Red Velvet Cake Mix Cookies

How to Make Red Velvet Cake Mix Cookies

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set aside.
2. Using a hand mixer, mix the cold cream cheese, powdered sugar, and vanilla until combined. This will become our cookie filling. Refrigerate until ready to use. The filling needs to be cold when stuffing the cookies.
3. Now, in a separate large bowl, use an electric mixer (or elbow grease) to combine the red velvet cake mix, flour, melted butter, and eggs until just combined. Refrigerate for about 5-10 minutes until the dough is chilled.
4. Using a 2 tablespoon cookie scoop, portion out the dough and evenly space the scoops on the two baking sheets. Flatten each dough ball into a disc about the size of the palm of your hand and put 1 teaspoon of cream cheese filling in the center. Bring the dough up around the filling and roll it briefly in your hand to seal it together (reforming it into a ball).
5. Arrange the red velvet dough balls about 2 inches apart on the baking sheets. Bake cookies for 10-13 minutes, or until they appear cracked and dry on the top and just starting to brown on the bottom. Let the cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to finish cooling completely.
6. Once cooled, drizzle with the melted cream cheese frosting. You can serve these red velvet cake mix cookies chilled or at room temperature. Enjoy!

Tips and Variations

• This recipe can easily be doubled for a party, bake sale, or festive get together. Just double all of the ingredients and bake as directed (and in batches if necessary).
• While chilling the cooking dough before scooping it out isn’t completely necessary, it does make forming the cookies into their proper shapes much easier. The dough will be thick and somewhat sticky so chilling it prior will definitely help.
• Speaking of chilling, even if you choose not to chill the dough, chilling the filling is a must in terms of ease of handling! This will ensure the portions are even for each cookie and that the cookies will bake evenly. We use a 1 teaspoon measuring spoon to scoop the filling.
• If you don’t happen to have butter on hand, try swapping half a cup of a neutral cooking oil instead.
• The cream cheese drizzle is totally optional at the end but adds a beautiful touch for presentation and even more sweet flavor. When melting the frosting be sure to only melt it just enough to make it easy to stir and drizzle. If overheated, the oils in the frosting will begin to separate and leave you with quite a mess.

Storage 

Storage: You can store any leftover cookies in an airtight container on your counter for 3-4 days or in the refrigerator for 5-7 days.

Freezer: We don’t recommend freezing these red velvet cake mix cookies due to the two kinds of cream cheese. The texture changes a bit and tends to turn a little gummy as the cookies thaw.

More Cookie Recipes We Think You’ll Love:

• Butter Pecan Cookies
• Chocolate Mint Cookies
• Strawberry Cake Mix Cookies
• Homemade Monster Cookies Recipe
• Spiced and Iced Oatmeal Cookies
• Mini Egg Cookies
• M&M Cookies

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