Crumbl Copycat Red Velvet Cupcake Cookies
So you’re craving something red, rich, dramatic, and frosting-covered… but you don’t want to commit to a full-on cake relationship, huh? Same.
Crumbl Copycat Red Velvet Cupcake Cookies — basically tiny cake imposters wearing cookie costumes and topped with a swoop of cream cheese frosting that says, “I’m fancy, but I didn’t try that hard.”
These cookies are soft, fudgy, slightly chewy, and aggressively delicious. They’re the dessert equivalent of showing up to a party in sweatpants and still being the best-dressed. Ready to out-bake a fancy bakery without the fancy effort? Let’s do this.
Why This Recipe is Awesome
First of all, it looks impressive, but it’s secretly easy. People will assume you spent hours perfecting these like some baking wizard. You won’t correct them. That’s between you and your oven.
Second, it’s the perfect balance between cake and cookie. You get that classic red velvet flavor — a little cocoa, a little vanilla, a little tang, and a whole lotta “OMG” — without having to deal with stacking layers or scraping frosting off your counter for the next three days.
And last but not least: they are ridiculously soft. Like, “did-you-accidentally-bake-a-cloud?” soft. If you can stir, scoop, and resist eating raw cookie dough (barely), you can nail this recipe. It’s idiot-proof. Even I didn’t mess it up.
Ingredients You’ll Need
For the Red Velvet Cookies:
- 1/2 cup unsalted butter, softened (don’t microwave it into soup, okay?)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (yes, it’s dramatic — embrace it)
- 1 1/3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened (room temp, not Arctic)
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional but very classy:
- Red velvet crumbs for topping (a.k.a. smashed cookie scraps)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
This is non-negotiable. A cold oven is a betrayal. - Cream the butter and sugars together in a bowl until light, fluffy, and looking like sweet, edible clouds. Use a hand mixer or unleash your arm strength.
- Add the egg, milk, vanilla, and red food coloring.
Mix until it looks like red velvet magic. Try not to panic — yes, it’s supposed to be that red. - In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Slowly add this to the wet ingredients. Stir until a soft dough forms.
- Scoop the dough into balls (about 1½ tablespoons each) and place them on a lined baking sheet. Give them space — these cookies like personal boundaries.
- Bake for 9–11 minutes.
The centers should look slightly underbaked. That’s the secret to that soft, dreamy texture. - Let the cookies cool completely before frosting. If you frost them warm, it turns into a delicious but chaotic mess. Patience is a virtue and all that.
- Make the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread or pipe it generously on the cooled cookies.
- Optional but highly recommended: sprinkle with red velvet crumbs. Fancy level unlocked.
Nutritional Facts
(Approximate values per frosted cookie)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 33 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Sugar | 22 g |
| Fiber | 1 g |
| Sodium | 160 mg |
Benefits & Commentary:
Look, nobody’s pretending this is a salad — but it does give you quick energy and pure happiness, which is basically self-care. The cocoa adds antioxidants (science!), and the cream cheese provides a bit of protein and calcium. IMO, mental health absolutely counts here because one bite of this cookie will turn your frown into a “where have you been all my life?” smile.
Here’s a handy tool if you’re curious about how this cookie fits into your daily intake:
Common Mistakes to Avoid
- Skipping the cream cheese softening step. Lumpy frosting is a crime.
- Overbaking the cookies. This isn’t a cracker recipe. Keep them soft!
- Using cold butter in the dough. You want fluffy, not grumpy dough.
- Thinking you don’t need to preheat the oven — rookie mistake.
- Eating all the cookies before they’re frosted (no judgment, just facts).
Alternatives & Substitutions
- No cream cheese? Use vanilla buttercream instead — still amazing.
- Want less sugar? Reduce the frosting or make mini cookies.
- No red food coloring? You’ll basically get a brown velvet cookie — still delicious, just less dramatic.
- Dairy-free? Swap butter with plant-based butter and use dairy-free cream cheese. Boom. Inclusive cookies.
Personally, I love adding white chocolate chips to the dough. Is it traditional? No. Is it magical? Absolutely.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but… why hurt your soul like that?
Do these taste like actual Crumbl cookies?
Pretty darn close — maybe even better (don’t tell Crumbl).
Can I skip the frosting?
Sure, but also… why?
Can I freeze them?
Yes! Freeze the cookies without frosting, then frost when ready.
How long do they stay fresh?
About 3–4 days in the fridge. If they last that long, you have superhuman self-control.
Can I make them bigger?
Absolutely. Bigger cookies = bigger happiness. Just adjust baking time slightly.
Final Thoughts
These Crumbl Copycat Red Velvet Cupcake Cookies are soft, rich, dramatic, and completely addictive — basically everything I aspire to be in life. They’re perfect for parties, holidays, breakups, glow-ups, or just a random Tuesday when life feels a little “meh.”
So now it’s your turn. Preheat that oven. Put on your favorite playlist. Go impress someone — or yourself — with your new baking skills. You’ve earned it. 🍪❤️
