These red velvet cake mix cookies deliver festive charm with minimal effort. Their vibrant red color and rich cocoa flavor look and taste completely homemade, perfect when you want impressive Christmas cookies without much time or effort.
What makes these cookies so amazing isn’t just their stunning appearance; it’s how the cake mix creates a foolproof texture every single time. The cookies bake up with that signature red velvet flavor and stay soft for days. Add white chocolate chips or a simple glaze, and they look like you spent all day baking instead of less than half an hour!
If you’ve been disappointed by cake mix cookies before, I get it. These have a balanced flavor that doesn’t scream box mix. The subtle cocoa notes in red cake velvet mix create something more sophisticated than your average shortcut cookie.
Plus I love how the bright, holiday-red color makes these cookies instantly festive, requiring no decorating or baking skills. If you can open a box of cake mix, you can make these cookies!
Let me show you the simple steps to make this easy holiday cookie, along with all my best tips and tricks. These cookies are simple enough for kids to help with, but impressive enough to serve to company or give as gifts in pretty packages.
Looking for more holiday cookie recipes? Try my maraschino cherry cookies, Oreo cream cheese cookies, or peppermint kiss cookies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Red velvet cake mix
- Cooking oil
- Egg
- Vanilla extract
- White chocolate chips
- Peppermint candies: I usually crush up candy canes, but those round peppermint starlight mints work great too.
How to Make Red Velvet Cake Mix Cookies
- Start by preheating your oven to 350 degrees F.
- In a large mixing bowl, combine the red velvet cake mix, oil, egg, and vanilla. Mix until everything is well combined and smooth.
- Roll the cookie dough into 1-inch balls. I use a small cookie scoop to keep them uniform, but eyeballing it works too Place them on your cookie sheet, leaving some space between each cookie.
- Pop them in the oven for about 12 minutes. You’ll know they’re done when the bottoms are lightly browned.
- Transfer the cookies to a wire cooling rack and let them cool completely.
- Crush candy canes or peppermints by placing them in a ziplock bag and rolling them with a rolling pin.
- To make the white chocolate drizzle, place your chocolate chips in a zip-top bag and microwave in 20-second intervals, kneading the bag after each interval.
- Once melted, snip a tiny corner off the bag to create an instant piping bag.
- Drizzle the white chocolate over your cooled cookies and quickly sprinkle with the crushed peppermint before the chocolate sets.
Serving Ideas
I love serving these red velvet cake mix cookies on a pretty white platter to make that gorgeous red color pop. The white chocolate drizzle and crushed peppermint give them a festive look that’s perfect for Christmas cookie exchanges or holiday parties.
If you are making them for Valentine’s Day, arrange them on a heart-shaped plate. They’re also wonderfully packaged in cellophane bags tied with ribbon, making them perfect for giving as gifts.
How to Store
These cookies will keep in an airtight container at room temperature for up to 5 days. Place wax paper or parchment between layers to prevent sticking.
Tips & Tricks
Be sure to check out the step by step instructions
- Mix just until the ingredients are combined. Overmixing can make your cookies tough instead of tender.
- Keep those cookie dough balls consistent in diameter at about 1 inch.
- For melting the white chocolate chips, short bursts in the microwave are key. Start with 20 seconds, then knead the dough, and continue with 10-second intervals.
Reader Questions
Yes! I often make a double batch and freeze half of it. They freeze beautifully for up to 3 months. Just wait to add the white chocolate drizzle and peppermint until after you thaw them.
If your cookies are spreading too much, your dough might be too warm. Try chilling it for 30 minutes before baking. Also, ensure you use the exact amount of oil specified in the recipe.
Absolutely! While I love the festive touch the crushed peppermint adds, these cookies are delicious with just the white chocolate drizzle. You could also try other toppings, such as sprinkles or chopped nuts.
Look for slightly browned bottoms – that’s your signal! The tops may still look soft, but they’ll firm up as they cool. Don’t overbake these or they’ll lose their wonderful chewy texture.
Sure. While I prefer the contrast of white chocolate against the red cookies, regular chocolate or dark chocolate works great too.
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Red Velvet Cake Mix Cookies
Ingredients
Cookies
- 1 box Red Velvet Cake Mix
- ½ cup cooking oil
- 1 egg
- 1 teaspoon vanilla
Topping
- ¼ cup white chocolate chips
- 5 crushed peppermint candies
Instructions
- Preheat the oven to 350 degrees F.
- Mix the cake mix, oil, egg, and vanilla in a bowl until the mixture is smooth.1 box Red Velvet Cake Mix, ½ cup cooking oil, 1 egg, 1 teaspoon vanilla
- Roll the dough into 1-inch balls and place them on a cookie sheet.
- Bake for about 12 minutes, until the bottom is browned.
- Let cookies cool completely on a wire rack.
- Crush the up peppermint candy or candy canes by putting them in a ziplock bag and rolling it with a rolling pin.5 crushed peppermint candies
- Heat the white chocolate chips in a ziploc bag in the microwave, 20 seconds at a time, until melted.¼ cup white chocolate chips
- Cut off a corner of the bag and drizzle the white chocolate on the cookies.
- Sprinkle crushed peppermint candies on the melted chocolate.
Notes
- Mix just until the ingredients are combined. Overmixing can make your cookies tough instead of tender.
- Keep those cookie dough balls consistent in diameter at about 1 inch.
- For melting the white chocolate chips, short bursts in the microwave are key. Start with 20 seconds, then knead the dough, and continue with 10-second intervals.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
