There’s something utterly irresistible about the softness and slight tang of cream cheese in a sweet treat — that’s exactly why I adore this Red Velvet Cake Mix Cookies Recipe. These cookies bring together the rich flavors of red velvet with an easy twist that makes baking feel like a breeze and the results unforgettable.
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Why You'll Love This Recipe
I have to say, this recipe quickly became one of my favorites because it’s so quick to pull together yet feels like you put in a ton of effort — the perfect combo for busy days or last-minute company. Plus, the cream cheese adds a moist richness that just can’t be beat.
- Super simple to make: Just a few ingredients, mostly from a boxed cake mix, and you’re off to the races.
- Soft and chewy texture: These cookies stay tender in the middle with just enough crisp edges, a texture that always wins me over.
- Beautiful red velvet flavor: Straight from the cake mix, giving you that classic, nostalgic taste in cookie form.
- Easy to customize: You can roll them in powdered sugar or even add a cream cheese drizzle for extra indulgence.
Ingredients & Why They Work
Each ingredient in this recipe plays a key role, striking a perfect balance between convenience and flavor. I always recommend using room temperature cream cheese to help the dough come together smoothly and yield a better texture. Also, sticking with a trusted red velvet cake mix gives you a reliable flavor foundation without any fuss.
- Red velvet cake mix: This is your base flavor and sweetness all wrapped in one; buying a good-quality brand really shines here.
- Eggs: They give structure and moisture, helping that dense cake mix become cookie dough you can handle.
- Whipped cream cheese spread: Adds creamy richness and a subtle tang that makes these cookies stand out.
- Powdered sugar: Used for coating, it creates those iconic crinkly tops and adds a delicate sweetness on the outside.
Make It Your Way
One thing I love about this red velvet cake mix cookies recipe is how easy it is to tweak. Whether you want to bulk them up with chips or tone down the sweetness, you’ve got options.
- Variation: I sometimes stir in a half cup of white chocolate chips for an extra creamy bite — it totally ups the indulgence factor without complicating things.
- Dietary tweaks: You can swap in dairy-free cream cheese spreads or even gluten-free red velvet cake mix to suit your needs.
- Seasonal flair: For holidays, adding a teaspoon of peppermint extract or swapping powdered sugar for colored sanding sugar adds a fun twist.
Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe
Step 1: Whip up the dough with love and patience
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper—that step saves you from sticky cookies that won’t let go later. Then, grab your stand or hand mixer and beat the red velvet cake mix, eggs, and room temperature whipped cream cheese spread together until you get a soft, sticky dough—usually about 1-2 minutes. This part is crucial; don’t rush it because you want everything fully combined and smooth without overmixing.
Step 2: Roll in powdered sugar for that signature crackle
Put your powdered sugar in a shallow bowl. Using a 1 ½ tablespoon cookie scoop (or a spoon if you’re feeling old school), scoop out balls of dough and roll them generously in the powdered sugar until fully coated. This step gives the cookies that gorgeous crackled look plus a bit of extra sweetness on the outside. I always remind myself to be generous here — it pays off in both taste and appearance!
Step 3: Bake just right for soft, tender cookies
Place your coated dough balls about 1-2 inches apart on the parchment-lined baking sheets. Bake for 8-11 minutes—watch the edges for firmness while keeping the centers soft. Don’t overbake or you’ll lose that melt-in-your-mouth texture. After baking, let them cool on the sheet for 3-5 minutes before transferring to a wire rack or enjoying them warm. Trust me, these are a tough cookie to resist hot out of the oven!
Top Tip
From my many attempts making this recipe, I've learned a few tricks that make all the difference between good and unforgettable red velvet cookies.
- Room Temperature Cream Cheese: This simple step ensures your dough mixes evenly — cold cream cheese can cause lumps and uneven texture.
- Cookie Scoop for Even Size: Using a cookie scoop helps the cookies bake uniformly, so you don’t have to guess which ones might burn or stay doughy.
- Don’t Overbake: Pull the cookies out when edges are set but centers look soft. They’ll firm up as they cool, leaving you with a tender chew every time.
- Generous Powdered Sugar Coating: It not only creates that lovely crackled top but also adds a sweet finish that makes these cookies stand out on the plate.
How to Serve Red Velvet Cake Mix Cookies Recipe
Garnishes
I usually keep it simple with just a dusting more powdered sugar right before serving — it looks stunning and amps up the sweetness. But for special occasions, a drizzle of white chocolate ganache or a dollop of cream cheese frosting takes these cookies next level, especially if you're sharing them with friends or family.
Side Dishes
These cookies pair wonderfully with a cold glass of milk — classic for a reason! For a grown-up twist, I like to serve them alongside a cup of dark coffee or even a scoop of vanilla ice cream for a dessert plate that feels like a cozy indulgence.
Creative Ways to Present
When I make these cookies for birthdays or holidays, I love arranging them in a circular pattern on a beautiful platter, then topping the center with fresh berries or edible flowers. It’s an easy way to wow guests without stress and turns your cookies into the centerpiece of the dessert table.
Make Ahead and Storage
Storing Leftovers
These red velvet cake mix cookies keep well at room temperature for up to 3-5 days if you cover them tightly. I usually store mine in an airtight container to keep that soft texture intact and prevent drying out.
Freezing
Freezing works beautifully for these cookies. Just pop cooled cookies into a freezer-safe container and freeze for up to 3 months. When you're ready to enjoy, let them thaw at room temperature — they might firm up just a little but stay soft inside.
Reheating
I like to warm leftover cookies in the microwave for about 10-15 seconds to bring back that freshly-baked softness. It’s like magic — they almost taste like you just baked them.
Frequently Asked Questions:
Yes, you can substitute regular cream cheese, but be sure to soften it to room temperature and beat it well to maintain the right dough consistency. Whipped cream cheese is lighter and blends more easily.
Look for dairy-free cream cheese alternatives and a red velvet cake mix that’s free from dairy ingredients. The rest of the recipe remains the same.
Overmixing the dough or using melted butter instead of cream cheese can cause excessive spreading. Also, chilling the dough before rolling can help maintain shape.
Absolutely! You can make the dough up to 24 hours in advance. Just chill it tightly covered in the refrigerator, and roll in powdered sugar right before baking. This actually helps the flavors develop nicely.
Final Thoughts
This Red Velvet Cake Mix Cookies Recipe holds a special place in my kitchen because it’s proof that incredible homemade treats don’t have to be complicated. Whether it’s a quick weekday dessert or a crowd-pleaser for parties, it delivers rich flavor, perfect texture, and a little homemade magic every time. Give it a try, and I bet it’ll become one of your go-to cookie recipes too — you’ve got this!
Print
Red Velvet Cake Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cake Mix Cookies are a delightful twist on classic cookies, made quickly with a box of red velvet cake mix, eggs, and whipped cream cheese spread. Rolled in powdered sugar for a beautiful crinkle effect, they are soft, sweet, and perfect for any occasion.
Ingredients
Main Ingredients
- 1 box (15.25 ounces) red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line 2 half-sheet baking pans with parchment paper to prevent sticking and allow even baking.
- Mix Dough: In a large mixing bowl, use a stand or hand mixer to beat together the red velvet cake mix, eggs, and whipped cream cheese spread for 1-2 minutes until a soft, sticky dough forms.
- Prepare Sugar Coating: Pour the powdered sugar into a shallow bowl, ready for coating the cookie dough balls.
- Scoop and Coat: Using a 1 ½ tablespoon cookie scoop, drop balls of dough into the powdered sugar. Coat them thoroughly and then roll each ball into an even shape.
- Arrange Cookies: Place the coated cookie dough balls about 1-2 inches apart on the prepared baking sheets to allow space for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 11 minutes or until the edges are set but the centers remain soft for a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool further or serve them warm.
Notes
- Use room temperature cream cheese spread to ensure smooth blending into the dough.
- Roll cookies generously in powdered sugar for those classic bold crinkles.
- A cookie scoop helps maintain uniform cookie sizes and even baking.
- Do not overbake; soft centers are the key to perfect texture.
- Store cookies covered at room temperature up to 5 days; refrigerate up to 1 week.
- Freeze baked cookies in an airtight container up to 3 months, thaw before eating.
- Dough can be prepared and refrigerated up to 24 hours in advance; roll in powdered sugar just before baking.
- Warm cookies briefly in the microwave to refresh and soften before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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