Cake mix red velvet crinkle cookies are so easy to make, and pretty! Just 4 ingredients makes this cheap cake mix recipe for dessert. Make for Valentine’s Day or just because on the weekend.
This fun red velvet cookie recipe is super simple. You can in fact use any box you want, with any flavor to make these cake mix crinkle cookies. These are fun though if it’s the holidays and you want something red, but once you get the hang of it you can go way beyond these year round. (affiliate links present)
Cake Mix Red Velvet Crinkle Cookies
We are going to go with the flavor though for this go around. You just grab a box at the store, or online, and fold in the other ingredients. What makes this type special is the look of them. The cracks and crinkly look to them is just because of the powdered sugar. Kinda’ cool like our Red Velvet Brownies from Cake Mix but no slicing required. 😉
The process is the same for brownie mix crinkle cookies and the like. If you used white that would be an easy way to color as you like, several different ways. I mean you could make these, then another batch with white cake mix, cut it in half and color half of the batter with blue. Red, white and blue treat!
If you live in a smaller city you may not have seen this type before. There is a link below to buy it online and have it delivered to your door! Same goes for lemon crinkle cookies with cream cheese. We made these during the summertime with that flavor but later that year it was hard to find. BUT I found it online. 😉
Crinkle Cookies with Cake Mix Ingredients
- 1 box red velvet cake mix red velvet type, Betty Crocker and Duncan Hines have them
- Vegetable oil is the best choice
- 2 eggs are best added at room temperature
- 1/2 c powdered sugar
- Optional is a drop of red food coloring for a real deep red to them
Can you use butter instead of oil?
If you want to use butter then use our Cake Mix Cookies with Butter instructions instead. They both turn out great and a great option if you prefer one over the other or only have one on hand.
Tips
Biggest tips I have for you is to make them the same size and you want to firm up the dough a bit before you roll. Using a small size cookie scoop does a great job at making sure they are uniform. This is important so they bake evenly at the same rate and some don’t get too brown while others are still raw.
If you try to roll them at room temperature, before allowing them to cool in the fridge for half an hour, they will be gooey and super sticky. They’re much easier to handle if you give them some time to chill believe me. Don’t leave them in for much longer than an hour though or they are too hard.
Make it easier on yourself with some non stick spray or parchment is even easier in the end. That way you can lift the whole thing off on to a cooling rack especially if you need to use the same pan over and over again for more batches. Set your rack to the middle and only use that one. I don’t like using two at the same time as they bake unevenly.
How to Make Red Velvet Cookies with Betty Crocker Cake Mix
- Preheat oven to 350 F. Line a large, rimmed baking sheet with parchment paper. In a bowl mix the red velvet cake mix, oil, and eggs together until well blended.
- The cookie dough will be thick and sticky.
- You could integrate mini chocolate chips or make into Sprinkle Cookies with those integrated too
- Scoop the dough out in 1 to 1 ½ tablespoons. Use your hands to roll the dough into balls.
- After the dough is mixed, place the dough in the fridge for 30 minutes to help stiffen it and make the dough easier to work with.
- Then, roll in powdered sugar the cookie dough forms and coat all sides.
- Place the balls on the baking prepared sheet approximately 2 inches apart.
- Bake for 10 to 11 minutes or until the cookies are set on the edges and crinkled across the top.
- Do NOT over-bake or they will dry out.
- Allow them to rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Should you remove cookies from the baking sheet immediately?
If you skip the step of allowing them to cool on the sheet they will be looser than you’d like. They need a bit of time to firm up and continue cooking on the hot pan before handling. I am a big one on not over-baking anything. A dried out cookie is just a huge bummer. If you instead remove them once the outer rim is firmed and the middle isn’t wet they are perfect.
How to store leftovers
If you do have leftovers they save quite well if stored properly. You never want to put them into the fridge, it will ruin them and make them super hard. Instead put into a freezer bag and suck the air out.
Cake Mix Valentines Day Cookies
Since this flavor is already red you are set for a few holidays. Valentine’s is a great time to make these of course but they make perfect Christmas cookies too. You could make two batches then, one like this and another with white cake mix with some green food coloring to it. Once you get the hang of how it is done you can use any flavor you like.
Store on the countertop for up to 3 days ideally in an airtight container or freezer bag. Remove one at a time sealing again after each go around. You can heat them for 15 seconds in the microwave if you want to soften them back up just a touch. This is when you will enjoy the fact that they were a tad underbaked at the beginning, then they will last longer soft!
The dough may have been too soft. You need to refrigerate the dough for about an hour to stiffen it up enough to roll into balls and then coat well in the confectioners sugar. This powdered sugar is what gives it that crinkled look. If it doesn’t stick thick enough on the outside it won’t look right.
Cake Mix Red Velvet Crinkle Cookies
Equipment
- 1 baking sheet
- 1 Bowl
Ingredients
- 1 box red velvet cake mix, red velvet type
- 1/3 c vegetable oil
- 2 eggs
- 1/2 c powdered sugar
Instructions
- Preheat oven to 350 F. Line a large, rimmed baking sheet with parchment paper. In a bowl mix the red velvet cake mix, oil, and eggs together until well blended.
- The cookie dough will be thick and sticky. After the dough is mixed, place the dough in the fridge (covered) for 30-60 minutes to help stiffen it and make the dough easier to work with.
- Scoop the dough out in 1 to 1 ½ tablespoons. Use your hands to roll the dough into balls. Then, place the cookie dough balls in the powdered sugar and coat all sides.
- Place the balls on the baking prepared sheet approximately 2 inches apart. Bake for 9 to 11 minutes or until the cookies are set on the edges and crinkled across the top. Do NOT over-bake or they will dry out.
- Allow them to rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Notes: After the dough is mixed, place the dough in the fridge for 30 minutes to help stiffen it and make the dough easier to work with.)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had no idea you could make such perfect cookies from cake mix! These turned out great – soft, chewy and sweet!
I LOVE that these were made with cake mix! My kids loved them and so did I!
These fabulous cookies are super simple to make, and they taste delicious! I will be making these often.
These are the perfect easy to make dessert! I’m obsessed!
My husband and I couldn’t get over how easy these cookies were to make! Thank you for a great recipe!
So easy to make, and delicious! Beautiful presentation for Valentines Day!