Soft, chewy, and so easy to make, these Red Velvet Cake Mix Cookies are a sweet treat for all. The cookie base is made with only four simple ingredients and has a surprise cream cheese filling. Drizzle with creamy, melted cream cheese frosting as a final touch, and you’ve got a cookie recipe everyone will fall head over heels for!
Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies are perfect for Valentine’s Day, or really any day you’re looking for a dessert that’s just an extra touch of special! Soft, chewy cookies made with a boxed cake mix? It doesn’t get easier than this.
The extra touch of cream cheese filling and drizzle really makes these cookies an impressive display for any holiday or special occasion. What better Valentine’s Day gift than to share a batch of homemade cookies with the ones you love?!
How to Make Red Velvet Cake Mix Cookies
- Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set aside.
- 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.
- 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.
- 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).
- 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.
- 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: 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.
Recipe Card with Ingredient Amounts and Instructions
- 6 ounces block-style cream cheese, cold and cubed
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 15.25 ounces red velvet cake mix, 1 box
- ¼ cup all-purpose flour
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup cream cheese frosting, slightly melted (shelf stable tub variety)
- Preheat the oven to 350℉, and line two large baking sheets with parchment paper.
- Use a hand mixer, mix the cold cream cheese, powdered sugar, and vanilla until combined. Refrigerate until ready to use; it needs to be cold when you stuff the cookies.6 ounces block-style cream cheese½ cup powdered sugar1 teaspoon pure vanilla extract
- In a separate large bowl, use an electric mixer to combine the cake mix, flour, melted butter, and eggs until just combined. Refrigerate for 5-10 minutes.15.25 ounces red velvet cake mix¼ cup all-purpose flour½ cup unsalted butter2 large eggs
- Use a 2 tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the parchment paper 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.
- Arrange the dough balls about 2 inches apart on the baking sheets. Bake for 10-13 minutes, or until cookies appear cracked and dry on the top, and just starting to brown on the bottom. Cool on the baking sheets for 5 minutes, then transfer to cooling racks.
- Allow the cookies to cool completely, then drizzle with the melted cream cheese frosting. Serve chilled or at room temperature.½ cup cream cheese frosting
- See post for storage options.