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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