Easy Red Velvet Cake Mix Cookies
Last minute class party? No more candy/chocolate/gift sets to be had at the store? If you can spare 2 bucks to get a cake mix, you can make these red velvet cake mix cookies. The only other ingredients you need are a couple eggs and a little oil.
The texture of these red velvet cake mix cookies is the same as a peanut blossom. When they’re still warm, the outside is perfectly crisp and the inside is soft and just barely gooey. When they’re cool, they become chewy and a bit more cakey.
You can add any chocolate/candy to the center once you pull these cookies out of the oven. I picked these pink cookies and cream hearts, because Valentine’s day, and because white chocolate goes really well with red velvet. But you could choose literally anything else. I left a few cookies without the candy and frosted them with cream cheese icing for more of a Crumbl vibe.
Making the dough
Ignore the box instructions, because adding ALL of those ingredients won’t make cookie dough, right? Two eggs and 1/2 cup of oil are all you need to make the quickest cookie dough ever.
Don’t make the same mistake I did and use a whisk. Use a stiff rubber spatula to bring the dough together. Refrigerate it for 30 minutes while the oven preheats, and then use a MEDIUM cookie scoop (1 1/2 tablespoons) to ball up the dough.
You’ll need 2 parchment lined baking sheets, since you can only fit 12 cookies on one sheet. This recipes makes 18 cookies.
Not going to lie, your hands are going to get pretty greasy when you roll the dough between your palms. They might almost seem too oily, but trust the process. These red velvet cake mix cookies are super soft and have the BEST texture.
Print
Easy Red Velvet Cake Mix Cookies
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookies & Brownies
- Method: Oven
- Cuisine: American
Description
These simple, sweet cookies are the perfect last minute Valentine’s day treat!
Ingredients
- 1 box red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 2/3 cup colored sanding sugar, for rolling
- chocolate candy for decorating, optional
Instructions
- Combine the cake mix, eggs and oil in a large bowl and use a stiff rubber spatula to mix everything together into a fairly stiff dough. Cover the bowl and refrigerate for 30 minutes.
- Right after sticking the dough in the fridge, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- After the dough has chilled for 30 minutes, use a medium cookie scoop to portion the dough into balls. Roll each dough ball between your hands until smooth, firmly packing it together as needed so that it doesn’t fall apart.
- Coat each dough ball in the colored sanding sugar and add to the prepared baking sheets. Keep the dough balls spaced 2-3 inches apart. You should be able to fit 12 cookies on one sheet, and you’ll need the second baking sheet for the remaining 6 cookies.
- Bake each tray of dough for 15 minutes. After you remove the cookies from the oven, press a chocolate heart into the center.
- Allow the cookies to cool and the chocolate to set back up completely before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10.5 g
- Sodium: 168.4 mg
- Fat: 8.5 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 0 g
- Protein: 1.6 g
- Cholesterol: 20.7 mg
