Red Velvet Cookies with Cake Mix are the perfect quick and easy treat! With just three simple ingredients, these cookies are soft, chewy, and ready in just 15 minutes for a deliciously rich dessert.
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Why This Recipe Works
Simple: These red velvet cake cookies only require 3 ingredients. The cookies are then topped with your favorite vanilla buttercream frosting or whipped cream cheese frosting, either store-bought or homemade!
Quick: These cookies take 5 minutes to mix up and 10 minutes to bake.
I've shared so many fun cake mix cookies and if you like this recipe make sure to check out my gingerbread crinkle cookies, carrot cake cookies, grinch cookies, and lemon cake mix cookies.
What You Need For This Recipe:
Red Velvet Cake Mix- use whichever brand you prefer!
Butter- you can use oil instead but I recommend butter for a better texture.
Frosting- I love pairing these with my whipped cream cheese frosting recipe or any frosting you choose will be great! Sprinkles are optional!
How to Make Red Velvet Cookies With Cake Mix?
- Step 1: Add melted butter, cake mix, and eggs in a bowl and mix until combined.
- Step 2: Scoop rounded spoonfuls onto a parchment-lined baking sheet.
- Step 3: Bake on a cookie sheet for 10 minutes.
How to Make Cream Cheese Frosting?
- Step 4: Combine butter and cream cheese until fully incorporated.
- Step 5: Add in the vanilla, heavy cream, and salt.
- Step 6: Mix in the powdered sugar. Whip on high to add volume then pipe onto cookies.
Expert Tip: How to Get Nice Round Cookies
The batter is super sticky and makes it hard to roll into nice even balls. To get perfect round cookies scoop the dough out onto the cookie sheet and allow it to sit for a few minutes.
This will make the dough less sticky and you will be able to re-roll the scoops to form a nice ball.
I find the cookies don't really need this step and turn out round enough without this extra step.
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Frequently Asked Questions
Store cookies (whether frosted or not) in an airtight container on the refrigerator. They will last for a week if so!
You can spoon the frosting onto each cookie and smooth it with an offset spatula or butter knife. Alternatively, transfer the frosting to a Ziploc bag/piping bag, snip off the tip, and pipe an even layer.
Yes! The cookie dough balls freeze well. Store in a freezer safe bag for up to 3 months. When baking, place frozen cookie ball on cookie sheet and bake for 1-2 minutes longer. Baked cookies can also be frozen and thawed overnight before eeating.
Cookie Baking Tips
- The batter is very sticky and that is perfectly normal. Allowing the batter to sit for 5-10 minutes will help it be less sticky.
- You can use oil instead of butter but the cookies will typically turn out a little flatter.
- Skip frosting and try mixing in white chocolate chips or nuts for some fun new flavors!
- If the store-bought cake mix is slightly off in ounces due to the brand used the recipe will still work- it's very forgiving!
If you are a fan of red velvet make sure to check out my red velvet cake balls, red velvet brownies, and these fun red velvet crinkle cookies!
How Do You Pipe a Heart With the Frosting?
Simply place your frosting in a piping bag or a ziplock baggie, cut off the tip/or corner (no piping tip required) pipe one half of the heart, then the other, and then fill in the rest!
More Related Recipes
For more fun and easy dessert recipes make sure to check out my cinnamon toast crunch bars, lemon cupcakes, easy white chocolate dipped strawberries, and chocolate truffles.
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Red Velvet Cookies with Cake Mix
Ingredients
- 1 box Red Velvet Cake Mix
- 2 eggs
- ⅓ cup butter melted
Cream Cheese Frosting- optional
- ½ cup butter slightly softened but still cold cut into chunks
- 4 oz cream cheese
- 2 teaspoon vanilla
- 5 tbs heavy cream
- Pinch of salt
- 5 cups powdered sugar
- Sprinkles- optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl combine the red velvet cake mix, eggs, and melted butter.1 box Red Velvet Cake Mix, 2 eggs, ⅓ cup butter
- Scoop out cookie dough and place on prepared baking sheet. For perfect round cookies see notes below. *
- Bake for 10 minutes. Remove from oven and allow to cool.
- While baking whip up the cream cheese frosting. Combine the butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy. Mix in the vanilla, heavy cream, and salt and whip on high for a few minutes. Then mix in the powdered sugar one cup at a time.½ cup butter slightly softened but still cold, 4 oz cream cheese, 2 teaspoon vanilla, 5 tbs heavy cream, Pinch of salt, 5 cups powdered sugar, Sprinkles- optional
- Top the cookies with frosting and enjoy!
Notes
- * The batter is super sticky and makes it hard to roll into nice even balls. To get perfect round cookies scoop the dough out onto the cookie sheet and allow it to sit for a few minutes. This will make the dough less sticky and you will be able to re-roll the scoops to form a nice ball. But this step isn't necessary unless you want perfection- otherwise, they will still be 90% round and still delicious!
- Store cookies in an airtight container in the refrigerator.
Lisa Killian says
These cookies are so easy and extra tasty! They always get eaten up so fast when I make them!