Name: Red Velvet Cake Mix Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 15.25 ounce box red velvet cake mix; 2 large eggs; ½ cup whipped cream cheese spread; ½ cup powdered sugar

There’s something about the tender, slightly tangy bite of a Red Velvet cookie that just hits the spot every time. This Red Velvet Cake Mix Cookies Recipe is perfect when you want a quick sweet fix that feels special but comes together in a snap. Trust me, these cookies will have you coming back for more.

A stack of four thick red velvet cookies is shown on a white marbled surface. Each cookie is round with a cracked surface covered in white powdered sugar, which contrasts with the deep red color of the cookie underneath. The top cookie is bitten in half, revealing a soft, moist inner texture with a rich red color. The stack is tall and slightly uneven, highlighting the cracked powdered sugar pattern on each cookie. In the blurry background, more cookies and a white container are faintly visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe
Top Tip
How to Serve Red Velvet Cake Mix Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cake Mix Cookies Recipe

Why You'll Love This Recipe

I first stumbled on this cookie recipe during a busy week when I needed something quick yet impressive. The way the red velvet cake mix combines with cream cheese keeps the cookies so soft and rich without a ton of fuss. It’s been one of my go-to crowd-pleasers ever since!

Simple Ingredients: You only need a few pantry staples plus a cake mix to whip these up fast.
Soft & Chewy: The cream cheese keeps the texture perfect — not dry or crumbly at all.
Beautiful & Festive: The bright red color paired with powdered sugar coating makes these cookies pop on any dessert table.
Great for Any Occasion: They’re elegant enough for parties but easy enough for everyday baking fun.

A close-up view of several round cookies arranged tightly together on a white marbled surface, showing a cracked texture on top. Each cookie has a deep red base layer, mostly hidden under a thick, uneven layer of white powdered sugar that fills the cracks and crevices, giving a cracked ice or crumbled appearance. The cookies have a soft, slightly rough texture with bright red parts visible through the white topping, creating a striking contrast. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cake Mix Cookies Recipe plays a crucial role in making them soft, tender, and flavorful. Plus, I have a few tips on picking the best versions to get that bakery-quality taste at home.

Flat lay of a simple white ceramic bowl filled with vibrant red velvet cake mix powder, two whole uncracked brown eggs with clean shells, a small white ceramic bowl containing smooth whipped cream cheese spread, a shallow white ceramic bowl holding fine white powdered sugar, all arranged in perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red Velvet Cake Mix: This is your base, bringing that iconic red color, cocoa flavor, and sweetness all in one package.
Eggs: They bind the dough and give structure without toughening the cookies.
Whipped Cream Cheese Spread: The secret to ultra-moist cookies with a slight tang that complements the red velvet perfectly. Make sure it’s softened to mix smoothly.
Powdered Sugar: Coats the cookies for that classic crinkle look and a subtle extra sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding my own twist to this Red Velvet Cake Mix Cookies Recipe depending on the mood or season. You can make it your own without losing any of that classic charm these cookies bring.

Variation: I’ve sometimes swapped out half the powdered sugar coating for crushed white chocolate or even mini chocolate chips rolled in before baking—heavenly for chocolate lovers.
Dietary Mod: Using a dairy-free whipped cream cheese spread works well, just make sure it’s softened for easy mixing.
Seasonal Touch: Swap the red velvet mix for a spice cake mix and roll cookies in cinnamon sugar during fall for a cozy twist.

Step-by-Step: How I Make Red Velvet Cake Mix Cookies Recipe

Step 1: Mix the Magic – The Dough Comes Together

Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper—this prevents sticking and keeps cleanup easy. Next, grab a large bowl and your stand mixer or hand mixer. Beat together the red velvet cake mix, eggs, and the softened whipped cream cheese spread for about 1-2 minutes. You want a soft, sticky dough that pulls together evenly without lumps. Make sure the cream cheese is room temp—that’s key for smooth mixing.

Step 2: Powder Sugar Love – Roll the Cookies

Pour your powdered sugar into a shallow bowl. Using a 1 ½ tablespoon cookie scoop (or a spoon if you don't have one), scoop out balls of dough, then roll them generously in the powdered sugar to coat. The sugar doesn’t just add sweetness—it creates those gorgeous crinkles during baking. Place the coated balls about 1-2 inches apart on your prepared baking sheets because they will spread.

Step 3: Bake & Enjoy

Bake the cookies in the preheated oven for 8-11 minutes, checking around the 8-minute mark. You’re looking for the edges to set while the center remains soft, so don’t overbake. As soon as they come out, let the cookies cool on the sheet for 3-5 minutes before transferring them to a wire rack or enjoying them warm. Believe me, fresh-out-of-the-oven Red Velvet Cake Mix Cookies are irresistible.

Top Tip

Over the years, I’ve learned these simple tricks make all the difference when baking this Red Velvet Cake Mix Cookies Recipe. Following these tips really helps nail the texture and look.

Room Temperature Cream Cheese: I cannot stress this enough—warm cream cheese blends evenly without lumps, giving you a smooth dough every time.
Generous Sugar Coating: Don’t skimp on rolling your dough balls in powdered sugar; it’s what creates those beautiful cracks and a delicate sweetness on the outside.
Cookie Scoop for Uniform Size: Using a cookie scoop ensures even baking and consistent cookie size, which means no over or undercooked cookies.
Watch the Bake Time: Pull them out when edges are set but centers still look soft to keep them wonderfully tender inside.

How to Serve Red Velvet Cake Mix Cookies Recipe

Garnishes

For everyday treats, I often keep these cookies as-is because they’re stunning with just the powdered sugar coating. But for a little extra flair, sprinkling a bit of white chocolate drizzle or a few fresh berries on the side really makes them pop on the dessert plate.

Side Dishes

Pairing these cookies with a cold glass of milk is my classic go-to. For a grown-up twist, I like serving them alongside a cup of coffee or a creamy hot chocolate — the little richness balances the slight tang of the cream cheese perfectly.

Creative Ways to Present

For holidays or parties, I arrange these cookies on a tiered cake stand with some fresh mint leaves and edible rose petals to echo their luscious red color. Wrapping a small bundle tied with twine also makes a sweet homemade gift that anyone would adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3-5 days. I always cover them if they’re going to sit longer than a day because I don’t want them to dry out. They stay soft and delicious that way.

Freezing

These freeze beautifully! I simply place cooled cookies in a freezer-safe container with layers of parchment paper to keep them from sticking. They last for up to 3 months frozen. When I want a treat, I thaw them on the counter for a bit—sometimes they firm up just slightly but warming them is an easy fix.

Reheating

To bring back that fresh-baked softness, I zap the cookies in the microwave for 10-15 seconds. It’s amazing how a quick warm-up can make them taste like they just came out of the oven.

Frequently Asked Questions:

Can I use regular cream cheese instead of whipped cream cheese spread?

Yes! Regular cream cheese works as well, but make sure to soften it completely before mixing to achieve the same smooth and tender dough. The whipped cream cheese makes mixing easier, but softened regular cream cheese gives similar results.

How do I make sure my cookies don't spread too much while baking?

Make sure to scoop uniform-sized dough balls and place them at least 1-2 inches apart on the baking sheet. Also, avoid overmixing the dough as that might affect the texture and spread. If your kitchen is warm, chilling the dough for 15-20 minutes before rolling helps reduce spreading too.

Can I prepare the dough in advance?

Absolutely! You can prepare the dough up to 24 hours in advance. Store it in the refrigerator, covered tightly to prevent drying out. When ready to bake, take it out, allow it to come closer to room temperature if possible, then roll in powdered sugar and proceed with baking.

Are these cookies gluten-free?

That depends on the cake mix you use. Most traditional red velvet cake mixes contain gluten, so check the packaging if you need gluten-free options. There are some gluten-free cake mixes out there that might work well, but results can vary slightly in texture.

Final Thoughts

This Red Velvet Cake Mix Cookies Recipe is one of those sweet little discoveries that feels like magic in your kitchen. From the velvety color and soft texture to how simple it is to prepare, these cookies have a way of brightening my day (and I hope they do the same for you). So go ahead, make a batch, share with friends or savor them solo — you’ll love how easy and delicious they turn out!