Red Velvet Cake Mix Cookies with Cream Cheese Frosting

I wasn’t a big fan of Red Velvet Cake in the past, but I do love a good cake mix cookie recipe. Because these cookies looked so festive and would be perfect for the holiday season, I thought I’d give them a try. Starting with a boxed mix, they are simple enough to bake anytime of the year, but they sure would be adorable on a “Cookies for Santa” plate on Christmas Eve.

A made-from-scratch Red Velvet Cake is basically a vanilla cake with a little cocoa powder for a mild chocolate flavor and red food coloring for the color, and then the vinegar and buttermilk is added to give it a little bit of a tanginess and it’s velvety texture. (The reaction between the cocoa powder and vinegar adds to the red color too) All of this baked yumminess pairs well with the sweet cream cheese frosting.

I did include a recipe for a Cream Cheese Frosting at the end of this post, but seriously, a tub of ready-made frosting was half the price of making it from scratch. And a whole lot quicker.

For my first batch, I just used a tub of creamy vanilla frosting, because that’s what I had on hand. And we absolutely loved them! If you want to skip the frosting altogether, roll the cookie dough balls in powdered sugar instead of regular sugar before baking.

Red Velvet Cake Mix Cookies with Cream Cheese Frosting

Print recipe

Prep Time 15 mins, Cook Time about 10 mins

Ingredients

For cookies:

• 1 box (15.25 oz) Red Velvet Cake Mix
• 2 large eggs
• ½ cup  (1 stick) butter, melted (can substitute with vegetable oil)
• 1 tsp vanilla extract
• ¼ cup sugar for rolling the cookie dough balls in. Can use powdered sugar if not using frosting.

For frosting:

• 1 tub ready-made cream cheese or vanilla frosting
• NOTE: for homemade frosting, see recipe below

Directions

1. Preheat oven to 350°F
2. In a medium bowl, combine eggs, melted butter and vanilla, and then whisk well to combine.
3. Stir in the red velvet cake mix and stir until fully mixed in.  Spoon up dough and roll in hands to make small balls, about 1”- 1 ¼” round. May need to chill dough for 15 – 30 minutes to make it easier to form balls.
4. Roll in sugar to coat. Can use powdered sugar if not using frosting.
5. Arrange the dough balls on a parchment lined baking sheet. They can be flattened slightly at this point so that they aren’t so puffy. Bake for about 10 – 11 minutes, or until puffed up and begin to crinkle on the top. Let the cookies cool for a few minutes before transferring to cooling rack.
6. When the cookies are completely cooled, top with frosting.

   NOTE: To make Cookie Sandwiches, put a spoonful of frosting on the bottom of one cookie and place another cookie bottom side to frosting and gently press together. Continue with the remaining cookies.

Storage

These cookies will keep in the refrigerator for up to 5 days. Let cookies sit on the counter for a few minutes before serving.  They can also be frozen in an airtight container for up to 3 months. For best results, thaw on counter, not in microwave.

For Homemade Cream Cheese Frosting:

•  cup butter, softened
• 8 oz. block of cream cheese, softened
• 1 tsp vanilla extract
• 3 ½ cup powdered sugar

With an electric mixer, beat the butter and cream cheese until well blended, and then add in the vanilla until mixed in well. Slowly mix in the powdered sugar until frosting is smooth and creamy.