Rich, delicious red velvet cake mix cookies with sweet, tangy cream cheese frosting? And minutes to make? Yes, please!
red velvet cake mix cookies
Whip up a batch of rich, soft red velvet cake mix cookies in minutes! You need only 3 ingredients! Cake mix, vegetable oil, and eggs.
The cookies puff up soft and tender with a smooth flavor. Top with cream cheese frosting, powdered sugar, or add white chocolate chips.
If you love the flavor of red velvet, check out this red velvet fudge.
more cake mix cookie recipes
Check out all of our CAKE MIX COOKIES.
Tools you'll need to make red velvet cookies with cake mix
You will need two to three baking trays. The recipe makes 28 cookies, and you should be able to fit 14 on each tray. If you want extra room between the cookies, divide baking between three trays.
(If you do not have three, just be sure that the tray you are reusing is totally cool before adding cookie dough.)
A one tablespoon scoop, while optional, is fantastic for portioning cookies evenly.
I highly recommend lining baking trays with parchment paper.
While our recipes provide both the metric and non-metric amounts, a digital scale comes in handy with this recipe to divide the dough into four sections for four Jello colors.
I use an oven thermometer. (This is how I know my oven runs 25 degrees cold.)
You'll of course need red velvet cake mix. I used the Betty Crocker Red Velvet Delights Cake Mix.
TIPS to make red velvet cake mix cookies
STORING COOKIES
Store in an air tight container for up to 5 days. You may also freeze the cookies up to 3 months.
There is enough sugar in the frosting that they do not necessarily need to be refrigerated. I often refrigerate iced cookies, though, so the frosting firms.
SCOOPING DOUGH
A one-tablespoon scoop is handy for portioning your dough. For easy scooping, spray with cooking spray or rinse with water before scooping.
You do not need to press down the cookie ball before baking.
TOPPING WITH FROSTING
If you top with cream cheese frosting (recipe in recipe card), use an off-set spatula to spread on each cookies.
Alternatively, fill a disposable decorating bag, snip the tip, and pipe frosting on each cookie.
TOPPINGS for red velvet cookies from cake mix
You can eat your yummy red velvet cake mix cookies as is, or try these variations:
- Cream cheese frosting (recipe included in recipe card)
- Powdered sugar (roll in powdered sugar before baking)
- White chocolate chips (stir in 1 cup of white chocolate chips), such as I used to make strawberry cake mix cookies
Printable recipe
red velvet cake mix cookies with cream cheese frosting
Red Velvet Cake Mix Cookies -- Easy, delicious recipe. Three ingredients and ready in minutes! Top with cream cheese frosting.
Ingredients
- COOKIES
- 1 package red velvet cake mix (15.25 ounces)
- 2 large eggs
- ⅓ cup vegetable oil (vegetable or canola)
- FROSTING (optional)
- 4 ounces full-fat block of cream cheese
- 4 ounces softened butter
- 1 ½ to 1 ¾ cups confectioner's sugar (about 165 to 193 grams)
- ½ teaspoon vanilla extract
- Dash salt
Instructions
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- In a large bowl with a hand mixer or in a standing mixer, place the cake mix, eggs, and vegetable oil. Blend very well.
- Use a 1-tablespoon scoop to make 28 balls of cookie dough. Place on baking trays.
- Bake one tray at a time in the center of the oven until tops crack and cookies are set, 10 to 12 minutes.
- Remove and let cool completely.
- To make frosting: With a hand mixer or a standing mixer, briefly beat the cream cheese and butter. Gradually beat in 1 ½ cups of confectioner's sugar.
- Add the vanilla extract.
- If frosting is too thin, add an additional ¼ cup of confectioner's sugar.
- Spread on each cookie with an off-set spatula or knife. Alternatively, Scoop frosting into a disposable decorating bag, close with a rubber band, snip the tip, and pipe frosting on cookies. Let set at room temperature or in the refrigerator.
Notes
BAKING
We recommend using a digital scale, if you have one. Also, be sure to check your oven's temperature with an oven thermometer.
Spray the scoop with non-cooking spray or wet with water for easy scooping.
Cookies are done when set and top starts to crack.
Let cool completely before topping with frosting, if using.
STORING
Store cookies in a sealed container for up to 5 days at room temperature. Cookies may also be refrigerated. Freeze for up to 3 months.
TOPPING IDEAS
Instead of cream cheese frosting, you can roll the balls of cookie dough in confectioner's sugar before baking. Or, mix in 1 cup of white chocolate chips before baking.
Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 67mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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