Easy Red Velvet Cake Mix Cookies (4 Ingredients)
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Are you on the hunt for a simple yet delicious cookie recipe? You’ll love these irresistible red velvet cake mix cookies! Soft, chewy, and bursting with the rich taste of red velvet, they’re sure to become your new favorite treat. Plus, it’s one of the easiest cookies you can make.
As much as I love baking homemade cookies from scratch, there are times when a quick yet special treat is needed for a special occasion. That’s where these red velvet cake mix cookies are so helpful.
Starting with just a few simple ingredients like a box of cake mix, these cookies are not only scrumptious but also a real time-saver, especially during a hectic time of the year when you need an easy dessert fast.
Whether you’re sprucing up your Christmas cookie collection or looking for a pretty red and white dessert for your Valentine’s Day treats, these easy red velvet cookies are a perfect addition to any festive platter.
Supplies
- Mixing bowl
- Wooden spoon or spatula
- Parchment paper
- Cookie sheets
- Wire rack
- Large cookie scoop
Ingredient Notes
Cake Mix – Use your favorite red velvet cake mix. I’ve used Duncan Hines, Betty Crocker, and store brands they all work well.
I’ve made this recipe using 500 g (17.6 oz) boxed cake mix as well as 13.2 ( 375 g), and 15.25 (432 g) size mixes and they all worked well. As long as your cake mix will make a 9×13 pan sized cake it should work.
Eggs – You’ll need 2 large eggs. Room temperature eggs mix into the dough easier and will rise better, but if you don’t have time, refrigerated eggs work well, too.
Oil – I use vegetable oil, and it works great to make nice, chewy cookies. But you can also use canola oil, melted butter, or melted coconut oil.
White Chocolate Chips – I love to use white chocolate chips they contrast lovely with the dark red color of the cookies. But dark chocolate chips would also taste amazing.
How To Make Red Velvet Cake Mix Cookies
Preheat your oven to 350F and line your baking sheet with parchment paper. This helps to keep the cookies from browning too much on the bottom. But if you prefer not to use parchment, then just use an ungreased cookie sheet.
In a large mixing bowl, add your cake mix, oil, and eggs.
Stir well until they are well combined. I prefer to mix these cookies by hand, but you can use a stand mixer if you want to. A hand mixer can work, but the dough gets pretty thick and can be difficult for a hand electric mixer to handle.
Add the chocolate chips and fold into the cookie dough.
Using a 2 tablespoon cookie scoop form cookie dough balls and place them onto your prepared baking sheet. They will spread while baking, so space them about 2 inches apart.
Bake for 8 to 10 minutes until the top of the cookies have set. Then, remove the cookies from the oven and let them cool on the pan for 5 minutes.
If you try to move them too soon, they will fall apart. Once cool, transfer them to a wire rack to finish cooling.
Storage
Red velvet cake mix cookies will store at room temperature for 3 to 4 days in an airtight container. If you need them to last long, then it’s best to freeze the cookies.
How To Freeze
Baked – To freeze baked cookies, let them cool completely, then place them on a tray and place it in your freezer. Once the cookies are fully frozen, pack them into freezer safe bags and remove as much air as possible. When you want to eat them let them thaw on the counter or warm in the oven.
Dough – Place cookie dough balls onto a parchment-lined tray and place it into the freezer for an hour. Then transfer the dough balls to a freezer bag or freezer safe container. They will keep for up to 6 weeks in the freezer. To bake set your oven 20 degrees lower than the recipe calls for and bake the cookies an extra minute or two.
More Easy Cookie Recipes
- Butter Pecan Cake Mix Cookies
- Chocolate Peppermint Cake Mix Cookies
- Peanut Butter Cookies
- Snickerdoodles
- Ginger Molasses Cookies
Red Velvet Cake Mix Cookies
Ingredients
- 1 box red velvet cake mix 16.5 oz
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350F and line your baking sheet with parchment, set aside.
- In a large mixing bowl add your cake mix, oil, and eggs. Mix with a wooden spoon or spatula until well combined.
- Pour in the white chocolate chips and fold into the cookie dough.
- Scoop up 2 tablespoons to form a ball and place onto the baking sheet, spacing the cookies 2 inches apart.
- Press some extra white chocolate chips into the top of the cookies.
- Bake for 8-10 minutes until the top of the cookies have set. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
