This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.
Red velvet cake mix cookies don’t get any easier than this! With just a handful of ingredients, have these easy to make, chewy, and perfectly delicious cookies ready in about 20 minutes! Loaded with heart sprinkles and baked to perfection.
These red velvet cake mix cookies are loaded with heart sprinkles and are full of flavor with the classic red velvet color and taste. These cookies are full of the rich chocolate taste that only red velvet flavor can provide. Everyone will want to have seconds when it comes to these soft scrumptious cookies!
These cookies are perfect for anytime you’re craving red velvet cake and cookies!
Why You’ll Love This Recipe
- These easy cookies only require 4 simple ingredients and are ready in less than 30 minutes.
- Uses a red velvet cake mix to achieve moist and delicious cookies and is a great baking shortcut.
- They are great for holidays like Christmas and Valentine’s Day for the best red cookies!
- A fun and simple recipe when you want something sweet to eat and you are short on time.
Ingredients You’ll Need
- Red Velvet Cake Mix – one box of cake mix, not prepared. Any brand will work.
- Vegetable Oil – I use vegetable oil, but any oil with a mild flavor that doesn’t overpower the flavor of the cookies will work.
- Eggs – large eggs.
- Heart Sprinkles – Adds a special touch for Valentines’s Day.
How To Make These Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine cake mix, eggs, and vegetable oil. The dough will become thick, continue folding the mixture with a cake spatula, until all dry cake mix spots are gone.
Fold in the heart sprinkles.
Using a medium cookie scoop, scoop cookies onto parchment paper, 2-3 inches apart.
Bake for 10 minutes. Allow the cookies to cool before removing from the pan. Enjoy!
Recipe Tips & Variations
- Try a mix of white chocolate chips and semi-sweet chocolate chips in place of the sprinkles! This is chocolate heaven in cookie form.
- Refrigerate your cookie dough! This makes working with sticky cookie dough much easier. Plus, it can give a better texture to the cookies overall.
- When baking, these cookies will expand. Be sure to leave at least 2 inches between each on the cookie sheet.
- Add a few white chocolate chips to the top of the cookies before baking. This makes the cookies look so pretty!
- Use parchment paper or a silicone baking mat. I’m a big proponent of using parchment paper for easy, mess-free baking!
- Switch it up! Try making cake mix cookies with a different flavor cake mix or different flavor chocolate chips!
- Drizzle cooled cookies with melted white chocolate, melted chocolate or a combination of both.
Storing & Freezing
Storing: Place the cooled cookies in an airtight container and store at room temperature for about 4 days.
Freezing: Place the cooled cookies in an airtight freezer safe container, or zip top bag, and store in the freezer for up to 2 months.
Tip – freeze the cookies in a single layer on a baking sheet before transferring them to a zip top bag. This will help prevent the cookies from breaking when being stacked. To thaw, allow the cookies to come to room temperature and enjoy!
You won’t want to over bake your cookies as just slightly under baking them is what makes them soft. I bake mine for about 10 minutes. They will continue to bake while they cool on the baking sheet.
Cookie dough made with cake mix tends to be on the sticky size, that’s totally normal. If the dough is too sticky to scoop, cover it with plastic wrap and stick it in the fridge until it firms up a bit.
Nope, any brand of cake mix will work! It’s okay if the boxes are slightly different sizes, this recipe is very forgiving.
I highly recommend using parchment paper or a silicone baking mat when baking cookies so there’s no worry about sticking.
Yes! Shape the dough into cookie dough balls, and freeze in a single layer on a parchment covered baking sheet. Once frozen, transfer the cookies to a freezer safe bag and freeze for up to 3 months. Bake uncooked cookie dough balls from frozen, adding an additional 1-2 minutes bake time.
- 15.25 ounce red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- Heart sprinkles
- Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine cake mix, eggs and oil. The dough will become thick, continue folding the mixture with a cake spatula, until all the dry cake mix spots are gone.
- Fold in sprinkles.
- Using a medium cookie scoop, scoop cookies onto parchment paper, 2-3 inches apart.
- Bake for 10 minutes. Allow the cookies to cool before removing from the pan. Enjoy!
Looking For More Recipes?