Red Velvet Cake Mix Cookies
Easy red velvet cake mix cookies made two different ways: red velvet sugar cookies & white chocolate red velvet cookies! Super delicious and very convenient when crunched for time.
Servings: 26 cookies
Calories: 132kcal
Equipment
- 1 large mixing bowl
- 1 small bowl for sugar cookies
- 2 silicone mats or parchment paper
- 1 Wire rack
- 2 microwave-safe bowls, optional for bear design
- 1 small silicone spatula, optional for bear design
- 3 Piping bags optional for bear design
- 1 pair of scissors, optional for bear design
Ingredients
Red velvet cookie dough:
- 15.25 ounces red velvet cake mix I used an entire box of Duncan Hines Red Velvet cake mix
- 1 tablespoon cornstarch
- ½ cup unsalted butter melted and cooled
- 2 eggs
For red velvet sugar cookies:
- ¼ cup granulated sugar
For red velvet white chocolate chip cookies:
- ¼ cup white chocolate plus more for topping for half a batch of cookies; if using all dough, add ½ cup.
- flaky sea salt for topping
Optional decorations for bear design:
- 3 tablespoons white chocolate
- ½ tablespoon milk or dark chocolate
- oil-based pink food coloring, see steps
Instructions
For the red velvet cookie dough:
- Preheat the oven to 325°F/162°C. Line two baking sheets with parchment paper/silicone mat.
- In a large bowl, use silicone spatula to mix together all of the ingredients: 1 15.25 oz package red velvet cake mix, 1 tbsp cornstarch, ½ cup melted butter, and 2 eggs.
- For the next steps, you can either make red velvet sugar cookies, red velvet white chocolate chip cookies, or both! I chose to do both. First, I scooped, rolled and baked about 13 sugar cookies. Then to the rest of the batter, I folded in white chocolate chips, scooped, and baked. Feel free to do the same or only make one flavor!
For red velvet sugar cookies:
- Add ¼ cup granulated sugar to small bowl.
- Use cookie scoop to gather dough (about 1 ½ tablespoons each) and roll into granulated sugar. Place cookie dough balls on lined baking sheet about 3 inches apart. Repeat with remaining dough.
- To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
- Bake for 8 minutes, until cookies have slightly puffy centers. Bang cookie tray on wire rack or heat-safe surface. This will make cracks in the dough and deflate them. Bake for another 2 minutes, or until edges are set.
- Remove from oven and bang cookie tray one last time. Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
- Allow to cool on sheet for at least 5 minutes, then transfer to wire rack.
For red velvet white chocolate chip cookies:
- If you split the cookie dough into two, fold in ¼ cup of white chocolate chips. If you are turning all of the cookie dough into white chocolate chip cookies, add ½ cup white chocolate chips.
- Use cookie scoop to gather dough (about 1 ½ tablespoons each). Place cookie dough balls on lined baking sheet about 3 inches apart. Repeat with remaining dough.
- Bake for 9-11 minutes, or until edges are set. Immediately sprinkle flaky sea salt on top. Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more mini chocolate chips.
For the bear faces (optional):
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Add white chocolate to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
- Leave about a tablespoon of melted white chocolate and transfer the rest to a piping bag. Use this for the snouts and ears.
- To the remaining white chocolate, add a drop of oil-based pink food coloring. Transfer to piping bag and use this for the blush.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Melt dark or milk chocolate in another bowl, transfer to piping bag, and use this to draw on the eyes and nose.
- Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 7 days.
Nutrition
Serving: 1 cookie | Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 145mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg
