Elevate your holiday baking with these moist, melt-in-your-mouth red velvet cake mix cookies. Soft, chewy, and lightly cocoa-flavored, they have the classic red hue that makes them perfect for festive occasions.
These cookies are incredibly easy to make and require just one bowl. Combine a box of red velvet cake mix with a few pantry staples—eggs, oil, vanilla, and a touch of baking powder—then fold in chocolate chips if you like. In about 20 minutes from start to finish, you’ll have fresh, soft, chewy cookies ready to enjoy.
They’re ideal for holiday cookie trays, cookie swaps, or any time you want a quick sweet treat without fuss.
What you’ll love about this recipe:
- SIMPLE & QUICK – Minimal ingredients and easy steps make this recipe great for bakers of any skill level.
- FESTIVE – The red color is ideal for holidays like Christmas and Valentine’s Day. Chocolate chips are optional but add extra texture and flavor.
- SOFT & CHEWY – These cookies bake up tender in the center with slightly chewy edges.
Ingredients
- 1 box red velvet cake mix (about 15.25 oz)
- 1 teaspoon baking powder
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Tip: Choose a quality cake mix for the best flavor. You can also try other mix flavors to vary the cookies—vanilla, chocolate, or strawberry all work well.
Tools you’ll need
Gather these basic tools before you start:
- Mixing bowl
- Parchment paper or silicone baking mat
- Rubber spatula
- Baking sheet
How to Make
1. Preheat the oven to 350°F (177°C).
2. In a large bowl, combine the cake mix, baking powder, eggs, vegetable oil, vanilla extract, and chocolate chips (if using).
3. Mix thoroughly with a rubber spatula until well combined. The batter can be dense—use some elbow grease to reach a cookie-dough consistency.
4. Scoop or roll the dough into tablespoon-sized balls and place them on a lined baking sheet, spaced about 2 inches apart.
5. Bake for about 10 minutes, until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
Enjoy warm cookies straight from the oven or let them cool completely and store in an airtight container for several days.
Recipe Tips & Tricks
- Try different cake mix flavors: Swap red velvet for chocolate, vanilla, or strawberry for a new twist.
- Uniform cookie sizes: Use a cookie scoop or measure with a tablespoon for even baking.
- Avoid overbaking: Cookies may look slightly underdone when removed—let them finish setting on the baking sheet.
- Cooling: Let cookies cool on the sheet for 10 minutes before moving to a wire rack to prevent them from getting too firm.
- Storage: Store cooled cookies in an airtight container. Cookie dough balls can be frozen for up to 3 months.
- Decorate: Add festive sprinkles or white chocolate chips for seasonal flair.
FAQ
Why are my cookies thick and puffy?
What is the texture of red velvet cake mix cookies?
Can I freeze the cake mix cookie dough?
Summary
These red velvet cake mix cookies are an easy, delicious addition to your baking rotation. With minimal prep and pantry-friendly ingredients, they’re a reliable crowd-pleaser for holidays and everyday treats alike.
Recipe
Red Velvet Cake Mix Cookies
Ingredients
- 15.25 ounce red velvet cake mix
- 1 teaspoon baking powder
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (177°C).
- Combine cake mix, eggs, vegetable oil, vanilla, baking powder, and chocolate chips in a large bowl.
- Mix thoroughly with a rubber spatula until the dough comes together.
- Line a baking sheet with parchment or a silicone mat.
- Form tablespoon-sized dough balls and place them on the baking sheet, spaced evenly.
- Bake for 10 minutes or until the edges are set.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Nutrition
- Calories: 146 kcal
- Carbohydrates: 19 g
- Protein: 2 g
- Fat: 8 g
- Sugar: 12 g