These chewy Red Velvet Cookies have pretty crinkle tops and white chocolate chips inside! They’re easy to make and perfect for the holidays.
Cake mix cookies are a great time saver because the cake mix already includes almost all of the ingredients! To make these red velvet cookies, you only have to add oil and eggs to the cake mix, and you get beautiful, soft cookies.
Table of contents
How To Make Red Velvet Cookies
Start by putting the red velvet cake mix, oil, and eggs into a bowl and stir until combined.
Stir in the white chocolate chips. The white chocolate chips are optional and could be replaced with semi-sweet chocolate chips if preferred.
The red velvet cookie dough batter is thick, so you probably don’t want to stir this recipe by hand.
Use a two tablespoon size cookie dough scoop to form balls of dough.
Roll the cookie dough balls in powdered sugar and place them on a parchment-covered baking sheet.
How do you get the crinkle top on the red velvet cookies?
Cookies naturally have cracks in the top that form while baking. Since these red velvet crinkle cookies are dark in color and have been rolled in white powdered sugar, the cracks stand out when the cookies are baked.
Bake the red velvet cookies at 375˚F for 6-8 minutes.
Allow the cookies to cool on a wire rack, and then store them in an airtight container at room temperature for up to four days or in the freezer for up to four weeks.
Since theese cookies are so easy to make, you don’t have to wait for a special occasion! That being said, they would be the perfect thing to serve at Christmas, Valentine’s Day, and the Fourth of July.
More Valentine’s Day Recipes
- Red Velvet Ooey Gooey Bars are the best Rice Krispies treats for Valentine’s Day!
- Red Velvet Hot Chocolate Cookie Cups are filled with chocolate ganache.
- This Red Velvet Cake has layers of cake and fluffy cream cheese frosting.
Red Velvet Cookies
- 15.25 oz red velvet cake mix
- 2 eggs
- ⅓ cup canola oil
- ¼ cup powdered sugar
- 1 cup white chocolate chips
- Preheat oven to 375˚F
- Mix together the chocolate cake mix, eggs, and canola oil.
- Stir in the white chocolate chips.
- Use a dough scoop (I used a 1 ½ tablespoon size) to make balls of dough.
- Roll the balls of dough in the powdered sugar and place on a parchment-covered baking sheet.
- Bake at 375˚F for 6-8 minutes, until set.
- Remove from baking sheet and cool on a wire rack. Store in an airtight container.