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Top view of a baking sheet and white plate filled with red cookies.

Red Velvet Butter Cookies

If you love red velvet cake you'll love this recipe for Red Velvet Butter Cookies. Melt in your mouth buttery cookies with all the flavors of red velvet cake. The Red velvet cookies from a cake mix are an easy cookie for anyone to make.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time: 2 hours
Total Time 2 hours 22 minutes
Servings 30
Calories 128kcal
Author Katie


  • KitchenAid Stand Mixer
  • Oven
  • Food Safe Gloves


  • 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


  • 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.


  • 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.


Serving: 4oz | Calories: 128kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 217IU | Calcium: 32mg | Iron: 1mg