Oh my goodness, let me tell you about these *crumbl copy cat red velvet cupcake cookies*! They’re like a warm hug on a plate—soft, chewy, and just bursting with that rich, velvety flavor we all love. I first made these for a friend’s birthday, and they were such a hit that I couldn’t stop making them! The cream cheese frosting on top adds that perfect touch of sweetness. Trust me, once you bite into one, you’ll be transported to dessert heaven! These cookies are not just a treat; they’re a celebration of all things delicious and nostalgic.
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, sifted
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon milk
How to Prepare crumbl copy cat red velvet cupcake cookies
Preheat the Oven
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). This step is crucial because a hot oven ensures that your cookies bake evenly and get that lovely chewy texture we all adore. Trust me, don’t skip this part!
Creaming the Butter and Sugar
Now, grab a large mixing bowl and toss in the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy—about 2-3 minutes does the trick! You want it to look pale and creamy, like a cloud of buttery goodness. This is where the magic begins for your cookie dough!
Mixing Wet Ingredients
Next, let’s add the egg and vanilla extract. Beat those in until everything is well combined. You might need to scrape down the sides of the bowl to make sure every bit of goodness is incorporated. The mixture should be nice and smooth. I always get excited at this stage because it starts to smell heavenly!
Combining Dry Ingredients
In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt. Sifting is important here, as it ensures there are no lumps and helps to keep the cookies light. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; we want our cookies to stay tender!
Forming the Dough
Now comes the fun part—adding that vibrant red food coloring! Stir it in until the dough is a beautiful deep red. Then, using a cookie scoop or spoon, drop generous spoonfuls of dough onto a greased or lined baking sheet. Make sure to leave some space between each dollop because they will spread a little while baking.
Baking the Cookies
Pop those cookies into the preheated oven and bake for about 10-12 minutes. You’ll know they’re done when they look set around the edges but still slightly soft in the center. Don’t worry if they seem a bit underbaked; they’ll firm up as they cool. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack!
Making the Frosting
While the cookies cool, let’s whip up that delicious cream cheese frosting! In a mixing bowl, beat together the softened cream cheese, powdered sugar, and milk until it’s smooth and creamy. You want it to be spreadable but not too runny—think of it as the perfect topping to elevate your cookies to the next level!
Frosting the Cookies
Finally, once your cookies are completely cool, it’s time to frost them! Use a knife or a piping bag to generously spread or pipe the cream cheese frosting on top of each cookie. Feel free to get creative with this—swirls, dollops, or even sprinkles on top! Each cookie deserves a little love.
Why You’ll Love This Recipe
Oh, where do I even start? These *crumbl copy cat red velvet cupcake cookies* are simply a dream come true! The delightful taste is out of this world—think rich, velvety red velvet with a hint of cocoa paired with that luscious cream cheese frosting. It’s like a party in your mouth! Plus, the preparation time is so quick; you can whip these up in just about 27 minutes. I promise, the joy of creating these cookies in your own kitchen is unmatched. You’ll feel like a baking superstar, and the smiles you’ll get from sharing them? Priceless! Each bite is a warm reminder of love, celebration, and a little bit of sweetness in life.
Tips for Success
Now, let’s make sure you nail these *crumbl copy cat red velvet cupcake cookies* like a pro! Here are some of my favorite tips to elevate your cookie game:
- Oven Calibration: Every oven behaves a bit differently, so keep an eye on those cookies as they bake. If your oven runs hot, consider checking them a minute or two early to avoid overbaking.
- Cookie Dough Texture: The dough should be slightly sticky but manageable. If it feels too wet, don’t hesitate to add a tablespoon of flour at a time until it reaches the right consistency. You want it to hold its shape but still be soft!
- Chill the Dough: If you have the time, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Plus, it makes for a chewier texture!
- Frosting Consistency: When making the frosting, if it’s too thick, just add a splash more milk until it’s perfectly spreadable. You want that luscious, creamy finish that’ll make everyone swoon!
- Storage: Store your cookies in an airtight container at room temperature for up to a week. Trust me, they’ll stay soft and delicious! You can also freeze them for up to 2 months—just make sure to separate them with parchment paper.
- Experiment: Feel free to play around with the frosting! Add a dash of vanilla or even a sprinkle of cocoa powder for an extra flavor kick. You can also top them with crushed nuts or festive sprinkles for that extra flair!
With these tips, you’ll be well on your way to cookie perfection. Happy baking!
Nutritional Information
When you’re indulging in these *crumbl copy cat red velvet cupcake cookies*, it’s always good to know what you’re enjoying! Here’s a general breakdown of the nutritional values per cookie:
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Please note that these values are estimates and can vary based on the specific ingredients you use. But hey, a little knowledge goes a long way when you’re treating yourself, right? Enjoy every bite guilt-free!
FAQ Section
Got questions about these *crumbl copy cat red velvet cupcake cookies*? Don’t worry, I’ve got you covered! Here are some common queries and my answers to help you along the way:
How should I store these cookies?
I recommend storing your cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week! If you want to keep them longer, you can freeze them for up to 2 months—just make sure to separate them with parchment paper to avoid sticking.
Can I use a different type of food coloring?
Absolutely! While I love that classic red hue, you can use gel or liquid food coloring in other colors if you want to mix things up. Just remember to adjust the amount according to the intensity you desire.
What can I use instead of cream cheese in the frosting?
If you’re looking to switch things up, you can try mascarpone cheese or even a buttercream frosting! Just keep in mind that the flavor will change slightly, but it’ll still be delicious!
Can I make these cookies gluten-free?
Yes, you can! Just swap out the all-purpose flour for a gluten-free blend that works well in cookies. I recommend checking the packaging for any specific instructions for optimal results.
Do I have to use cocoa powder?
While cocoa powder gives the cookies that lovely chocolatey flavor, you can omit it if you want a more traditional red velvet taste. Just keep in mind that the color and flavor will be a bit different!
Can I add mix-ins like chocolate chips or nuts?
Of course! Feel free to fold in some chocolate chips, walnuts, or even crushed pecans into the dough before baking. It’s a great way to add some extra texture and flavor!
What’s the best way to serve these cookies?
I love serving these cookies fresh out of the oven, but they’re also amazing at room temperature. You can even drizzle a little extra frosting on top or sprinkle some festive sprinkles for a fun presentation!
Hopefully, these answers clear up any confusion! Now go ahead, get baking, and enjoy every scrumptious bite of your *crumbl copy cat red velvet cupcake cookies*! You’ll be the star of your next gathering!
Print
Crumbl Copy Cat Red Velvet Cupcake Cookies: 7 Dreamy Steps
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious red velvet cupcake cookies inspired by Crumbl.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the egg and vanilla, mixing well.
- In another bowl, combine flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the red food coloring until fully blended.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes.
- Let cool completely.
- For the frosting, beat cream cheese, powdered sugar, and milk until smooth.
- Frost the cooled cookies and serve.
Notes
- Ensure cookies cool completely before frosting.
- Adjust food coloring for desired shade.
- Store cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: crumbl copy cat red velvet cupcake cookies