Description
Delightfully soft and chewy Red Velvet Cake Mix Cookies made with a simple blend of red velvet cake mix, eggs, and whipped cream cheese spread. These cookies are rolled in powdered sugar for a sweet, slightly crisp coating, perfect for a quick and easy dessert that delivers classic red velvet flavor in cookie form.
Ingredients
Scale
Cookie Dough
- 15.25 ounce (1 box) red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
Coating
- ½ cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare two half sheet baking pans by lining them with parchment paper for easy cleanup and nonstick baking.
- Mix the dough: Using a stand or hand mixer, beat together the red velvet cake mix, eggs, and whipped cream cheese spread in a large mixing bowl for 1 to 2 minutes until a soft, sticky dough forms.
- Prepare the coating: Pour the powdered sugar into a shallow bowl to make it easy to coat the cookie dough balls evenly.
- Form and coat cookies: Using a 1 ½ tablespoon cookie scoop, drop balls of dough into the powdered sugar. Roll each ball in the sugar to coat thoroughly, shaping it into an even ball.
- Arrange and bake: Place the coated cookie balls on the prepared baking sheets, spacing them about 1-2 inches apart. Bake in the preheated oven for 8 to 11 minutes, or until the edges are set but the centers remain soft.
- Cool and serve: Let cookies cool on the baking sheet for 3 to 5 minutes before transferring them to a cooling rack or serving them warm for the best texture and flavor.
Notes
- Do not overbake; cookies should be set on edges but soft in the center.
- Whipped cream cheese spread is key to the soft, moist texture.
- Use parchment paper or silicone mats to prevent sticking and aid cleanup.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, add a teaspoon of vanilla extract to the dough mixture if desired.
