Why You’ll Love This Recipe

Red velvet fans will adore these cookies, which are soft, chewy, and bursting with flavor. The rich cocoa flavor combined with the vibrant red hue makes them visually striking, while the cream cheese frosting adds the perfect creamy touch. These cookies are perfect for anyone who loves the combination of tangy cream cheese and the rich, slightly chocolaty taste of red velvet. Plus, they’re simple to make, and the cream cheese frosting takes them to the next level.

Ingredients for Cookies

½ cup butter (salted or unsalted)
⅔ cup brown sugar
½ cup granulated sugar
1 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

Ingredients for Cream Cheese Frosting

4 oz cream cheese (softened)
3 tablespoons butter (softened)
1 teaspoon vanilla extract
1 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, cornstarch, and baking powder. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the egg, vanilla extract, white vinegar, and red gel food coloring to the butter mixture. Mix well until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Use a cookie scoop or tablespoon to portion out the dough into 1 ½-inch balls and place them on the prepared baking sheet. Space them about 2 inches apart.
Gently flatten each cookie dough ball with the back of a spoon or your hand to create a slight disc shape.
Bake for 10-12 minutes, or until the edges are set but the center is still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until smooth and creamy.
Add the vanilla extract and powdered sugar, and continue to beat until the frosting is fluffy and smooth.
Once the cookies have cooled completely, pipe or spread a generous amount of cream cheese frosting on top of each cookie.

Assembly:

Once the cookies are completely cool, top them with the cream cheese frosting. You can use a piping bag to swirl the frosting or spread it on with a knife for a more rustic look.

Servings and Timing

Servings: 12-16 cookies
Prep time: 20 minutes
Cook time: 10-12 minutes
Total time: 30-35 minutes

Variations

Chocolate Chip Red Velvet Cookies: Add a handful of chocolate chips to the dough for extra richness.
Red Velvet with a Twist: Add chopped nuts (like pecans or walnuts) to the dough for a little crunch.
Mini Cupcake Cookies: For smaller-sized cookies, divide the dough into smaller balls and bake for 8-10 minutes.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. The frosting may soften a bit, but the cookies will remain delicious.
To extend freshness, store the cookies in the fridge for up to 1 week. Let them come to room temperature before serving.
These cookies can be frozen for up to 3 months. Freeze the cookies before frosting, then frost once thawed for the best texture.

FAQs

1. Can I make these cookies without the cream cheese frosting?

Yes, you can enjoy these cookies on their own, or you can use a different frosting like buttercream or even whipped cream if you prefer.

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

Gel food coloring is recommended because it provides a vibrant color without altering the texture of the dough. Liquid food coloring can be used, but it may affect the cookie’s texture.

3. Can I use a stand mixer for this recipe?

Yes, a stand mixer works great for mixing the dough and frosting. It will save you time and effort while ensuring the dough and frosting are smooth.

4. Can I use margarine instead of butter?

You can use margarine, but butter will give the cookies a richer, more authentic flavor. Margarine might affect the texture slightly, making them less tender.

5. Why do we use vinegar in this recipe?

The vinegar helps to activate the baking soda, giving the cookies their soft, fluffy texture. It also adds to the tangy flavor of the red velvet.

6. How do I prevent my cookies from spreading too much?

Make sure your dough is chilled before baking, and don’t flatten the dough too much. If you’re worried about spreading, chill the dough in the fridge for 10-15 minutes before baking.

7. How do I know when these cookies are done baking?

These cookies should be soft in the center but firm around the edges. They will continue to firm up as they cool, so don’t worry if they’re slightly soft when you pull them out of the oven.

8. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just be sure to let it sit at room temperature for a few minutes before rolling it into balls.

9. Can I make these cookies into bars instead of individual cookies?

Yes, you can press the dough into a baking dish and bake it for 25-30 minutes at 350°F (175°C), or until a toothpick comes out clean. Once cooled, frost with cream cheese frosting and cut into squares.

10. Can I use different frosting flavors?

Absolutely! You can swap out the cream cheese frosting for a vanilla buttercream, chocolate frosting, or even a whipped mascarpone frosting for a different twist.

Conclusion

These Crumbl-style red velvet cupcake cookies are the perfect dessert for red velvet lovers. With their soft, chewy texture and indulgent cream cheese frosting, they bring the best of both worlds – the rich flavor of red velvet cake and the fun of a cookie. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies will definitely satisfy your dessert cravings!

Crumbl Red Velvet Cupcake Cookies