Crumbl Red Velvet Cupcake Cookies

Why You’ll Love This Recipe

I appreciate how these cookies deliver deep cocoa flavor, vibrant red color, and a wonderfully soft texture. The simple cream cheese frosting adds tang and sweetness, making each bite taste like a red velvet cupcake in cookie form. I also enjoy how easy the dough is to work with and how impressive the cookies look once frosted. They make a perfect treat for holidays, parties, or anytime I crave red velvet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup softened butter
⅔ cup brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon white vinegar
1–2 teaspoons red gel food coloring
¼ cup cocoa powder
1 ¾ cups all-purpose flour
¼ teaspoon salt
2 tablespoons cornstarch
½ teaspoon baking powder

Frosting:
4 oz cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Directions

1. I preheat my oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, I cream the butter, brown sugar, and granulated sugar until smooth and fluffy.

3. I add the egg, vanilla extract, white vinegar, and red gel food coloring, mixing until fully combined.

4. In a separate bowl, I sift together the flour, cocoa powder, cornstarch, baking powder, and salt.

5. I gradually add the dry mixture to the wet ingredients, mixing just until combined without overworking the dough.

6. I scoop out 9 large cookie portions, roll them into balls, and flatten each to about ½ inch thick on the baking sheet.

7. I bake the cookies for 10 minutes and let them cool on the sheet for 10–15 minutes before moving them to a cooling rack.

8. For the frosting, I cream the butter and cream cheese together until smooth, then add the powdered sugar and vanilla, whipping for 3–5 minutes until fluffy.

9. Once the cookies are completely cooled, I frost each one generously and finish with crushed red velvet cookie crumbs.

Servings and Timing

Servings: 9 cookies
Prep time: 15 minutes
Cook time: 10 minutes
Cooling time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add a touch more cocoa powder for a deeper chocolate flavor or swirl a little extra food coloring for a bolder red shade. When I want extra texture, I fold in white chocolate chips. For a fun twist, I pipe the frosting instead of spreading it for a more cupcake-like look.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 4 days. To serve, I let them come to room temperature so the frosting softens. These cookies also freeze well without frosting; I thaw them before adding the cream cheese topping.

FAQs

Why do these cookies use vinegar?

I add vinegar to enhance the red velvet flavor and activate the cocoa for better color and tenderness.

Can I use liquid food coloring?

I prefer gel because it keeps the dough from becoming too wet and produces a vibrant red color.

Why are my cookies dry?

I make sure not to overbake them—removing them when they’re slightly underdone keeps them soft.

Can I make the dough ahead of time?

Yes, I chill the dough for thicker cookies or store it covered in the fridge for up to 24 hours.

Can I freeze these cookies?

Yes, I freeze the baked, unfrosted cookies and frost them once thawed.

Conclusion

I love making these Crumbl Red Velvet Cupcake Cookies because they deliver everything I enjoy about red velvet cake in a fun, bakery-style cookie. They’re soft, richly flavored, and beautifully finished with cream cheese frosting. Whether I’m sharing them at a celebration or treating myself, they always turn out stunning and delicious.