If you’re craving something irresistibly sweet, festive, and utterly comforting, you have to try this Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe. It’s the kind of recipe that feels like a warm hug in cookie form, boasting that classic red velvet charm with a texture so soft and chewy you’ll want to make it again and again. Best of all, using a cake mix simplifies the process without sacrificing flavor, inviting both beginners and seasoned bakers to whip up a batch of these delightful treats in no time.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a special role in bringing out the signature taste, stunning color, and that perfect chewy texture you crave. Let’s break down why each is a must-have for this cookie recipe.
- Red velvet cake mix: The base of our cookies, packed with cocoa and that iconic red hue, it makes everything easy and delicious.
- Large eggs: They bind everything together while adding moisture and richness for a soft bite.
- Vegetable oil (or melted butter): This keeps the cookies tender; butter gives a richer, more buttery flavor if you prefer.
- Vanilla extract: Enhances depth and rounds out the sweetness with a fragrant touch.
- White chocolate chips or chunks: Adds creamy bursts of sweetness that complement the cocoa beautifully.
- Chopped pecans or walnuts: Optional but the crunch contrasts nicely with the chewy cookie texture.
- Powdered sugar: For a light dusting that adds a touch of elegance and subtle sweetness at the finish.
How to Make Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). Proper preheating ensures that your cookies bake evenly and develop that perfect tender exterior while remaining soft inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix Your Ingredients
Grab a large bowl and combine the red velvet cake mix with the eggs, oil, and vanilla extract. Stir everything together until you have a smooth, soft dough. Don’t worry if it looks slightly sticky; that’s just what you want. If you’re adding white chocolate chips or nuts, fold them gently into the dough now to distribute those delicious bits throughout.
Step 3: Scoop Your Dough
Using rounded tablespoons or a cookie scoop, drop your dough onto the prepared baking sheet. Make sure to space each mound about two inches apart to give the cookies enough room to spread without merging into each other.
Step 4: Bake to Perfection
Pop your baking sheet into the oven and bake for 9 to 11 minutes. You’re aiming for set edges with slightly soft centers. This step is key to achieving that trademark chewy texture—resist the urge to overbake as the cookies will firm up as they cool.
Step 5: Cool and Add Finishing Touches
Once baked, allow the cookies to rest on the sheet for two minutes—this helps them firm up so they won’t fall apart when you transfer them. Move them carefully to a wire rack to cool completely. If you want to add a little extra flair, dust them with powdered sugar just before serving for that classic, elegant touch.
How to Serve Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe
Garnishes
While the powdered sugar dusting is a beautiful simple finish, you can also drizzle melted white chocolate or sprinkle mini white chocolate chips on top for extra indulgence. A light sprinkle of crushed nuts or edible glitter can elevate the cookies for special occasions.
Side Dishes
These cookies pair wonderfully with classic refreshments like a tall glass of cold milk, a warm mug of coffee, or even a festive cup of hot cocoa. The creamy drinks mellow the rich sweetness and complement the soft texture.
Creative Ways to Present
Stack your Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe on a pretty plate or tiered tray for a party. You can also sandwich them with cream cheese frosting or marshmallow fluff to turn them into delightful cookie sandwiches, perfect for celebrations and gifting alike.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Layering them with parchment or wax paper helps prevent sticking and preserves their soft texture.
Freezing
For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They maintain their best quality for up to 3 months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
To refresh the softness after refrigeration or freezing, warm your cookies in a microwave for 10 to 15 seconds or in a preheated oven at 300°F for about 5 minutes. This simple step brings back that melt-in-your-mouth softness instantly.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While red velvet is classic for this recipe, you can experiment with chocolate, vanilla, or even spice cake mixes to create unique cookies. Just keep in mind that the flavor and color will vary with the mix you use.
What if I don’t have white chocolate chips?
No worries! You can substitute them with regular chocolate chips, butterscotch chips, or even dried cranberries for a different flavor twist. Each will add a nice contrast to the soft cookie base.
Can I make these cookies gluten-free?
Yes, if you select a gluten-free red velvet cake mix that’s suitable for baking, the recipe works just as well. The texture might shift slightly, but the cookies will still be deliciously soft and chewy.
Is it necessary to add nuts?
Nuts are optional and add a pleasant crunch, but feel free to skip them or replace with other add-ins like chocolate chunks or seeds based on your preference or dietary needs.
How do I know when the cookies are done?
Look for set edges around each cookie and centers that appear slightly soft and undercooked. This indicates they will be perfectly chewy and not dry once cooled. Avoid baking until they’re fully firm.
Final Thoughts
This Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe is a fantastic way to bring a little joy and color to your baking routine. It’s quick, approachable, and yields results that feel like they came from a bakery. Whether you’re baking for yourself, friends, or family, this recipe is sure to become a beloved favorite—you absolutely must give it a try!
Print
Easy Red Velvet Cookies from Cake Mix: Soft, Chewy & Foolproof Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy soft, chewy, and foolproof red velvet cookies made easy with a cake mix base. These cookies are rich with a classic red velvet flavor enhanced by vanilla and a choice of white chocolate chips and nuts, perfect for any occasion or quick treat.
Ingredients
Dry Ingredients
- 1 box red velvet cake mix (15.25 oz)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted butter for richer flavor)
- 1 tsp vanilla extract
Add-ins
- 1 cup white chocolate chips or chunks
- ½ cup chopped pecans or walnuts
Finishing Touch
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure cookies don’t stick and for easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil (or melted butter for a richer taste), and vanilla extract. Stir thoroughly until a soft dough forms, making sure all ingredients are well incorporated. Gently fold in the white chocolate chips or chunks and chopped nuts if using.
- Scoop Dough: Using a rounded tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet, spacing each portion about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the oven and bake the cookies for 9 to 11 minutes. The edges should be set, but the centers will remain slightly soft to keep the cookies chewy. Avoid overbaking to maintain the perfect texture.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes after baking. Then, transfer them carefully to a wire rack to cool completely. Once cooled, dust the cookies lightly with powdered sugar if desired for a pretty, sweet finish.
Notes
- You can substitute vegetable oil with melted butter for a richer flavor profile.
- White chocolate chips can be swapped out for regular chocolate chips or chunks based on preference.
- Chopped nuts are optional but add a nice crunch and complementary flavor.
- Do not overbake the cookies to maintain a soft and chewy texture.
- Once cooled, store cookies in an airtight container to keep them fresh.
