The holidays are synonymous with cookies, and what could be more festive than vibrant red velvet? These Red Velvet Cookies Made with Cake Mix are the perfect solution when you’re short on time but still want to impress. We’re talking chewy, melt-in-your-mouth goodness with that signature red velvet tang, all starting from a simple cake mix. Imagine the delight on your family’s faces when you present a plate of these beauties, dusted with powdered sugar and ready to enjoy! I have been baking for over 15 years, and this is a go-to recipe when I need a quick, reliable, and delicious treat.
As a seasoned home baker and recipe developer, I’ve spent years perfecting shortcut recipes that don’t compromise on flavor or quality. These cookies are a testament to that philosophy. The magic of using cake mix lies in its pre-measured ingredients, saving you time and ensuring consistent results. Plus, with red velvet’s current popularity (thanks, TikTok!), these cookies are guaranteed to be a hit. So, let’s ditch the stress and embrace the ease of these incredibly simple yet utterly irresistible cookies!
Ingredients
The beauty of these cookies lies in their simplicity. Here’s what you’ll need:
- 1 box (15.25 oz) Red Velvet Cake Mix: This is the base of our cookies. The cake mix provides the perfect blend of flour, sugar, and flavorings. Not all cake mixes are created equal; I prefer using Duncan Hines or Betty Crocker for the best texture and taste.
- 1/2 cup (1 stick) Unsalted Butter, melted: Melted butter adds richness and chewiness to the cookies. Using unsalted butter allows you to control the overall saltiness of the recipe.
- 2 Large Eggs: Eggs bind the ingredients together and contribute to the cookie’s structure. Make sure your eggs are at room temperature for better emulsification and a smoother batter.
- 2 teaspoons Vanilla Extract: Vanilla extract enhances the other flavors in the cookies, adding depth and warmth. Use pure vanilla extract for the best results, avoiding imitation vanilla, which can have a slightly artificial taste.
- 1/2 cup Powdered Sugar, for coating: The powdered sugar adds a touch of sweetness and creates a beautiful, festive appearance.
Ingredient Science and Substitution Tips:
- Cake Mix Variations: While this recipe is specifically for red velvet, you can experiment with other cake mix flavors like chocolate, strawberry, or even funfetti! Keep in mind that the color and flavor will change accordingly.
- Butter Alternatives: If you’re out of butter, you can use 1/2 cup of vegetable oil or melted coconut oil as a substitute. However, butter provides the best flavor and texture.
- Egg Substitutes: For an egg-free option, you can use 1/4 cup of unsweetened applesauce per egg. Be aware that this might slightly alter the texture of the cookies, making them a bit softer.
- Vanilla Extract Boost: Try using vanilla bean paste instead of extract for an even richer vanilla flavor.
Expert Tips for Perfect Red Velvet Cookies
Here are some tips based on my own testing and baking experience to ensure your cookies turn out perfectly every time:
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough (Optional): While not strictly necessary, chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much during baking. This results in thicker, chewier cookies.
- Use a Cookie Scoop: A cookie scoop ensures uniform size, so your cookies bake evenly. I use a medium-sized scoop for these cookies.
- Bake on Parchment Paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are set, and the centers are still slightly soft. They will continue to set as they cool.
- Cool Completely: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This prevents them from breaking.
- Experiment with Mix-ins: Feel free to add chocolate chips, chopped nuts, or even cream cheese frosting swirls to your cookies for extra flavor and texture.
Pro Insights:
- Altitude Adjustments: If you live at a high altitude, you may need to add a tablespoon or two of flour to the batter to prevent the cookies from spreading too thin.
- Adjusting Sweetness: If you prefer a less sweet cookie, reduce the amount of melted butter by a tablespoon or two.
- Enhancing the Red Velvet Flavor: For a more intense red velvet flavor, add a teaspoon of cocoa powder and a 1/2 teaspoon of white vinegar to the batter. This will enhance the tanginess and deepen the color.
Storage & Substitutions
Storage:
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- Freezer: For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. Thaw completely before serving. You can also freeze the cookie dough balls before baking. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Substitutions:
- Gluten-Free: Use a gluten-free red velvet cake mix to make these cookies gluten-free. Be sure to check the other ingredients to ensure they are also gluten-free.
- Dairy-Free: Substitute the butter with a dairy-free butter alternative or melted coconut oil.
- Vegan: In addition to substituting the butter, use an egg replacer like flax eggs or a commercial egg replacer.
FAQ: Your Red Velvet Cookie Questions Answered
Can I use a different flavor of cake mix?
Absolutely! While this recipe is tailored for red velvet, you can experiment with other flavors like chocolate, strawberry, or even vanilla. The baking time may need slight adjustments depending on the mix, so keep a close eye on them.
Why are my cookies flat?
Flat cookies can be caused by a few factors. Make sure your butter isn’t too melted, and try chilling the dough for 30 minutes before baking. Also, ensure your oven is preheated to the correct temperature.
How do I keep my cookies soft?
The key to soft cookies is not overbaking them. Bake until the edges are set, but the centers are still slightly soft. They will continue to set as they cool. Storing them in an airtight container also helps maintain their softness.
Can I add chocolate chips to these cookies?
Definitely! Chocolate chips are a great addition to these cookies. White chocolate chips or semi-sweet chocolate chips complement the red velvet flavor beautifully.
Can I make these cookies ahead of time?
Yes, you can! You can either bake the cookies ahead of time and store them in an airtight container, or you can prepare the dough and store it in the refrigerator for up to 2 days. Let the dough come to room temperature slightly before scooping and baking.
Why is my cookie dough crumbly?
Crumbly dough usually indicates that there isn’t enough moisture. Try adding a tablespoon of milk or water to the dough and mixing until it comes together.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Time to Bake!
These Red Velvet Cookies Made with Cake Mix are a game-changer for holiday baking or any time you need a quick and delicious treat. They’re easy to make, require minimal ingredients, and deliver that classic red velvet flavor everyone loves. So, grab your cake mix, preheat your oven, and get ready to impress your friends and family with these irresistible cookies!
Now that you’ve got the recipe, I’d love to see your creations! Share your photos and tag me on social media. And if you enjoyed this recipe, be sure to check out my other easy dessert recipes, like my Easy Chocolate Chip Cookie Bars, No-Bake Peanut Butter Fudge, and One-Bowl Brownies, for more baking inspiration. Happy baking!
