Red Velvet Cake Cookies

We’ll start with the obvious: these cookies are stunners. The deep red coloring paired with the bright white sprinkles? I’m obsessed. But they’re so much more than how they look. These beauties are really, really good. Red Velvet cake mix cookies are the perfect mix of chocolate and vanilla with a texture that other cookies can only dream of achieving. They’re soft. chewy. cakey. ALL of the good things! Add to the list of their accolades that they’re ridiculously easy to mix up? And well, you’ve got a serious winner.

Cake-Inspired Desserts

• Birthday Cookies
• Starbucks Birthday Cake Pop Recipe
• Birthday Sugar Cookie Bars 

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Red Velvet Cake Mix Cookies

Red Velvet has never tasted so good! Soft, chewy, and slightly cakey, these Red Velvet Cake Mix Cookies are dotted with white sprinkles and are the deadly combo of irresistible and easy.

Course Dessert

Keyword cake mix cookies, red velvet cake mix cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 52kcal

Ingredients

• ½ cup (111g) salted butter, softened
• ½ cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 (15.5 oz) box red velvet cake mix
• ¾ cup (114g) all-purpose flour
• 1/2 cup white sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute. I usually do this with a stand mixer or an electric hand mixer.
  ½ cup (111g) salted butter, softened, ½ cup (115g) granulated sugar
• Add in the eggs and vanilla. Once combined, add in the cake mix and flour. Mix until a soft dough forms. Fold in the white sprinkles.
  2 eggs, 1 tsp vanilla extract, 1 (15.5 oz) box red velvet cake mix, ¾ cup (114g) all-purpose flour, 1/2 cup white sprinkles
• Divide the dough into 3 Tbsp portions and arrange on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the cookies spread slightly and no longer look wet. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack. Enjoy!

Nutrition

Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.4mg

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The post Red Velvet Cake Mix Cookies  appeared first on Cookies for Days.

Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake! 

This Red Velvet cake recipe  is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

• Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter. 
• Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
• Granulated sugar
• Eggs
• Vanilla extract 
• Red food coloring – This puts the ‘red’ in Red Velvet Cake. 
• Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy! 
• All-purpose flour
• Unsweetened cocoa powder  
• Baking soda
• Baking powder
• Salt
• Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy. 

How to Make Valentine Snack Cakes 

1. Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth. 
3. Add the eggs one at a time, beating well after each addition. 
4. Stir in the vanilla extract and red food coloring until well combined.
5. In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
10. Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt. 
11. Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
12. Once the cake has cooled, spread the frosting evenly over the cake.
13. Enjoy! Store in the fridge, remove 30 minutes prior to serving.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part. 

Other Valentine Sweets

• Valentines Day Charcuterie Board
• Valentines Sugar Cookies with Sprinkles
• Chocolate Covered Strawberry Recipe

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Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying. 

Course Dessert

Cuisine American

Keyword Red Velvet Cake, Red Velvet Snack Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Calories 4880kcal

Ingredients

• 1/4 cup salted butter, melted
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp red food coloring
• 1 cup cake flour
• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk

Frosting

• 8 oz cream cheese
• 1/4 cup salted butter
• 2 cups powdered sugar
• 3/4 cup heavy whipping cream
• 2 tsp vanilla
• 1 pinch salt

Instructions

• Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and red food coloring until well combined.
• In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
• Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
• Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
• Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
• Once the cake has cooled, spread the frosting evenly over the cake.
• Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Nutrition

Calories: 4880kcal | Carbohydrates: 588g | Protein: 56g | Fat: 263g | Saturated Fat: 127g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 898mg | Sodium: 3013mg | Potassium: 1171mg | Fiber: 8g | Sugar: 460g | Vitamin A: 7830IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 6mg

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• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
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The post Red Velvet Snack Cake  appeared first on Cookies for Days.

The Best Red Velvet Whoopie Pie Recipe

Red velvet whoopie pies are my newest version of the popular treat! Perfectly decadent and super pretty, my red velvet whoopie pie recipe yields deliciously cakey cookies and a superb cream cheese frosting filling that will have you swooning. Want th same flavors but without all the individual cookies? Try this Red Velvet Cake Roll!

If you’d rather wait until Christmas or Valentine’s Day to make this festive treat, check out my pumpkin whoopie pies or my classic chocolate whoopie pies. No matter what flavor you try, you’re sure to shout “whoopie!” (Okay, yes, I know that was lame, but that’s supposedly how they got their name, according to the Amish).

What Ingredients are in Red Velvet Whoopie Pies?

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe so your cookies stay nice and moist.
• Eggs
• vanilla extract – It’s a lot of vanilla but trust me, it really enhances the cocoa.
• All-purpose flour
• Cornstarch – The cornstarch will help the whoopie pies stay nice and soft.
• Unsweetened cocoa powder – I like Ghirardelli brand of cocoa but use whatever cocoa you have on hand! 
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to give the whoopie pies that cake like texture. #science. 
• Red gel food coloring

How to Make Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the eggs and vanilla, mixing well.
4. Next, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
8. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
9. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
10. Allow the cookies to cool on the pan.
11. While the cookies are cooling, make the filling.
12. To make the filling, slowly cream the cream cheese and butter until smooth. 
13. Add powdered sugar one cup at a time, until all 3 cups of powdered sugar have been added. 
14. Next, add in the clear vanilla extract. 
15. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
16. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. 
17. Enjoy!

How do I thin out my frosting?

If your frosting is a little too thick for your liking, you can add a tiny amount of heavy whipping cream and mix until it is your desired thickness.

How should I store?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one red velvet cookie. Press a second red velvet cookie on top to make your whoopie pie!

What is a whoopie pie?

Native to New England and sometimes mistaken as homemade oreos, whoopie pies are extremely cakey sandwich cookies, stuffed with decadent frosting. A traditional whoopie pie recipe takes two chocolate cake rounds and fills them with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich. But today, states like Maine and Pennsylvania are famous for mixing it up with a myriad of delicious flavors. 

Other Whoopie Pies to Check Out

• Chocolate Whoopie Pies
• Pumpkin Whoopie Pies

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Red Velvet Whoopie Pies

Stunning to look at and hard to resist, red velvet whoopie pies boast 2 cakey cookies sandwiching smooth cream cheese frosting. They’re almost too pretty to eat.

Course Dessert

Cuisine American

Keyword red velvet whoopie pies, whoopie pies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 12 large whoopie pies

Calories 408kcal

Ingredients

• 1/2 cup salted butter, partially melted
• 1 cup brown sugar
• 2 eggs
• 1 1/2 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• red gel food coloring

Cream Cheese Frosting

• 8 oz cream cheese
• 1/4 cup salted butter, softened
• 4 cups powdered sugar
• 3 tsp clear vanilla extract

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, cocoa powder, cornstarch, soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread, slightly. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• To make the filling, slowly cream the cream cheese and butter until smooth.
• Add powdered sugar one cup at a time, mixing slowly until the powdered sugar is completely incorporated.
• Repeat the last step until all 4 cups of powdered sugar has been added.
• Add in the vanilla extract.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an air tight container for up to 3 days at room temperature or up to 1 week in the fridge.

Nutrition

Calories: 408kcal | Carbohydrates: 79g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 135mg | Fiber: 1g | Sugar: 59g | Vitamin A: 318IU | Calcium: 61mg | Iron: 2mg

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The post Red Velvet Whoopie Pies appeared first on Cookies for Days.

Red Velvet Cookie Recipe

I’ve been doing a Christmas Cookies in July series on Instagram the past couple of weeks and I realized I have never shared my red velvet cookie recipe on here! So yes, while red velvet crinkle cookies are typically considered a Christmas (or Valentine’s Day) treat, I am here to contend that they should absolutely be made in the summer, too. 

Soft, pillowy, and the perfect amount of chewy, these vibrant red cookies are fudgy and so delicious! Trust me – you’re going to love this fun spin on a beloved classic.

Ingredients in Red Velvet Cookies

• Butter, softened – I like to use salted butter, but you can also use unsalted and add a pinch of salt to the dough. 
• Granulated sugar + extra for rolling
• Brown sugar  – This helps the cookie stay chewy. 
• Egg
• Vanilla extract
• All purpose flour
• Dutch processed cocoa powder – I use dutch processed cocoa powder but you can use regular, unsweetened cocoa powder, too.
• Baking soda
• Salt
• Red gel food coloring – I always use gel food coloring so you aren’t adding a bunch of extra liquid to the recipe.
• Powdered sugar + 1 tbsp cornstarch, mixed  – I have found that the powdered sugar doesn’t disappear if rolling in granulated sugar and then rolling in a combination of cornstarch and powdered sugar.

How to Make Red Velvet Crinkle Cookies

1. Preheat oven to 375° F.
2. In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
5. Mix in the red food coloring until you’ve achieved your desired color.
6. Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
7. Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
8. Repeat with remaining dough.
9. Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
10. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Should I use powdered sugar or granulated sugar to coat the cookies for the crinkled effect?

I like to use both! In order to ensure the powdered sugar doesn’t disappear from the cookies, roll the dough in granulated sugar first and then in a mixture of cornstarch and powdered sugar!

How do I store red velvet cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

More Recipes You’ll Love!

• Levain Cookies
• Lofthouse Cookies
• Costco Chocolate Chip Cookies

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Red Velvet Crinkle Cookies

Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.

Course Dessert

Cuisine American

Keyword red velvet cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 cookies

Calories 70kcal

Ingredients

• 3/4 cup butter, softened
• 1/4 cup granulated sugar + extra for rolling
• 3/4 cup brown sugar
• 1 egg
• 3 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 cup dutch processed cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• red gel food coloring, as needed
• 1/2 cup powdered sugar + 1 tbsp cornstarch, mixed

Instructions

• Preheat oven to 375° F.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Mix in the red food coloring until you’ve achieved your desired color.
• Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
• Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
• Repeat with remaining dough.
• Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 10mg | Iron: 1mg

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The post Red Velvet Crinkle Cookie appeared first on Cookies for Days.