Perkins Family Recipes

Crumbl red velvet cupcake cookies

Name: Crumbl red velvet cupcake cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 9 servings
Ingredients: 1/2 cup butter (salted or unsalted); 2/3 cup brown sugar; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 tsp white vinegar; 1-2 tsp red gel food coloring; 1/4 cup cocoa powder; 1 & 3/4 cup all purpose flour; 1/4 tsp salt; 2 tbsp cornstarch; 1/2 tsp baking powder; 4 oz cream cheese (softened); 3 tbsp butter (softened); 1 tsp vanilla extract; 1 cup powdered sugar

9 servings

portions

15 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/2 cup butter (salted or unsalted)

2/3 cup brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1 tsp white vinegar

1-2 tsp red gel food coloring

1/4 cup cocoa powder

1 & 3/4 cup all purpose flour

1/4 tsp salt

2 tbsp cornstarch

1/2 tsp baking powder

4 oz cream cheese (softened)

3 tbsp butter (softened)

1 tsp vanilla extract

1 cup powdered sugar

Instructions

Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.

Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.

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

Mix in the flour, cocoa powder, cornstarch, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Save one tablespoon of cookie dough to decorate your cookies later.

Then using a large cookie scooper scoop out 9 equally sized cookie dough balls, place them on the prepared baking sheet, and gently flatten them to about 1/2 inch in thickness. Bake the cookies in the oven for 10 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.

Bake the 1 tablespoon of cookie dough for 7-8 minutes then use it to decorate the cookies.

Cream cheese frosting

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

Add in the powdered sugar, and vanilla extract, and whip for 3-5 minutes or until fluffy. If the frosting seems soft, chill it in the fridge or freezer for a few minutes then whip again.

Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Top with crushed red velvet cookie crumbs and enjoy!

Nutrition

Taille de Portion

Calories

435 kcal

Lipides Totaux

19 g

Lipides Saturés

12 g

Lipides Insaturés

6 g

Acides Gras Trans

1 g

Cholestérol

68 mg

Sodium

252 mg

Glucides Totaux

63 g

Fibres Diététiques

2 g

Sucres Totaux

41 g

Protéines

5 g