Description
These Red Velvet Cake Mix Cookies are a delightful twist on traditional cookies, bringing the classic red velvet flavor into a soft, chewy treat with a sweet powdered sugar coating. Made with just a cake mix, eggs, whipped cream cheese spread, and powdered sugar, they’re quick to prepare and perfect for any occasion.
Ingredients
Scale
Cookies
- 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: Preheat your oven to 350 degrees Fahrenheit and line 2 half sheet baking pans with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: Using a stand mixer or hand mixer, beat together the red velvet cake mix, eggs, and whipped cream cheese spread in a large mixing bowl for 1-2 minutes until a soft, sticky dough forms.
- Prepare Sugar Coating: Place the powdered sugar into a shallow bowl, ready for coating 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. Coat each ball thoroughly and roll it into a smooth, even ball.
- Arrange for Baking: Place the coated cookie dough balls 1-2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 8-11 minutes or until the cookies are set around the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.
Notes
- Do not overbake; cookies should be soft and slightly chewy.
- Use whipped cream cheese spread at room temperature for easier mixing.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra flavor, try adding a teaspoon of vanilla extract or a pinch of salt to the dough.
