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Red Velvet Cake Mix Cookies

Soft and gooey red velvet cake mix cookies covered in powdered sugar. This will become one of your favorite holiday cookie recipes to make each season!

red velvet cookies with white chocolate chips
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Red Velvet Gooey Butter Cookies

I always look forward to making Christmas cookies during the holidays. I love how festive and delicious they are. These red velvet cake cookies are a favorite, as well as ginger molasses cookies and snickerdoodles.

Want to know the best part about this cookie recipe? It’s made with red velvet cake mix! I’m no stranger to cake mix cookies and love to experiment with different variations. But I have to say, these gooey red velvet cake mix cookies are the best yet. They are so soft and moist, with amazing flavor.

Plus they’re super festive with the bold red color and white powdered sugar coating. Now you have gorgeous decadent cookies for your Christmas dessert board or cookie trays…if they make it that long. They would also be the perfect easy Valentine’s Day dessert!

red velvet cookie dough in bowl

Ingredients

  • Red velvet cake mix: You’ll need 1 box of your favorite red velvet cake mix. My favorite brand is Duncan Hines.
  • Cream cheese: This adds a creamy texture and rich taste. Make sure to soften the cream cheese before using.
  • Butter: Softened butter works best.
  • Egg: You only need 1 large egg to make this recipe. You can disregard how many eggs are required on the box of cake mix.
  • Vanilla: Using high quality vanilla extract will give you the best flavor.
  • White chocolate chips: These pair perfectly with the rich red velvet flavor and add a burst of sweetness in every bite.
  • Powdered sugar: This is for coating the outside of the cookies. It makes them melt in your mouth and adds another subtle layer of sweetness.

How to Make Red Velvet Cookies with Cake Mix

  1. Mix ingredients together. Start by creaming together the butter and cream cheese first, then add in the egg and vanilla and stir. Mix in the cake mix until a thick dough forms, then fold in the chocolate chips.
  2. Roll dough in powdered sugar. Next roll the dough into one inch balls. Using a small bowl full of powdered sugar, roll each red velvet cookie to completely cover in sugar.
  3. Bake in oven. Place dough balls on a parchment-lined baking sheet, a few inches apart. Bake at 350°F until set, about 10-12 minutes. They will be soft, almost cake-like. After they cool completely, dust with more powdered sugar if you’d like.

Variations

Feel free to make this recipe your own! Try frosting the tops with a rich cream cheese frosting or dip half in melted white chocolate. You can also use any type of cake mix to make this recipe. It works great with devil’s food or yellow cake mix!

red velvet cookies with white chocolate chips

Baking Tips

  • Cake mix cookie dough can sometimes be a bit sticky, so it helps to chill the dough for about 30 minutes before rolling to make it easier to work with.
  • I like to scoop out the dough with a cookie scoop, then roll into a ball with my hands. This ensures they’re all evenly sized.
  • You can always leave out the white chocolate chips, but I love the extra flavor and depth they add. I like to add a few more on top right before baking to make them extra pretty.
  • Coat in powdered sugar twice. Once before baking and then after they have baked and cooled. You won’t regret it!
  • Don’t overcook! Take them out once they’ve set in the middle. You don’t want them to brown. The bake time is usually between 10 to 12 minutes.

Storing + Freezing

  • To store: These cookies will stay fresh in an airtight container at room temperature for about 3 or 4 days.
  • To freeze: Once the cookies have cooled, place on a cookie sheet and flash freeze until hard (about 30 minutes). Then transfer to a freezer container and freeze for up to 3 months. Let thaw on counter for about 2 hours prior to enjoying. Once thawed, I would recommend sprinkling with a fresh dusting of powdered sugar before serving.

5 star review

I don’t usually make things that aren’t from scratch, but I had so many kinds of cookies on my plate (literally!) to bake this holiday season that I decided to add these to the mix for an easy change. They turned out fantastic, looked beautiful, and taste great. Thanks for the nice cake doctoring!

– Mark
red velvet cookies with white chocolate chips

Red Velvet Cake Mix Cookies

5 from 5 votes
Soft and gooey red velvet cake mix cookies covered in powdered sugar. This will become one of your favorite holiday cookie recipes to make each season!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 30

Ingredients 

  • 15.25 ounce package red velvet cake mix
  • 8 ounces cream cheese , softened
  • 1/2 cup butter , softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • powdered sugar , for rolling (optional)

Instructions

  • Heat oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, combine butter and cream cheese using an electric mixer until fluffy.
    mixing cream cheese in bowl
  • Add egg and vanilla and mix until completely incorporated. Then add cake mix and continue mixing until a dough forms (it will be thick). Fold in white chocolate chips.
    red velvet cookie dough in bowl
  • If desired, place powdered sugar in a small bowl. Using a small cookie scoop, form one-inch dough balls and roll into powdered sugar to coat.
    red velvet cookie rolled in powdered sugar
  • Place cookies 2 inches apart onto the cookie sheet and bake for 10-12 minutes, or until centers are set.
    red velvet cookie dough balls on pan
  • Let cookies cool completely on a wire rack. Then dust with more powdered sugar if desired.
    red velvet cookies with white chocolate chips

Video


Notes

Dough: If the dough is too sticky, try refrigerating it for 30 minutes prior to rolling to make it easier to work with. 
Storing: Store in an airtight container at room temperature for 3 to 4 days.
Freezing: Flash freeze on a baking sheet for about 30 minutes (or until hard), then transfer to freezer container and store for up to 3 months. 

Calories: 134kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 175mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

Originally written by Tidy Mom for I Heart Naptime.

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