These Red Velvet Cookies are fluffy, yet chewy and can be topped with an Oreo frosting, if desired! These cookies are extra easy thanks to cake mix.
What is a red velvet cookie made of?
Red velvet cookies can be made with a variety of different ingredients, but this recipe uses red velvet cake mix, pudding mix, butter, eggs, vanilla, and salt.
What flavor is red velvet?
Red velvet has a very mild cocoa flavor and is often paired with a tangy cream cheese frosting!
These easy red velvet cookies only require 6 ingredients! My secret? Pudding mix! It makes these soft, yet chewy.
- Red Velvet Cake Mix – a dry cake mix made with flour, sugar, and a variety of other ingredients is used as the base for these cookies. 1 (15.25 oz) box is required for this recipe.
- Pudding Mix – instant pudding mix is made up of pre-gelatinized starch which makes these cookies extra fluffy. It also adds an additional layer of flavor. I used an instant white chocolate pudding, but if you can find it, an instant cheesecake pudding would mimic the classic red velvet/cream cheese frosting pairing!
- Butter – creates a chewy texture and rich, buttery flavor. Unsalted or salted butter may be used for these cookies. If using salted, reduce the amount of added salt in half or completely omit.
- Eggs – binds the dough together so the cookies can hold their shape. Use room temperature large eggs. To quickly bring an egg to room temperature, simply plunge the eggs in warm water and let them sit for about 5 minutes.
- Vanilla – adds depth of flavor to the cookies. Pure vanilla extract or imitation vanilla may be used.
- Salt – brings out the chocolate flavor of the cookies while also cutting the sweetness from the sugar in the cake and pudding mixes. Salt is always recommended in sweet recipes to ensure the outcome isn’t cloyingly sweet.
- Oreo Buttercream Frosting – optional, but highly recommended for topping the cookies. This Oreo frosting is sweet, creamy, and absolutely packed with cookies. If Oreo frosting isn’t your thing, check out Variations on my other mix-in/topping suggestions.
How to make
These cookies couldn’t be easier to make. PSST – they’re even easier to eat!
- Place dry cake mix, dry pudding mix, butter, eggs, vanilla, and salt into a large bowl and mix, using a hand mixer or stand mixer, until combined.
- Use a large cookie scoop to scoop 9 cookies onto a silicone mat lined baking sheet then bake at 350 degrees F for 10-15 minutes.
- Cool completely before topping with optional frosting and enjoying at room temperature or chilled.
If Oreo frosting isn’t your thing, try one of these other suggestions:
- Omit the frosting and use chocolate chips. White chocolate, semi-sweet chocolate chunks, etc. would add a great melty texture and extra sweetness.
- Use a different frosting. Red velvet and cream cheese go hand-in-hand, so try topping these with a cream cheese frosting instead.
- Roll in sugar. For a fun twist on a crinkle cookie, roll the dough balls in powdered sugar before baking. Don’t be stingy! You need a lot to get the full effect.
How to store
Leftover frosted or unfrosted cookies can be stored in an airtight container for 3 days at room temperature, 1 month in the fridge, or 3 months in the freezer.
To enjoy again, thaw, if frozen, then eat chilled or room temperature.
Red Velvet Cookies
Equipment for this recipe
- 1 (15.25 oz) box red velvet cake mix
- 1 (3.3 oz) box instant white chocolate pudding mix
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Oreo Buttercream Frosting optional for topping*
- Preheat oven to 350 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
- Place dry cake mix, dry pudding mix, butter, eggs, vanilla, and salt into a large bowl and mix using a hand or stand mixer until combined.
- Use a large cookie scoop to scoop 9 cookies** onto each of the prepared baking sheets.
- Place 1 baking sheet in the fridge and bake the other in the preheated oven for 10-15 minutes, or until the insides are slightly underdone, but the tops and bottoms are cooked.
- Remove from oven, cool for 2 minutes on the baking sheet, then remove cookies and place onto a wire baking rack to continue cooling.
- Repeat with remaining baking sheet.
- Cool completely before topping with frosting and enjoying!
- Serve room temperature or chilled.
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*Note: Nutrition information is estimated and varies based on products used.