Recipe: Red Velvet Cookies


The contrast between vibrant crimson cake and stark-white icing makes red velvet cake one of the most eye-catching desserts. And with the help of one of our favorite supermarket shortcuts, you can get the same effect with a lot less effort.

December is prime cookie season, so while you’re decking the halls in red and green (or, come February, baking treats for a Valentine’s celebration), don’t forget to include the festive hue with a bite-sized take on red velvet cake. Yes, you can make cookies with the signature velvety texture and mild cocoa flavor you’d expect from red velvet cake with a box of cake mix and three pantry staples!

(Image credit: Yossy Arefi)

How to Make Red Velvet Cake Mix Cookies

You can transform cake mix into cookies by making just a few small changes to the instructions on the box. First, whisk together two large eggs and 1/2 cup vegetable oil, then sift the cake mix through a fine-mesh strainer into the egg mixture. Cake mixes are a combination of flour, sweetener, leavening, flavorings, and fat, so they can settle and stick together, forming lumps while they sit on the shelf. Sifting eliminates lumps and aerates the dry mix, which is key to achieving the tender texture of homemade cookies. White chocolate chips are the perfect finishing touch.

4 Ratings

Red Velvet Cookies

Makesabout 18 cookies


  • 2

    large eggs

  • 1/2 cup

    vegetable oil

  • 1 (15.25-ounce) package

    red velvet cake mix

  • 1 cup

    white chocolate chips



  1. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.

  2. Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms. Add the chocolate chips and stir to combine.

  3. Scoop the dough into 2 tablespoon portions and arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.

  4. Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.