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!
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.
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.
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.
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.
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!
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
- Easy Tres Leche Cake
- Coconut Sheet Cake
- Vanilla Mug Cake
- Best Pumpkin Dump Cake
- Banana Pudding Cake
- McDonald’s Holiday Pie
- 6 tablespoons butter, melted and cooled
- 2 large eggs
- 1 (15.25 oz) box red velvet cake mix
- ½ cup powdered sugar
- 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.
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