Decadent Crumbl Copy Cat Red Velvet Cupcake Cookies Recipe

Delight in the comforting taste of Crumbl Copy Cat Red Velvet Cupcake Cookies, a sweet treat that combines the essence of red velvet with cookie magic.

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Course: Dessert

Cuisine: American

Keyword: cookies, Crumbl Copy Cat, Cupcake Cookies, dessert, Red Velvet, sweet treats

Prep Time: 20

Cook Time: 12

Cooling Time: 5

Total Time: 37

Servings: cookies

Calories: 210kcal

Equipment

Oven
Mixing bowl
Electric mixer
Baking Sheet
Parchment Paper
cookie scoop
wire rack

Ingredients

For the Cookies

1 cup softened butter ensures a rich and creamy texture for the cookies
1 cup granulated sugar balances the flavors and adds sweetness
1 cup brown sugar brings moisture and a hint of caramel depth
2 large eggs binds the ingredients together for a perfect dough
1 tablespoon vanilla extract enhances the overall flavor profile beautifully
2.5 cups all-purpose flour provides structure, making these cookies perfectly soft yet firm
1 teaspoon baking soda helps the cookies puff up slightly for a perfect bite
1 teaspoon baking powder complements the baking soda for balanced rise
1 teaspoon salt elevates the sweetness and rich flavors of the cookies
1 tablespoon cocoa powder adds a subtle chocolatey taste synonymous with red velvet
1 teaspoon red food coloring gives that vibrant red hue, essential for red velvet
1 tablespoon vinegar enhances moistness and reacts with the baking soda for a light texture
1 cup white chocolate chips for an extra sweet surprise in every bite if desired

For the Cream Cheese Frosting

1 cup softened cream cheese ensures a smooth and luscious frosting texture
0.5 cup softened butter adds richness to the frosting's creamy base
2 cups powdered sugar sweetens the frosting without overpowering the cream cheese flavor
1 teaspoon vanilla extract rounds out the frosting flavor beautifully

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat together on medium speed until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, and stir in vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Add red food coloring and vinegar to the dough, mixing until the dough is an even, vibrant red. Optionally fold in white chocolate chips.
Drop rounded balls of dough onto the baking sheet, leaving about 2 inches of space between each.
Bake for about 10-12 minutes, until the edges are set and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Frost each completely cooled cookie with the cream cheese frosting and enjoy!

Notes

Use room temperature ingredients for a smoother batter, avoid overmixing, check for doneness, and cool before frosting for best results.

Nutrition