If you’re craving a sweet treat that brings all the festive vibes and melt-in-your-mouth goodness without a ton of fuss, this Red Velvet Cake Mix Cookies Recipe is going to be your new best friend. Imagine soft, chewy cookies with that signature red velvet richness, a hint of vanilla, and just the right touch of sweetness from white chocolate chips, all wrapped up in a delicate crackled powdered sugar coating. It’s like having a cupcake and a cookie come together in perfect harmony, ready to brighten any moment with a burst of color and flavor.
Ingredients You’ll Need
Getting started with this recipe is a breeze thanks to the simple, yet thoughtfully chosen ingredients. Each one plays a crucial role, from the vibrant red velvet cake mix that forms the base, to the eggs and oil that guarantee chewy softness, and the powdered sugar that creates that irresistible crackled look.
- Red velvet cake mix (1 box, 15.25 ounces): The star ingredient providing rich chocolate flavor and that iconic red color.
- Large eggs (2): These bind the dough and add moisture for a tender bite.
- Vegetable oil (1/3 cup): Keeps the cookies moist and enhances that soft texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth, elevating the classic red velvet taste.
- White chocolate chips (3/4 cup, optional): A sweet, creamy surprise that complements the cocoa notes beautifully.
- Powdered sugar (1/2 cup): For rolling the dough balls, giving the cookies their signature crackled, snowy finish.
How to Make Red Velvet Cake Mix Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F. It’s important to have the temperature just right so your cookies bake evenly, developing that trademark crackled top without drying out. Line a baking sheet with parchment paper to ensure your cookies don’t stick and clean-up is a snap.
Step 2: Mix the Cookie Dough
In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir everything together until a thick, slightly sticky dough forms. This batter is thick but pliable enough to scoop and shape. If you’re adding white chocolate chips, gently fold them in now to distribute pockets of sweetness throughout the dough.
Step 3: Shape and Coat the Cookies
Pour the powdered sugar into a small bowl. Scoop out tablespoon-sized portions of the dough and roll them into balls, then roll each ball generously in the powdered sugar. This not only gives the cookies their beautiful crackled surface but also a light sweetness on top that balances the cocoa flavor inside.
Step 4: Bake to Perfection
Place the powdered-sugar-coated dough balls onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes until the edges are set and you notice a delicate crackle on the surface. Be careful not to overbake—these cookies should be soft with a slight chew, not crisp or hard.
Step 5: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely. This step helps them finish setting without breaking apart, giving you perfect cookies that hold their shape but stay irresistibly tender inside.
How to Serve Red Velvet Cake Mix Cookies Recipe
Garnishes
Enhance the look and flavor by dusting a little extra powdered sugar on top just before serving to create a snowy effect. For an extra indulgence, drizzle melted white chocolate or freeze-dried raspberry powder over the cooled cookies to add a pop of color and tartness that complements their sweetness wonderfully.
Side Dishes
Pair these cookies with a tall glass of cold milk or a steaming cup of coffee or hot chocolate for an irresistible combination. The creamy, rich drink balances the cookie’s sweetness and makes every bite feel like a cozy treat, perfect for afternoons or after dinner dessert.
Creative Ways to Present
For parties, try sandwiching two cookies together with a dollop of sweetened cream cheese frosting to capture that classic red velvet cream cheese feel in cookie form. Alternatively, arrange them on a festive platter with fresh berries or edible flowers for a visually stunning dessert display that beckons to be devoured.
Make Ahead and Storage
Storing Leftovers
Keep your red velvet cake mix cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 4 days, making them ideal for baking in advance and enjoying throughout the week.
Freezing
If you want to keep these cookies on hand for longer, place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready, thaw them at room temperature for a few hours—just like magic, they’ll taste freshly baked.
Reheating
To refresh the cookies, warm them briefly in the microwave for 10 to 15 seconds or pop them in a low oven for a few minutes. This brings back their soft, chewy texture and enhances that freshly baked aroma, perfect for satisfying last-minute cookie cravings.
FAQs
Can I make these cookies without white chocolate chips?
Absolutely! The white chocolate chips add a lovely sweetness and texture, but the cookies are delicious on their own with just the red velvet cake mix base.
Why do my cookies spread too much while baking?
Make sure to measure the oil correctly and chill the dough if it’s too soft. Also, spacing the dough balls properly on the baking sheet helps prevent them from merging into one another while baking.
Can I substitute buttermilk in this recipe?
This recipe relies on the cake mix for moisture and flavor, so adding buttermilk isn’t necessary. However, if you want to deepen the red velvet flavor, try a touch of vinegar or cream cheese frosting at serving instead.
How do I get that crackled powdered sugar effect every time?
Rolling the dough balls generously in powdered sugar before baking is key. Don’t skip this step, as it not only adds sweetness but creates that iconic crackling as the cookies spread and bake.
Is this recipe suitable for vegetarians?
Yes! All the ingredients, including the cake mix and white chocolate chips, are vegetarian-friendly, making it a delightful treat for everyone who follows a vegetarian diet.
Final Thoughts
There’s just something magical about a batch of soft, chewy red velvet cookies fresh from the oven, especially when making a Red Velvet Cake Mix Cookies Recipe this simple and rewarding. Whether you’re baking for a special occasion or simply to brighten an ordinary day, this recipe delivers big smiles and even bigger flavor with minimal effort. I can’t wait for you to try it and see how quickly these cookies become your new go-to sweet comfort food.
Print
Red Velvet Cake Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cake Mix Cookies are an easy and delicious twist on classic red velvet treats, made quickly using a simple cake mix and enhanced with optional white chocolate chips. Rolled in powdered sugar, they have a delightful crackled top and soft, chewy texture, perfect for holiday gatherings or any sweet craving.
Ingredients
Cookie Dough
- 1 box (15.25 ounces) red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips (optional)
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Dough: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir thoroughly until a thick, uniform dough forms.
- Add Chocolate Chips: If using, gently fold the white chocolate chips into the dough for added sweetness and texture.
- Prepare for Rolling: Place the powdered sugar in a small bowl. This will be used to coat the cookie dough balls, creating the signature crinkle effect.
- Form and Coat Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, and then roll each ball generously in the powdered sugar until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
- Bake: Bake for 9 to 11 minutes, or until the edges are set and the tops have a crackled appearance. Avoid overbaking to maintain soft, chewy centers.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a cream cheese twist, sandwich the cooled cookies with sweetened cream cheese frosting for added flavor and richness.
- Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
