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Southern Dishes

Red Velvet Cake Mix Cookies Delightful and Easy Treat

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To make these tasty red velvet cake mix cookies, you need just a few simple items. Here’s a list of the ingredients you will need: - 1 box red velvet cake mix - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup white chocolate chips - 1/2 cup chopped pecans (optional) - 1/4 cup powdered sugar (for dusting) Each ingredient plays a key role in creating the perfect cookie. The red velvet cake mix gives the cookies their unique flavor and color. Vegetable oil keeps them moist. The eggs bind everything together, while vanilla adds a lovely aroma. White chocolate chips bring sweetness, and pecans add a nice crunch. The powdered sugar on top makes the cookies look fancy. You can easily find these ingredients at your local grocery store. If you want to make this recipe gluten-free, check for a gluten-free red velvet mix. Feel free to customize it by adding your favorite mix-ins! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for perfect cookies. While the oven heats, line a baking sheet with parchment paper. This keeps your cookies from sticking. In a large mixing bowl, add the red velvet cake mix. Pour in 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix these ingredients well. You want a thick dough to form. Then, gently fold in 1/2 cup of white chocolate chips. If you like, add 1/2 cup of chopped pecans for extra crunch. Use a cookie scoop or a tablespoon. Drop heaping spoonfuls of dough onto the baking sheet. Make sure to space them about 2 inches apart. This helps them bake evenly. Place the sheet in the oven and bake for 10-12 minutes. The edges should be set, and the tops look soft. Take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. This helps them firm up. Then, move them to a wire rack. Once cooled, dust them lightly with 1/4 cup of powdered sugar. This adds a nice touch. Now, you have delightful red velvet cake mix cookies ready to enjoy! To get soft and chewy cookies, don’t overmix the dough. Mix just until combined. When you bake, watch the cookies closely. Take them out when the edges are firm, but the tops still look soft. This keeps the inside moist and tender. Let them cool a bit on the sheet before moving them. This helps them set without getting too hard. If you need to change some ingredients, I have tips. You can use coconut oil instead of vegetable oil. For eggs, try using applesauce or a flaxseed mix. Just mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes. It works great! For a nut-free option, skip the pecans or replace them with sunflower seeds. Always preheat your oven to the right temperature. This helps the cookies bake evenly. Use parchment paper to prevent sticking and make cleanup easier. Space the dough balls about two inches apart. This gives them room to spread. Lastly, use a cookie scoop for even sizes. This way, all your cookies bake at the same time and have a nice look! Pro Tips Use Room Temperature Ingredients: Allow your eggs and any other refrigerated ingredients to come to room temperature for better mixing and texture. Don’t Overmix the Dough: Mix just until combined to keep the cookies tender and chewy. Overmixing can lead to tough cookies. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking to prevent spreading. Experiment with Mix-ins: Feel free to swap white chocolate chips for dark chocolate or add dried fruit for a unique twist! {{image_2}} You can make your red velvet cookies even more fun by adding mix-ins. Try adding mini chocolate chips or chopped nuts. If you love a bit of crunch, sprinkle in some crushed pretzels. For a fruity twist, toss in dried cherries or raspberries. Each mix-in adds its own flavor and texture. Experiment to find your favorite combo! For a rich and creamy treat, top your cookies with cream cheese frosting. To make this frosting, mix 8 ounces of cream cheese with 1/2 cup of butter. Add 2 cups of powdered sugar and a splash of vanilla. Spread the frosting on cooled cookies for an extra layer of sweetness. This pairing brings out the cake-like flavor of the cookies. You can enjoy these cookies gluten-free too! Simply swap the red velvet cake mix for a gluten-free version. Many brands offer gluten-free cake mixes that work great. Ensure your other ingredients, like baking powder, are also gluten-free. Follow the same steps, and you’ll have delicious gluten-free red velvet cookies that everyone can enjoy! To keep your red velvet cake mix cookies fresh, store them in an airtight container. Use parchment paper to separate layers if needed. This helps prevent them from sticking together. Keep the container at room temperature for up to five days. If you want to keep them longer, consider freezing them. Freezing these cookies is easy and a great way to save some for later. Start by allowing the cookies to cool completely. Place them on a baking sheet in a single layer. Freeze for about two hours until solid. Then, transfer the cookies to a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy a frozen cookie, reheating is simple. Preheat your oven to 350°F (175°C). Place the cookie on a baking sheet and warm it for about five minutes. This makes the cookie soft and slightly warm, just like fresh out of the oven. You can also use the microwave for a quick fix. Heat it for about 10 to 15 seconds. Enjoy your delightful treat! Yes, you can use other cake mixes. Chocolate or vanilla mixes work well too. Just keep in mind that the flavor and color will change. Each mix has its own unique taste. Experiment to find what you like best! To make chewy cookies, use less flour. You can also bake them for a shorter time. Take them out when they look slightly soft. The cookies will firm up as they cool. Adding an extra egg yolk can also help with chewiness. These cookies last up to a week when stored in an airtight container. You can keep them at room temperature. If you want them to last longer, store them in the fridge. Just make sure to bring them back to room temp before eating. You can use applesauce or mashed banana as egg substitutes. Use 1/4 cup for each egg. Yogurt or silken tofu also works well. Choose what you like best to keep your cookies moist and tasty! These red velvet cookies are easy to make and taste great. We covered the ingredients, step-by-step baking, and tips for the best results. You can customize them with different mix-ins or frostings. Remember to store them properly for lasting freshness. Enjoy your baking journey and impress your friends and family with these fun treats!

WANT TO SAVE THIS RECIPE?

If you’re craving a sweet treat that’s simple and delightful, look no further! Red Velvet Cake Mix Cookies are a delicious twist on a classic favorite. With just a few ingredients, you can whip up soft, chewy cookies that burst with buttery flavor and a hint of cocoa. Join me as we explore how to make these easy cookies that make every occasion special. Let’s get baking!

Why I Love This Recipe

  1. Simple and Quick: This recipe comes together in just 20 minutes, making it perfect for last-minute gatherings or cravings.
  2. Rich Flavor: The combination of red velvet and white chocolate chips creates a decadent and delightful taste experience.
  3. Customizable: Add your favorite nuts or swap in different chocolate varieties for a personalized touch.
  4. Impressive Presentation: Dusting with powdered sugar gives these cookies a beautiful finish, ideal for sharing with friends and family.

Ingredients

To make these tasty red velvet cake mix cookies, you need just a few simple items. Here’s a list of the ingredients you will need:

– 1 box red velvet cake mix

– 1/2 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup white chocolate chips

– 1/2 cup chopped pecans (optional)

– 1/4 cup powdered sugar (for dusting)

Each ingredient plays a key role in creating the perfect cookie. The red velvet cake mix gives the cookies their unique flavor and color. Vegetable oil keeps them moist. The eggs bind everything together, while vanilla adds a lovely aroma. White chocolate chips bring sweetness, and pecans add a nice crunch. The powdered sugar on top makes the cookies look fancy.

You can easily find these ingredients at your local grocery store. If you want to make this recipe gluten-free, check for a gluten-free red velvet mix. Feel free to customize it by adding your favorite mix-ins!

Step-by-Step Instructions

Preparing the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). This step is key for perfect cookies. While the oven heats, line a baking sheet with parchment paper. This keeps your cookies from sticking.

Mixing the Ingredients

In a large mixing bowl, add the red velvet cake mix. Pour in 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix these ingredients well. You want a thick dough to form. Then, gently fold in 1/2 cup of white chocolate chips. If you like, add 1/2 cup of chopped pecans for extra crunch.

Forming and Baking the Cookies

Use a cookie scoop or a tablespoon. Drop heaping spoonfuls of dough onto the baking sheet. Make sure to space them about 2 inches apart. This helps them bake evenly. Place the sheet in the oven and bake for 10-12 minutes. The edges should be set, and the tops look soft.

Cooling and Dusting

Take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. This helps them firm up. Then, move them to a wire rack. Once cooled, dust them lightly with 1/4 cup of powdered sugar. This adds a nice touch. Now, you have delightful red velvet cake mix cookies ready to enjoy!

Tips & Tricks

Achieving the Perfect Cookie Texture

To get soft and chewy cookies, don’t overmix the dough. Mix just until combined. When you bake, watch the cookies closely. Take them out when the edges are firm, but the tops still look soft. This keeps the inside moist and tender. Let them cool a bit on the sheet before moving them. This helps them set without getting too hard.

Substituting Ingredients for Dietary Needs

If you need to change some ingredients, I have tips. You can use coconut oil instead of vegetable oil. For eggs, try using applesauce or a flaxseed mix. Just mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes. It works great! For a nut-free option, skip the pecans or replace them with sunflower seeds.

Best Practices for Baking

Always preheat your oven to the right temperature. This helps the cookies bake evenly. Use parchment paper to prevent sticking and make cleanup easier. Space the dough balls about two inches apart. This gives them room to spread. Lastly, use a cookie scoop for even sizes. This way, all your cookies bake at the same time and have a nice look!

Pro Tips

  1. Use Room Temperature Ingredients: Allow your eggs and any other refrigerated ingredients to come to room temperature for better mixing and texture.
  2. Don’t Overmix the Dough: Mix just until combined to keep the cookies tender and chewy. Overmixing can lead to tough cookies.
  3. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking to prevent spreading.
  4. Experiment with Mix-ins: Feel free to swap white chocolate chips for dark chocolate or add dried fruit for a unique twist!

Variations

Adding Different Mix-Ins

You can make your red velvet cookies even more fun by adding mix-ins. Try adding mini chocolate chips or chopped nuts. If you love a bit of crunch, sprinkle in some crushed pretzels. For a fruity twist, toss in dried cherries or raspberries. Each mix-in adds its own flavor and texture. Experiment to find your favorite combo!

Red Velvet Cake Cookies with Cream Cheese Frosting

For a rich and creamy treat, top your cookies with cream cheese frosting. To make this frosting, mix 8 ounces of cream cheese with 1/2 cup of butter. Add 2 cups of powdered sugar and a splash of vanilla. Spread the frosting on cooled cookies for an extra layer of sweetness. This pairing brings out the cake-like flavor of the cookies.

Gluten-Free Red Velvet Cookies

You can enjoy these cookies gluten-free too! Simply swap the red velvet cake mix for a gluten-free version. Many brands offer gluten-free cake mixes that work great. Ensure your other ingredients, like baking powder, are also gluten-free. Follow the same steps, and you’ll have delicious gluten-free red velvet cookies that everyone can enjoy!

Storage Info

How to Store Cookies for Freshness

To keep your red velvet cake mix cookies fresh, store them in an airtight container. Use parchment paper to separate layers if needed. This helps prevent them from sticking together. Keep the container at room temperature for up to five days. If you want to keep them longer, consider freezing them.

Freezing Red Velvet Cake Mix Cookies

Freezing these cookies is easy and a great way to save some for later. Start by allowing the cookies to cool completely. Place them on a baking sheet in a single layer. Freeze for about two hours until solid. Then, transfer the cookies to a freezer-safe bag or container. They can stay frozen for up to three months.

Reheating Tips

When you want to enjoy a frozen cookie, reheating is simple. Preheat your oven to 350°F (175°C). Place the cookie on a baking sheet and warm it for about five minutes. This makes the cookie soft and slightly warm, just like fresh out of the oven. You can also use the microwave for a quick fix. Heat it for about 10 to 15 seconds. Enjoy your delightful treat!

FAQs

Can I use a different cake mix for this recipe?

Yes, you can use other cake mixes. Chocolate or vanilla mixes work well too. Just keep in mind that the flavor and color will change. Each mix has its own unique taste. Experiment to find what you like best!

How do I make my cookies chewy?

To make chewy cookies, use less flour. You can also bake them for a shorter time. Take them out when they look slightly soft. The cookies will firm up as they cool. Adding an extra egg yolk can also help with chewiness.

How long do these cookies last?

These cookies last up to a week when stored in an airtight container. You can keep them at room temperature. If you want them to last longer, store them in the fridge. Just make sure to bring them back to room temp before eating.

What can I substitute for eggs in this recipe?

You can use applesauce or mashed banana as egg substitutes. Use 1/4 cup for each egg. Yogurt or silken tofu also works well. Choose what you like best to keep your cookies moist and tasty!

These red velvet cookies are easy to make and taste great. We covered the ingredients, step-by-step baking, and tips for the best results. You can customize them with different mix-ins or frostings. Remember to store them properly for lasting freshness. Enjoy your baking journey and impress your friends and family with these fun treat

To make these tasty red velvet cake mix cookies, you need just a few simple items. Here’s a list of the ingredients you will need: - 1 box red velvet cake mix - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup white chocolate chips - 1/2 cup chopped pecans (optional) - 1/4 cup powdered sugar (for dusting) Each ingredient plays a key role in creating the perfect cookie. The red velvet cake mix gives the cookies their unique flavor and color. Vegetable oil keeps them moist. The eggs bind everything together, while vanilla adds a lovely aroma. White chocolate chips bring sweetness, and pecans add a nice crunch. The powdered sugar on top makes the cookies look fancy. You can easily find these ingredients at your local grocery store. If you want to make this recipe gluten-free, check for a gluten-free red velvet mix. Feel free to customize it by adding your favorite mix-ins! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for perfect cookies. While the oven heats, line a baking sheet with parchment paper. This keeps your cookies from sticking. In a large mixing bowl, add the red velvet cake mix. Pour in 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix these ingredients well. You want a thick dough to form. Then, gently fold in 1/2 cup of white chocolate chips. If you like, add 1/2 cup of chopped pecans for extra crunch. Use a cookie scoop or a tablespoon. Drop heaping spoonfuls of dough onto the baking sheet. Make sure to space them about 2 inches apart. This helps them bake evenly. Place the sheet in the oven and bake for 10-12 minutes. The edges should be set, and the tops look soft. Take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. This helps them firm up. Then, move them to a wire rack. Once cooled, dust them lightly with 1/4 cup of powdered sugar. This adds a nice touch. Now, you have delightful red velvet cake mix cookies ready to enjoy! To get soft and chewy cookies, don’t overmix the dough. Mix just until combined. When you bake, watch the cookies closely. Take them out when the edges are firm, but the tops still look soft. This keeps the inside moist and tender. Let them cool a bit on the sheet before moving them. This helps them set without getting too hard. If you need to change some ingredients, I have tips. You can use coconut oil instead of vegetable oil. For eggs, try using applesauce or a flaxseed mix. Just mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes. It works great! For a nut-free option, skip the pecans or replace them with sunflower seeds. Always preheat your oven to the right temperature. This helps the cookies bake evenly. Use parchment paper to prevent sticking and make cleanup easier. Space the dough balls about two inches apart. This gives them room to spread. Lastly, use a cookie scoop for even sizes. This way, all your cookies bake at the same time and have a nice look! Pro Tips Use Room Temperature Ingredients: Allow your eggs and any other refrigerated ingredients to come to room temperature for better mixing and texture. Don’t Overmix the Dough: Mix just until combined to keep the cookies tender and chewy. Overmixing can lead to tough cookies. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking to prevent spreading. Experiment with Mix-ins: Feel free to swap white chocolate chips for dark chocolate or add dried fruit for a unique twist! {{image_2}} You can make your red velvet cookies even more fun by adding mix-ins. Try adding mini chocolate chips or chopped nuts. If you love a bit of crunch, sprinkle in some crushed pretzels. For a fruity twist, toss in dried cherries or raspberries. Each mix-in adds its own flavor and texture. Experiment to find your favorite combo! For a rich and creamy treat, top your cookies with cream cheese frosting. To make this frosting, mix 8 ounces of cream cheese with 1/2 cup of butter. Add 2 cups of powdered sugar and a splash of vanilla. Spread the frosting on cooled cookies for an extra layer of sweetness. This pairing brings out the cake-like flavor of the cookies. You can enjoy these cookies gluten-free too! Simply swap the red velvet cake mix for a gluten-free version. Many brands offer gluten-free cake mixes that work great. Ensure your other ingredients, like baking powder, are also gluten-free. Follow the same steps, and you’ll have delicious gluten-free red velvet cookies that everyone can enjoy! To keep your red velvet cake mix cookies fresh, store them in an airtight container. Use parchment paper to separate layers if needed. This helps prevent them from sticking together. Keep the container at room temperature for up to five days. If you want to keep them longer, consider freezing them. Freezing these cookies is easy and a great way to save some for later. Start by allowing the cookies to cool completely. Place them on a baking sheet in a single layer. Freeze for about two hours until solid. Then, transfer the cookies to a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy a frozen cookie, reheating is simple. Preheat your oven to 350°F (175°C). Place the cookie on a baking sheet and warm it for about five minutes. This makes the cookie soft and slightly warm, just like fresh out of the oven. You can also use the microwave for a quick fix. Heat it for about 10 to 15 seconds. Enjoy your delightful treat! Yes, you can use other cake mixes. Chocolate or vanilla mixes work well too. Just keep in mind that the flavor and color will change. Each mix has its own unique taste. Experiment to find what you like best! To make chewy cookies, use less flour. You can also bake them for a shorter time. Take them out when they look slightly soft. The cookies will firm up as they cool. Adding an extra egg yolk can also help with chewiness. These cookies last up to a week when stored in an airtight container. You can keep them at room temperature. If you want them to last longer, store them in the fridge. Just make sure to bring them back to room temp before eating. You can use applesauce or mashed banana as egg substitutes. Use 1/4 cup for each egg. Yogurt or silken tofu also works well. Choose what you like best to keep your cookies moist and tasty! These red velvet cookies are easy to make and taste great. We covered the ingredients, step-by-step baking, and tips for the best results. You can customize them with different mix-ins or frostings. Remember to store them properly for lasting freshness. Enjoy your baking journey and impress your friends and family with these fun treats!

Red Velvet Cake Mix Cookies

Delicious and easy red velvet cookies made from cake mix, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 box red velvet cake mix
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup white chocolate chips
  • 0.5 cup chopped pecans (optional)
  • 0.25 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the red velvet cake mix with the vegetable oil, eggs, and vanilla extract. Stir until the mixture is well blended and a thick dough forms.
  • Gently fold in the white chocolate chips and chopped pecans until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies lightly with powdered sugar for an elegant finish.

Notes

Dust with powdered sugar for an elegant finish.
Keyword cookies, dessert, red velvet

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