1. Can I make these Crumbl Red Velvet Cupcake Cookies gluten-free?

Yes! To make gluten-free Crumbl Red Velvet Cupcake Cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the other ingredients, such as the baking powder, are also gluten-free. This will ensure your cookies still turn out soft and chewy, just like the original recipe.

2. Can I freeze these cookies?

Absolutely! You can freeze Crumbl Red Velvet Cupcake Cookies for up to 2 months. To freeze, place the cookies on a baking sheet in a single layer to flash freeze, then transfer them to an airtight container or freezer bag. Separate each layer of cookies with parchment paper to prevent them from sticking together. When you're ready to enjoy them, just let them thaw at room temperature.

3. How can I make these cookies without cream cheese frosting?

If you’re not a fan of cream cheese frosting, you can easily swap it for a different frosting. Try using a classic buttercream frosting or a whipped cream topping for a lighter version. You can also omit the frosting entirely and drizzle some white chocolate over the cooled cookies for a fun variation.

Crumbl Red Velvet Cupcake Cookies – Best Recipe Ever

Name: Crumbl Red Velvet Cupcake Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup butter (softened, salted or unsalted); 2/3 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp white vinegar; 1-2 tsp red gel food coloring; 1/4 cup cocoa powder; 1 & 3/4 cup all-purpose flour; 1/4 tsp salt; 2 tbsp cornstarch; 1/2 tsp baking powder; 4 oz cream cheese (softened); 3 tbsp butter (softened); 1 tsp vanilla extract; 1 cup powdered sugar

Description

These Crumbl Red Velvet Cupcake Cookies are the perfect blend of soft, chewy cookie dough infused with rich red velvet flavor, topped with a tangy cream cheese frosting. They are the ultimate treat for red velvet lovers, offering a fun, cookie twist on the classic red velvet cupcake.

Ingredients

Scale

1/2 cup butter (softened, salted or unsalted)
2/3 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp white vinegar
1-2 tsp red gel food coloring
1/4 cup cocoa powder
1 & 3/4 cup all-purpose flour
1/4 tsp salt
2 tbsp cornstarch
1/2 tsp baking powder
4 oz cream cheese (softened)
3 tbsp butter (softened)
1 tsp vanilla extract
1 cup powdered sugar

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar together until smooth and fluffy.
Add the egg, vanilla extract, white vinegar, and red gel food coloring. Mix until fully combined.
In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
Scoop out dough using a large cookie scooper and form 9 equally sized cookie balls. Place them on the prepared baking sheet and gently flatten them to about 1/2 inch thick.
Bake for 10 minutes. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack to cool completely.
Make the frosting: Cream the butter and cream cheese together until smooth and fluffy. Add powdered sugar and vanilla extract, and whip for 3-5 minutes or until fluffy.
Once the cookies have cooled, frost each with the cream cheese frosting and top with crushed red velvet cookie crumbs.

Notes

Be sure to use red gel food coloring for the best color. Liquid food coloring may dilute the batter.
The cookies will continue to bake on the sheet even after they are removed from the oven, so be careful not to overbake them.
For thicker cookies, you can chill the dough before baking.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg