Red Velvet Cake Mix Cookies
Red velvet cake mix cookies are the dessert equivalent of a magic trick—easy, impressive, and guaranteed to make people ask, “How did you make these?”
They have the rich, slightly tangy flavor of red velvet cake, the soft and chewy texture of a perfect cookie, and the convenience of a cake mix shortcut.
It’s like baking on easy mode, but no one has to know.
I love these cookies because they require minimal effort but deliver maximum flavor. Whether you’re baking for a holiday party, a Valentine’s Day treat, or just a regular Tuesday when you want something sweet, these cookies fit the bill. They’re perfect for anyone who loves classic red velvet but doesn’t want to commit to an entire cake. (Commitment is hard—we get it.)
These cookies are especially great for beginner bakers, busy parents, or anyone who wants a last-minute dessert that still looks and tastes homemade.
If you can stir ingredients together in a bowl, you can make these. And trust me, people will rave about them.
A Brief (and Delicious) History of Red Velvet
Red velvet has been around for over a century, though its origins are a bit of a mystery. The “velvet” part of the name comes from its soft, delicate crumb, which was common in 19th-century cakes made with cocoa powder and buttermilk.
The red color? That’s where things get interesting. Some say it originally came from a natural reaction between cocoa and acidic ingredients like vinegar or buttermilk. Others credit the vibrant hue to food coloring, popularized in the mid-20th century by the Adams Extract company to boost sales of their red dye. (Genius marketing move, honestly.)
Fun fact: During World War II, when food dye was scarce, bakers used boiled beet juice to enhance the red color of their cakes.
So if you ever want to feel extra old-school, you could technically try that in your cookies (though I’d recommend sticking to food coloring).
Today, red velvet is a beloved classic, showing up in cakes, cupcakes, pancakes, and of course—cookies!
Ingredients You’ll Need
For the Cookies
- 1 box (15.25 oz) red velvet cake mix (any brand works, but Duncan Hines and Betty Crocker are solid choices)
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted (or substitute ⅓ cup vegetable oil for a slightly different texture)
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- ½ cup white chocolate chips or semi-sweet chocolate chips (because chocolate makes everything better)
For the Optional Powdered Sugar Coating
- ½ cup powdered sugar (for a crinkle cookie effect, if you want them looking fancy)
Ingredient Breakdown
- Red Velvet Cake Mix – This is the secret weapon that makes these cookies ridiculously easy. It already contains flour, sugar, cocoa powder, baking agents, and flavoring. Basically, it does half the work for you.
- Eggs – Help bind the dough together and create a chewy texture.
- Butter (or Oil) – Butter gives a richer flavor, while oil makes the cookies extra soft. Pick your fighter.
- Vanilla Extract – Enhances the overall flavor and adds a homemade touch.
- Chocolate Chips – Because red velvet and chocolate are a match made in dessert heaven.
Step-by-Step Recipe: How to Make Red Velvet Cake Mix Cookies
Step 1: Prep Your Baking Station
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat—this prevents sticking and makes cleanup easier.
Step 2: Make the Dough
In a large mixing bowl, combine the red velvet cake mix, eggs, melted butter (or oil), and vanilla extract. Stir until everything is well incorporated. The dough will be thick—thicker than cake batter but softer than traditional cookie dough. (Think playdough, but tastier.)
If you’re adding chocolate chips, fold them in now. Try not to eat half of them straight from the bag. (No judgment if you do.)
Step 3: Chill the Dough (Optional but Recommended)
For thicker, chewier cookies, refrigerate the dough for 15-30 minutes before scooping. This helps prevent spreading and gives you that perfect, bakery-style texture. If you’re in a hurry, you can skip this step—but if you have time, chill it.
Step 4: Scoop and Shape
Use a cookie scoop or a spoon to portion out 1.5-inch dough balls. If you want a crinkle cookie effect, roll each ball in powdered sugar before placing them on the baking sheet. Space them about 2 inches apart, as they’ll spread a little.
Step 5: Bake
Bake in the preheated oven for 9-11 minutes. The cookies should be set around the edges but still slightly soft in the center. (They will continue to firm up as they cool.)
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This step is crucial—moving them too soon can make them fall apart. Once cooled, dig in!
How to Make Cream Cheese Frosting for Red Velvet Cookies
If you want to take your Red Velvet Cake Mix Cookies to the next level, a homemade cream cheese frosting is the perfect addition. It adds a luscious, tangy sweetness that complements the rich, chocolatey notes of red velvet.
Here’s how to make it:
Ingredients for Cream Cheese Frosting:
- 4 oz (½ block) cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions:
- Beat the cream cheese and butter together in a medium bowl using a hand mixer or stand mixer until smooth and creamy (about 2 minutes).
- Add the powdered sugar gradually, beating on low speed at first, then increasing to medium-high until fully incorporated.
- Mix in the vanilla extract and continue beating for another 1-2 minutes until light and fluffy.
- Frost or drizzle the cookies once they’ve cooled. You can spread a thick layer on top, drizzle it with a spoon, or even use a piping bag for a decorative swirl.
💡 Pro Tip: If the frosting is too thick, add 1 teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, mix in more powdered sugar.
Tips for the Best Red Velvet Cake Mix Cookies
- Want extra soft cookies? Use oil instead of butter, and don’t overbake.
- For a gooier texture, slightly underbake them and let them finish setting on the hot baking sheet.
- Make them festive! Add sprinkles, drizzle melted white chocolate on top, or use heart-shaped cookie cutters if you’re feeling fancy.
- Store them properly. Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Variations to Try
- Red Velvet Cream Cheese Cookies: Add small chunks of cream cheese to the dough for a cheesecake-like surprise.
- Nutty Red Velvet Cookies: Mix in chopped pecans or walnuts for extra crunch.
- Double Chocolate Red Velvet: Use both white and dark chocolate chips for a flavor boost.
Red Velvet Cake Mix Cookies Recipe
Red Velvet Cake Mix Cookies Recipe
Ingredients
For the cookies:
- 1 box (15.25 oz) red velvet cake mix
- 2 large eggs
- ½ cup 1 stick unsalted butter, melted (or ⅓ cup vegetable oil)
- 1 teaspoon vanilla extract optional, but recommended
- ½ cup white or semi-sweet chocolate chips
For Cream Cheese Frosting
- 4 oz ½ block cream cheese, softened
- ¼ cup ½ stick unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the red velvet cake mix, eggs, melted butter (or oil), and vanilla extract. Stir until fully incorporated. The dough will be thicker than cake batter but soft.
- Gently fold in the white or semi-sweet chocolate chips for extra bursts of chocolate in every bite.
- Optional but Recommended: For thicker, chewier cookies, cover the dough and chill for 15-30 minutes. This helps prevent spreading. If you’re short on time, you can skip this step, but chilled dough makes a noticeable difference.
- Use a cookie scoop or a spoon to form 1.5-inch dough balls.
- If making crinkle cookies, roll each ball in powdered sugar before placing them on the baking sheet.
- Place the cookie dough balls about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and butter together in a medium bowl using a hand mixer or stand mixer until smooth and creamy (about 2 minutes).
- Add the powdered sugar gradually, beating on low speed at first, then increasing to medium-high until fully incorporated.
- Mix in the vanilla extract and continue beating for another 1-2 minutes until light and fluffy.
- Frost or drizzle the cookies once they’ve cooled. You can spread a thick layer on top, drizzle it with a spoon, or even use a piping bag for a decorative swirl.
- Enjoy!
Notes
Tips for Best Results
✔ For extra soft cookies, use oil instead of butter and slightly underbake them. ✔ Don’t skip the chilling step if you want thicker cookies! ✔ Store cookies in an airtight container at room temperature for up to 5 days or freeze for later.Pin this post for later!
