Introduction: Why These Red Velvet Cake Cookies Win Every Time
Looking for a fast, failproof way to bake something special? These Red Velvet Cake Cookies hit that sweet spot. With just four ingredients and under 20 minutes from bowl to bite, they bring bakery-style results without the hassle.
They’re rich, soft, and dusted in powdered sugar for that classic crinkle look. Whether it’s Valentine’s Day, Christmas, or just a weeknight craving, this recipe turns a simple cake mix into chewy, chocolatey red velvet cookies your whole family will remember.
In this guide, you’ll get the exact steps, smart variations, and tips to make them come out perfect every time.
If you are planning a full red velvet dessert spread, make these Red Velvet Cake Cookies first, then bake my Red Velvet Pound Cake for the centerpiece.
Table of Contents
Ingredients for Red Velvet Cake Mix Cookies
Making these cookies couldn’t be easier, and it starts with just four ingredients. Each one plays a key role in creating that rich red velvet flavor and soft, chewy texture.
- Red Velvet Cake Mix
Use a standard 15 to 16-ounce box. This gives you the perfect base of cocoa, vanilla, and signature red color without measuring out dry ingredients. - Eggs
Two large eggs help bind the dough and add richness. Room temperature eggs work best for smoother mixing. - Vegetable Oil
One third cup keeps the cookies moist and soft. You can substitute canola or another neutral oil if needed. - Powdered Sugar
Roll each dough ball in powdered sugar before baking. This gives the cookies their classic crinkle appearance with a light, sweet finish.
You likely have everything on hand already. This simple list is part of what makes these red velvet cookies a repeat favorite.
How to Make Red Velvet Cake Cookies
These cookies come together in just a few easy steps. Even beginner bakers can get great results with this method.
Step 1. Preheat the oven
Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Step 2. Mix the dough
In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Use a spoon or hand mixer to blend until a thick dough forms. It will be dense, which is normal.
Step 3. Scoop and coat
Use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball in powdered sugar until fully coated.
Step 4. Arrange and flatten
Place the dough balls on the prepared baking sheet, leaving about two inches between them. Gently press down with the bottom of a glass to slightly flatten.
Step 5. Bake and cool
Bake for eight to ten minutes until the edges are just set. Let them cool on the pan for a few minutes before transferring to a wire rack.
You’ll get soft, chewy cookies with that perfect crinkle finish and deep red color. They taste just as good as they look.
Red Velvet Crinkle Cookies Tips and Tricks
A few simple techniques can take your red velvet cookies from good to bakery-quality.
Use a cookie scoop
This keeps your cookie sizes even, so they bake at the same rate. Smaller scoops will give you crispier edges, while larger ones create a chewier center.
Chill the dough if sticky
If your dough feels too soft or warm, place it in the fridge for 20 minutes. This makes it easier to roll and keeps the cookies from spreading too much in the oven.
Roll generously in powdered sugar
Make sure each dough ball is completely coated. The thick layer helps create that bold crinkle pattern as the cookie expands.
Avoid overbaking
Cookies should come out just as the edges begin to set. They will continue to firm up as they cool. Overbaking can lead to dry centers.
Let them cool fully
Use a wire rack to cool your cookies evenly. This also helps them set without becoming too crisp on the bottom.
These tips are easy to follow but make a noticeable difference in texture and appearance.
Easy Variations on Red Velvet Cookie Recipes
This red velvet cookie base is flexible. With a few small changes, you can create new flavors and festive looks for any occasion.
Add white chocolate chips
The sweetness of white chocolate pairs perfectly with the mild cocoa flavor of red velvet. Stir in half a cup before scooping the dough.
Make sandwich cookies
Spread cream cheese frosting between two cookies for a rich, indulgent treat. This works especially well for parties or dessert trays.
Try different sugars
Roll your dough in granulated sugar instead of powdered for a brighter red color and a subtle crunch.
Use flavored extracts
Add a splash of vanilla or almond extract to the dough for added depth. One teaspoon is enough to make a noticeable difference.
Change the cake mix
Use the same method with different cake mixes like chocolate, lemon, or strawberry for completely new cookies.
These simple swaps keep the recipe fun and adaptable without adding much time or effort.
Frequently Asked Questions about Red Velvet Cookies
Can I freeze the cookie dough?
Yes, you can freeze the unbaked dough balls for up to three months. Freeze them on a tray first, then transfer to a freezer-safe bag. Roll in powdered sugar just before baking.
Do I need to chill the dough?
It is not required, but chilling can help if the dough is too soft or sticky. A quick chill makes the cookies easier to handle and prevents spreading.
Why did my cookies turn out cakey?
This usually happens if the dough is overmixed or if baking time is too long. Mix just until combined and remove from the oven once the edges are set.
What kind of red velvet cake mix should I use?
Any standard box of red velvet cake mix works. Popular brands like Duncan Hines and Betty Crocker both give good results.
How should I store leftover cookies?
Keep them in an airtight container at room temperature. They stay soft for up to five days. You can also freeze baked cookies for longer storage.
Red Velvet Cookie Nutrition Facts
Each cookie offers a sweet treat without going overboard. The numbers below are based on a batch of about thirty cookies made with a standard scoop.
- Calories per cookie: 108
- Total fat: 6 grams
- Saturated fat: 3 grams
- Cholesterol: 13 milligrams
- Sodium: 153 milligrams
- Total carbohydrates: 13 grams
- Sugar: 6 grams
- Protein: 1 gram
- Calcium: 29 milligrams
- Iron: 0.9 milligrams
These values can vary slightly based on the brand of cake mix and any extras like chocolate chips or frosting. For more accurate results, use a nutrition calculator with your exact ingredients.
Final Thoughts on Red Velvet Cake Cookies
Red Velvet Cake Cookies are a go-to recipe when you want something festive, fast, and full of flavor. With just four basic ingredients, they bring together rich red velvet taste and soft crinkle texture that always gets compliments.
They work for holidays, celebrations, or any day you feel like baking something simple yet special. Once you try them, you will likely keep a box of red velvet cake mix on hand just in case the craving hits.
Try the recipe, make it your own, and don’t forget to share a batch with someone who could use a sweet moment.
Red Velvet Cake Cookies
Equipment
- Mixing bowl
- Cookie scoop
- Baking Sheet
- Oven
- Wire rack
Ingredients
Cookie Dough Ingredients
- 1 box Red velvet cake mix standard size (15–16 oz)
- 2 large Eggs
- 1/3 cup Vegetable oil or other neutral oil
- Powdered sugar for rolling
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine red velvet cake mix, eggs, and vegetable oil. Stir until a thick dough forms.
- Use a cookie scoop to form dough balls. Roll each ball in powdered sugar until fully coated.
- Place the balls on the baking sheet, leaving about 2 inches between each. Gently press down to flatten slightly.
- Bake for 8 to 10 minutes until edges are just set. Let cool for 2 minutes on the sheet, then transfer to a wire rack.
Notes
- Calories: 108
- Carbohydrates: 13 grams
- Protein: 1 gram
- Total Fat: 6 grams
- Saturated Fat: 3 grams
- Cholesterol: 13 milligrams
- Sodium: 153 milligrams
- Potassium: 64 milligrams
- Fiber: 0 grams
- Sugar: 6 grams
- Vitamin A: 20 IU
- Vitamin C: 0 milligrams
- Calcium: 29 milligrams
- Iron: 0.9 milligrams
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