Can I make these cookies gluten-free?

Yes, you can easily make these Crumbl Red Velvet Cupcake Cookies gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Just ensure that your flour blend has a 1:1 ratio to regular flour to maintain the texture of the cookies.

How can I make the cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough by about ¼ cup. However, keep in mind that the cream cheese frosting will still add sweetness, so you may want to adjust it as well.

Can I use regular food coloring instead of gel food coloring?

While gel food coloring is preferred for its vibrant color and concentrated nature, you can use regular liquid food coloring. However, be aware that liquid food coloring may affect the dough's consistency and produce a slightly lighter color.

Crumbl Red Velvet Cupcake Cookies Recipe

Description

These Crumbl Red Velvet Cupcake Cookies combine the rich, tangy flavor of red velvet with a soft, chewy cookie base and a decadent cream cheese frosting. Perfect for any occasion, they’re easy to make and taste just like your favorite bakery treat.

Ingredients

Scale

1/2 cup butter (salted or unsalted), softened
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 cups 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 cup powdered sugar
1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl until smooth and fluffy.
Add the egg, vanilla extract, white vinegar, and red gel food coloring. Mix until combined.
Gradually add the flour, cocoa powder, cornstarch, baking powder, and salt. Mix until the dough comes together. Be careful not to overmix.
Using a large cookie scoop, scoop out 9 evenly sized dough balls and place them on the prepared baking sheet. Flatten each ball slightly to about ½ inch thickness.
Bake the cookies for 10 minutes. Let them cool on the baking sheet for 10-15 minutes, then transfer them to a cooling rack to cool completely.
For the cream cheese frosting, cream together the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, and whip for 3-5 minutes until light and airy.
Once the cookies have cooled, frost them with the cream cheese frosting and decorate with crushed red velvet cookie crumbs, if desired.

Notes

Gel food coloring is recommended for the best color. Liquid food coloring can work, but it may slightly affect the consistency of the dough.
If you want thicker cookies, chill the dough in the fridge for 30 minutes before baking.
To avoid overbaking, check for doneness at the 10-minute mark, as the cookies continue to set as they cool.
You can freeze the cookies by flash-freezing them on a baking sheet and then storing them in an airtight container for up to 2 months.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 18g
Sodium: 95mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg