Red Velvet Cake Mix Cookies
Soft and chewy red velvet cookies made with cake mix, cream cheese, and powdered sugar. Easy and festive, perfect for holidays and party treats.
Equipment
- 1 stand or hand mixer
- 2 half sheet baking pans lined with parchment paper
- 1 cookie scoop 1 1/2 tablespoon size
- 1 shallow bowl for powdered sugar
Ingredients
- 15.25 ounces red velvet cake mix 1 box
- 2 large eggs
- ½ cup whipped cream cheese spread
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F and line two half sheet baking pans with parchment paper.
- In a large bowl, beat cake mix, eggs, and whipped cream cheese with a mixer until soft, sticky dough forms, about 1-2 minutes.
- Place powdered sugar in a shallow bowl.
- Using a 1 ½ tablespoon cookie scoop, drop dough balls into powdered sugar, coat completely, then roll into smooth balls.
- Arrange cookies 1-2 inches apart on prepared pans and bake 8-11 minutes until edges are set.
- Let cookies cool 3-5 minutes on pans, then transfer to a wire rack or serve warm.
Notes
- Store cookies at room temperature up to 3-5 days, cover to prevent drying.
- Reheat briefly in microwave for softness.
- Freeze in airtight container up to 3 months.
- Chill dough up to 24 hours before baking.
- Use room temperature cream cheese for smooth mixing.
- Do not overbake; cookies should be soft in the center.