Crumbl Red Velvet Cupcake Cookie review
When you open the Crumbl box and see that deep red velvet cookie staring back, it’s hard not to expect drama — and this one gives it, at least visually. The cookie itself has that signature cracked top, the kind that looks like it’s been kissed by heat rather than flattened by machinery. A swirl of cream cheese frosting crowns it, thick and luscious, and dusted ever so slightly with red crumbs like a little nod to the Southern classic it’s inspired by. It’s an aesthetic hit before you even take a bite.
The first bite? Exactly what you hope for — soft, warm, and velvety. There’s a touch of cocoa that gives it that deep richness red velvet needs, but it doesn’t wander into bitter territory. The cookie edges have a subtle chew that balances the soft center, giving you that perfect “baked, not underdone” texture Crumbl has been nailing lately. The frosting brings in that cream cheese tang that keeps it from being overly sweet, though I will say it leans more toward dessert-cupcake than breakfast-cookie energy.
Flavor-wise, this is a nostalgia piece — the kind of thing you imagine at a cozy diner on a rainy day or as the star of a Valentine’s treat box. It’s balanced, sweet without being cloying, and carries a soft cocoa aftertaste that lingers for just a moment before melting away. If you’re a fan of red velvet cake, you’ll feel right at home here. The only note I’d add: the cream cheese frosting is generous, so if you’re not into frosting-heavy bites, you might find yourself scraping a little off — but honestly, that’s part of the charm.
Would I get it again? Absolutely. It’s the kind of cookie you remember, not because it’s the most adventurous, but because it’s the most consistent. Crumbl nailed the essence of red velvet — rich, soft, and comforting.
Check back next week for the recipe.