Easy Red Velvet Cake Mix Cookies are your next go-to Valentine's day cookie. This recipe features a quick and easy recipe, the bold flavor of Red Velvet, and the creamy and smooth center.
Why This Recipe is the Best
These Red Velvet Cake Mix Cookies are one of our favorite easy desserts for Valentine's Day and Christmas. The vibrant red color and soft, cakey texture make them feel extra special, while the cream cheese frosting adds a rich, tangy filling that takes them over the top. We love how quickly these whoopie pie-style cookies come together—no chilling, no fuss, just festive and delicious.
What makes this recipe even better is how customizable it is. You can sandwich the cookies with frosting or pipe a heart shape on top for a fun Valentine’s Day twist. However you style them, these cookies always look beautiful and taste incredible. They’re the kind of treat that disappears fast—trust us, you’ll want to make a double batch!
Quick cookies are some of our favorites! Try our homemade Oreos for a similar taste and look. For more cake cookies, try our Strawberry Cookies, and Cake Mix Cookies.
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Key Ingredients
This stuffed sandwich cookie is made with basic ingredients. The cookie itself is only 3 ingredients! You'll need to make a red velvet cake mix cookie and then our velvety smooth cream cheese center.
- Red Velvet Cake Mix- Our favorite brand of cake mix to use is either Duncan Hines or Pillsbury. Stay away from making cake cookies with Betty Crocker cake mix. Through trial and error, we found it doesn't work great.
- Cooking Oil- Vegetable oil is used in this recipe. If you don't want to use vegetable oil, use avocado or olive oil. As much as we love baking with butter, this recipe won't have the same soft and chewy effect if you use butter.
- Egg- Use a room-temperature egg whenever you bake. Leave the egg on the counter for 30 minutes before baking.
- Butter- This is used in the frosting only. Make sure to slightly soften the butter to get the smoothest texture. The butter should be soft to the touch but not mushy.
- Cream Cheese- Is there anything better than cream cheese and red velvet? Make sure to soften the cream cheese to room temperature to get a smooth consistency. The cream cheese gives it a cheesecake taste.
- Powdered Sugar- The base of the frosting. Don't use granulated sugar, it won't have a smooth texture.
See recipe card for quantities.
How to make Red Velvet Cake Mix Cookies
Learn how to bake Red Velvet Cake Mix Cookies. You'll also love our basic Cake Mix Cookie instruction to mix up the flavor.
- In a mixing bowl mix the oil and egg. Add in the cake mix and combine until a dough is formed. Don't over mix or the texture will be crumbly.
- Form the dough into balls. The dough is really sticky so we found it helpful to wet your hands often. Bake for 350°F for 7-10 minutes. Cool on a baking rake.
- While the cookies cool, prepare the frosting. Add all of the ingredients into a mixing bowl and beat until smooth.
- Add the frosting to a piping bag and pipe the cream cheese frosting swirl onto the underside of the cookie. Or you can use a knife.
- Add another cookie on top to make a sandwich. Serve and enjoy this tasty cookie.
Hint: Make sure the cookies are completely cool before frosting or it'll make a big mess.
Common Mistakes
We love making these into sandwich cookies with homemade creamy frosting but they also taste great by themselves. We also experiment with making them into crinkle cookies and it works beautifully. A simple crinkle technique is to roll the dough ball in powdered sugar and then place it on a baking sheet. The baked cookie will have a tasty crinkle look when it comes out. It's that easy!
Top tip
Most cake box mixes come in a 15.25 oz. box. Betty Crocker comes in 13.25 oz boxes. Be sure to adjust the recipe if you use Betty Crocker to 1 teaspoon corn starch and then use 4 eggs and 10 Tablespoons oil.
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Recipe
Easy Red Velvet Cake Mix Cookies
Ingredients
Cookies:
- 30.5 oz red velvet cake mix see note 1 for different cake box sizes
- ¾ cup vegetable oil see note 2 for other options
- 4 large eggs
Filling:
- 8 oz cream cheese softened
- ½ cup butter slightly softened, see note 3
- 1 ½ teaspoons vanilla
- 3 cups powdered sugar see note 4
Instructions
- Preheat oven to 350°F.
- Whisk eggs together in a bowl until well mixed. Whisk in oil. Add the dry ingredients then mix to combine with a spatula. It may take a minute, but keep working with it.
- Spoon dough balls onto a parchment lined baking sheet. The dough is different than normal cookie dough and will be a little sticky. I like to use a spoon and roll dough balls with my hands, but you can use a cookie scoop too. If so, I recommend you use the 1.5 Tablespoon size. See phots above for a visual guide. Bake 7-10 minutes until the tops are matte and the edges are set, plus an extra minute. Allow to cool on the baking sheet at least 5 minutes before removing.
- Make the filling by beating the butter on high until it lightens in color, about 1-2 minutes. Add the cream cheese and beat until perfectly smooth. Add the vanilla and mix to combine. Add the powdered sugar and mix on medium low until smooth.
- Place filling on the bottom of one completely cooled cookie, then put the bottom of another cookie on top. You can fill them with a knife or by putting the filling into a piping bag and piping it on. Serve and enjoy!
Video
Notes
- Most cake mixes come in a 15.25 oz. box. Betty Crocker come in 13.25 oz boxes. For theis box size, add 1 teaspoon corn starch to the cake mix package then use 4 eggs and 10 Tablespoons oil. Our preferred brand is Duncan Hines or Pillsbury, but any brand will do.
- I like to us avocado oil when I make these. You can use melted butter if you want to, but it will change the texture and make them more dense.
- Slightly softened butter should be soft enough that if you press on it with your finger you can make a slight indent, but it should never be mushy.
- If your powdered sugar is super lumpy, you may find it helpful to sift your powdered sugar first. If not, it may take a lot of mixing until your filling is smooth.
Nutrition
Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- Nutella- Make this a stuffed cookie by spreading the dough ball into a patty. Add ½ Tablespoon of Nutella and wrap the dough around it.
- Cream Cheese Stuffed- Cream cheese stuffed red velvet cookies are so good! Just like Nutella, use 3 ounces of cream cheese mixed with 2 Tablespoons of sugar. Make a dough patty with the dough ball and add a dollop of cheesecake filling. Wrap the dough around and bake.
- White Chocolate Chip- Mix in ½ cup of white chocolate chip when mixing the dough. You can also do this with milk chocolate chips or dark chocolate chips.
- Peppermint- For a winter spin, add ½ teaspoon of pure peppermint extract to the batter.
- Sprinkles- Once you add the frosting, roll the edges on a splate of sprinkles to give them a festive look.
- Macadamia- Add ½ cup chopped macadamia nuts when mixing the dough.
- Christmas- Skip the sandwich and dunk the baked cookie in white melting chocolate and then sprinkle with green/festive sprinkles.
Storage
Because of the cream cheese frosting, you will need to store frosted cookies in an airtight container in the refrigerator. If you don't frost the red velvet cake cookies, store them in an airtight container on the counter. They are good for up to 5 days.
Can you freeze this recipe? Yes! You can freeze the baked cookies frosted or unfrosted, but you can also freeze the cookie dough to bake another time. Thaw the dough balls to room temperature before baking. Follow the same baking instructions as normal.
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