{"id":1263,"date":"2022-07-09T11:15:59","date_gmt":"2022-07-09T15:15:59","guid":{"rendered":"https:\/\/howtomakeeasycookies.com\/?p=1263"},"modified":"2023-01-18T16:18:17","modified_gmt":"2023-01-18T21:18:17","slug":"red-velvet-cake-mix-cookies","status":"publish","type":"post","link":"https:\/\/howtomakeeasycookies.com\/red-velvet-cake-mix-cookies\/","title":{"rendered":"red velvet cake mix cookies"},"content":{"rendered":"\n

Rich, delicious red velvet cake mix cookies with sweet, tangy cream cheese frosting? And minutes to make? Yes, please! <\/p>\n\n\n\n

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red velvet cake mix cookies <\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

The cookies puff up soft and tender with a smooth flavor. Top with cream cheese frosting, powdered sugar, or add white chocolate chips. <\/p>\n\n\n\n

If you love the flavor of red velvet, check out this red velvet fudge<\/a><\/strong>. <\/p>\n\n\n\n

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more cake mix cookie recipes <\/h2>\n\n\n\n

Check out all of our CAKE MIX COOKIES<\/a><\/strong>. <\/p>\n\n\n\n

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chocolate chip cake mix cookies<\/figcaption><\/figure>\n\n\n\n
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lemon cake mix cookies<\/figcaption><\/figure>\n\n\n\n
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chocolate cake mix cookies<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Tools you'll need to make red velvet cookies with cake mix <\/h2>\n\n\n\n

You will need two to three baking trays.<\/a><\/strong> 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. <\/p>\n\n\n\n

(If you do not have three, just be sure that the tray you are reusing is totally cool before adding cookie dough.)<\/p>\n\n\n\n

A one tablespoon scoop<\/a><\/strong>, while optional, is fantastic for portioning cookies evenly.<\/p>\n\n\n\n

I highly recommend lining baking trays with parchment paper.<\/a><\/strong><\/p>\n\n\n\n

While our recipes provide both the metric and non-metric amounts, a digital scale <\/a><\/strong>comes in handy with this recipe to divide the dough into four sections for four Jello colors.<\/p>\n\n\n\n

I use an oven thermometer.<\/a><\/strong> (This is how I know my oven runs 25 degrees cold.)<\/p>\n\n\n\n

You'll of course need red velvet cake mix. I used the Betty Crocker Red Velvet Delights Cake Mix<\/a><\/strong>. <\/p>\n\n\n\n

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TIPS to make red velvet cake mix cookies <\/h2>\n\n\n\n

STORING COOKIES<\/h3>\n\n\n\n

Store in an air tight container for up to 5 days. You may also freeze the cookies up to 3 months.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

SCOOPING DOUGH<\/h3>\n\n\n\n

A one-tablespoon scoop is handy for portioning your dough. For easy scooping, spray with cooking spray or rinse with water before scooping. <\/p>\n\n\n\n

You do not need to press down the cookie ball before baking. <\/p>\n\n\n\n

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TOPPING WITH FROSTING<\/h3>\n\n\n\n

If you top with cream cheese frosting (recipe in recipe card), use an off-set spatula to spread on each cookies. <\/p>\n\n\n\n

Alternatively, fill a disposable decorating bag<\/a><\/strong>, snip the tip, and pipe frosting on each cookie. <\/p>\n\n\n\n

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TOPPINGS for red velvet cookies from cake mix <\/h2>\n\n\n\n

You can eat your yummy red velvet cake mix cookies as is, or try these variations:<\/p>\n\n\n\n