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Soft, chewy Red Velvet Cake Mix Cookies—one bowl, no chill, 20 minutes. Perfect Valentine’s Day cookies with white chocolate, easy for beginners and freezer-friendly.
Meet your new weeknight cookie crush: these Red Velvet Cake Mix Cookies are the low-effort, high-reward treat that look bakery-fancy with almost zero fuss. Using a boxed cake mix means ultra-soft texture, rich cocoa-vanilla flavor, and that iconic red color without food coloring drama. Whether you need a quick Valentine’s Day dessert, an easy Christmas cookie tray star, or a last-minute bake sale MVP, this no-chill cookie recipe delivers. I’ll show you clever tricks for perfect crinkle tops, how to keep them chewy for days, and smart swaps (gluten-free and vegan included) so everyone can get in on the red velvet cookie bliss.
What Makes These Red Velvet Cake Mix Cookies Special?
The short version: they’re soft, chewy, unfussy, and ridiculously reliable. If you love cake mix cookies, crinkle cookies, or red velvet recipes with white chocolate chips, this will be your new go-to.
- No chill, no mixer: Stir, scoop, bake. From bowl to bite in about 20 minutes.
- Bakery-style texture: Soft centers with lightly crisp edges and photogenic crinkle tops.
- Minimal ingredients: Classic 3-ingredient base (cake mix, eggs, oil) with optional vanilla and white chocolate chips.
- Holiday-flexible: Valentine’s Day cookies, Christmas cookie swaps, or any easy dessert emergency.
- Diet-friendly options: Works with gluten-free cake mix; easy dairy-free and vegan swaps.
- Consistent results: Tested with popular 15.25-oz boxes (Betty Crocker, Duncan Hines, Pillsbury).
- Kid- and freezer-friendly: Bake now or freeze cookie dough balls for later.
Ingredient Notes
Here’s what you’ll need for the best red velvet crinkle cookies:
- Red velvet cake mix: Any standard 15.25-oz box. Duncan Hines is extra soft; Betty Crocker holds shape nicely; Pillsbury gives a bright red color.
- Neutral oil or melted butter: Oil keeps cookies ultra-moist and chewy; butter adds flavor and slightly more spread.
- Eggs: Bind the dough and add richness for that chewy texture.
- Pure vanilla extract: Enhances the cocoa notes in red velvet (optional but lovely).
- White chocolate chips or chunks: Sweet, creamy contrast to the tangy cocoa base.
- Powdered sugar (optional): Roll dough balls for that classic crinkle cookie look.
- Flaky sea salt (optional): A tiny sprinkle on warm cookies = instant pastry-chef energy.
- Cream cheese frosting (optional): For sandwich cookies or a drizzle finish.
How To Make Red Velvet Cake Mix Cookies
Quick overview: One bowl, simple mix, scoop, and bake. These easy cake mix cookies are as weeknight-friendly as it gets.
- Prep the pan: Line two baking sheets with parchment for easy release and even browning.
- Mix the wet: In a large bowl, whisk eggs, oil (or melted butter), and vanilla until smooth.
- Add the cake mix: Stir in the red velvet cake mix with a spatula. Mix just until no dry streaks remain. The dough will be thick and slightly sticky.
- Fold in goodness: Stir in white chocolate chips or chunks. If using powdered sugar, set it in a small bowl.
- Scoop & roll: Use a medium cookie scoop for even portions. For crinkle cookies, roll each dough ball in powdered sugar until fully coated.
- Bake to set: Bake in a preheated oven at 350°F/177°C until edges are set and centers look slightly soft and puffed, about 9–11 minutes.
- Finish like a pro: Let cookies cool on the sheet 5 minutes to set structure, then move to a rack. Sprinkle flaky salt if you’re feeling fancy.
Pro Tips
- For thicker cookies: Chill scooped dough 10–15 minutes before baking.
- For max crinkles: Roll in powdered sugar twice—once lightly, then again just before baking.
- Don’t overbake: Pull when edges set but centers still look soft; they finish on the sheet.
- Avoid flat cookies: If dough seems oily or warm, chill briefly. Warm dough spreads more.
- Even sizing: A 1.5-tbsp scoop keeps cookies uniform for picture-perfect results.
- Dairy-free option: Use oil and dairy-free white chips or sub with semisweet chips.
WANT TO SAVE THIS RECIPE?
Storage & Freezing
Keep your red velvet cookies soft and chewy for days:
- Room temperature: Store in an airtight container 3–4 days with a slice of bread to retain moisture.
- Reheat to refresh: Warm at 275°F for 3–4 minutes or microwave 7–10 seconds for that just-baked vibe.
- Freeze baked cookies: Freeze up to 2–3 months. Thaw at room temp, then refresh in a low oven if desired.
- Freeze dough balls: Freeze on a sheet tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
- Cream cheese frosting note: If frosted or sandwiched, store chilled up to 4–5 days; serve slightly cool.
Variations & Substitutions
Make these your own: from red velvet crinkle cookies to festive holiday mash-ups, the possibilities are delicious.
- White chocolate swap: Try semisweet or dark chocolate chips, chopped chocolate, or holiday M&M’s.
- Crinkle cookie look: Roll generously in powdered sugar for dramatic crackles.
- Sandwich cookies: Fill with cream cheese frosting for bakery-style red velvet whoopie vibes.
- Stuffed cheesecake center: Wrap dough around a teaspoon of sweetened cream cheese; chill, then bake.
- Gluten-free: Use a gluten-free red velvet cake mix; texture stays soft and chewy.
- Dairy-free/vegan: Use oil, dairy-free chips, and flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, rested 5–10 minutes).
- Festive flavors: Add peppermint extract for Christmas or heart sprinkles for Valentine’s Day cookies.
- Extra cocoa note: A pinch of espresso powder deepens the chocolate flavor (optional).
Final bite: If you’ve ever wished red velvet cake could be a low-effort, high-reward cookie, this is it—quick, gorgeous, and totally irresistible. Keep a box of cake mix in the pantry and you’re one bowl away from soft, chewy red velvet cake mix cookies any time a craving calls.
FAQ
Can I make these as 3-ingredient red velvet cookies without add-ins?
Absolutely. Use just cake mix, eggs, and oil. They’ll still be soft, chewy, and delicious—add white chocolate chips only if you want extra sweetness.
My dough is sticky. Do I need to chill it?
A short 10–15 minute chill helps if it’s warm in your kitchen. Lightly oiling your scoop or hands also keeps sticking to a minimum—no long chill required.
How do I get dramatic crinkle tops?
Roll dough balls in powdered sugar twice—once after scooping and again just before baking. Pull cookies when set at the edges but still soft in the center so the cracks stay defined.
Which cake mix brand works best?
Duncan Hines bakes extra soft, Betty Crocker holds shape well, and Pillsbury gives a vibrant red color. Any standard 15.25-oz red velvet cake mix will work great here.
Can I make these gluten-free?
Yes—use a gluten-free red velvet cake mix and check your chips are GF. The texture stays chewy and tender with no other changes needed.
Are they dairy-free or vegan?
Dairy-free is easy—use oil and dairy-free chips. For vegan, swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and stick with oil. Bake time is the same or +1 minute if needed.
Can I freeze the dough?
Yes. Freeze scooped dough balls on a sheet tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes. Great for last-minute cookie cravings!
How do I keep them soft for days?
Store in an airtight container with a slice of sandwich bread. The bread sacrifices itself to keep your cookies pillowy and perfect—cookie science at its finest.
Red Velvet Cake Mix Cookies
Soft, chewy Red Velvet Cake Mix Cookies—one bowl, no chill, 20 minutes. Perfect Valentine’s Day cookies with white chocolate, easy for beginners and freezer-friendly.
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Servings: 22 cookies
Equipment
- Mixing bowl
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Ingredients
- 1 box red velvet cake mix 15.25 ounces
- 1/3 cup neutral-flavored oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the oil, eggs, and vanilla until smooth.
- Add the red velvet cake mix and stir with a spatula just until no dry streaks remain. Fold in the white chocolate chips.
- Optional for thicker cookies: Refrigerate the dough for 20–30 minutes.
- Scoop the dough into 1½-tablespoon portions (a medium cookie scoop) and place at least 2 inches apart on the prepared sheets.
- Bake for 10–12 minutes, until the edges are set and the tops look dry. The centers will still be soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage: Keep in an airtight container at room temperature for up to 4–5 days or freeze for up to 3 months. For extra pop, press a few white chocolate chips onto the tops right after baking. If your kitchen is warm, chilling the dough helps prevent excessive spreading. Swap white chips for semisweet or add a sprinkle of coarse sugar for a crunchy finish.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Craving more easy bakes? Explore cake mix desserts, find your next cookie recipe, or whip up a cream cheese frosting for red velvet sandwich cookies.
