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.
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.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Vanilla extract – I used the Pure Vanilla Extract from my super-strength line. It adds depth of flavor that is unmatched.
- Boxed red velvet cake mix – Any brand you’d like. You will not add the ingredients called for on the box, just the cake mix!
- All-purpose flour
- White sprinkles – I got my sprinkles from the bakery of my local grocery store! They’re so much more affordable and you can customize the colors more easily.
How to Make Red Velvet Cake Mix Cookies
- 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.
- 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.
- 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!
*A note about how I scooped these to get the rimmed/domed look: I used two #40 scoops of dough! I scooped the first ball onto the cookie sheet and then pressed the second scoop of dough directly onto the first, releasing the ball into the center. Then I baked like normal (9-11 minutes).
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used 2 scoops from my #40 for these!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. This Hand Mixer is also an excellent option at a lower price point. They’ll both save you a lot of arm aches.
Red Velvet Cake Mix Cookie Storage
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.
Cake-Inspired Desserts
Red Velvet Cake Mix Cookies
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!
