Description
Delight in these soft and fudgy Red Velvet Cake Mix Cookies made with a simple cake mix, whipped cream cheese spread, and a dusting of powdered sugar for a sweet, crinkly finish. Perfect for an easy bake that delivers classic red velvet flavor in cookie form.
Ingredients
Scale
Main Ingredients
- 15.25 ounce box red velvet cake mix
- 2 large eggs
- 1/2 cup whipped cream cheese spread
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two half-sheet baking pans with parchment paper to prevent sticking and promote even baking.
- Mix Dough: In a large mixing bowl, use a stand or hand mixer to beat the red velvet cake mix, eggs, and whipped cream cheese spread together for 1-2 minutes until a soft, sticky dough forms.
- Prepare Sugar Coating: Pour the powdered sugar into a shallow bowl to coat the cookie dough balls evenly.
- Scoop and Coat: Using a 1 1/2 tablespoon cookie scoop, drop balls of dough into the powdered sugar, then roll them to coat thoroughly and form smooth, even balls.
- Arrange on Baking Sheet: Place the coated cookie dough balls about 1-2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake in the preheated oven for 11 minutes or until the edges are set but the centers remain soft for the perfect chewy texture.
- Cool: Let the cookies cool for 3-5 minutes on the baking sheet before transferring them to a cooling rack or serving warm for the best taste and texture.
Notes
- Store cookies covered at room temperature for 3-5 days to keep them moist; refrigeration extends freshness up to one week.
- Reheat cookies in the microwave for a few seconds to restore softness and fresh-baked taste.
- Freeze cookies in an airtight container for up to 3 months; thaw completely before serving for optimal texture.
- Prepare dough up to 24 hours ahead; keep chilled and covered, then roll in powdered sugar right before baking.
- Use room temperature whipped cream cheese spread for easier mixing and a smoother dough.
- Generously roll cookies in powdered sugar to achieve bold, crinkly tops.
- Use a cookie scoop to ensure uniformly sized cookies that bake evenly.
- Do not overbake; cookies should be soft in the middle for the classic chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
