These delicious red velvet cake mix cookies are easy to make and have the perfect hint of chocolate flavor. These cookies are the perfect sweet treat for the holidays and are pretty festive color for either Christmas or Valentine's Day! This is the ultimate cookie recipe for those red velvet lovers!
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Table of contents
Why You’ll Love These Red Velvet Cake Mix Cookies
I love making cake mix cookies because they always turn out perfectly! They are soft, moist and so easy to make! These red velvet cake cookies are a favorite in our house (my daughter loves red velvet recipes) so grab a box of red velvet cake mix and give these cookies a try! They are the easiest cookies you will make.
- minimal effort- just mix and roll in powdered sugar. There is no chill time required so they couldn't be any quicker or easier.
- simple ingredients- this recipe requires only 4 ingredients so this is a recipe you can have on hand for when you have a cookie craving.
- special occasion- while I find these cookies are perfect any time of year, the festive red color is perfect for the holiday season!
What is Red Velvet?
If you have never tried red velvet dessert, it is a popular desert in the Us that is known for its bright red color. Most people think that it is simply a chocolate cake that has red food coloring added but it actually has only a small amount of cocoa powder added. If you would like to make red velvet from scratch try these Oreo Red Velvet Cupcakes!
- large mixing bowl
- cookie sheet
- parchment paper
- cookie scoop of spoon
- hand mixer or spatula
Red Velvet Cake Mix- you will need a box of red velvet cake mix. This is easily found at most grocery stores. I used Duncan Hines brand.
Unsalted Butter-I usually always use unsalted butter when baking so I can control the amount of salt.
Eggs-helps bind the cake mix together and gives moisture to the cookies.
Powdered Sugar-gives the cookies the cute crinkled affect when rolled.
Preheat the oven to 350° F. Line a cookie sheet with parchment paper or use a silicone mat for easy clean up.
In a large bowl using an electric mixer, cream the butter until smooth and fluffy. It is always best to use room temperature butter. Add the eggs and beat in to the butter. Mix the red velvet cake mix into the mixture. The batter will be very thick and you will need to scrape the sides and bottom of the bowl with a spatula to make sure you get all of the cake mix mixed together.
Use a cookie scoop to portion out the cookies. I used a #40 scoop which is about 1.6 tablespoons. If you do not have a cookie scoop you can use a heaping tablespoon to measure, just remember you may need to adjust your baking time accordingly.
Add the dough directly to the powdered sugar. Do not attempt to roll in a ball first because the dough is very sticky. Use your finger tips to move the dough in the sugar to coat and then pick the cookie dough ball up and roll into a ball.
Line the dough balls up on the parchment lined cookie sheet about two inches apart.
Bake the cookies in the preheated oven for 11-13 minutes. My cookies where perfect at 12 minutes but all ovens are different so you may want to test one first to get the perfect temperature.
The cookies will be slightly soft to the touch and may seem under cooked but will firm up on the cookies sheet. Cool the cookies for a couple minutes on the cookie sheet and transfer to a wire rack.
Store leftover cookies after they have completely cooled in an airtight container for 2-3 days at room temperature.
These red velvet cookies can also be frozen. Flash freeze on a cookie sheet and then transfer the frozen cookies into a freezer container. Layer with wax paper to prevent them from sticking. Allow to thaw for a couple hours at room temperature.
Substitutions And Additions
butter- you can substitute a ½ cup of vegetable oil or other nutrel flavored oil.
powdered sugar- instead of rolling the cookie dough balls in powdered sugar, you can add white chocolate chips to the batter.
cream cheese frosting- you can make a simple cream cheese icing to spread on the tops of the cookies or make red velvet sandwich cookies!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Red Velvet Cake Mix Cookies
- ½ cup unsalted butter, softened (1 stick)
- 2 large eggs
- 1 box red velvet cake mix
- ¼ cup powdered sugar
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, cream the butter until light and fluffy.
- Add the eggs and cake mix to the butter. Mix until there are no streaks of dry cake mix. The mixture will be very thick.
- Add the powdered sugar to a plate.
- Use a cookie scoop to portion out the cookies onto the plate with powdered sugar. (I used a #40 cookie scoop which is about 1.6 tablespoons.). Do not try to roll the dough into a ball first. It is too sticky. Use your fingers to roll in the sugar and then pick up the dough and roll into a ball.
- Place the cookie dough balls on the cookie sheet 2 inches apart. Bake in preheated oven for 11-13 minutes. They will still seem soft to the touch but will firm on the cookie sheet. I baked mine for 12 minutes.
- Cool cookies completely before storing. The cookies will keep in a airtight container for 2-3 days. Or you can freeze cookies for up to 3 months.