Name: Red Velvet Cake Mix Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1 box (15.25 ounces) red velvet cake mix; 2 large eggs; ½ cup whipped cream cheese spread; ½ cup powdered sugar

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.

A stack of four thick red velvet cookies is shown on a white marbled surface. Each cookie is round with a cracked surface covered in white powdered sugar, which contrasts with the deep red color of the cookie underneath. The top cookie is bitten in half, revealing a soft, moist inner texture with a rich red color. The stack is tall and slightly uneven, highlighting the cracked powdered sugar pattern on each cookie. In the blurry background, more cookies and a white container are faintly visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe
Top Tip
How to Serve Red Velvet Cake Mix Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cake Mix Cookies Recipe

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.

A close-up view of several round cookies arranged tightly together on a white marbled surface, showing a cracked texture on top. Each cookie has a deep red base layer, mostly hidden under a thick, uneven layer of white powdered sugar that fills the cracks and crevices, giving a cracked ice or crumbled appearance. The cookies have a soft, slightly rough texture with bright red parts visible through the white topping, creating a striking contrast. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a simple white ceramic bowl filled with vibrant red velvet cake mix powder, two whole uncracked brown eggs with clean shells, a small white ceramic bowl containing smooth whipped cream cheese spread, a shallow white ceramic bowl holding fine white powdered sugar, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use regular cream cheese instead of whipped cream cheese spread?

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.

How can I make these cookies dairy-free?

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.

Why do my cookies sometimes spread too much?

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.

Can I prepare the dough in advance?

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!