Description
Crumbl Red Velvet Cupcake Cookies combine the classic flavors of red velvet cake with the delightful texture of a cookie. These soft, moist cookies are loaded with white chocolate chips and topped with a creamy cream cheese frosting, making them a perfect indulgent treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup white chocolate chips
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and flavoring: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract and red food coloring until the mixture is uniform and vibrantly colored.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute leavening and cocoa for consistent flavor and rise.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined to avoid overworking the dough which can make cookies tough.
- Fold in chips: Gently fold white chocolate chips into the dough to evenly incorporate pockets of sweetness throughout the cookies.
- Portion cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly firm, indicating they are perfectly baked with a soft center.
- Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set and prevents breakage.
- Prepare frosting: Beat cream cheese and butter together until creamy, then mix in vanilla extract and a pinch of salt for balanced flavor.
- Add powdered sugar: Gradually add powdered sugar to the cream cheese mixture, beating until smooth and spreadable to achieve the perfect frosting consistency.
- Frost cookies: Once completely cooled, pipe or spread the cream cheese frosting evenly over each cookie for a rich, creamy finish.
- Decorate: Optionally, decorate with additional white chocolate chips or red velvet crumbs to enhance presentation and texture.
Notes
- Ensure butter and cream cheese are softened for easier mixing and a smoother texture.
- Do not overmix the dough to keep cookies tender and soft.
- If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- For a more intense red velvet color, increase the red food coloring slightly but be mindful of taste balance.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
