Red Velvet Cake Mix Cookies

This post was updated on December 5, 2019 by Jesseca

These red velvet cake mix cookies are simple to make and require minimal ingredients (only 4 ingredients)! Perfect on their own or frosted with cream cheese frosting.

Red Velvet is not stranger here. I have made both a cake and cupcake version within the last year and smothered them in a sweet cream cheese frosting. That pair is like a match made in culinary heaven. Or at least I am sure I would think so IF I liked red velvet.

Red Velvet Cookies Recipe

Lucky for you I have a six year old that is crazy for the flavor which lead me to this modified recipe.

Ingredients for cake mix cookies:

• Cake mix
• Eggs
• Oil
• Vanilla extract

How to make cookies from a cake mix:

1. Preheat your oven to 375 degrees. Line two cookie sheets with parchment and set aside.
2. Combine all of the ingredients in the bowl of an electric mixer. Stir until fully incorporated.
3. Using a cookie scoop or spoon drop heaping tablespoon portions onto your prepared sheets leaving 1-2 inches between each cookie. Bake 8 minutes.

These have been declared the “BEST cookie of all time!” My son requests them regularly and is thrilled when I make them. This is a great starter recipe if you have little ones that love to help in the kitchen! Like this recipe? You will love my:

• Red Velvet Whoopie Pies
• Easy Red Velvet Pancakes
• Perfect Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cake Mix Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

These red velvet cake mix cookies are simple to make and require minimal ingredients (only 4 ingredients)! Perfect on their own or frosted with cream cheese frosting.

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Ingredients

• 1 box red velvet cake mix
• 2 large eggs
• 1/2 cup oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375 degrees. Line two cookie sheets with parchment and set aside.

2. Combine all of the ingredients in the bowl of an electric mixer. Stir until fully incorporated.

3. Using a cookie scoop or spoon drop heaping tablespoon portions onto your prepared sheets leaving 1-2 inches between each cookie. Bake 8 minutes.

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