Red Velvet Cake Mix Cookies

Why You’ll Love This Recipe

These cookies are irresistibly soft and chewy, with that signature red velvet flavor you know and love—complete with a hint of chocolate and a subtle tang. They’re one of the easiest cookie recipes you’ll ever make, requiring just a few pantry ingredients and no mixer. Perfect for busy bakers, last-minute dessert needs, or festive occasions like Valentine’s Day and Christmas, they look impressive with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red velvet cake mix (standard 15.25-ounce box)
• Eggs
• Vegetable oil
• Vanilla extract

Optional mix-ins or toppings:

• White chocolate chips
• Cream cheese frosting drizzle
• Powdered sugar for dusting

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until a soft dough forms.
3. If desired, fold in white chocolate chips for added sweetness and texture.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
5. Bake for 9–11 minutes, or until the edges are set but the centers look slightly soft.
6. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Optionally, dust with powdered sugar or drizzle with cream cheese frosting once cooled.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Bake time: 10 minutes per batch
Cooling time: 10 minutes
Total time: approximately 30 minutes

Variations

• White Chocolate Chip Version: Fold in 1 cup of white chocolate chips for a creamy, sweet contrast.
• Cream Cheese Frosted Cookies: Spread or drizzle cream cheese frosting over cooled cookies for an extra indulgent treat.
• Crinkle Style: Roll dough balls in powdered sugar before baking for a pretty crinkle effect.
• Sandwich Cookies: Use two cookies to make a sandwich with a cream cheese or buttercream filling.
• Festive Twist: Add holiday sprinkles or heart-shaped candies for seasonal celebrations.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy them warm, microwave a cookie for about 10 seconds before serving. Keep them in a cool, dry place to maintain their soft, chewy texture.

FAQs

1. Can I use any brand of red velvet cake mix?

Yes, any standard 15.25-ounce red velvet cake mix will work perfectly in this recipe.

2. Can I make these cookies without eggs?

You can substitute each egg with ¼ cup unsweetened applesauce or a flax egg, though the texture may be slightly softer.

3. Do I need to chill the dough?

No, chilling isn’t required. However, chilling for 15–20 minutes can help produce thicker cookies if your dough feels too sticky.

4. Can I use butter instead of oil?

Yes, you can use melted butter for a richer flavor, though the cookies may be slightly denser.

5. How do I prevent my cookies from turning brown on the bottom?

Use light-colored baking sheets and parchment paper, and avoid overbaking.

6. Can I add cocoa powder for a deeper chocolate flavor?

Yes, you can add 1 tablespoon of cocoa powder, but the cookies may turn slightly darker.

7. Why are my cookies dry?

Overbaking is the most common cause. Remove them when the centers are still soft—they’ll continue to set as they cool.

8. Can I use this recipe with other cake mixes?

Absolutely! Try chocolate, funfetti, or lemon cake mix for endless variations.

9. How can I make them look extra pretty?

Press a few white chocolate chips or sprinkles on top of each cookie right after baking for a polished look.

10. Can I freeze the cookie dough?

Yes, freeze the rolled dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

Conclusion

Red Velvet Cake Mix Cookies are the ultimate shortcut dessert—beautiful, soft, and full of rich flavor. With minimal ingredients and effort, you can whip up bakery-worthy cookies that are perfect for any occasion. Whether enjoyed plain, frosted, or filled, these cookies bring the charm of red velvet cake into bite-sized, irresistible form.

Red Velvet Cake Mix Cookies

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Soft, chewy, and irresistibly rich, these Red Velvet Cake Mix Cookies deliver all the classic red velvet flavor in an easy, 4-ingredient recipe. Perfect for holidays, parties, or quick dessert cravings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box (15.25 oz) red velvet cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Optional mix-ins: 1 cup white chocolate chips, cream cheese frosting drizzle, or powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, combine red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until a soft dough forms.
3. If desired, fold in white chocolate chips for added sweetness.
4. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
5. Bake for 9–11 minutes, or until edges are set and centers remain slightly soft.
6. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust with powdered sugar or drizzle with cream cheese frosting if desired.

Notes

• No chilling required, but refrigerating the dough for 15–20 minutes helps create thicker cookies.
• Use melted butter instead of oil for a richer flavor if preferred.
• Do not overbake—cookies should be soft in the center when removed from the oven.
• Store cookies in an airtight container to maintain their chewy texture.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 13g
• Sodium: 130mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg