Red Velvet Cake Mix Cookies take only 4 simple ingredients and 30 minutes to bake! Celebrate the holidays with these easy, moist cake mix cookies!
Red Velvet Cake Cookies
I don’t know about you but I don’t have a lot of free time on my hands. Nope, I'm not twiddling my thumbs, waiting for my next spa appointment...
Because between harvest, running the kids to 4-H and sharing recipes with you fabulous friends, my free time is spent!
I love that I can make these cookies using cake mix with minimal effort. I don't have to make a special trip to the grocery store or the local Dollar General. That's a huge plus for me!
And in case you didn't notice, I don’t have a lot of time for fuss. Easy recipes are a staple in our household.
So let's not consider this cookie recipe as cheating. I think it's more like, "work smarter, not harder." Or something like that.
This easy cookie recipe is a great option for almost any holiday. With their red color, they’re the perfect treat for celebrations like Christmas and Independence Day, and for Valentine's Day parties.
Really, you can make these for any special occasion. Like Tuesday.
Why you'll love this recipe for red velvet cake mix cookies
This red velvet cookie recipe is insanely easy. There are only 4 ingredients and one bowl required. Enough said!
- red velvet cake mix - friend, there is no shame in using a box of cake mix, especially if the results are delicious! Cake mixes simply handle the measuring of the dry ingredients for us.
- canola oil - vegetable oil can be substituted in its place
- eggs - as with many baking recipes, make sure your eggs are at room temperature. Add tip for hoe to bring eggs to room temperature.
- white chocolate chips - I love the pops of white chocolate chips against the bright red cookie hue. If you want to mix things up you can switch these out for dark chocolate chips or semi-sweet.
How to Make Red Velvet Cake Mix Cookies
Step 1. Line a sheet pan with parchment paper or a silicone baking mat for even cooking and easy cleanup.
Step 2. Mix the cake mix, oil, eggs, and white chocolate in a mixing bowl until the batter is well blended. Heck, there's no mixer required, you can even beat it by hand!
Step 3. Using a cookie scoop, scoop a couple of tablespoons of the dough and place on the cookie sheet. Be sure to leave a little space between dough balls or you'll have one misshapen, massive cookie.
Step 4. Bake for 9-11 minutes. You don’t want the cookies to get golden. If you see them starting to get color on the edges, remove them from the oven.
Tips for the best cookies
Allow the cookies to cool before removing from the cookie sheet for about five minutes. They'll be really soft when they come out, so give them a chance to set up before you transfer them to cooling rack.
To tell when cookies are done, watch cookies for crisping around the edges.
The dough will be sticky when you make these cookies. If you need to pop your dough in the refrigerator for a few minutes, that will help.
You can use any cake mix recipe, but I really like the pop of red from red velvet cake mix.
These cake mix cookies are so good they don’t even need cream cheese frosting. I think that means we get to eat two!
If you want to make these into red velvet crinkle cookies , you can roll the unbaked balls in powdered sugar before baking
How to Make Red Velvet Cookies Ahead of Time
You can bake these cookies ahead of time and freeze in an airtight container. Simply thaw and serve. This is a great way to get ahead for harvest, friends!
You can also make the cookie recipe, then freeze the unbaked cookie dough balls in an airtight container.
Does it matter what brand of cake mix I use?
I found these work with any brand cake mix.
Can I use butter instead of oil?
You can trade the oil for melted butter to give you a slightly chewy textured cookie.
How do I store these cookies, and how long are they good for?
You can store them in an air-tight container at room temperature for up to four days for maximum freshness.
Can I freeze these cookies?
After letting them cool, you can place them in a freezer bag and freeze them for up to a month. I like to scoop the batter into cookie dough balls and put them in a sheet pan in the freezer; once frozen, I transfer them into a freezer bag. This way, I can bake off a few cookies at a time to enjoy fresh-baked cookies.
Can I mix the dough ahead of time and cook them off later?
Yes, you can. I recommend pre-scooping them into an air-tight container. Then you can store the dough in the fridge for up to one week.
Can I make this into a bar cookie instead of individual cookies?
If you would like to make a bar-style, press it into a greased small baking pan. Then bake for 20-25 minutes until it’s cooked through.
More Cake Mix Recipes
Other super versatile recipes are these sprinkle cookies, which you can customize no matter what time of the year it is, and these Oreo Cupcakes and Strawberry Cupcakes are pretty heaven in cupcake form!
When you make these cake mix red velvet cookies, leave a recipe review or comment below. I’d love to hear from you!
Red Velvet Cake Mix Cookies
- 1 15.25 oz box red velvet cake mix
- ½ cup canola or vegetable oil
- 2 eggs room temperature
- 1 cup white chocolate chips
- Line a baking sheet pan with parchment paper. Preheat your oven to 350°F.
- Mix the cake mix, oil, eggs, and white chocolate in a mixing bowl until the batter is well blended.
- Scoop about two tablespoons of the dough into balls and put them onto the sheet pan, making sure to leave room between each cookie.
- Bake at 350° for 9-11 minutes. You don’t want the cookies to get golden. If you see them starting to get color on the edges, remove them from the oven.
- Allow the cookies to cool right on the sheet pan for five minutes, then transfer to a cooling rack.