Description
Crumbl red velvet cupcake cookies merge classic dessert charm with modern bakery flair. Rich cocoa notes and cream cheese frosting create irresistible indulgence for cookie enthusiasts seeking delightful sweet experiences.
Ingredients
Scale
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1/2 cup buttermilk (120 ml)
- 1/4 cup cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350F (175C) and prepare a baking sheet with parchment paper.
- In a spacious mixing bowl, thoroughly cream butter, granulated sugar, and brown sugar until achieving a light, airy texture.
- Incorporate egg, vanilla extract, and red food coloring, blending until uniformly combined.
- Separately, whisk together flour, cocoa powder, baking powder, baking soda, and salt in a clean bowl.
- Gradually fold dry ingredients into wet mixture, stirring minimally to prevent overmixing.
- Introduce white vinegar and buttermilk, gently mixing until dough reaches a smooth consistency.
- Portion dough into tablespoon-sized rounds, positioning them approximately 2 inches apart on the prepared sheet.
- Gently press each dough ball using the back of a spoon to create a slight flattening.
- Transfer to preheated oven and bake for 10-12 minutes, ensuring edges are set while centers remain slightly soft.
- Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
- For frosting, whip butter and cream cheese in a medium bowl until achieving a silky, uniform texture.
- Incrementally add powdered sugar, beating thoroughly after each addition until fully integrated.
- Finish frosting by blending in vanilla extract until smooth and consistent.
- Once cookies have cooled completely, generously spread or pipe cream cheese frosting atop each cookie.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading and maintain a thick, soft cookie texture.
- Substitute buttermilk with a mixture of milk and lemon juice for a quick homemade alternative.
- Use gel food coloring for a more vibrant red color without altering the cookie’s moisture content.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 163
- Sugar: 11 g
- Sodium: 74 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg