Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies are the ultimate cookie for red velvet lovers! These HUGE cookies are made with red velvet cake mix, along with flour, sugar, and butter, making them semi-homemade. They are topped with a crucial cream cheese frosting that makes them seriously irresistible. You won't believe that these giant bakery sized cookies came out of your oven!
I guess you could say I'm on a roll with these cake mix cookies. First it was the Funfetti Cake Mix Cookies. Then the Chocolate Cake Mix Cookies. And now, these incredible Red Velvet Cake Mix Cookies with Cream Cheese Frosting. Oooooh boy these just might be my new favorite!!
These are perfect on St. Patrick's Day after a main dish of Turkey Shepherd's Pie, Reuben Casserole, or Reuben Sliders!
Red Velvet Cake Mix Cookies
These giant red velvet cake mix cookies are made with red velvet cake mix AND flour, sugar, and butter, which I think make them semi-homemade. Using a cake mix adds the red velvet flavor and also keeps the cookies super soft yet chewy at the same time.
Ingredients
Butter - I use unsalted butter in all of my baking. This recipe starts with cold butter, which helps them not spread too much during the baking time.
Sugar
Eggs and Egg Yolk - the addition of an extra egg yolk makes these extra chewy!
Pure Vanilla Extract
Baking Powder
Baking Soda
Salt
Red Velvet Cake Mix
Flour
Cream Cheese
Powdered Sugar
Step by Step Instructions
Beat the butter. First, beat the butter. We start with cold butter so the cookies don't spread too much, so I like to beat it to get it a little creamy before adding the sugar.
Add the sugar and eggs. Next, add the sugar to the butter and beat until combined, followed by the eggs one at a time. It's important to scrape the sides of the bowl down to make sure the butter isn't sticking to the sides. After the eggs, add an additional egg yolk. This helps the cookies stay chewy!
Add vanilla extract and dry ingredients. Next, add the vanilla extract, followed by the baking powder, baking soda, and salt. Lastly, add the red velvet cake mix followed by the flour, and beat until they're well combined.
Form into dough balls. This recipe makes 6-8 cookies that are ~½ cup of dough each. Using a ½ cup measuring cup, measure the dough into the ½ cup dough balls. If your dough balls are rounded ½ cup dough balls, you will likely get closer to 6 cookies. If they are right at or a little under ½ cup, you will get about 8 large cookies. I like to spray my measuring cup with cooking spray to make the dough easier coming out of the measuring cup.
Bake. Place the dough balls onto 2 baking sheets lined with parchment paper, 3 on each baking sheet. Bake in a 375 degree F oven for 9-10 minutes. The edges will seem set and the middle may seem slightly underbaked - that's OKAY! After they cool completely, they will set up. I like to cool them on the baking sheets for about 10 minutes and then carefully transfer them to a cooling rack to cool completely, for about 20-30 minutes.
Make the frosting. While they are cooling, make the cream cheese frosting. Simply beat together cream cheese, softened butter, vanilla, salt, and powdered sugar.
Frost and eat. Lastly, frost the cookies! These giant cookies get a generous portion of cream cheese frosting, so load 'em up! Then, DEVOUR!
These are seriously so, so good. I made them once with white chocolate chips and they were pretty dang good but they are INCREDIBLE with the cream cheese frosting! I thought I was going to give instructions for both using the white chocolate chips and the frosting but I 100% think the frosting is the way to with these!
Tips for Red Velvet Cake Mix Cookies
Start with cold butter. This will ensure the cookies don't spread out too thin.
Adjust the size. If you want to make these into smaller cookies, that totally works, too! Use a cookie scoop or a ¼ cup measuring cup and bake closer to 7-8 minutes.
Storage. Store these cake mix cookies in an airtight container in the refrigerator since they have a cream cheese frosting. They will last 3-4 days in the refrigerator or up to 3 months in the freezer.
Shortcut - You can use the canned cream cheese frosting if you want to skip the step of making it.
Recommended Recipes
Green Cake Mix Cookies (For Christmas or St. Patrick's Day)
Giant Red Velvet Cookies with Cream Cheese Frosting
Ingredients
Red Velvet Cake Mix Cookies
- 1 cup cold unsalted butter cut into 1 tablespoon slices
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 box red velvet cake mix
- 1 ½ cups all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese at room temperature
- 4 tablespoon unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
Cookies:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat the butter until combined, about 1 minute.
- Add the sugar, and beat until combined.
- Add the eggs, one at a time, scraping down the edges after each addition.
- Add the egg yolk, beating until combined.
- Add the baking powder, baking soda, and salt, and mix well to combine.
- Add the vanilla extract, beating until combined.
- Add the red velvet cake mix, mixing until combined, followed by the flour. Be sure to scrape down the edges as needed to ensure it is all combined.
- Using ½ cup measuring cup, form the dough into ½ cup balls. This will make 6 cookies.
- Place 3 cookie balls on each prepared sheet and press them down to slightly flatten them.
- Bake one sheet at a time in the preheated oven for 9-10 minutes. They may seem underdone in the middle, but that is okay! They will set up completely as they cool.
- Repeat with second baking sheet.
- Cool for 10-15 minutes on the baking sheet and then carefully transfer to cooling rack to cool completely.
Frosting:
- In a bowl with an electric mixer, beat together the cream cheese and butter.
- Add the vanilla, salt, and powdered sugar, beating until well combined.
- Frost each cookie with a generous amount of frosting.
- Serve and enjoy!
Notes
- Start with cold butter. This will ensure the cookies don't spread out too thin.
- If you want to make these into smaller cookies, that totally works, too! Use a cookie scoop or a ¼ cup measuring cup and bake closer to 7-8 minutes.
- Store these cake mix cookies in an airtight container in the refrigerator since they have a cream cheese frosting. They will last 3-4 days in the refrigerator or up to 3 months in the freezer.
- You can use the canned cream cheese frosting if you want to skip the step of making it.
