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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.
Table of Contents
- These are the best Crumbl red velvet cupcake cookies ever!
- Why you need to make this recipe!
- Ingredients for this Crumbl frosted red velvet cookie
- How to make these Crumbl red velvet cupcake cookies?
- Frequently asked questions – FAQ
- How to store these Crumbl red velvet cupcake cookies?
- How can I make mini catering-sized Crumbl red velvet cupcake cookies at home?
- Crumbl red velvet cupcake cookie
- Crumbl red velvet cupcake cookies Recipe
- Shop this recipe
- If you enjoyed this Crumbl red velvet cupcake cookie recipe make sure to pin it for later!
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
- 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
- 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 tsp 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.1/2 cup butter, 2/3 cup brown sugar, 1/2 cup granulated sugar
- Whisk in the egg, vanilla extract, vinegar, and red gel food coloring until combined.1 egg, 1 tsp vanilla extract, 1 tsp white vinegar, 1-2 tsp 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.1/4 cup cocoa powder, 1 & 3/4 cup all purpose flour, 1/4 tsp salt, 2 tbsp cornstarch, 1/2 tsp 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 1/2 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 tbsp 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 tsp 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!
Notes
Recipe Notes for Crumbl Red Velvet Cupcake Cookies
- Use natural unsweetened cocoa powder for the classic red velvet flavor.
- The white vinegar helps brighten the red color and gives the cookies a softer texture, it’s best not to skip it.
- To avoid dryness, weigh your ingredients and don’t overbake; the cookies will continue setting as they cool.
- No need to chill the dough unless you want slightly thicker cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you enjoyed this Crumbl red velvet cupcake cookie recipe make sure to pin it for later!
What type of cocoa powder – natural unsweetened or dutch processed? Thank you!
Hi Megan! I recommend using natural unsweetened cocoa powder for that authentic red velvet flavor and texture.
Hi. Am I able to pre-make the dough and refrigerate the scooped cookie balls before baking?
Yes you can!
I made these and they tasted great but they turned out a bit dry, any idea on what i could have done wrong or how to fix the problem if it happens again?
Hi Reagan! Dryness can happen if the flour is over-measured or the cookies are baked a bit too long. Weighing ingredients and pulling them out just as the edges set will help keep them soft.
How did you get your cookies to be so red? Mine came out brown from the cocoa powder
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
I haven’t tried the recipe yet but am wondering if there will make a difference if the dough is refrigerated prior to baking.
Thank you!
Hi Lisa! You don’t need to refrigerate the dough, but you can if you want slightly thicker cookies, just add a minute or so to the bake time.
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
These cookies are amazing! I will try more recipes no doubt. Are calories per serving or in total? Thank you for sharing 🙂
It is per cookie but the cookies are pretty large!
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!
I’m so glad to hear that you enjoyed them!
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
could I use cookie cutters and shape these into hearts? thinking of making for Valentine’s 🙂
Hi Ali! Yes, you can shape these into hearts using cookie cutters. Just make sure they’re not rolled too thin so they stay soft and moist.
Made these on a whim to get in the Valentine’s Day spirit. They did not disappoint. So easy to make!
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
Great recipe! Loved the cookies!
Thank you!