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
Scale
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.
