Red Velvet Cake Mix Cookies are just that, cookies made from a store-bought cake mix. These fluffy cake-like cookies are doctored up with butter, cream cheese, eggs, and oil. The cookie dough chills in the refrigerator for a few hours, rolled into balls, and dusted with powder sugar before baking. They are also known as Red Velvet Butter Cookies.
My husband was the one who introduced me to red velvet cake over 20 years ago. At first, I wasn’t a fan. Then once I was pregnant with our second born I craved red velvet cake, and since I’ve been a lover of all things red velvet. This recipe for Red Velvet Cake Mix Cookies is a recipe I have been making for years.
If you love the flavor of red velvet cake; you may like my red velvet cake milkshakes, red velvet cheesecake cupcakes, or my red velvet cupcakes.
Red Velvet Cake Mix Cookies: Table of contents
Ingredients for Red Velvet Cake Cookies
- Red Velvet Cake Mix – Any brand will work for this recipe.
- Cream Cheese – I use full fat cream cheese.
- Butter – I like to use unsalted butter when baking.
- Egg – One egg is all you will need for this recipe.
- Vanilla Extract – I love to add vanilla extract to cake mixes. It gives it an additional layer of flavor!
- Powdered Sugar – Powdered sugar is the only sugar that works for this recipe. You cannot use granulated or brown sugar.
How to make Red Velvet Cookies with Cake Mix
Using an electric stand mixer fitted with a paddle attachment. Cream the butter and cream cheese together until mixed. Once well incorporated add the egg and vanilla extract. Turn the mixer off, and scrape around the bowl removing the butter-cream cheese mixture from the sides.
Cover the cookie dough and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees.
Place food safe gloves on hands. Using a medium-sized cookie scoop, scoop the chilled red velvet batter then roll into ball. Take the rolled dough and place it into a bowl of confectioners’ sugar. Roll it until well coated.
Place each cookie on a greased baking sheet.
Bake in the oven for 12-15 minutes or until no longer jiggly. Cool on a wire rack and store in the refrigerator for up to one week.
FAQs: Cake Mix Cookies
I have quite a few answers to all things cake mix including how to modify cake mixes to make them taste better, how to thicken cake mix to make cookie dough, and how to store cookies.
There are quite a few things you can make with cake mix besides the obvious cake.
1. Cookies (like this recipe)
2 Cake Batter Ice Cream
3. Cake Batter Milkshakes
4. Chocolate Cake Fudge
5. Cake Batter Rice Krispy Treats
Red velvet cake has cocoa powder in the batter which gives a mild chocolate flavor. Most red velvet cakes also contains buttermilk which balances against the sweetness of the sugar from the cake.
There are a few ways you can make boxed caked mixes better (when not making cookies out of them).
1. Simply replace water with milk for more flavor and moisture.
2. If you’re making red velvet cake mix you can use buttermilk.
3. Replace the oil with melted butter for more flavor and homemade texture.
Always replace these substitutes for the same quantity the packaging calls for.
Once the cookies have cooled completely you can place them in an airtight container stored in the refrigerator for up to 5 days. This will keep the cookies the freshest.
For this recipe you need an egg, cream cheese and butter to thicken the cake mix into cookies. You can also turn the cake mix into cookie dough by adding two eggs and half a cup of oil to any kind of dry cake mix.
Tips & Tricks for Cake Mix Cookies
Here are a few of my favorite tips and tricks I’ve found helpful when making cookies using a cake mix.
- Room Temperature – The cream cheese, butter, and egg all should be at room temperature for this recipe. They will mix and incorporate so much easier. Set these ingredients out an hour prior to baking.
- Gloves – Whenever you are working with food dye, gloves are an absolute must! Especially with these red velvet cake mix cookies. Trust me, I learned the hard way the first time I ever made this recipe and had pink palms for a few days!
- Cookie Size – Depending on the type of scoop you use, will depend on the size. The cooking time is based on a medium size cookie. Smaller cookies may take 1-2 minutes less, and larger cookies a few minutes more.
- Oven Temperature – Sadly, all ovens are not made equal. Therefore, you may need to adjust the temperature and time depending on your oven and location! I live in Florida where we are below sea level and have no altitude issues.
Cookie Recipes
If you love cookies, you’ll love these other cookie recipes on Katie’s Cucina.
Unless you told someone they were eating a cookie that partly came from a boxed mix they would have no idea. Cake mix cookies are beyond easy to make and taste like little heavenly bites of cake but in the cookie form. If you are a fan of red velvet, I highly suggest you make these cookies.
If you make red velvet cake mix cookie recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Red Velvet Butter Cookies
Equipment
- KitchenAid Stand Mixer
- Oven
- Food Safe Gloves
Ingredients
- 1 box Red Velvet Cake Mix
- 1 8 oz. Cream Cheese room temperature
- 1 stick Unsalted Butter room temperature
- 1 Egg
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sugar
Instructions
- Using an electric stand mixer fitted with a paddle attachment. Cream the butter and cream cheese together until mixed. Once well incorporated add the egg and vanilla extract. Turn the mixer off, and scrape around the bowl removing the butter-cream cheese mixture from the sides.
- Beat the cake mix into the butter-cream cheese mixture until well incorporated (about 1 minute on medium speed).
- Cover the cookie dough and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees.
- Place food safe gloves on hands. Using a medium-sized cookie scoop, scoop the chilled red velvet batter then roll into ball. Take the rolled dough and place it into a bowl of confectioners’ sugar. Roll it until well coated.
- Place each cookie on an greased baking sheet.
- Bake in the oven for 12-15 minutes or until no longer jiggly. Cool on a wire rack for 10 minutes. Store leftovers in the refrigerator in an airtight container for up to one week.
Video
Notes
- Room Temperature – The cream cheese, butter, and egg all should be at room temperature for this recipe. They will mix and incorporate so much easier. Set these ingredients out an hour prior to baking.
- Gloves – Whenever you are working with food dye, gloves are an absolute must! Especially with these red velvet cake mix cookies. Trust me, I learned the hard way the first time I ever made this recipe and had pink palms for a few days!
- Cookie Size – Depending on the type of scoop you use, will depend on the size. The cooking time is based on a medium size cookie. Smaller cookies may take 1-2 minutes less, and larger cookies a few minutes more.
- Oven Temperature – Sadly, all ovens are not made equal. Therefore, you may need to adjust the temperature and time depending on your oven and location! I live in Florida where we are below sea level and have no altitude issues.
Nutrition
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Nillie
These are delicious!
My name is Nillie and I have made your recipe today and they are delicious, soft and red and my husbandand my girls are gonna love them
Thank you. So very much.
Katie
Hi Nillie, I’m so happy to read you love them! Thank you so much for taking the time to leave a 5 star review!
Emily Chartrey
How many does this make?
Katie
Hi Emily. Thanks for stopping by. This recipe makes about 24-30 cookies. Happy baking!
Chung-Ah | Damn Delicious
I love these in cookie form! I might just add some cream cheese frosting on top – I’m so bad I know.
Katie
OMG! The next time I make these I will definitely take your advice and do the same! THanks for stopping by!
Deborah
I’m so glad you made these and loved them! I’ve been wanting more since I made them over a month ago!!
Velva
the best part of a delicious cookie…Is that it is easy to make-thanks for sharing.
Velva
Teresa, foodnfifth.com
These are muy beautiful…what a lucky husband!
Dorothy @ Crazy for Crust
These look SO good. Love the color. Happy Birthday to him!
Alyssa
I would love to bake more from scratch, but unfortunately my oven usually has two temperature for these kinds of things:raw and burnt. So i have been using more box mixes so if it doesn't come out right, I can just try again with a new box. Love this recipe though. My sister loves red velvet, so I'll save this one for her!
Danielle
these look yummy!
sushiandsitups.com
My fiance would LOVE these!