If you’ve ever tried the famous Crumbl Red Velvet Cupcake Cookies, you know how irresistible they are — soft, rich, and topped with a swirl of velvety cream cheese frosting. This copycat recipe delivers all that bakery-style decadence with simple ingredients and easy steps. Whether you’re baking for a holiday, birthday, or just because, these Crumbl Red Velvet Cupcake Cookies are bound to become a favorite. Let’s dive into how to recreate these soft, luxurious cookies from scratch.
Table of Contents
Why You’ll Love These Crumbl Red Velvet Cupcake Cookies
These cookies are everything you love about a classic red velvet cupcake — but in cookie form. They’re thick, chewy, and bursting with that signature cocoa flavor, perfectly balanced by a tangy cream cheese swirl. What makes this recipe stand out?
- Bakery-Style Texture: Soft and thick with a melt-in-your-mouth center.
- Easy to Make: Simple pantry ingredients and no special equipment needed.
- Beautiful Presentation: The cream cheese swirl makes them look as good as they taste.
- Perfect for Any Occasion: Holiday treats, gifts, or anytime indulgence.
What You’ll Need to Make Red Velvet Cupcake Cookies
- All-Purpose Flour: Provides structure and chewiness.
- Dutch-Processed Cocoa Powder: Adds rich chocolate flavor and deep color.
- Cornstarch: Helps keep the cookies soft and tender.
- Baking Soda & Baking Powder: For rise and spread control.
- Salt: Balances sweetness and enhances flavor.
- Unsalted Butter: Adds moisture and flavor richness.
- Brown Sugar: Gives chewiness and depth.
- Granulated Sugar: Balances the moisture and adds sweetness.
- Egg: Binds the ingredients and adds structure.
- Vanilla Extract: Enhances all other flavors.
- Red Gel Food Coloring: For that iconic red velvet hue.
- White Vinegar: Reacts with the cocoa and baking soda for subtle tang.
- Cream Cheese: The base for the rich, tangy frosting.
- Powdered Sugar: Sweetens the frosting while keeping it smooth.
- Heavy Cream: Thins the frosting to piping consistency.
Ingredient Swaps & Substitutions
If you need to tweak the Crumbl Red Velvet Cupcake Cookies to suit your preferences, here are some smart substitutions:
No Dutch-Processed Cocoa?
Use unsweetened natural cocoa powder, but note that it may alter the color and flavor slightly.
Out of Cream Cheese?
Try mascarpone for a milder, creamier twist on the frosting.
No Red Gel Food Coloring?
You can use liquid red food coloring, but you may need more to achieve a vibrant color.
Dairy-Free Alternative?
Swap butter and cream cheese for plant-based versions. Use coconut cream in place of heavy cream for the frosting.
Gluten-Free Option?
Use a 1:1 gluten-free flour blend designed for baking.
How to Make Crumbl Red Velvet Cupcake Cookies
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. - Add Wet Ingredients:
Mix in the egg, vanilla extract, red food coloring, and vinegar. Beat until well combined. - Combine Wet and Dry:
Slowly add the dry ingredients to the wet mixture, mixing just until a dough forms. - Portion Dough:
Scoop large cookie dough balls and place them on the prepared baking sheet, spacing them well apart. - Bake:
Bake for 9–11 minutes, or until the edges are set but the centers look slightly underbaked. They will continue cooking on the baking sheet. - Cool Completely:
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. - Make the Frosting:
Beat the softened cream cheese and powdered sugar until smooth. Add heavy cream a little at a time until the frosting reaches piping consistency. - Decorate:
Pipe a tall swirl of cream cheese frosting on top of each cookie. Optionally, dust with red velvet cake crumbs or red sprinkles for extra flair.
Expert Tips for Perfect Cookies Every Time
• Don’t Overbake: The cookies should look slightly underdone in the center — they’ll finish setting as they cool.
• Use Gel Food Coloring: It gives intense color without thinning the dough.
• Chill the Dough (Optional): If your dough is sticky, chill it for 15–30 minutes to make scooping easier.
• Piping Tip Recommendation: Use a large open star or round tip to create a beautiful frosting swirl.
• Room Temperature Ingredients: Ensure butter and cream cheese are soft to blend smoothly.
Serving Ideas & Delicious Variations
These Crumbl Red Velvet Cupcake Cookies are decadent on their own, but they pair beautifully with:
- Fresh berries or berry coulis: A tangy balance to the rich frosting.
- Glass of milk or hot chocolate: Classic pairing for indulgence.
- Mini Chocolate Chips in the Dough: For an extra cocoa boost.
- Spicy Twist: Add a pinch of cinnamon or cayenne to the dough for warmth.
- Holiday Version: Top with crushed peppermint or festive sprinkles.
Storage Tips:
Store frosted cookies in an airtight container in the fridge for up to 5 days. You can also freeze the unfrosted cookies for up to 2 months and frost just before serving.
Make-Ahead Note:
Bake and cool cookies ahead of time, then frost just before serving to keep the swirl looking fresh.
Why Red Velvet Makes the Perfect Cookie Base
Red velvet isn’t just about the color — it’s a delicate blend of cocoa, vanilla, and a slight tang from vinegar and buttermilk (or in this case, vinegar in the dough). This flavor profile pairs beautifully with tangy cream cheese frosting, making Crumbl Red Velvet Cupcake Cookies a well-balanced dessert that’s both rich and refreshing.
Whether you’re a Crumbl Cookie fan or simply love red velvet, this recipe brings bakery-quality results right into your kitchen.
Bringing It All Together
These Crumbl Red Velvet Cupcake Cookies combine the nostalgic charm of red velvet cake with the chewy satisfaction of a bakery-style cookie. With their vibrant color, rich cocoa flavor, and luscious cream cheese swirl, they’re guaranteed to impress at any gathering or sweeten your everyday routine. The best part? They’re easy enough for any home baker to master — and you don’t need to stand in line at Crumbl to enjoy them!
Whether you’re baking for a celebration, giving edible gifts, or simply treating yourself, this recipe delivers indulgent results every time. Don’t forget to save this page — because once you try them, you’ll be making these red velvet cookies on repeat.
Frequently Asked Questions About Crumbl Red Velvet Cupcake Cookies
Q1: Can I make Crumbl Red Velvet Cupcake Cookies without red food coloring?
Yes! While the vibrant red hue is part of the traditional appeal, you can skip the food coloring and still enjoy the same delicious flavor. The cookies will have a more natural cocoa tone but remain just as tasty.
Q2: How do I store leftover Crumbl Red Velvet Cupcake Cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. If you’d like to make them in advance, freeze the unfrosted cookies and add the cream cheese frosting just before serving for best texture and presentation.
Q3: What makes these cookies different from traditional red velvet cake?
The key difference lies in texture and form. Crumbl Red Velvet Cupcake Cookies have a chewy cookie base rather than a soft crumb, yet they retain the same tangy cocoa flavor and rich cream cheese frosting you’d expect in a red velvet cupcake.
More Relevant Recipes
- Red Velvet Cake Recipe: A Classic Delight
- Yule Log Cake Recipe (Bûche de Noël)
- Grinch Crumbl Christmas Sugar Cookies Recipe: A Festive Treat for the Holidays
Crumbl Red Velvet Cupcake Cookies
These Crumbl Red Velvet Cupcake Cookies are thick, chewy, and topped with a luscious cream cheese swirl. Inspired by the popular Crumbl bakery, this copycat recipe delivers all the indulgent flavor and stunning presentation of the original — perfect for holidays, birthdays, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, red food coloring, vanilla extract, and vinegar until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Portion the dough into large balls and place on the prepared baking sheet, spaced apart.
- Bake for 9–11 minutes or until the edges are set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and powdered sugar until smooth. Add heavy cream as needed until a pipeable consistency is reached.
- Pipe a tall swirl of cream cheese frosting onto each cooled cookie and serve.
Notes
- Use gel food coloring for vibrant red without thinning the dough.
- Don’t overbake — cookies will finish baking as they cool on the tray.
- Ensure cookies are completely cool before frosting to prevent melting.
- Unfrosted cookies can be frozen and frosted later for freshness.
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
