These Red Velvet Cake Mix Cookies are soft, chewy, and irresistibly gooey, made with just 5 ingredients and ready in under 20 minutes! I love this foolproof recipe because it uses boxed cake mix as the secret ingredient, making it perfect for beginner bakers or anyone who needs a quick dessert in a pinch!
Tester Review: ⭐️⭐️⭐️⭐️⭐️ “Ooh, I love this red velvet recipe! It’s always fun to experiment with new things, so I’m excited! So festive!” ~ Adrienne
Red velvet cake mix cookies are my ultimate shortcut dessert! They’re soft in the center, lightly crisp on the edges, and have that classic red velvet flavor everyone loves. While I’m usually a from-scratch baker, I know that sometimes you just need a quick, easy, and delicious recipe that doesn’t require a long ingredient list or a ton of time!
The gorgeous red color is perfect for so many different occasions! These easy red velvet cookies are especially perfect for Valentine’s Day, Christmas cookie boxes, or anytime you need a festive dessert fast. My biggest tip is don’t overbake these cookies. Bake just until the edges are set, and the centers have crinkled, then let them sit on the pan for five minutes to finish baking. This is how you get a gooey, not cakey cookie every single time!
If you love easy cookie recipes, try some more reader-favorite cookies like my gooey S’mores Chocolate Chip Cookies or soft and chewy Cookie Butter Snickerdoodles!
Tested multiple times (including high altitude!), it delivers high-quality red velvet cookies with minimal effort. They’re great for Valentine’s Day, holiday cookie trays, or easy edible gifting.
Why You’ll Love This Recipe
- Only 5 ingredients. Does it get any better than that?! These easy cookies have a short shopping list for less prep and less stress, especially when baking on a whim.
- High-quality cookies with minimal effort. Cake mix does the heavy lifting, giving you soft, chewy cookies with a professional look.
- Perfect for holidays and gifting! The bold red color makes these cookies ideal for Valentine’s Day, Christmas, or cookie exchanges.
- Beginner-friendly. No chilling required and no mixer skills needed. Just mix, scoop, and bake!
- Tested multiple times. This recipe has been tested at sea level and 5,800 feet for consistent results, no matter where you bake!
Ingredients
- Red Velvet Cake Mix: The base of the recipe that provides structure, flavor, and color all in one. It is basically a chocolate cake mix, with the red color for that classic red velvet taste and look! I like Duncan Hines for this recipe. TIP: Use a gluten-free cake mix for Gluten-free Red Velvet Cookies!
- Large Eggs: Help bind the dough and create a soft, chewy texture. Make sure they are room temperature (if you forgot to take them out, plop them in a bowl of warm, not hot water for 5-10 minutes).
- Vegetable Oil: Keeps the cookies moist and tender; avocado or neutral oil works best.
- Vanilla Extract: Enhances the overall flavor and balances the cocoa notes.
- Powdered Sugar: Also called confectioners or icing sugar. Used for rolling to create that classic crinkle cookie look.
- White Chocolate Chips (optional): Add sweetness and contrast to the cocoa flavor by mixing them in and/or a little melted drizzle.
Get the full recipe in the recipe card below.
How to Make Red Velvet Cake Mix Cookies
Step 1 – Prep the Dough
Preheat the oven to 350°F (175 °C) and line 2 cookie sheets with parchment paper or a silicone mat.
In a large mixing bowl or stand mixer, add all ingredients (except powdered sugar) and mix on low to medium-low until combined, about 1-2 minutes max, scraping down sides once. Dough should be thick and sticky. If adding mix-ins like white chocolate chips, fold them in now.
Step 2 – Shape & Dip
Using a 2-tablespoon cookie scoop (or heaping tablespoon) scoop and gently roll dough into a ball. Roll in powdered sugar if desired and place 2 inches apart on a prepared cookie sheet.
Step 3 – Bake & Enjoy
Bake in the preheated oven for 8-10 minutes, or until the edges just begin to lightly brown.
Cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Recipe Tips
- Use a cookie scoop for ease! I like to use a 2-tablespoon #40 cookie scoop for my cookies. This will keep the size uniform, and your baking will be uniform too.
- Measure your cake mix, just in case. Cake mix volumes are all over the place these days. I tested this recipe using Duncan Hines cake mix, which is 15.25 ounces. If all you can find is a box that is 13.25 ounces, make up the difference with flour. For exactness, you will need a kitchen scale for this! But it’s about ¼ cup of flour.
- Don’t overmix! Avoid overmixing the dough; your cookies will be tough. Mix until just combined!
- If the dough feels too soft, chill it, but note that it will be soft; it just shouldn’t be overly sticky or wet. If super wet, it probably means you bought a smaller box of cake mix, if so, quickly incorporate add flour (noted above in #2). Chill the dough for 15–20 minutes to help the cookies hold their shape.
- Don’t overbake. Bake until the edges are lightly firm and the insides have lost their raw shine but still look a touch glossy. They’ll finish setting as they cool.
- High Altitude Tips: Add 1-2 tablespoons of flour, increase oven temperature slightly, and reduce bake time by 1–2 minutes. Chill the dough briefly if cookies spread too quickly! See detailed notes in recipe card below.
Variations
- Use different chips. Dark chocolate, milk chocolate, or semi-sweet chocolate chips would all work well with these red velvet cake batter cookies.
- Add a white chocolate drizzle. Instead of folding in the white chocolate chips, you can add a little white chocolate drizzle by melting white chocolate chips and placing in a baggie, snip a corner, and drizzle away!
- Swap the oil. Refined coconut oil works well, too. Just avoid olive oil, which alters the flavor. I tested this recipe with butter, but the cookies came out too cakey and dense. I recommend sticking to vegetable or canola oil.
- Skip the powdered sugar. The cookies will still taste great, just without the crinkle effect!
- Gluten-Free: Swap out the cake mix for this Gluten-Free Red Velvet Cake mix and you are golden! Watch their baking time, the worst thing you can do with gluten-free goodies is overbake them!
- Spread a little cream cheese frosting on top! Make half a batch of mine!
Storage
Store baked red velvet cake cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies, flash-freeze on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
To freeze cookie dough balls, flash-freeze the balls of cookie dough, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time. You can dip the frozen cookie dough balls in powdered sugar right before baking!
FAQs
Red velvet desserts like red velvet cake originated in the early 20th century, becoming popular for their unique color and soft texture. Cookies are a modern twist on the classic red velvet cake which are easier to make and equally as delicious!
They’re great on their own, but they can also be paired with a glass of cold milk, hot coffee, or a chai latte. For a full dessert spread, serve them alongside deviled strawberries, strawberry cheesecake cups, or vanilla ice cream. They would be perfect for ice cream sandwiches, too!
While they are similar, chocolate cookies have a stronger cocoa flavor, while red velvet cookies are milder, softer, and slightly tangy. They also have that red color, which sets them apart!
Yes! Cake mix cookies are a proven shortcut that creates soft, chewy cookies with minimal ingredients and effort.
Our favorite Red Velvet recipes
Try our Red Velvet Cake Pops, Red Velvet Donuts and our all-natural Red Velvet Cake.
More Easy Cookie Recipes
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Equipment
Ingredients
- 1 box Red Velvet Cake Mix see notes for High Altitude & if using smaller cake mix
- 2 large eggs room temperature
- ⅓ cup vegetable oil I use Avocado oil, but anything besides Olive oil will work
- 1 teaspoon vanilla extract
- ½ cup Powdered sugar for rolling
Optional
- ½ – ¾ cup White Chocolate Chips Added in to the batter or melted and drizzled on top.
Instructions
- In a bowl or stand mixer, add all ingredients (except powdered sugar) and mix on low to medium-low until combined, about 1-2 minutes tops, scraping down sides once. Dough should be thick and sticky. If adding white chocolate chips, fold in now.1 box Red Velvet Cake Mix, 2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ – ¾ cup White Chocolate Chips
- Using a 2-tablespoon cookie scoop (or heaping tablespoon) scoop and gently roll into a ball. Roll in powdered sugar if desired and place 2 inches apart on a prepared cookie sheet. (dough will be sticky)½ cup Powdered sugar
- Bake in the preheated oven for 8-10 minutes, or until the edges just begin to lightly brown.
Notes
- Add 1-2 tablespoons of all-purpose flour to your ingredients (I added 1 tablespoon)
- Increase the oven temperature to 375°F (190 °C) and bake for a few minutes less; mine were perfect at about 7-8 minutes, but I like them a little undercooked.
- If your cookies are spreading too quickly, place the dough balls in the fridge for 15-30 minutes before baking. I tested doing this and I I equally liked the cookies in the fridge and those straight from scooper to oven.
- Use your favorite chips; these cookies are great with dark chocolate chips, milk chocolate or semi-sweet chocolate chips too!
- Add a little white chocolate drizzle by melting white chocolate chips and placing in a baggie, snip a corner, and drizzle away.
- Use your favorite vegetable oil; you can even use refined coconut oil.
- I tested these cookies using melted butter and they were more dense and not as chewy as with the oil, which is why I chose oil vs. butter.
- Gluten-Free: Replace the cake mix with this gluten-free cake mix!
- Use a 2-tablespoon #40 cookie scoop for your cookies; this will keep the size uniform, and your baking will be uniform too.
- Cake mix volumes are all over the place these days. I tested this recipe using Duncan Hines cake mix, which is 15.25 ounces, if all you can find is a box that is 13.25 ounces, make up the difference with flour – for exactness, you will need a kitchen scale for this! But it’s about ¼ cup of flour.
- Don’t overmix the dough; your cookies will be tough.
- If the dough feels too soft, chill it, but note that it will be soft; it just shouldn’t be overly sticky or wet. If super wet, it probably means you bought a smaller box of cake mix, if so, quickly incorporate add flour (noted above in #2). Chill the dough for 15–20 minutes to help the cookies hold their shape.
- Bake until the edges are lightly firm, and the centers have lost their raw shine but still look a touch glossy. They’ll finish setting as they cool.
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