Red Velvet Crinkle Cookies

Prep Time 13 minutes
Cook Time 8 minutes
Total Time 21 minutes
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These showstopping red velvet crinkle cookies are super soft and chewy and made extra easy with a box of cake mix. They literally take 5 minutes to mix together and will quickly become one of your favorite cookies!

Why You’ll Love These Pretty Red Velvet Crinkle Cookies

There’s so much to love here! Here are a few reasons you’ll want to make these super easy red velvet cake mix cookies over and over again:

  • They’re Gorgeous: The vibrant red color and unique crinkly tops make these cookies stunning, perfect for holiday gatherings or Christmas cookie swaps.
  • Easy to Make: By using a box of red velvet cake mix, you can make these cookies in no time at all! They seriously couldn’t be any easier and only require a bowl and a wooden spoon!
  • Irresistible Taste: Classic red velvet flavor that’s both sweet, tangy, and chocolatey? Sign us up.
  • Chewy and Soft: These cookies are baked to perfection, with crackly tops and wonderfully gooey centers that melt in your mouth.

If you love recipes made extra easy with a box of cake mix, try these festive easy Christmas whoopie pies, cake mix cookie bars with three kinds of chocolate chips and these easy spice cookies!

Cake mix, powdered sugar, melted butter, and eggs.

The Ingredients You’ll Need

Before you start baking, you’ll need to gather up your ingredients. In this case, that’s very easy, because there are only four! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

  • Butter: Melt the butter, and then let it cool.
  • Eggs: Large, whole eggs.
  • Cake Mix: You’ll want a box of red velvet cake mix. Look for the 15.25 oz box.
  • Powdered Sugar: For coating the cookies. This helps show off the crinkles.
Red velvet crinkle cookies on a black plate.

How to Make Red Velvet Cookies

With only four ingredients, you can bet this cookie recipe comes together in a flash. These are the basic steps:

  • Make the Dough: Combine the butter, eggs, and red velvet cake mix until there are no large lumps left.
  • Shape and Coat: Roll the dough into 1-inch balls and then roll each ball of dough in the powdered sugar. Place the coated dough balls on cookie sheets lined with parchment paper, leaving about 2 inches of space between for spreading.
  • Bake: Bake the cookies for 8 to 10 minutes or until the tops have cracked, and they look set (the centers will still be gooey). Be careful not to overbake to maintain that deliciously chewy center.
  • Cool: Let the cookies sit for 5 minutes on the baking sheets, and then transfer them to a cooling rack to cool completely.

Helpful Tips

These helpful baking notes are my top tips for creating perfectly crinkled, soft-and-chewy red velvet crinkle cookies every time. Enjoy!

  • Chill the Dough: If your kitchen is warm or you live in a humid, warm area, chilling the dough can be helpful. After mixing the cookie dough, place it in your fridge for about 30 minutes. This helps the dough firm up, making it easier to handle.
  • Use a Cookie Scoop: For uniform cookie sizes and even baking, use a cookie scoop or a tablespoon to portion out the dough. 
  • Watch the Time: Keep a close eye on the cookies as they bake. You want to take them out of the oven when the tops have cracked and set, but the centers are still slightly gooey. Overbaking can result in dry cookies, so it’s better to err on the side of underbaking if you want that chewy center.
  • Cool on a Rack: Once the cookies have cooled a little on the baking sheet, let them finish cooling on a wire rack. This keeps them from drying out while they cool.
Red velvet cake mix cookies close-up, showing texture.

Recipe Variations

While these red velvet cookies are perfect just as they are, here are a few fun ways you can change them up!

  • Whoopie Pies: Pipe or spread some cream cheese frosting on the bottom of one cookie and sandwich it together with another cookie to create red velvet whoopie pies! To make them extra festive, you can roll the edges of the icing in sprinkles.
  • Chocolate Chips: Adding 1 cup of chocolate chips adds a great extra chocolate-y flavor to your cookies. You can use white, milk or dark chocolate chips!
  • Sprinkles: Instead of rolling the cookie dough in powdered sugar, you can roll these red velvet cake mix cookies in sprinkles instead!
  • Serve with Ice Cream: We love these cookies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce to really take them over the top!
Overhead shot of a platter of red velvet crinkle cookies with a red and white cloth napkin.

How to Store Red Velvet Cake Mix Cookies

These cookies are great for baking ahead of time, because they stay soft and scrumptious for up to five days! Just store them in an airtight container at room temperature, and you’re good to go. To keep them extra soft and chewy, store the cookies with a slice of white bread. Replace the slice of bread every few days as it goes stale.

Can I Freeze These?

I do not recommend freezing crinkle cookies because the powdered sugar coating tends to melt after you freeze and thaw them. They’ll still be safe to eat, but they won’t be as cute!

More Cake Mix Recipes

Landscape shot of red velvet crinkle cookies on a plate.
5 from 3 votes
Print Pin Recipe
Yield: 18 cookies

Red Velvet Crinkle Cookies

These showstopping Red Velvet Crinkle Cookies from boxed cake mix will quickly become one of your favorite easy cookies. They literally take 5 minutes to whip together, and they're so soft and chewy!
Prep Time13 minutes
Cook Time8 minutes
Total Time21 minutes

Ingredients

  • 6 tablespoons butter, melted and cooled
  • 2 large eggs
  • 1 (15.25 oz) box red velvet cake mix
  • ½ cup powdered sugar

Instructions 

  • Preheat oven to 375°F and line two cookie sheets with a silicone baking mat or parchment paper. Place powdered sugar in a shallow bowl and set aside.
  • In a large bowl, combine the butter, eggs and red velvet cake mix until there are no large lumps left.
  • Scoop 1 tablespoon of dough with a medium sized cooke scoop and roll into balls and toss to coat in powdered sugar. Place on cookie sheets, leaving about 2 inches for spreading.
  • Bake for 8 to 10 minutes, or until the tops have cracked and the tops look set (the centers will still be gooey). Let sit for 5 minutes and then serve warm or transfer to a cooling rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft and chewy, store the cookies with a slice of white bread. Replace the slice of bread every few days as it goes stale.
Watch the Time: Keep a close eye on the cookies as they bake. You want to take them out of the oven when the tops have cracked and set, but the centers are still slightly gooey. Overbaking can result in dry cookies, so it’s better to err on the side of underbaking if you want that chewy center.
Whoopie Pies: Pipe or spread some cream cheese frosting on the bottom of one cookie and sandwich it together with another cookie to create red velvet whoopie pies! To make them extra festive, you can roll the edges of the icing in sprinkles.
Chocolate Chips: Adding 1 cup of chocolate chips adds a great extra chocolate-y flavor to your cookies. You can use white, milk or dark chocolate chips!
Sprinkles: Instead of rolling the cookie dough in powdered sugar, you can roll these red velvet cake mix cookies in sprinkles instead!

Nutrition

Serving: 1 cookie, Calories: 151kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 235mg, Potassium: 87mg, Fiber: 1g, Sugar: 11g, Vitamin A: 144IU, Calcium: 40mg, Iron: 1mg

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56 Responses
  1. Cindi

    These cookies look like an easy recipe to make with my special education students for Valentine’s Day! How many cookies does one recipe make?

  2. Bobbie

    Was excited to make these cookies for them to only turn out to be an epic fail! I was so bummed cuz they looked so good. Was making them for my employees birthday and red velvet is her favorite. Used 15 OZ standard cake mix and it was the consistency of gum. Even after beating it with mixer and adding water they were so thick that rolling them into balls was a huge mess and I couldn’t even get one made. The clean up was thick and I spent 30 mins with a mess and waste of ingredients. And now no dessert to take to work. Totally bummed.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hmm I can’t understand why it would have been like gum?? Crinkle Cookies (made with cake mix) are super popular…and this recipe doesn’t use any strange ingredients or quantities. It’s the very traditional way – except with Red Velvet. Sorry you had an issue!

  3. Corinne

    These are so easy and delicious! If you add 1 tbsp of cornstarch to the powdered sugar, they “crinkle” better”. But these are a big bit around my family. I’ve even made them into little whoppie pies :)

  4. Julie

    I’ve never made crinkle cookies from a cake mix.. I’m making them tonight for a cookie swap…. Should I use I salted butter in this recipe, or unsalted?

  5. Sam M.

    @ Bryant – I followed the directions, except the box mix was slightly smaller (15 or so oz. of Betty Crocker red velvet cake mix). It was very hard to get it mixed together properly by hand, so I just threw it in a food processor, which mixed together perfectly. They came out great. A lot more powdered sugar than in the photos, but still delicious.

    Thanks for this recipe. It was one of the easiest and most delicious things I’ve baked!

  6. BRooke

    I just made these cookies, and the dough… ohh my gosh, the consistency is amazing. <3 them, they are in the oven now!

  7. linda

    I’ve seen this before but the recipe before but it said you had to have a cake recipe with pudding in it and also the cake recipes now are only 15. something. if i don’t need the pudding one that’s great but if i wanted to put in pudding how much would you suggest?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hey Linda,

      I have never added pudding, so I don’t know how much people add. I don’t feel it needs anything else…they are great as is! Also, if you added pudding, you would need more liquid…so I would google other recipes if you wanted to add pudding!

  8. Bryant

    I was unable to effectively mix the cake mix, eggs, and butter because the batter was so thick and dry. It was so thick that the hand mixer I was using completely stopped. I had to add about 2T of oil and 1/2 C of water to even be able to mix the batter. Therefore, my cookies turned out more like whoopie pies instead of crinkle cookies. Any suggestions?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hmm. I made these again this weekend without any issues. My best guess is that you possibly used a bigger cake mix? Was it an 18oz box?

      With 6 tablespoons of melted butter and the two eggs, there should be plenty of moisture to mix the dough into a batter.

  9. christy

    You are HILARIOUS! Love reading your intros! My daughter is also a Florida transplant from Texas & weathered her first storm (Beryl) with no issues!

  10. Delia

    Your story reminds me of Hurricane Rita. Yes, the traffic leaving Houston was a messy nightmare, but the storm…not much to talk about. I am going to have to actually buy a box of cake mix to try those.

  11. Joanne

    This sounds highly suspiciously like my experience with Hurricane Irene last summer…except I made the cookies beforehand, not after. You know….just in case I had to live out of my cabinets for a week or so. At least those cookies would have fed me for…an hour. :P

  12. Kat

    Haha, sleeping during storms is the best thing! I love how everything gets dark and hostile outside and the fact that I’m safe and home cuddled in a bed reading a book and nothing can happen. It looks like you have the whoopie pie box always ready. I need to look in my grocery store if they sell it as well. So far I needed to do to a pattisserie to get my sugar dose, this would make my life a lot easier :)

  13. sally @ sally's baking addiction

    I am glad you are safe and sound! I truly love anything red velvet, but have never had it in cookie form! These are a must try.

  14. katie

    We were up in Jax Beach and decided to go home a day early thanks to stupid Beryl. Every time we go to Jax we eat at Metro Diner only because its amazing. One of these trips we will get together!!! On a side note I’ve made a similar recipe of red velvet cookies before and they were to die for! Yours look delicious!

  15. Lori @ RecipeGirl

    Yummy! I did something similar once w/ a red velvet cake mix. I don’t know how y’all live in all that weather craziness. I guess what we have to deal with is not that great either: wildfires. ick. Hey, looking forward to seeing you in Seattle!

  16. Rachel @ Baked by Rachel

    I never even heard there was a storm until now! Glad it turned out to be nothing much and great use of pantry leftovers :)

  17. Chung-Ah | Damn Delicious

    So glad you’re safe and sound. And I’m totally not judging you watching the client list. That’s my guilty pleasure! Some of the scenes are a little too much for me to handle. I mean I’m a bit shocked that lifetime plays some of that stuff! Anyway, I digress. These cookies are awesome. I need like 50 of these right now.

  18. Bee (Quarter Life Crisis Cuisine)

    I love red velvet anything :) Also I love crinkle cookies because they taste like delicious little donuts. These are beautiful and I’m sure delicious too!

  19. Amy @ The Nifty Foodie

    Ugh…hurricanes are no fun. Gustav was a weak cat 1 by the time it got to us, and it just sat….and sat. I learned that no one in Louisiana understands what a 4 way stop is once the traffic lights go out. Heck, no one in Louisiana understands basic traffic rules anyway. :-P

    So, yeah…I need to make those cookies! That’s such an easy idea…I’m totally trying this!

  20. Jamie @ Love Bakes Good Cakes

    I love the picture with the missing cookie and the sugar :) We live in Eastern NC and we got some rain and a few tornadoes along the coast. Compared to other storms, it was kind of a *yawn*. I love cake mix cookies just because, who doesn’t have cake mix in their pantry … and they are so fast and taste yummy!

  21. Megan {Country Cleaver}

    These beauties make the world go ’round. I make a mean almond and a Strawberry version. Holy Moly in My Yoga Pants they are addicting.

  22. raquel from Florida

    please! Don’t talk to me about Chef Boyardi and batteries pleaaaaseeee!!!!! I love living in Florida half of the year, but he other terrible half….oh boy…..Thank God you did not have any problems with Beryl.
    My DD loves everything red velvet, so these cookies are perfect for her, thanks!!!!!

  23. Tara @ Chip Chip Hooray

    Yesss, love crinkle cookies! Also, I would totally brave a (possible) hurricane if it meant I got to eat these cookies afterward. ;)

  24. Nikki

    I have no idea what The Client List is, so no judging from me! haha. Just don’t judge ME that I am clueless to it. ;)

    You’ve created such beautiful cookies, Jess, out of a cake mix! I’ve never thought to make crinkles out of a box mix. I already know of a box sitting in my pantry that that will go to use in this recipe!

  25. Devon

    A) I LOVE THE CLIENT LIST. I don’t care how terrible & cheesy it is…. It’s FANTASTIC. I am totally Team Evan. That man is HOT!

    B) Beryl was no big deal. People need to calm down. I lost electricity for about two seconds.

    C) I kinda hate you for these cookies… because now I have to make them. Immediately. & eat them all.

  26. shelly (cookies and cups)

    I love love that picture! And the news makes the possibility of hurricanes so much worse :(

  27. thyme (sarah)

    We’re in Houston and I can barely imagine a huge storm passing through. It is so dry and day after day of sun blaring down. (Now, I’m sure I have jinxed the city). Anyway, I adore crinkle cookies. I adore red velvet anything so these jumped out at me on TS! Delicious.

  28. Kathryn

    I’m glad Beryl didn’t do much damage, you can never really tell until it hits what’s going to happen!

  29. Averie @ Averie Cooks

    glad you’re safe & sound….and had these cookies!

    LOVE the pic with the missing cookie/10x sugar. SO FUN!

  30. Ali @ Gimme Some Oven

    Love, love, LOVE this photo!!! And love that you slept through the hurricane – ha! So glad you guys were ok. These cookies look FABULOUS!!! :)

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.