Crumbl Red Velvet Cupcake Cookies

Y’all, I don’t know about you, but I have a serious weakness for red velvet anything. The tangy buttermilk, the rich cocoa, that beautiful deep red color—it just screams comfort food! And around here, with the holidays right around the corner and the kiddos needing a little extra cheer, these Crumbl red velvet cupcake cookies have been making regular appearances. I’ve made this recipe at least a half dozen times in my kitchen, tweaking it until it’s just right – soft, chewy, and bursting with that classic red velvet flavor. These cookies are seriously good! They are going to be a new favorite in your family. I promise this recipe will give you bakery-worthy red velvet cupcake cookies without any fuss.

Why This Recipe Works

As a busy mom in Texas, I need recipes that are quick, easy, and always a hit with my family. These Crumbl red velvet cupcake cookies check all the boxes! Here’s why they’re a winner:

• Kid-Approved: My kids go crazy for these. The frosting makes them extra special.
• Quick & Easy: From start to finish, you’re looking at about 30 minutes. Perfect for when those cookie cravings hit!
• Make-Ahead Friendly: The dough can be made ahead and chilled, so you can bake them fresh whenever you want.

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon red food coloring (gel is best)
• ½ cup buttermilk

Ingredient Notes

Let’s talk ingredients! A few things make a difference in these cookies:

• Buttermilk: This is what gives red velvet its signature tang. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for a few minutes to curdle slightly before using.
• Red Food Coloring: Gel food coloring gives the most vibrant color. You can find it at most grocery stores or online. Liquid food coloring will work, but you might need to add a little more to achieve the desired shade.
• Cocoa Powder: Unsweetened cocoa powder is a must! It gives that chocolatey richness without being overly sweet.

Step-by-Step Instructions

Ready to bake? Let’s get started!

1. Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper helps prevent sticking and makes cleanup a breeze.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking ensures everything is evenly distributed.
3. Step 3: Cream Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Step 4: Add Wet Ingredients. Beat in the egg and vanilla extract. Then, in a separate small bowl, combine the white vinegar and red food coloring. Add this mixture to the butter mixture, followed by the buttermilk. Mix until well combined. The batter will look vibrant red!
5. Step 5: Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Step 6: Scoop and Bake. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop for uniform sizes. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
7. Step 7: Cool and Frost. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.

Storage & Meal Prep

Here’s how to keep these cookies fresh and delicious:

• Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. If you frost them, store them in the refrigerator to keep the frosting fresh.
• Freezing: You can freeze the unbaked cookie dough for up to 2 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw the dough in the refrigerator overnight and bake as directed.
• Meal Prep: The dough can be made 1-2 days in advance and stored in the refrigerator. Just bring it to room temperature for about 30 minutes before scooping and baking.

Substitutions & Variations

Want to mix things up? Here are some ideas:

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum.
• Dairy-Free: Use a dairy-free butter substitute and dairy-free buttermilk (almond or soy milk with vinegar). You’ll also need to use a dairy-free cream cheese frosting.
• Chocolate Chips: Add ½ cup of white chocolate chips or dark chocolate chips to the dough for an extra touch of sweetness.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! The cookie dough can be made 1-2 days in advance and stored in the refrigerator. Just bring it to room temperature for about 30 minutes before scooping and baking. This is a lifesaver when you’re short on time.

How do I know when the cookies are done?

The cookies are done when the edges are set and the centers are still slightly soft. They will continue to firm up as they cool. Be careful not to overbake them, or they will be dry.

Can I use a different type of frosting?

Of course! While cream cheese frosting is classic for red velvet, you can use any frosting you like. Vanilla buttercream, chocolate ganache, or even a simple glaze would be delicious.

My cookies spread too thin. What did I do wrong?

Thin cookies can be caused by several factors: too much butter, not enough flour, or the oven being too hot. Make sure you measure your ingredients accurately, and double-check your oven temperature.

Can I add nuts to the dough?

Yes! Chopped pecans or walnuts would be a delicious addition. Add about ½ cup to the dough along with the dry ingredients.

Are these cookies kid-friendly?

Definitely! My kids absolutely love these cookies. The red color and sweet frosting make them a big hit with little ones. Just be mindful of the sugar content if you’re concerned about that.

Can I double the recipe?

Yes, you can easily double this recipe to make a larger batch. Just double all the ingredients and follow the instructions as written.

These Crumbl red velvet cupcake cookies are more than just a treat; they’re a little slice of Texas comfort, perfect for sharing with family and friends. The rich red velvet flavor, combined with the creamy frosting, is a guaranteed crowd-pleaser. I know y’all are going to love them. I really do hope you give them a try! And, when you do, be sure to come back and let me know what you think in the comments below. I love hearing about your baking adventures! And, if you’re looking for more family-friendly recipes, be sure to sign up for my newsletter at FamiliesRecipes.com. Happy baking, y’all!

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