Crumbl Red Velvet Cupcake Cookies

Ever since Crumbl Cookies burst onto the scene, their weekly rotating menu has had us all hooked. But let’s be honest, sometimes that craving hits and you just can’t wait! That’s where this recipe for Crumbl Red Velvet Cupcake Cookies comes in. Imagine sinking your teeth into a soft, chewy red velvet cookie, topped with a luscious cream cheese frosting that tastes just like your favorite cupcake. This isn’t just a cookie; it’s a nostalgic trip to childhood birthday parties, upgraded with a gourmet touch. These cookies are perfect for Valentine’s Day, Christmas, or any celebration where you want to impress. And trust me, once you taste these, you’ll understand why everyone’s obsessed. Plus, I’ve spent countless hours perfecting this recipe, ensuring it captures the iconic Crumbl texture and flavor. Prepare to be amazed!

As a passionate home baker with years of experience recreating bakery favorites, I’ve developed a knack for understanding the science behind baking. My mission is to empower you to create impressive treats right in your own kitchen, without needing fancy equipment or years of culinary training. We’re diving into the heart of the viral red velvet trend, transforming it into a delightful cookie experience.

Ingredients for Red Velvet Magic

Let’s gather our ingredients for these show-stopping cookies. Understanding each ingredient’s role will help you achieve the perfect texture and flavor.

• All-Purpose Flour: The foundation of our cookie. Bleached flour will give you a softer cookie, while unbleached provides a slightly chewier texture. I prefer using bleached flour for these to mimic Crumbl’s soft bake.
• Unsweetened Cocoa Powder: This provides the signature red velvet flavor. Dutch-processed cocoa powder will yield a darker color and milder flavor, while natural cocoa powder will give a more intense, slightly acidic taste. I personally love natural cocoa powder in this recipe.
• Baking Soda & Baking Powder: The dynamic duo for leavening! Baking soda reacts with the acidity in the cocoa powder, contributing to the rise and red color. Baking powder provides additional lift. Make sure they are fresh.
• Salt: Enhances all the flavors.
• Unsalted Butter: Provides richness and tenderness. Make sure it’s softened to room temperature for proper creaming.
• Granulated Sugar & Brown Sugar: A combination of sugars creates the perfect balance of sweetness and moisture. Brown sugar adds a subtle molasses flavor and chewiness.
• Eggs: Binds the ingredients together and adds structure. Use large eggs at room temperature.
• Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
• Red Food Coloring: Essential for that iconic red velvet hue. Gel food coloring is recommended as it’s more concentrated and won’t thin out the batter.
• Buttermilk: Adds a tangy flavor and tenderizes the dough. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

For the Cream Cheese Frosting:

• Cream Cheese: The star of the show! Make sure it’s softened to room temperature for a smooth, lump-free frosting.
• Unsalted Butter: Adds richness and stability to the frosting. Also, make sure it is softened to room temperature.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: A touch of vanilla extract enhances the flavor.
• Milk or Heavy Cream: To adjust the consistency of the frosting.

Ingredient Science: The chemical reaction between the cocoa powder, buttermilk, and baking soda is what gives red velvet its signature color and tang. The acid in the buttermilk activates the baking soda, creating carbon dioxide that helps the cookies rise. The red food coloring simply enhances the naturally reddish hue that results from this reaction. The softened butter and cream cheese are crucial for a smooth cookie batter and a velvety frosting.

Substitution Tips:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative and the buttermilk with a plant-based milk mixed with vinegar or lemon juice. Use a dairy-free cream cheese alternative for the frosting.
• Egg-Free: Use applesauce or mashed banana as an egg replacer.
• Sugar-Free: Use a sugar-free granulated sweetener and a sugar-free powdered sweetener.

Expert Tips for Perfect Crumbl Red Velvet Cupcake Cookies

Let’s dive into some expert tips to guarantee your cookies are a smashing success! These are based on my extensive testing and tweaking of this recipe.

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too thin during baking. It also allows the flavors to meld together.
• Use an Ice Cream Scoop: This ensures that all your cookies are the same size, which means they’ll bake evenly.
• Don’t Overbake: These cookies should be soft and slightly underbaked for the best texture. They will continue to bake as they cool on the baking sheet.
• Room Temperature is Key: Make sure your butter and cream cheese are properly softened before creaming. This will ensure a smooth, lump-free dough and frosting.
• Taste Test: Always taste your frosting and adjust the sweetness or tanginess to your liking.
• Get Creative with Sprinkles: Add red, white, and pink sprinkles to the frosting for a festive touch.

My Personal Testing Notes: I experimented with different types of cocoa powder and found that natural cocoa powder gives the best red velvet flavor. I also tried using different ratios of granulated sugar and brown sugar, and I found that a 50/50 split creates the perfect balance of sweetness and chewiness. I highly recommend chilling the dough for at least an hour for the best results. I’ve found that using a cookie scoop ensures consistent size, but weighing the dough (about 3.5 ounces per cookie) offers perfect consistency.

FAQ: Your Red Velvet Cookie Questions Answered

Can I make the dough ahead of time?

Absolutely! In fact, I highly recommend it. The dough can be made up to 24 hours in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. This also gives the flavors more time to meld together, resulting in an even tastier cookie.

Can I freeze the cookie dough?

Yes! You can freeze the cookie dough for up to 2 months. Scoop the dough into individual balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, thaw the dough in the refrigerator overnight or bake from frozen, adding a few extra minutes to the baking time.

Why are my cookies flat?

Flat cookies can be caused by a few factors. First, make sure your butter wasn’t too soft or melted when you creamed it with the sugar. Second, avoid overmixing the dough. Third, ensure your baking soda and baking powder are fresh. Lastly, chilling the dough is crucial to prevent excessive spreading.

Why is my frosting lumpy?

Lumpy frosting is usually caused by using cold cream cheese or butter. Make sure both ingredients are softened to room temperature before creaming them together. If your frosting is still lumpy, try beating it on medium speed for a few minutes to smooth it out. A tablespoon of milk can help if needed.

Can I use a different type of frosting?

While the cream cheese frosting is classic for red velvet, feel free to experiment! A vanilla buttercream or even a chocolate ganache would also be delicious. Or, if you want to keep it simple, a dusting of powdered sugar is a perfect finishing touch.

How do I get that vibrant red color?

Gel food coloring is the key! Liquid food coloring can sometimes thin out the batter and won’t give you as intense of a color. Start with a small amount of gel food coloring and add more until you reach your desired shade of red. Be careful not to add too much, as it can alter the taste and texture.

How do I store the cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the unfrosted cookies for up to 2 months. Thaw completely before frosting and serving.

Bake, Share, and Enjoy!

There you have it – your own batch of irresistible Crumbl Red Velvet Cupcake Cookies! This recipe is a guaranteed crowd-pleaser, perfect for satisfying your sweet tooth or impressing your friends and family. With a few simple ingredients and these expert tips, you can recreate the magic of Crumbl in your own kitchen.

Now, it’s your turn to bake these cookies and share the joy! Don’t forget to snap a picture of your creations and tag me [your social media handle] – I can’t wait to see your red velvet masterpieces. For more delicious cookie recipes, check out my posts on Classic Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Peanut Butter Blossom Cookies.

Happy Baking!

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