Name: Easy Crumbl Red Velvet Cupcake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 teaspoon red food coloring; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon unsweetened cocoa powder; 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

Oh man, have I got a treat for you! You know how much I adore that rich, slightly tangy red velvet flavor, right? Well, I got to thinking, what if we could cram all that deliciousness from a fluffy red velvet cake into a chewy, delightful cookie sort of like those famous Crumbl ones? And that’s exactly how these Easy Crumbl Red Velvet Cupcake Cookies were born! It took a few tries, but trust me, the result is pure magic – a cookie that’s somehow perfectly cakey in the middle and wonderfully chewy around the edges, all topped with that dreamy cream cheese frosting. My inspiration? Honestly, it was a mix of nostalgia for my grandma’s red velvet cake and a craving for something a little more portable (and maybe a little easier to sneak an extra one of!). I just love playing with classic flavors and giving them a fun new twist, and these cookies are proof of that passion!

Why You'll Love These Easy Crumbl Red Velvet Cupcake Cookies

Okay, so why are these cookies going to be your new obsession? Let me break it down!

The Flavor Explosion: Seriously, it’s red velvet cake meets cookie! You get that unmistakable cocoa-buttermilk tang with a hint of sweetness. It’s like your favorite slice of red velvet cake decided to hug a chewy cookie.
That Texture Tho: We’re talking the best of both worlds! They’re soft and tender in the middle, almost like a cupcake, but with those lovely chewy edges that just scream cookie.
Seriously Easy: As the name says, these are easy! No fancy techniques, just straightforward mixing and baking. You’ll have a whole batch of these gorgeous cookies ready in no time.
Pretty as a Picture: That vibrant red color and the swirl of fluffy cream cheese frosting? Pure dessert perfection! They look absolutely stunning on a platter and are guaranteed to impress.

These aren’t just any cookies; they’re a whole experience packed into one delightful bite. You’ll see!

Gather Your Ingredients for Easy Crumbl Red Velvet Cupcake Cookies

Alright, let’s get down to business! To whip up these dreamy Easy Crumbl Red Velvet Cupcake Cookies, you’ll want to gather a few key players. Don’t worry, they’re all pretty standard baking heroes. Using good quality ingredients really does make a difference, like real butter and good vanilla, so try to grab the best you can!

For the Cookies:

1 cup (that’s 2 sticks!) of unsalted butter, make sure it’s softened. This is super important for getting that nice, fluffy base.
1 1/2 cups of granulated sugar. We need this for sweetness and that lovely cookie texture.
2 large eggs. Room temperature is best here, trust me!
1 teaspoon of good old vanilla extract. It just makes everything taste better, doesn’t it?
1/2 cup of buttermilk. This is where a lot of that classic red velvet flavor comes from, plus it makes them tender!
1 teaspoon of red food coloring. Go for a gel if you can for a more vibrant color, but liquid works too!
2 1/2 cups of all-purpose flour. Just your regular all-purpose works perfectly.
1 teaspoon of baking soda. This helps them spread just right.
1/2 teaspoon of salt. It balances all the sweetness.
1 tablespoon of unsweetened cocoa powder. Don’t skip this – it adds depth to the red velvet flavor!

And for that dreamy Cream Cheese Frosting:

8 ounces of cream cheese, also softened.
1/2 cup (1 stick) of unsalted butter, softened too!
3 cups of powdered sugar. Yes, it’s a lot, but it’s what makes that frosting so smooth and delicious.
1 teaspoon of vanilla extract. Because frosting needs vanilla too!

Essential Equipment for Baking Your Red Velvet Cupcake Cookies

To make these amazing cookies happen, you don’t need anything super fancy! Just grab your trusty kitchen basics. You’ll want a couple of mixing bowls, a whisk, and a good sturdy spatula or wooden spoon for all that mixing. Of course, you’ll need baking sheets, and parchment paper is your best friend for easy cleanup. And don’t forget a cookie scoop or just two spoons for scooping that dough!

Step-by-Step Guide to Making Easy Crumbl Red Velvet Cupcake Cookies

Alright, let’s get these beauties into your kitchen! Making these Easy Crumbl Red Velvet Cupcake Cookies is like a fun little baking adventure. I promise it’s way easier than it looks, and the payoff is HUGE. Just follow along, and you’ll be amazed at what you can whip up! If you’re a fan of a good cookie, you might also want to check out these classic chocolate chip cookies or maybe even some chewy chocolate chip delights!

Preparing the Red Velvet Cookie Dough

First things first, let’s get that oven preheating to 350°F (175°C). And grab a couple of baking sheets, lining them with parchment paper. This makes life SO much easier later!

Now, in a big bowl, we’re going to cream together that softened butter and granulated sugar. Do this until it gets all light and fluffy – it actually takes a few minutes, but it’s super important for texture! Then, add in your eggs, one at a time, mixing well after each. Stir in that teaspoon of vanilla extract. In a separate little bowl, whisk together the buttermilk and your red food coloring. Ooh, look at that color! In yet another bowl, whisk together your flour, baking soda, salt, and that tablespoon of cocoa powder. Now, here’s the magic trick: gradually add the dry ingredients to the wet, alternating with the buttermilk mixture. Start and end with the dry stuff. Mix until it’s *just* combined – don’t overmix, or your cookies will be tough.

Baking Your Cupcake Cookies to Perfection

Grab a cookie scoop, or just use two spoons, and drop rounded tablespoons of that gorgeous red dough onto your prepared baking sheets. Give them a little walking-around room, about 2 inches apart. Pop them into your preheated oven for about 10-12 minutes. You want the edges to be lightly golden, but the centers should still look a tiny bit soft. They’ll keep baking a little on the hot pan, so pulling them out when they still seem a bit gooey is perfect for that soft, cupcake-like center. Let them hang out on the baking sheets for a few minutes to set up before gently moving them to a wire rack to cool completely. Patience here is key for frosting!

Crafting the Creamy Cream Cheese Frosting

While those cookies are cooling their little hearts out, let’s whip up that dreamy frosting! Make sure your cream cheese and butter are nice and soft – seriously, room temperature is your friend here for a super smooth frosting. In a medium bowl, beat them together until they’re completely smooth and creamy. No lumps allowed! Then, gradually add in the powdered sugar and that teaspoon of vanilla extract. Beat it all together until it’s light, fluffy, and absolutely irresistible. If it seems a little too thick, add a tiny splash more vanilla or even milk, literally a teaspoon at a time, until it’s perfect for spreading.

Assembling Your Easy Crumbl Red Velvet Cupcake Cookies

Once your cookies are totally cool (and I mean *completely* cool, trust me on this!), it’s time for the grand finale! Grab your frosting and either a spatula or a piping bag with a big tip. Generously spread or pipe that luscious cream cheese frosting onto the top of each cookie. Aim for a nice, thick swirl that looks just like a mini cupcake!

Tips for Baking Perfect Easy Crumbl Red Velvet Cupcake Cookies

Alright, baking these Easy Crumbl Red Velvet Cupcake Cookies is pretty straightforward, but like any good baker knows, a few little tricks can make a world of difference! I’ve learned a thing or two through trial and error, and I want you to have the absolute best results. For starters, making sure your butter and cream cheese are truly at room temperature is non-negotiable for that *perfectly* smooth frosting. No lumps allowed!

When you’re mixing the dough, don’t go crazy beating it after you add the flour. Mix just until everything comes together – overmixing develops the gluten too much and can make your cookies tough instead of tender and cakey. And for that beautiful red color? If it doesn’t look vibrant enough for you, don’t be shy adding a tiny bit more red food coloring, especially if you’re using a liquid formula. Gel colors are usually more potent! For baking, keep an eye on them; ovens can be finicky! Pulling them out when the centers are still a *little* soft is key to that signature cupcake-cookie texture. If you love red velvet, you’ve gotta try these red velvet crinkle cookies too!

Variations for Your Red Velvet Cupcake Cookies

Feeling a little adventurous? You can totally tweak these Easy Crumbl Red Velvet Cupcake Cookies! Try mixing in some white chocolate chips for a sweet surprise, or maybe swap the vanilla extract for a little almond extract for a subtle twist. And for an extra chocolatey punch, you could totally add some mini chocolate chips to the dough. If you’re a chocolate lover, you might enjoy my double chocolate cookies too!

Storing and Reheating Your Delicious Cookies

Alright, you’ve made these amazing Easy Crumbl Red Velvet Cupcake Cookies, and you want them to stay yummy, I get it! The best way to keep these beauties fresh is to store them in an airtight container at room temperature. Seriously, just pop them in a good container, and they’ll be delicious for a few days. I usually find they’re best eaten within 2-3 days. Since they’re already so soft and moist, I don’t really find that they need reheating, but if you absolutely want to warm one up, a few seconds in the microwave might do the trick, just be careful not to overheat them!

Frequently Asked Questions About Easy Crumbl Red Velvet Cupcake Cookies

Got questions about these fantastic Easy Crumbl Red Velvet Cupcake Cookies? I’ve got answers! Let’s dive into some common things people wonder about.

Can I make these cookies dairy-free?

Oh, that’s a good one! Making these dairy-free can be a bit tricky, especially with the cream cheese frosting. You’d need to experiment with dairy-free butter substitutes and dairy-free cream cheese. For the cookie itself, you could try using a good plant-based butter and a dairy-free buttermilk alternative (like almond milk with a splash of lemon juice), but the texture might change a little. It’s definitely possible to adapt, but results can vary!

How do I get the red velvet color to be more vibrant?

For that super intense, show-stopping red color, I highly recommend using a gel food coloring instead of the standard liquid kind. Gel colors are much more concentrated, so you need less to get a bolder hue. You can add a little extra red food coloring right when you mix the buttermilk, or even add a tiny bit more at the end if you feel it needs a boost. Always add it gradually so you don’t go overboard!

Can I use a different frosting?

Absolutely! While this cream cheese frosting is an absolute dream with red velvet, you could totally switch it up. A classic vanilla buttercream would be delicious, or even a simple chocolate ganache would be amazing on these Easy Crumbl Red Velvet Cupcake Cookies. Don’t be afraid to get creative with your frosting flavors!

My cookies spread too much, what did I do wrong?

This can happen! Often, it’s because the butter was too soft or melted when you started creaming it with the sugar. Make sure your butter is softened, but still cool to the touch – not greasy or super mushy. Also, don’t over-mix the dough after adding the flour; mix just until combined. Chilling the dough for about 30 minutes before baking can also help prevent excessive spreading.

Nutritional Information (Estimated)

Hey, so you’re probably curious about the numbers, right? Here’s a general estimate for one of these glorious Easy Crumbl Red Velvet Cupcake Cookies. Keep in mind, this can totally change based on the specific brands you use and how generous you are with that frosting! It’s just a ballpark figure to give you an idea.

Serving Size: 1 cookie
Calories: ~250
Fat: ~12g
Saturated Fat: ~7g
Carbohydrates: ~35g
Sugar: ~25g
Protein: ~3g
Sodium: ~100mg