Name: Red Velvet Cake Mix Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 15.25 ounce box red velvet cake mix; 2 large eggs; ½ cup whipped cream cheese spread; ½ cup powdered sugar

There’s something utterly irresistible about soft, cakey cookies that melt in your mouth. This Red Velvet Cake Mix Cookies Recipe brings together the vibrant color and classic flavor of red velvet cake with melt-in-your-mouth cookie bliss, all made easy with just a few ingredients.

A stack of four round red velvet cookies dusted with white powdered sugar is shown on a white marbled surface, with the top cookie broken in half to show its soft, dense, and moist dark red inside. The cookies have cracked powdered sugar surfaces, creating a textured pattern of red and white. The background is softly blurred, with light pink and white tones hinting at more cookies and a red and white striped straw. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe
Top Tip
How to Serve Red Velvet Cake Mix Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cake Mix Cookies Recipe

Why You'll Love This Recipe

Honestly, I love how quickly these cookies come together without sacrificing any of that classic red velvet charm. They have this perfect balance of rich cocoa, a touch of tang from the cream cheese, and a tender texture that feels like a little celebration in every bite.

Super simple prep: Using a cake mix as a base means you’re skipping a whole bunch of measuring and mixing fuss.
Soft and cakey texture: These cookies aren’t your typical crispy type—they’re tender and almost brownie-like in the best way.
Cream cheese magic: Adding whipped cream cheese spread keeps the dough moist and adds that tangy touch that pairs beautifully with red velvet.
Perfect for any occasion: Whether it’s a quick snack, a holiday treat, or a last-minute gift, these cookies always impress.

The image shows several round cookies with a cracked surface, lying close together on a surface with a white marbled texture. Each cookie is cracked with a red base peeking through a thick layer of white powdered sugar that covers the top. The cookies have an uneven, rough texture due to the cracks and powdered sugar, and their red color contrasts strongly with the white powder. The overall look is soft and slightly rough with a cracked pattern on each cookie. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic starts with a boxed red velvet cake mix—it’s packed with the right flavor and color right out of the gate. Adding eggs brings structure, while the whipped cream cheese spread brings moisture and that signature tang without extra fuss. Powdered sugar is your secret weapon for the classic crinkle finish.

Flat lay of a small pile of deep red velvet cake mix powder, two large brown eggs with clean shells, a half cup of smooth whipped cream cheese spread in a small white ceramic bowl, a small white ceramic bowl filled with fine powdered sugar, all carefully arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red velvet cake mix: Provides that iconic flavor, plus the right balance of sweetness and cocoa—trust me, it’s worth using a good-quality box here.
Eggs: They’re the glue for binding your dough together; make sure they’re room temperature for best mixing.
Whipped cream cheese spread: Unlike traditional cream cheese, the whipped kind blends super smoothly for a silky dough and keeps your cookies tender.
Powdered sugar: Coats each cookie for that gorgeous crackled look and adds a hint of sweet contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting by adding a little twist here and there. This recipe is so forgiving that you can easily customize it to fit your cravings or dietary tweaks—plus, it’s fun to make your own spin on a red velvet standby.

Chocolate chips or chunks: I like tossing in a handful of white chocolate chips sometimes—they complement the tang of the cream cheese perfectly.
Nutty upgrade: Adding chopped pecans or walnuts adds a satisfying crunch that contrasts the soft cookie wonderfully.
For dairy-free: Swap the whipped cream cheese for a plant-based version and use vegan cake mix to make it allergy-friendly without sacrificing flavor.
Seasonal flair: Sprinkle a pinch of cinnamon or add a little orange zest for festive holiday vibes.

Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe

Step 1: Mix the magic ingredients

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—trust me, this makes cleanup a breeze. In a large bowl, I combine the red velvet cake mix, eggs, and room-temperature whipped cream cheese spread. Using a stand or hand mixer, I beat everything together for about 1-2 minutes until I get a soft, slightly sticky dough. If the dough feels too sticky, a quick chill helps a lot!

Step 2: Roll and coat the cookies

Pour your powdered sugar into a shallow bowl. Then, using a 1 ½ tablespoon cookie scoop, I drop balls of dough right into the sugar, making sure each one is generously coated. Rolling them well in the powdered sugar is key to those lovely crinkles we all love in Red Velvet Cake Mix Cookies Recipe.

Step 3: Bake to perfection

Place your sugar-coated dough balls on the prepared cookie sheets about 1-2 inches apart—that way, they have room to spread just right. Bake for 8-11 minutes, keeping a close eye so the edges set but the middle stays soft. Once out of the oven, let them cool on the sheet for 3-5 minutes before transferring to a wire rack or diving in warm.

Top Tip

I learned that the difference between crumbly cookies and soft, cakey ones lies in timing and rolling. Plus, prepping the dough ahead can save you time and boost the flavor.

Room temperature cream cheese: It blends so much better and keeps the dough smooth—this little step makes a huge difference!
Don’t overbake: Pull the cookies when the edges just set but the centers still look a bit soft; they’ll firm up perfectly as they cool.
Use a cookie scoop: Helps keep cookie sizes consistent which means even baking every time—no uneven spots!
Chill the dough if sticky: If your dough feels too sticky to handle, popping it in the fridge for 15-30 minutes makes rolling easier and tidier.

How to Serve Red Velvet Cake Mix Cookies Recipe

Garnishes

I often sprinkle a little extra powdered sugar on top right after baking for an extra whimsical look. Sometimes, I add a white chocolate drizzle or a few red sprinkles for festive occasions—it’s such a crowd-pleaser!

Side Dishes

These cookies pair beautifully with a cold glass of milk or a creamy latte. For gatherings, I like serving them alongside fresh berries or a light whipped cream for a little extra indulgence.

Creative Ways to Present

For birthdays or holidays, I arrange these cookies in a pretty tin or on a tiered dessert tray layered with doilies. Adding edible flowers or a dusting of metallic sugar turns these into a real showstopper on the dessert table.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3-5 days. Covering them well prevents drying out. If I want them softer, warming gently in the microwave for a few seconds breathes life back into their tender texture.

Freezing

Freezing these cookies works great! I freeze fully baked cookies in a sealed container for up to 3 months. Thaw them overnight on the counter, and they soften back up nicely without losing that fresh-baked taste.

Reheating

To warm up leftover cookies, I stick them in the microwave for 10-15 seconds or pop them in a low oven (around 300°F) for 5 minutes—this brings back that just-baked softness without drying them out.

Frequently Asked Questions:

Can I use regular cream cheese instead of whipped cream cheese spread?

Yes, you can use regular cream cheese softened to room temperature. Just beat it well to make it creamy before mixing it into your dough. The texture might be a little denser, but it will still taste delicious.

How do I prevent these cookies from spreading too much?

Make sure to use a cookie scoop for uniform dough balls and chill the dough slightly if it feels too soft. Also, avoid over-greasing your baking sheets and space the cookies 1-2 inches apart to allow controlled spreading.

Can I make the dough ahead of time?

Absolutely! The dough can be prepared up to 24 hours in advance. Just cover it tightly and keep it chilled in the fridge. When ready to bake, roll the dough balls in powdered sugar and bake as usual.

What makes these cookies different from traditional red velvet cake?

While they share the same classic red velvet flavor, these cookies have a soft, cakey texture and a delightful powdered sugar crackled finish that gives them a unique look and bite compared to a traditional slice of cake.

Final Thoughts

These Red Velvet Cake Mix Cookies Recipe have become one of my go-to treats because they’re fast, fun, and absolutely delicious. I love sharing them with friends who can’t believe how easy they are to make. Give these a try and I promise you’ll keep coming back to this simple recipe whenever you want a little sweet indulgence—soft, cakey, and bursting with classic red velvet flavor.