make sure to take a look at this Crumbl Nilla cupcake cookie, this Crumbl red velvet chocolate chip cookie, as well as these red velvet cream cheese brownies.
These are the best Crumbl red velvet cupcake cookies ever!
This week, Crumbl decided to bring back their red velvet cupcake cookie and you can imagine how happy we are about it.
This cookie is soft and tender with so much red velvet flavor. Now take that and combine it with the cream cheese frosting on top and you have yourself a cookie that tastes just like your favorite red velvet cupcakes!
Why you need to make this recipe!
- This flavor combination is rich and so satisfying.
- These cookies taste even better than the ones sold at the Crumbl bakery.
- You will be able to save a ton of money, in the long run, thanks to this recipe because $5 a cookie isn’t cheap!
- Making these cookies at home allows you to really customize the recipe to your liking. You can add mix-ins to the cookie dough and decorate the top the way you really want!
- These cookies are super impressive and will make for the perfect treat to take to BBQs or family get-togethers.
Ingredients for this Crumbl frosted red velvet cookie
Here are the ingredients you will need to make this Crumbl red velvet cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use either salted or unsalted butter for this recipe as long as it is softened.
- Brown and granulated sugar
- Vanilla extract
- Vinegar
- Red gel food coloring- Red gel food coloring works best in this cookie recipe.
- cocoa powder
- All-purpose flour
- Salt- Always add a little salt to your baked goods to balance out the sugar flavors.
- Cornstarch- This will help make our cookies a little extra tender.
- Baking powder- Make sure to use softened cream cheese for this recipe.
- Cream cheese
- Butter
- Pure vanilla extract
- Powdered sugar
How to make these Crumbl red velvet cupcake cookies?
This is how you can make these delicious frosted red velvet cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and white sugar together in a large bowl until fluffy.
- Add in the egg, the vanilla extract, red gel food coloring, and vinegar, and mix until combined.
- Add in the flour, salt, cornstarch, baking powder, and cocoa powder, and mix until soft dough forms.
Frequently asked questions – FAQ
How to store these Crumbl red velvet cupcake cookies?
You can store these cookies in an airtight container in the fridge for up to 4 days.
Keep in mind that they will soften a little more in the fridge so for best results make them and enjoy them within two days.
Can I freeze these Crumbl red velvet cupcake cookies?
You can definitely freeze these frosted red velvet cookies. Make sure to flash freeze them on a flat surface first then transfer to an airtight container.
Separate each cookie layer with parchment paper or wax paper to keep them from sticking and freeze for up to 2 months.
Once you are ready to enjoy these, pull them out and allow them to sit on the counter for a few hours to soften.
How can I make mini catering-sized Crumbl red velvet cupcake cookies at home?
Instead of making 9 large cookies, you can make 18 smaller ones and instead of baking them for 10 minutes, bake them for 7 minutes.
Frost and decorate as you would the large cookies.
Crumbl red velvet cupcake cookie
Crumbl red velvet cupcake cookies
Ingredients
- ½ cup butter salted or unsalted
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1-2 teaspoon red gel food coloring
- ¼ cup cocoa powder
- 1 & ¾ cup all purpose flour
- ¼ teaspoon salt
- 2 tablespoon cornstarch
- ½ teaspoon baking powder
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tablespoon butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.½ cup butter, ⅔ cup brown sugar, ½ cup granulated sugar
- Whisk in the egg, vanilla extract, vinegar, and red gel food coloring until combined.1 egg, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 1-2 teaspoon red gel food coloring
- Mix in the flour, cocoa powder, cornstarch, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Save one tablespoon of cookie dough to decorate your cookies later.¼ cup cocoa powder, 1 & ¾ cup all purpose flour, ¼ teaspoon salt, 2 tablespoon cornstarch, ½ teaspoon baking powder
- Then using a large cookie scooper scoop out 9 equally sized cookie dough balls, place them on the prepared baking sheet, and gently flatten them to about ½ inch in thickness. Bake the cookies in the oven for 10 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
- Bake the 1 tablespoon of cookie dough for 7-8 minutes then use it to decorate the cookies.
Cream cheese frosting
- In a stand mixer bowl or a large bowl, cream the butter and cream cheese together until smooth and fluffy.4 oz cream cheese, 3 tablespoon butter
- Add in the powdered sugar, and vanilla extract, and whip for 3-5 minutes or until fluffy. If the frosting seems soft, chill it in the fridge or freezer for a few minutes then whip again.1 teaspoon vanilla extract, 1 cup powdered sugar
- Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Top with crushed red velvet cookie crumbs and enjoy!
Nutrition
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Elizaybeth D
These are AMAZING. I just love red velvet and these come out so well! I love your crumbl cookie recipes! They all come out thick, soft, and chewy! If you don’t like sweetness you can just not add the frosting on top as the cookie isn’t that sweet but boy does it make it more delicious. I was supposed to start a diet this year, but with these cookies, the diet could wait till next year!
Chahinez
You’re completely right, if you don’t like your desserts too sweet, skipping the frosting is a good balance. I hear you on the diet lol I think we are on the same boat
Dawn
I noticed the recipe for these red velvet cookies is slightly different than your red velvet white chocolate chip cookie recipe. Could I just add white chocolate chips to this recipe and top the cookies with the cream cheese frosting to basically make a red velvet white chocolate chip cookie with cream cheese frosting? Or should I follow your other recipe and just top with the cream cheese frosting?
Chahinez
Good question. The other recipe is the way it is because it’s supposed to be as close as possible to Crumbl’s recipe. But that’s the beauty of making homemade recipes! If you care enough to make it similar to Crumbl’s, then I suggest following the recipe. If not, then no need, and add whatever adjustments you want 🙂
Kayla
Great recipe! Loved the flavor and frosting, and easy to make!
Ashley Crampton
What’s the best way to store the cookies so the frosting doesn’t stick to other cookies?
Chahinez
For the fridge, you can cut squares of parchment paper and layer them in between the cookies. For the freezer, you can freeze the cookies on a baking sheet first and then stack them in a container once frozen solid.
Susan Herr
Hi. Am I able to pre-make the dough and refrigerate the scooped cookie balls before baking?
Chahinez
Yes you can!
Mollianna
How did you get your cookies to be so red? Mine came out brown from the cocoa powder
Chahinez
It could be because you used Dutch-processed cocoa powder instead of regular. If that’s not the reason, then adding a couple drops of gel food coloring will definitely do the trick
Jules Marcello
These cookies were amazing! Usually with all of these cookie recipes I have to bake them in the oven a little bit longer than called for but other than that everyone that I have made these for loved them so much
Narelle
These cookies are amazing! I will try more recipes no doubt. Are calories per serving or in total? Thank you for sharing 🙂
Chahinez
It is per cookie but the cookies are pretty large!
Faith
This was an amazing copycat- I doubled the recipe and made 2 oz balls. This cookie holds up well to the spread so flattening a little before baking worked for me. I didn’t use as much red food gel as instructed- but that didn’t change the flavor- which was amazing, recipe is a total keeper!
Chahinez
I’m so glad to hear that you enjoyed them!
Tiffany
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
Alison Kelly
Made these on a whim to get in the Valentine’s Day spirit. They did not disappoint. So easy to make!
Tiffany
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
Beth
Great recipe! Loved the cookies!
Chahinez
Thank you!
Sancha
Loved these cookies so much! Only thing I would change is a bit more sugar but that is my preference because I have a major sweet tooth. My whole family loves them
Chahinez
I totally get it! I’m glad you’re family loved the recipe! 😊
Lauren
Showstoppers! Loved the detailed instructions and how the recipe made just 9 of the large cookies. I used the back of a measuring scoop to flatten the dough and that worked perfectly. So excited to try more of your thick Crumbl copycat cookie recipes!
Chahinez
Thank you for the kind words Lauren!
Bri
Hi! planning on making these this year, wanted to know why the gel food coloring is best for this recipe? wasn’t sure if it affected the dough or it’s just overall healthier or better than the droppers.
Chahinez
I use the Americolor ones!
Lar
Hi! Can these be frozen and be kept for a long time?
Chahinez
Yes if you freeze them! Make sure to flash freeze them on a flat surface first then transfer to an airtight container. Then, separate each cookie layer with parchment paper or wax paper to keep them from sticking and freeze for up to 2 months.Once you are ready to enjoy these, pull them out and allow them to sit on the counter for a few hours to soften.
Iris
This was my first time trying an actual red velvet! I loved the recipe, super soft yes a lil crispy on the outside. I love that you write the ingredients in the instructions so i don’t constantly lose my place. I wonder why the vinegar necessary, I had some doubts about actually using it haha
Chahinez
Thank you so much for the kind words!
Corey
Yes!!!! The ingredients directly below each part of instruction gave me life!!!
Joni
Hi Iris! I read through the comments and noticed you asked about adding vinegar. Not sure if you ever got a response or not, but I was curious about that myself. I looked it up and what it does is it helps with the leavening agents – the baking powder or baking soda. 🙂
Chahinez
This is exactly right!
ushna
can i put them in the air fryer?
Chahinez
It might be a little different but I don’t see why not. Just make sure that you use the ‘bake’ setting and not the ‘air fryer’ setting.
Margarita
Hi! I love your recipes, especially love that you write the ingredients in the instructions and I don’t have to go up and down 😂. This one didn’t turn out great for me, the dough was a little dry, I must’ve done something wrong 🤷🏻♀️
Chahinez
You’re welcome and sometimes when I over mix my dough it becomes a little dry so that’s probably the dough was like that.
Alice
AMAZING! I loved how these cookies were soft and cake like. I could literally taste the chocolate. The frosting wasn’t too cream cheese flavored – it had a nice balance with the vanilla. My family loved them 🙂