These 4-ingredient red velvet cookies are soft and moist, with hints of vanilla and cocoa powder. Our little secret is that these cookies are made in 30 minutes with cake mix! Don’t forget the white chocolate drizzle.
The holiday season is a crazy busy time of year, and I’m sure you know the feeling of wanting to make batches of homemade cookies but just not having the time. These red velvet cookies prove that cookie baking doesn’t need to take hours to make. It’s hard to believe they’re made out of cake mix!
Try these M&M Cookies while you’re at it!
Why You’ll Love These Red Velvet Cookies
- You only need 4 ingredients.
- It takes 30 minutes from ingredients on the counter, to cookies out of the oven.
- They’re gorgeous!
- They taste completely homemade.
- You’d never know it’s cake mix.
Red Velvet Cookie Ingredients
- Red velvet cake mix – the standard 15.25 ounce box cake mix is what you’re looking for!
- Vegetable or canola oil – you want to use a flavorless oil like vegetable oil (or canola).
- Large eggs – 2 eggs is all you need.
- White chocolate chips – white chocolate chips are melted in the microwave to drizzle on top of the cookies once they’re completely cooled. You can also mix white chocolate chips into the cookie dough if you’d like too!
How to Make Red Velvet Cookies
Learn how to make red velvet cookies! Full instructions in the recipe card; this is just an outline!
- Mix.
In a bowl, mix together cake mix, oil and eggs.
- From.
No need to chill dough. Make 2 tablespoon-sized cookie dough balls, and place them on a Silpat or parchment lined baking sheet at least 2 inches apart.
- Bake.
Bake for 7-9 minutes at 350 degrees until set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Drizzle.
Once completely cooled, melt white chocolate chips in the microwave (45 seconds or so) and use a teaspoon to drizzle white chocolate on top of cookies. Let white chocolate cool and harden.
How to Store Red Velvet Cookies
Once cooled, store red velvet cookies in an airtight container for 3-5 days for maximum freshness!
I do not recommend freezing cookie dough or the baked cookies.
Variations
Instead of the white chocolate drizzle (or in addition to the drizzle), try these variations and add-ins!
- ¾ cup white, milk or dark chocolate chips mixed into the dough.
- ¾ cup chopped macadamia nuts mixed into the dough.
- Add 1 teaspoon of cinnamon to the dough.
- Roll the cookie dough balls in powdered sugar for crinkle cookies.
- Add sprinkles to the tops of the cookies right out of the oven.
- Add chopped candy canes to the cookies right out of the oven.
- Frost your cookies with the frosting from this Pumpkin Bars recipe…and sprinkles!
- Frost your cookies with Ganache.
Other Easy Cookie Recipes You’ll Love!
Red Velvet Cookies (Using Cake Mix!)
Ingredients
- 1 standard box red velvet cake mix
- ½ cup vegetable or canola oil
- 2 large eggs
- ⅓ cup white chocolate chips, for drizzle
Instructions
- Preheat oven to 350°F. In a bowl, mix together cake mix, oil and eggs.
- No need to chill dough. Make 2 tablespoon-sized cookie dough balls, and place them on a Silpat or parchment lined baking sheet at least 2 inches apart.
- Bake for 7-9 minutes until set (not doughy). Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once completely cooled, melt white chocolate chips in the microwave (45 seconds or so) and use a teaspoon to drizzle white chocolate on top of cookies. Let white chocolate cool and harden before storing in an airtight container. Enjoy!
Video
Notes
- Standard cake mix is a 15.25 ounce box.
- If you’d like to mix in white chocolate chips (or any other mix-in), I recommend ¾ cup. See my post above for other recipe variations.
- Enjoy cookies within 3-5 days for best quality!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
