There’s something almost magical about pulling a tray of Red Velvet Cookies out of the oven and watching that powdered sugar coating crack into those gorgeous white fissures against deep red dough. I made these for the first time on a whim before a Valentine’s Day party, mostly because I had a box of red velvet cake mix sitting in my pantry and not much else. I wasn’t expecting much—just a quick, throw-together dessert to fill a plate. But when I bit into one while they were still warm, the soft, slightly chewy texture with that subtle cocoa hint stopped me in my tracks. My husband grabbed three before I even finished plating them, and by the time guests arrived, half the batch had mysteriously vanished. Now, these Red Velvet Cookies are my go-to whenever I need something that looks impressive but takes almost no effort. The crinkle effect makes them look like you spent hours in the kitchen, but honestly, you’re mostly just mixing four ingredients and rolling dough in sugar. Sometimes the best recipes are the ones that feel like a happy accident.
Why This Red Velvet Cookies Recipe Works
The genius of this recipe is in its simplicity. You start with a red velvet cake mix, which already has all the flavor and color built in—no measuring out cocoa powder or tracking down red food gel. Add eggs for structure, oil for moisture, and you’ve got a dough that’s thick but pliable. The powdered sugar coating is what gives these cookies their signature crinkled look. As they bake, the dough expands and cracks through that white dusting, creating this beautiful contrast that makes each cookie look almost hand-painted. They don’t spread too much, so you get thick, soft cookies with slightly crisp edges and a tender center that stays moist for days.
Ingredients for Red Velvet Cookies
You only need four ingredients for these cookies, which is part of what makes them so appealing. Grab one box of red velvet cake mix—any brand works, though Duncan Hines and Betty Crocker are solid choices. You’ll need two large eggs to bind everything together and give the cookies structure. For the fat, use half a cup of vegetable oil, though canola oil or melted coconut oil work just as well if that’s what you have. Finally, you’ll need about half a cup to a full cup of powdered sugar for rolling the dough balls. The amount depends on how generous you want that white coating to be. I usually go heavy on the sugar because I love the dramatic crackle effect.
How to Make Red Velvet Cookies
Mix the Dough
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone mats. In a large mixing bowl, dump the entire box of cake mix, crack in the eggs, and pour in the oil. Use a wooden spoon or spatula to stir everything together. The dough will be thick and slightly sticky—that’s exactly what you want. If it feels too crumbly, add a teaspoon of water at a time until it comes together. If you want to use a hand mixer or stand mixer, that works too, but honestly, mixing by hand is easier and gives you more control. The dough should hold together when you squeeze it but not be so wet that it sticks to your fingers.
Roll and Coat
Pour your powdered sugar into a shallow bowl. Using a cookie scoop or a spoon, portion out about a tablespoon of dough and roll it between your palms to form a ball. Drop the ball into the powdered sugar and roll it around until it’s completely coated. Don’t be shy here—the more sugar you pack on, the better the crinkle effect will be. Place each coated ball on your prepared baking sheet, spacing them about two inches apart. They’ll spread a little bit as they bake, but not much. If you want flatter cookies, gently press down on each ball with the bottom of a glass before baking.
Bake Until Just Set
Slide the baking sheets into your preheated oven and bake for 8 to 10 minutes. You’re looking for cookies that are set around the edges but still soft in the center. They’ll look slightly underbaked, and that’s perfect—they’ll firm up as they cool. If you bake them until they’re fully firm in the oven, they’ll turn out dry and cakey instead of soft and chewy. Let the cookies sit on the baking sheet for about five minutes after you pull them out, then transfer them to a wire rack to cool completely. The powdered sugar will crack and settle into those gorgeous white lines as they cool.
Pro Tips for Perfect Cookies
- Use a cookie scoop for uniform size—this ensures they all bake evenly
- Don’t overbake; pull them when the edges are set but centers still look soft
- Let the dough chill for 15-20 minutes if it’s too sticky to handle
- Roll generously in powdered sugar for the best crinkle effect
- Press dough balls slightly before baking for flatter, chewier cookies
- Store in an airtight container to keep them soft for up to five days
Delicious Variations to Try
- Add white chocolate chips to the dough for extra sweetness and visual appeal
- Mix in mini chocolate chips for a double chocolate twist
- Roll cookies in granulated white sugar instead of powdered for a sparkly finish
- Sandwich two cookies with cream cheese frosting for a decadent treat
- Add a teaspoon of vanilla extract to the dough for enhanced flavor
- Mix in a tablespoon of brown sugar for extra chewiness
- Top with cream cheese frosting after baking for a cake-like experience
Troubleshooting Common Issues
If your dough is too crumbly and won’t hold together, add water or oil one teaspoon at a time until it comes together. If the dough is too sticky to roll, refrigerate it for 15 to 20 minutes to firm it up. Cookies spreading too thin usually means the dough was too warm or you didn’t use enough cake mix—make sure you’re using a full box. If your cookies turn out dry and cakey, you overbaked them or your oven runs hot; try reducing the baking time by a minute or two. Cookies that don’t crack properly often mean you didn’t coat them generously enough in powdered sugar, so be generous with that coating next time.
Ingredient Substitutions
- Use melted coconut oil or melted butter instead of vegetable oil
- Swap in a gluten-free red velvet cake mix for a gluten-free version
- Replace eggs with flax eggs for a vegan option (mix 2 tablespoons ground flaxseed with 6 tablespoons water)
- Use a different cake mix flavor—chocolate, lemon, or funfetti all work
Storage and Serving Ideas
Store your Red Velvet Cookies in an airtight container at room temperature for up to five days. They stay soft and chewy the entire time, which is rare for homemade cookies. If you want to freeze them, layer the cooled cookies between sheets of parchment paper in a freezer-safe container and freeze for up to three months. Let them thaw at room temperature for about 20 minutes before serving. These cookies are perfect for Valentine’s Day, Christmas, or any holiday where red is part of the color scheme. Pack them in clear cellophane bags tied with ribbon for easy gifts, or stack them on a festive platter for parties. They also make a great addition to cookie exchanges since they look so impressive but are secretly super easy to make.
Frequently Asked Questions
Can I use a different cake mix flavor?
Absolutely. This method works with any cake mix—chocolate, lemon, funfetti, strawberry, you name it. Just follow the same measurements and instructions.
Why do my cookies spread too much?
Your dough might be too warm. Chill it for 15 to 20 minutes before scooping and rolling. Also make sure you’re using enough cake mix—a full box is essential.
How do I get the best crinkle effect?
Coat your dough balls generously in powdered sugar and don’t press them down too much before baking. The thicker the sugar layer, the more dramatic the cracks will be.
Can I make the dough ahead of time?
Yes. Mix the dough, cover it tightly, and refrigerate for up to two days. Let it sit at room temperature for about 10 minutes before rolling and baking.
Why are my cookies dry and cakey?
You overbaked them. Pull them from the oven when the edges are set but the centers still look slightly soft. They’ll firm up as they cool.
Can I freeze the dough?
Yes. Roll the dough into balls, coat them in powdered sugar, and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to three months. Bake from frozen, adding an extra minute or two to the baking time.
How many cookies does this recipe make?
You’ll get about 24 to 30 cookies depending on how big you make your dough balls. Using a standard cookie scoop usually yields around 28 cookies.
Red Velvet Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir with a wooden spoon or spatula until a thick dough forms. The dough should be slightly sticky but hold together when squeezed.
- Pour powdered sugar into a shallow bowl. Using a cookie scoop or spoon, portion out about 1 tablespoon of dough and roll it between your palms to form a ball.
- Roll each dough ball generously in the powdered sugar until completely coated. Place coated balls on prepared baking sheets, spacing them about 2 inches apart.
- Optional: Gently press down each dough ball with the bottom of a glass for flatter cookies.
- Bake for 8 to 10 minutes, until edges are set but centers still look slightly soft. Do not overbake—cookies will firm up as they cool.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The powdered sugar will crack into beautiful white lines as they cool.
