These red velvet cake mix cookies are only three ingredients and super easy to make with kids. They’re chewy and delicious, no chilling required, and they look great with sprinkles or chocolate chips.
Cake mix cookies are some of my favorite types to make when I really can’t be dealing with softening butter, figuring out if I have 8 different types of sugars, or putting anything through a sieve.
These red velvet cake mix cookies are some of the easiest possible cookies that you’ll ever make, and they come out amazingly moist and chewy which makes them a crowd pleaser.
PS – wondering why red velvet cake is red? Check out our answer to why red velvet cake is red here!
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You’ll Love Red Velvet Cake Mix Cookies Because…
- they’re super easy to make, with no chilling required
- the chewiness is off the charts
- red velvet flavor is rich and deep
- fun to add sprinkles and other mix-ins
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
Can You Freeze Red Velvet Cake Mix Cookies?
If you’re not quite ready to make the dough or you do make the cookies, but can’t eat them all right away, you can freeze either the dough or the finished cookies for up to 3 months.
Let thaw before enjoying.
What Brand Red Velvet Cake Mix Do I Need?
You can use any brand red velvet cake mix, though I used Betty Crocker.
Ingredients for Red Velvet Cake Mix Cookies
The ingredients for red velvet cake mix are super easy to gather, as there are only three, four if you count the option mix-ins!
You’ll need:
- standard box of red velvet cake mix, any brand
- vegetable oil or olive oil
- 2 eggs
- sprinkles or chocolate chips to mix in
How to Make Red Velvet Cake Mix Cookies
Start with a large bowl, and dump the red velvet cake mix, two eggs, and the vegetable oil in.
Mix until combined, and then add any additional mix-ins like sprinkles or chocolate chips you might want – it’s up to you how many, but I like to add about 1/2 a cup at this stage.
Scoop a heaping tablespoon of mix out and roll it into a ball, placing it about two inches apart on a baking tray covered in parchment paper or a silicone mat.
I add more sprinkles or chocolate chips at this stage on top of the cookie, as it gives the final cookies a more finished looked – otherwise the mix-ins will just all be blended into the cookie and not necessarily be on top.
Bake at 350F/200C for about 10 minutes, or until the tops of the cookies have started to crack and don’t look like wet cookie dough.
These cookies will be super soft when you take them out and may look uncooked, but take them out and let them cool on the baking tray for 10 minutes and then they will be hard enough to move to a cooling wire track.
Red Velvet Cake Mix Cookies
You'll love these red velvet cookies for how easy they are to make and how soft and chewy and rich they are.
Ingredients
- 1 box of red velvet cake mix (425 grams)
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- Sprinkles or chocolate chips
Instructions
- Start with a large bowl, and dump the red velvet cake mix, two eggs, and the vegetable oil in.
- Mix until combined, and then add any additional mix-ins like sprinkles or chocolate chips you might want - it's up to you how many, but I like to add about 1/2 a cup at this stage.
- Scoop a heaping tablespoon of mix out and roll it into a ball, placing it about two inches apart on a baking tray covered in parchment paper or a silicone mat.
- I add more sprinkles or chocolate chips at this stage on top of the cookie, as it gives the final cookies a more finished looked - otherwise the mix-ins will just all be blended into the cookie and not necessarily be on top.
- Bake at 350F (200C) for about 10 minutes, or until the tops of the cookies have started to crack and don't look like wet cookie dough.
- Let cool on the baking tray for 10 minutes and transfer to cooling rack.
Notes
1. These cookies will be super soft when you take them out and may look uncooked, but take them out and let them cool on the baking tray for 10 minutes and then they will be hard enough to move to a cooling wire track.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 39mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 2g
