Description
Delight in these easy and irresistibly soft Red Velvet Cake Mix Cookies, made with a classic red velvet cake mix, cream cheese spread, and coated in powdered sugar for a sweet, crinkled finish. Perfect for a quick treat or sharing at your next gathering.
Ingredients
Scale
Cookie Dough
- 15.25 ounce box red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
Coating
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line 2 half sheet baking pans with parchment paper to ensure non-stick baking and easy cleanup.
- Mix 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 for 1-2 minutes until a soft, sticky dough forms.
- Prepare Coating: Pour the powdered sugar into a shallow bowl ready for rolling the cookie dough balls.
- Form Cookies: Using a 1 ½ Tablespoon cookie scoop, drop balls of dough directly into the powdered sugar, coat thoroughly, then roll into an even ball to achieve a crackled sugary exterior.
- Arrange and Bake: Place the sugared cookie dough balls about 1-2 inches apart on the prepared baking sheets. Bake in the preheated oven for 11 minutes or until the edges are set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack or serving warm for the best texture and taste.
Notes
- Store cookies at room temperature in a covered container for 3-5 days to maintain softness.
- For longer storage, refrigerate cookies up to 1 week in an airtight container.
- Reheat cookies in the microwave for a few seconds to soften and refresh their texture.
- Freeze cookies in a freezer-safe container for up to 3 months; thaw before eating, noting cookies may become slightly firmer.
- Prepare dough up to 24 hours in advance; keep refrigerated and covered tightly, then roll in powdered sugar just before baking.
- Use room temperature cream cheese spread for smoother mixing and better dough texture.
- Generously roll cookies in powdered sugar to achieve a beautiful crinkled look.
- Use a cookie scoop to ensure uniformly sized cookies for even baking.
- Avoid overbaking to keep the cookies soft and tender inside.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
