Description
These Red Velvet Cake Mix Cookies are a quick and delicious treat made from a simple red velvet cake mix base combined with cream cheese and powdered sugar for a soft, chewy texture and irresistible flavor. Perfect for any occasion, these cookies bring the classic red velvet taste into an easy-to-make cookie form that bakes up beautifully with minimal effort.
Ingredients
Scale
Dry Ingredients
- 15.25 ounce (1) box red velvet cake mix
- ½ cup powdered sugar
Wet Ingredients
- 2 large eggs
- ½ cup whipped cream cheese spread
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and line two half-sheet baking pans with parchment paper to prevent sticking and ensure even baking.
- Prepare the Dough: In a large mixing bowl, combine the red velvet cake mix, eggs, and whipped cream cheese spread. Use a stand mixer or hand mixer to beat the ingredients together for 1-2 minutes, or until a soft, sticky dough forms.
- Prepare the Coating: Pour the powdered sugar into a shallow bowl or dish, which will be used to coat the cookie dough balls.
- Form and Coat Cookies: Using a 1 ½ tablespoon cookie scoop, scoop balls of dough and drop them directly into the powdered sugar. Roll each ball to coat evenly in powdered sugar, ensuring a sweet outer layer.
- Bake the Cookies: Place the coated cookie dough balls on the prepared baking sheets about 1-2 inches apart to allow room for spreading. Bake in the preheated oven for 8-11 minutes or until the edges are set but the center remains soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack. Serve warm or store for later enjoyment.
Notes
- Ensure the cream cheese spread is at room temperature for easier mixing and smoother dough texture.
- Do not overbake the cookies to maintain their soft and chewy texture; edges should be set, but centers soft.
- If you do not have a cookie scoop, you can use two spoons to form the dough balls.
- For a richer flavor, try adding a teaspoon of vanilla extract to the dough before mixing.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
