Effortless Red Velvet Cake Mix Cookies: A Quick 4-Ingredient Recipe for Any Occasion
Imagine whipping up a batch of deliciously soft, chewy, and vibrant red cookies in under 30 minutes with minimal fuss. These easy Red Velvet Cookies are made using a simple cake mix, requiring just four basic ingredients, and they’re truly a game-changer for quick baking. Perfect for a special treat, a last-minute dessert, or a festive celebration like Valentine’s Day, these cookies deliver on both flavor and convenience.
I absolutely adore baking, the smells filling the kitchen, the satisfaction of creating something delicious from scratch. However, let’s be honest, there are those days when time is short, or I’m simply not in the mood for an elaborate baking project. That’s when a secret weapon comes in handy: a box of cake mix! It’s an incredible shortcut that allows you to create delectable desserts, including these amazing cookies, without spending hours in the kitchen.
What’s truly magical about this red velvet cookie recipe is that despite starting with cake mix, the cookies do not taste “cakey” at all. Instead, they boast a wonderfully chewy texture and rich flavor that rivals traditional cookies made from scratch. Every single time I serve these, people are genuinely surprised when they find out they’re made with cake mix. It’s a secret I used to keep close, but now I’m sharing it with you! Get ready to impress with minimal effort.
Why You’ll Love These Cake Mix Cookies
There are countless reasons why these Red Velvet Cake Mix Cookies will become a staple in your recipe collection:
- Incredibly Easy: With only 4 ingredients and simple instructions, even beginner bakers can achieve perfect results.
- Super Fast: From start to finish, you’ll have warm, fresh cookies in less than 30 minutes, making them ideal for unexpected guests or last-minute cravings.
- No-Fail Recipe: Using cake mix ensures a consistent, delicious outcome every time. You don’t have to worry about complex measurements or techniques.
- Soft & Chewy Texture: Unlike some cake mix recipes that result in cake-like cookies, these are wonderfully chewy and perfectly “cookie-like.”
- Versatile: While we’re making Red Velvet with white chocolate chips today, the base recipe is incredibly adaptable to different cake mix flavors and mix-ins.
- Crowd-Pleaser: Their vibrant color and delicious flavor make them a hit at parties, potlucks, and holiday gatherings, especially Valentine’s Day.
Essential Recipe Ingredients
The beauty of these red velvet cake mix cookies lies in their incredibly short and simple ingredient list. You likely have most of these on hand already! Here’s what you’ll need to create these irresistible treats:
- Red Velvet Cake Mix: This is the star of our show! I’ve had great success with Duncan Hines cake mixes for this recipe, specifically the standard 16.5-ounce box. Most brands of this size will work perfectly. The cake mix provides the distinctive red color and classic mild chocolate/vanilla flavor of red velvet, making the process incredibly straightforward.
- Oil: You’ll need a neutral-flavored oil like canola oil or vegetable oil. The oil contributes to the cookies’ tender and chewy texture, ensuring they don’t dry out. It also helps bind the ingredients together smoothly.
- Eggs: Two large eggs are essential for structure and richness. For the best results, make sure your eggs are at room temperature. Room temperature eggs emulsify better with the oil and cake mix, leading to a more uniform and tender dough. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot!) water for 5-10 minutes.
- White Chocolate Chips: These are my favorite mix-in for red velvet cookies, as their creamy sweetness perfectly complements the red velvet flavor and creates a beautiful color contrast. However, this recipe is incredibly versatile! Feel free to experiment with semi-sweet chocolate chips, milk chocolate chips, dark chocolate chunks, or even a mix of different chocolates. You could also add chopped nuts, sprinkles for a festive touch, or dried cranberries for a tangy twist.
How to Make These Simple Red Velvet Cake Mix Cookies
Making these cookies couldn’t be easier. It’s a straightforward process that comes together in just a few steps:
- Prepare Your Baking Environment: Start by preheating your oven to 350°F (177°C). While the oven heats, line two large baking sheets with parchment paper or silicone baking mats. This step is crucial for preventing sticking and ensuring easy cleanup. Set them aside for when your dough is ready.
- Combine the Dough Ingredients: In a large mixing bowl, add the red velvet cake mix, oil, and room temperature eggs. Using a sturdy spoon or an electric mixer on low speed, mix these ingredients until they are just combined and a soft, slightly sticky dough forms. Be careful not to overmix; overworking the dough can lead to tougher cookies.
- Fold in Your Mix-ins: Once the base dough is ready, gently fold in your white chocolate chips (or chosen mix-ins) until they are evenly distributed throughout the dough. Again, avoid overmixing. The dough will have a slightly sticky consistency, which is completely normal for cake mix cookies. If it feels too sticky to handle easily, you can cover the bowl and refrigerate the dough for about 15-30 minutes to firm it up.
- Scoop and Arrange: Using a 2-tablespoon sized cookie scoop or two spoons, portion out balls of cookie dough and place them onto your prepared baking sheets. Make sure to leave a little space (about 2 inches) between each cookie to allow for spreading during baking.
- Bake to Perfection: Transfer the baking sheets to your preheated oven and bake for 10 to 12 minutes. You’ll know the cookies are done when the edges are lightly set and the tops appear slightly firm, though they might still look soft in the center. Avoid overbaking, as this can make the cookies dry.
- Cool and Enjoy: Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 to 10 minutes before carefully transferring them to a wire rack to finish cooling completely. This initial cooling time on the hot baking sheet helps them set and prevents them from breaking when moved.
Baking Tips for Success
While this recipe is incredibly forgiving, a few tips can help you achieve the best red velvet cake mix cookies every time:
- Embrace the Stickiness: Cake mix cookie dough is often stickier than traditional cookie dough, and that’s perfectly normal! Don’t be tempted to add more flour, as this will dry out your cookies. If it’s too difficult to handle, chilling the dough for 20-30 minutes in the refrigerator can make it easier to scoop.
- Room Temperature Eggs: This small step makes a big difference. Room temperature eggs incorporate more evenly into the dough, leading to a smoother batter and a more tender, consistent cookie texture.
- Don’t Overmix: Mix the dough just until the ingredients are combined. Overmixing can develop the gluten in the flour (from the cake mix), resulting in tougher cookies.
- Uniform Scoops: Use a cookie scoop to ensure all your cookies are roughly the same size. This helps them bake evenly, preventing some from being overdone while others are underbaked.
- Avoid Overbaking: Red velvet cookies should be slightly soft in the center when removed from the oven. They will continue to set as they cool on the baking sheet. Overbaking is the quickest way to end up with dry, hard cookies.
- Get Creative with Mix-ins: Don’t limit yourself to white chocolate chips! Consider chopped pecans, walnuts, mini marshmallows, or even a swirl of cream cheese frosting (added after baking and cooling). For a different holiday, use green or red sprinkles with a vanilla cake mix.
- Cool Properly: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them firm up and prevents them from breaking.
Frequently Asked Questions (FAQ’s)
How Should I Store These Cookies?
To keep these red velvet cookies fresh and delicious, store them in an airtight container at room temperature. They will maintain their quality for up to 5 days. For longer storage, see the freezing instructions below.
Can I Use Gluten-Free Cake Mix?
I have only prepared this recipe using conventional red velvet cake mix, so I cannot provide a definitive answer regarding gluten-free versions. However, in my experience with other cake mix cookie recipes, gluten-free cake mixes often perform similarly. It will likely work, but results may vary slightly in texture. If you try it, please share your experience!
Can I Freeze These Cookies or the Dough?
Absolutely! These cookies are great for freezing:
- Freezing Cookie Dough Balls: If you want to prepare ahead, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, place them on a prepared baking sheet (no need to thaw) and add 1-2 minutes to the baking time.
- Freezing Baked Cookies: Once the cookies have baked and cooled completely, you can freeze them. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. To thaw, simply place them on your kitchen counter at room temperature for an hour or two.
Can I use butter instead of oil?
While you can sometimes substitute butter for oil in baking, it will change the texture of these cookies. Oil tends to create a moister, chewier cookie, whereas butter can lead to a more crumbly or crisp texture. For this specific cake mix cookie recipe, oil is recommended to achieve that signature soft and chewy result.
What if my cookies spread too much?
If your cookies are spreading more than desired, a few factors might be at play. Ensure your oven temperature is accurate (an oven thermometer can help). Also, make sure your baking sheets aren’t too hot when you place the dough on them. Chilling the dough for at least 30 minutes before scooping can also significantly help prevent excessive spreading.
More Delicious Red Velvet Desserts to Try!
If you’re a fan of the classic red velvet flavor, you’ll love these other recipes that celebrate this iconic dessert:
- Red Velvet Cookie Cups: A delightful twist, perfect for individual servings and filling with cream cheese frosting.
- The BEST Red Velvet Cake: For those times when you want a full-sized, show-stopping cake.
- Red Velvet Cupcakes: Perfectly portioned and topped with classic cream cheese frosting.
Red Velvet Cake Mix Cookies
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Ingredients
- 1 (16.5-ounce) box red velvet cake mix
- 1/3 cup (80 ml) neutral oil (canola or vegetable)
- 2 large eggs at room temperature
- 1 cup (190 grams) white chocolate chips
Instructions
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Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
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In a large mixing bowl, combine the red velvet cake mix, oil, and room temperature eggs. Mix until the ingredients are just fully combined and a dough forms. Be careful not to overmix. Gently fold in the white chocolate chips until they are evenly distributed. The dough will be slightly sticky, which is normal. If too sticky to handle, chill for 15-30 minutes.
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Scoop two-tablespoon sized balls of cookie dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie. Bake for 10 to 12 minutes, or until the edges are lightly set and the tops appear slightly firm.
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Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes. This allows them to set further. Then, carefully transfer them to a wire rack to finish cooling completely. Enjoy your easy and delicious red velvet cake mix cookies!
Notes
Freezing Instructions: Cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time. Baked cookies that have cooled completely can also be frozen for 2-3 months; thaw on your counter to room temperature.
Oil Choice: Canola or vegetable oil work best for this recipe, contributing to a chewy texture.
Mix-in Variations: Feel free to replace the white chocolate chips with milk, semi-sweet, dark chocolate chips, or other favorites like nuts or sprinkles.