Description
Delight in the soft, tender texture and rich flavor of these Red Velvet Cake Mix Cookies. Made with a simple cake mix base and cream cheese spread, these cookies are coated in powdered sugar for a sweet, melt-in-your-mouth finish. Perfect for a quick dessert or festive treat, they bake quickly and satisfy any red velvet craving.
Ingredients
Scale
Cookie Dough
- 15.25 ounce (1) box red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
Coating
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line two half sheet baking pans with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large mixing bowl, use a stand or hand mixer to beat together the red velvet cake mix, eggs, and whipped cream cheese spread. Mix for 1-2 minutes until a soft, sticky dough forms, ensuring all ingredients are well combined.
- Prepare Sugar Coating: Pour the powdered sugar into a shallow bowl, ready for coating the dough balls.
- Form and Coat Cookie Balls: Using a 1½ tablespoon cookie scoop, drop balls of dough directly into the powdered sugar. Roll the dough in the sugar until fully coated, forming smooth, even balls.
- Arrange and Bake: Place the coated cookie balls about 1-2 inches apart on the prepared baking sheets to allow for slight spreading. Bake in the preheated oven for 8-11 minutes or until the edges are set but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a cooling rack. Serve warm or at room temperature for the best texture and flavor.
Notes
- For a stronger cream cheese flavor, you can substitute the whipped cream cheese spread with regular softened cream cheese.
- Do not overbake to maintain the cookies’ soft and chewy texture.
- Store cookies in an airtight container for up to 3 days to keep them fresh.
- These cookies freeze well; thaw at room temperature before serving.
