Red Velvet Cake Mix Cookies
User Reviews
4.6
Red Velvet Cake Mix Cookies
Description
Red Velvet Cake Mix Cookies use a boxed red velvet cake mix blended with cornstarch, salt, butter, sugar, eggs, and vanilla extract to create a sticky dough. White chocolate chips add sweet pockets throughout. After chilling, the dough is scooped and baked at 375°F until the edges are set but the centers remain soft and puffy. The resulting cookies balance the distinctive red velvet taste with a tender yet slightly crisp texture. Incorporating white chocolate chips enhances the flavor contrast.
These cookies are well-suited for casual snacking and can be dressed up with cream cheese frosting to echo traditional red velvet cake flavors. Rolling the dough in powdered sugar before baking transforms them into festive crinkle cookies, making them suitable for holiday baking. Handling the chilled dough requires patience due to stickiness but prevents excessive spreading during baking.
Chilling the dough at least 30 minutes is key for managing dough consistency and final cookie shape. Using cold butter cubed before creaming helps develop the right texture in the dough. Substituting dark chocolate chips is an option for a deeper chocolate flavor. Overall, these cookies offer an accessible, flavorful twist using cake mix as a base.
Ingredients
- 1, (15.25 oz. box) red velvet cake mix
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter cold, cut into cubes
- 1/3 cup sugar
- 2 large egg
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
Instructions
- Combine the cake mix, cornstarch and salt in a large mixing bowl. Set aside.
- Cream the butter and sugar together using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~2-3 minutes.
- Add the eggs and vanilla extract and use a rubber spatula to knock mixture off edges of mixing bowl as needed.
- Add in dry ingredients, gradually until ingredients are incorporated.
- Add in the white chocolate chips and mix just until they are combined. Dough will be sticky.
- Cover with plastic wrap and chill cookie dough in the fridge for at least 30 minutes.
- Preheat the oven to 375°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Measure out cookies, about 2 Tbsp. in size, and place on baking sheet. (I bake 6 cookies at a time).
- Bake in preheated oven for 10-11 minutes or until the edges look cooked but the middles are still soft and puffy. (Cookies will look puffy right when you take them out and the will settle a little bit as they cool).
- Let cookies cool for 15-20 minutes on the cookie sheet, then move to a wire rack to cool completely and enjoy! Continue baking remaining cookies, or place remaining cookie dough in the fridge for up to 3 days, or freeze for up to 3 months.
Notes
- Chilling the dough is important to reduce stickiness and prevent cookies from spreading too much during baking.
- For a more decadent treat, spread cream cheese frosting on cooled cookies.
- Rolling cookie dough balls in powdered sugar before baking creates red velvet crinkle cookies, ideal for holiday occasions.
- Dark chocolate chips can be used instead of white chocolate for a richer chocolate contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 143kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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