Crumble Red Velvet Cupcake Cookies

A Decadent Twist on a Classic Treat

If you love red velvet cake and crave the chewy goodness of cookies, this Crumble Red Velvet Cupcake Cookies recipe is the perfect fusion of both. These cookies are rich, chocolatey, and beautifully vibrant, topped with a luscious cream cheese frosting and crumbled cookie pieces for extra texture.

Whether you’re baking for a special occasion, a cozy afternoon snack, or simply indulging in a homemade treat, these cookies will quickly become a favorite in your repertoire.

Why You’ll Love This Recipe

  • Easy to Make – No complicated steps or fancy ingredients, just simple baking techniques with delicious results.
  • Perfectly Soft and Chewy – A balance of cocoa richness and vanilla tang with a melt-in-your-mouth texture.
  • A Showstopper Dessert – The bright red color and creamy frosting make these cookies visually stunning.
  • Crowd-Pleasing Flavor – If you love red velvet cupcakes, you’ll adore these cookies.

Ingredients You’ll Need

For the 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
  • 1¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder

For the Cream Cheese Frosting:

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

Kitchen Equipment Needed

  • Large mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop (optional but recommended)
  • Cooling rack
  • Piping bag (or ziplock bag)

Step-by-Step Instructions

1. Prepare the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

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

Whisk in the egg, vanilla extract, vinegar, and red gel food coloring until fully combined.

Gradually mix in the flour, cocoa powder, cornstarch, baking powder, and salt until just incorporated. Be careful not to overmix.

2. Form and Bake the Cookies

Using a cookie scoop, divide the dough into 9 evenly sized portions. Roll them into balls and place them on the prepared baking sheet. Gently flatten each ball to about ½ inch in thickness.

Bake for 10 minutes, then let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack.

Bake the reserved 1 tablespoon of cookie dough separately for 7-8 minutes, then crumble it for decoration.

3. Prepare the Frosting

In a stand mixer or large bowl, cream together the softened butter and cream cheese until smooth and fluffy.

Add powdered sugar and vanilla extract, then whip for 3-5 minutes until light and fluffy. If the frosting is too soft, chill it for a few minutes before whipping again.

4. Decorate the Cookies

Transfer the frosting to a piping bag with a round tip (or use a ziplock bag with a corner snipped off). Pipe frosting onto each cooled cookie, then sprinkle with crumbled red velvet cookie pieces.

Storage Instructions

  • Room Temperature: Keep unfrosted cookies in an airtight container for up to 3 days.
  • Refrigerated: Store frosted cookies in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze unfrosted cookies for up to 2 months. Frost after thawing for the best texture.

Variations and Substitutions

  • Chocolate Lovers’ Twist: Add white or dark chocolate chips to the cookie dough for an extra indulgent treat.
  • Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting.
  • Different Colors: Swap red food coloring for another color to match holidays or special events.

Perfect Pairings

  • Beverages: Enjoy these cookies with a glass of milk, a hot cup of coffee, or a warm chai latte.
  • Dessert Spread: Serve alongside vanilla ice cream or chocolate mousse for an extra decadent dessert platter.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended because it provides a more vibrant red without affecting the dough’s consistency. If using liquid food coloring, you may need to add a bit more flour to maintain the dough’s texture.

Why is vinegar used in red velvet recipes?

Vinegar enhances the red color and reacts with the baking powder to create a softer, more tender texture.

Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough in advance and refrigerate it for up to 48 hours before baking. You can also freeze baked cookies and frost them just before serving.

Can I use store-bought frosting?

Absolutely! If you’re short on time, store-bought cream cheese frosting works as a convenient alternative.

Final Thoughts

These Crumble Red Velvet Cupcake Cookies are the ultimate treat for red velvet lovers. With their rich cocoa flavor, vibrant color, and creamy frosting, they are as delicious as they are beautiful. Whether you’re baking for a party, a holiday gathering, or just for yourself, these cookies are sure to impress.

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