If you're a red velvet lover, these Red Velvet Cake Mix Cookies are what dreams are made of! You get the classic flavor, beautiful red color, and soft texture with minimal effort and ingredients. They are so tender with slightly golden edges, making each bite even more enjoyable than the last.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 12 minutes
- 🍴 Servings: 24
- 🧄 Flavor Profile: Soft, chewy, chocolatey with classic red velvet richness and a subtle cocoa-vanilla sweetness.
- 🍚 Best Served With: A cold glass of milk, vanilla ice cream, or a cream cheese frosting drizzle.
- 🧊 Make Ahead?: Yes, dough can be refrigerated up to 48 hours.
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I thoroughly enjoy cake mix cookies because they offer an amazing shortcut. I get to skip all the measuring of the dry ingredients and have it ready to go for me. Homemade cookies, like cranberry white chocolate cookies, are so delicious and fun to make, but sometimes I want the same result with fewer dishes and effort, so recipes like red velvet cookies made with cake mix are necessary.
More simple desserts that you'll love that use cake mix are easy cake mix donuts and chocolate cherry dump cake.
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Why You'll Love This Recipe
- It's easy to make: This is a simple recipe! It takes minimal measuring and mixing since you'll make these red velvet cookies from a cake mix.
- It's budget-friendly: The ingredients are super affordable, too. You don't need to spend money you don't have to make a tasty treat.
- It's ready in 30 minutes: Preparing and baking these cookies takes less than 30 minutes, allowing you more time to relax.
Ingredients
You'll find the key ingredients for this red velvet cookies recipe with cake mix listed below. They're necessary for a successful treat!
- Red velvet cake mix: I prefer Betty Crocker or Duncan Hines, but you can use any brand of red velvet cake mix that you like. Don't follow the ingredients on the box, because you'll be using different items and measurements.
- Sour cream: These red velvet cookies remain soft and tender because of the fat in the sour cream. I promise that you won't taste it in the cookies; it just provides some extra moisture.
- Cream cheese: Ensure the cream cheese is softened before you start the frosting. This will make it lump-free and as smooth as possible.
- Butter: I use unsalted butter for the frosting so I can better control the salt level. Ensure this is softened as well for a smooth consistency.
- Almond extract: You may use almond or vanilla extract, but I often go for almond for a slightly different flavor profile that pairs so well with the red velvet.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Egg-free: Replace the eggs with ¾ cup of applesauce or mashed banana to make an egg-free version.
- Cookies and cream: Fold in ½ cup of crushed Oreos into the cookie dough to make a cookies and cream version. You may even top the frosting with more Oreos!
- Add chocolate chips: Fold in ½ - 1 cup of dark or white chocolate chips for extra richness.
How to Make Red Velvet Cookies With Cake Mix
Here are the instructions needed to make these red velvet cookies. Start by preheating your oven to 350 degrees F and lining two sheets with parchment paper. I like to make my cream cheese frosting while the cookies are baking, too!
Step 1: Make the cookie dough. Add all the cookie ingredients to a large mixing bowl and stir until fully incorporated, forming a thick dough.
Step 2: Scoop the cookies. Next, scoop about 2 tablespoons of the mixture for each cookie onto the prepared cookie sheets, leaving 2 inches of space between each one.
Step 3: Bake and cool. Now you can pop the pans into the oven and bake your red velvet cookies for about 10-12 minutes. Then, allow them to cool for 5 minutes before transferring them to a cooling rack.
Step 4: Frost and serve. Finally, you may frost the cookies once they cool completely. Enjoy every bite with a cold glass of milk or a pumpkin chai latte.
Recipe Tips
- Scrape the bowl when mixing: When combining all the cookie ingredients, ensure that you scrape the sides of the bowl. This ensures that you don't have any dry patches and that the cake mix is fully incorporated with the other ingredients.
- Use a cookie scoop: I like to use a cookie scoop because then I don't have to worry if the cookies are different sizes and bake at different times.
- Chill the dough if needed: If you find that the dough is too sticky or warm, you can pop it into the refrigerator for a few minutes or even a few hours to make it easier to work with.
You should try easy red velvet fudge if you enjoy red velvet desserts. Our totally wonderful red velvet brownies are worth checking out too. It's really nice to surprise your loved one on Valentine's Day with a platter of red velvet treats. So make sure to add red velvet cookie bars and red velvet cheesecake cookies!
Storage Directions
- Storing: Store your cookies in an airtight container in the refrigerator for up to 4 days. You may store them at room temperature for up to 3 days without frosting. For best results, freeze the unfrosted cookies for up to 2 months and the frosting in a separate container for up to 1 month.
- Make Ahead: You may make the cookie dough a few hours ahead and keep it in the fridge if you like. This isn't dough that needs to chill, but it won't hurt if it does. I like to make the frosting early, too, and keep it in the refrigerator until the red velvet cookies are ready.
Serving Suggestions
- Enjoy a scoop of red velvet ice cream or Dr. Pepper ice cream with one of these red velvet cookies. They would even make a tasty ice cream sandwich!
- Hot and cold drinks make lovely accompaniments! Try a peppermint hot chocolate or an Oreo Frappuccino with your cookie.
- I love easy meals like these ground beef enchiladas and then red velvet cookies using cake mix for dessert.
If you enjoy all things velvet, I would be remiss if I didn't mention these 2 recipes for you to try as well as what's listed above. Our red velvet poke cake is totally to die for and our pink velvet brownies are a new addition to our site. Give them a try and tell us what you think.
Recipe FAQs
If you overwork the red velvet dough, it can make the dough warm, causing it to spread too much. Only mix it until the ingredients are just combined, and then scoop it immediately.
Overbaking the cookies will make them dry and crumbly. When the centers are soft but not gooey, and the edges are set, they're done!
You may swap the oil with the same amount of melted, unsalted butter when you make these red velvet cookies with cake mix.
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Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Red Velvet Cake Mix Cookies
Ingredients
Cookies
- 15.25 ounces red velvet cake mix
- 2 large eggs
- ½ cup sour cream
- ¼ cup neutral oil such as vegetable or canola
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese brick, not tub, softened
- ½ cup unsalted butter softened
- 2 cups confectioners sugar plus more as needed for thickening
- 2 teaspoons almond extract or vanilla extract
- 1 pinch of salt or to taste
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Combine all the cookie ingredients in a medium bowl and mix until a thick, smooth dough forms with no dry patches. Don't whip the batter. Let the dough rest for 5 minutes to fully hydrate.
- Portion the dough using a 2 tablespoon scoop, spacing each portion about 2 inches apart on the prepared pans. Bake for 10-12 minutes or until the tops look set and slightly puffed. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Add the confectioners sugar, vanilla extract, and a small pinch of salt, then mix until a fluffy, spreadable frosting forms. Frost the cooled cookies generously. Chill for 10 minutes if you prefer the frosting to firm up.
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Notes
- If you don't have oil, use melted unsalted butter instead. The measurement remains the same!
- Avoid overbaking the cookies, or they will become very dry and crumbly.
- Scrape the sides of the mixing bowl well when preparing the cookie dough to ensure all ingredients are well mixed and prevent dry patches in the cake mix.
Heidi says
Yum! These are super delicious!
Karin and Ken says
So happy to hear you enjoyed them! They’re definitely delicious. All the best. Karin