So if we’re going to have red velvet cake then Red Velvet Cookies need to happen and I have the perfect cookie recipe for you. I started making these cookies back in 2012 for Valentine’s Day and they instantly became a hit with my friends and family. If I can be totally honest, they are not my favorite cookie to make because it gets a little messy but they are worth the mess and so easy to make. If you love red velvet, then these classic red velvet and cream cheese flavored cookies are what you need. They are moist, soft, and full of deep rich flavors.
Making Red Velvet Cookies
Set your butter, cream cheese, and egg out to bring to room temperature. You should do this 30-45 minutes before using. Once your butter and cream cheese is soft, cream them using an electric mixer on medium high until the butter and cream cheese are light and fluffy. Add in the egg and vanilla extract and continue to mix until well combined.
You won’t need the entire box of cake mix, so measure out 2 cups of cake mix. Gradually add the cake mix into the butter mixture and mix on medium speed until the dough starts to form and there is no visible dry mix. Feel free to use a wooden spoon to mix by hand. I do both because I like to make sure everything is combined and nothing is settling at the bottom on the bowl.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. When you’re ready to bake remove the dough from the oven and let it sit for about 10 minutes or so. Preheat the oven to 350 degrees and line your baking sheets with parchment paper. Grab 2 bowls and add the granulated sugar to one bowl. In the other bowl add the confectioner sugar and cornstarch, mix well.
Using a medium sized cookie scoop or spoon, scoop the dough and form a smooth ball; you can use your hands. Roll the dough ball in the granulated sugar and then heavily coat it in the confectioner sugar. Do not shake off any excess sugar. Line your baking sheet with your sugar coated cookies (9-12 cookies per sheet). Bake for 12 minutes and cool the cookies on the baking sheet for 2-4 minutes before transferring to a cooking rack. Enjoy!
Easy and moist red velvet cookies using cake mix
- 1/2 cup (1 stick) unsalted butter
- 1 8oz package cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 box Red Velvet Cake mix (15.25 oz box)
- 1 cup granulated sugar
- 1 cup confectioner sugar
- 1 tablespoon cornstarch
- Cream the butter and cream cheese on medium high until it is fluffy in texture. Beat in the egg and vanilla extract until everything is combined, scraping down the bowl as needed. Make sure there are no clumps of butter and cream cheese, 5-7 minutes.
- Measure 2 cups of the red velvet cake mix and gradually pour it into the butter mixture. Mix until the dough starts to form and there are no dry mix streaks. If you want a darker color, add another 1/4 cup of dry cake mix to the mixture.
- Wrap the cookie dough in plastic wrap and refrigerate for 2 hours or overnight.
- When you are ready to bake, preheat the oven to 350° and remove the dough from the refrigerator and let it sit for about 10 minutes. Line a cookie sheet with parchment paper and set aside.
- Grab 2 small bowls; add the granulated sugar to one bowl and in the other add the confectioner sugar and cornstarch and mix well.
- Unwrap the cookie dough and using a medium size cookie scoop, scoop the dough and form a smooth ball. Roll the dough ball in the granulated sugar and then roll it in the confectioner sugar very well. You want a heavy coating and do not shake off the excess sugar. Repeat until you have filled your baking sheet. Bake for 12 minutes.
- Let the cookies cool on the pan for 2-4 minutes before transferring to a cooling rack. Enjoy!
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