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Published on June 18, 2023 by Chahinez 24 Comments
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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.
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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
These delicious red velvet cupcake cookies are a simple copycat that taste even better than the real deal. Try them and let me know.
4.97 from 61 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 9 cookies
Calories 435 Calories
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
Calories: 435CaloriesCarbohydrates: 63gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 252mgPotassium: 113mgFiber: 2gSugar: 41gVitamin A: 627IUCalcium: 53mgIron: 2mg
Keyword Crumbl red velvet cookies, Crumbl red velvet cupcake cookies, frosted red velvet cookies, Red velvet cupcake cookies
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Reader Interactions
Comments
Susan Herr
Hi. Am I able to pre-make the dough and refrigerate the scooped cookie balls before baking?
Reply
Chahinez
Yes you can!
Reply
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 muchReply
Narelle
These cookies are amazing! I will try more recipes no doubt. Are calories per serving or in total? Thank you for sharing 🙂Reply
Chahinez
It is per cookie but the cookies are pretty large!
Reply
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!Reply
Chahinez
I’m so glad to hear that you enjoyed them!
Reply
Tiffany
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
Reply
Alison Kelly
Made these on a whim to get in the Valentine’s Day spirit. They did not disappoint. So easy to make!Reply
Tiffany
What temp and time do you recommend baking for if I wanna bake these into a 8×8 pan as bars?
Reply
Beth
Great recipe! Loved the cookies!Reply
Chahinez
Thank you!
Reply
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 themReply
Chahinez
I totally get it! I’m glad you’re family loved the recipe! 😊
Reply
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!Reply
Chahinez
Thank you for the kind words Lauren!
Reply
Lar
Hi! Can these be frozen and be kept for a long time?Reply
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.
Reply
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 hahaReply
Chahinez
Thank you so much for the kind words!
Reply
Corey
Yes!!!! The ingredients directly below each part of instruction gave me life!!!
Reply
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 🤷🏻♀️
Reply
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.
Reply
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 🙂Reply
