These super simple Red Velvet Cake Mix Cookies sandwich a rich, creamy cream cheese filling between two soft, chewy cookies. With minimal ingredients and about 10 minutes of hands-on prep, this effortless yet impressive dessert is perfect for busy days or gatherings.
My love for cake mix cookies started with chocolate-peanut butter variations and has become a favorite shortcut for reliable, delicious cookies. These red velvet cookie sandwiches deliver the classic red velvet flavor with the ideal partner—cream cheese frosting—without the fuss.
Make these for a party platter, bake sale, or an easy weeknight treat. For variety, try making smaller cookies for mini sandwich versions or simply ice single cookies if a sandwich feels too rich.
Why We Love These Red Velvet Cake Mix Cookies
- Fast and simple: The dough comes together in minutes—just whisk a few ingredients and stir in the cake mix. If you’re short on time, store-bought cream cheese frosting works great.
- Kid-friendly: These are easy for helpers of all ages. The steps are simple, and rolling dough into balls is fun for little hands.
- Classic pairing: Red velvet and cream cheese frosting are a match made in dessert heaven. The filling elevates these cookies into a special treat.
- Party-ready: These cookie sandwiches look great on a platter and travel well. Make mini versions for bite-sized fun.
What is red velvet cake?
Fun fact: The red color in red velvet comes from a chemical reaction between cocoa, buttermilk, and vinegar—not from cherry flavor. The taste is a mild chocolate, and the distinctive hue makes it visually appealing.
Recipe Ingredients
- Red velvet cake mix: One 15.25 oz. box (Duncan Hines or similar).
- Butter: 1/2 cup unsalted, melted and cooled (or use canola oil or a vegan butter substitute).
- Eggs: 2 large eggs.
- Vanilla: 1 teaspoon vanilla extract for depth of flavor.
- Sugar: 1/4 cup for rolling the cookie dough (optional, adds a pleasant crunch).
For the Cream Cheese Frosting:
A true red velvet dessert shines with cream cheese frosting. You can make it quickly at home or use a ready-made tub from the store if you prefer.
Homemade frosting: beat 1/2 cup softened butter with an 8 oz block of softened cream cheese until smooth, add 1 teaspoon vanilla and a pinch of sea salt, then gradually beat in 3 1/2 cups powdered sugar until you reach your preferred consistency.
How to make these Red Velvet Cookies:
Preheat the oven to 350°F. In a medium bowl whisk together the eggs, melted butter, and vanilla. Add the red velvet cake mix and stir until a uniform dough forms.
Chill the dough about 30 minutes so it firms up and is easier to handle. If sticky, lightly oil your fingers before rolling. Shape the dough into 1 1/2-inch balls, roll each in the sugar to coat, and place them about 2 inches apart on a parchment-lined baking sheet.
Bake 9–10 minutes, until cookies are slightly puffy, crinkled, and set at the edges. They may appear just underbaked—that’s fine; avoid overbaking to keep them soft and chewy. Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the frosting. Beat the cream cheese and butter until smooth, add vanilla and salt, then gradually add powdered sugar until the frosting reaches your desired thickness.
Assemble sandwiches by spreading a generous amount of frosting on the bottom of one cookie and pressing another on top. Serve immediately or chill until ready to enjoy. Any leftover frosting can be used to dip pretzels or top other cookies.
Recipe Tips:
- Too rich as sandwiches? Ice the tops of single cookies instead of making sandwiches.
- Make mini sandwiches: Halve the cookie size to double the yield and create bite-sized treats.
- Butter vs oil: Use canola oil for a classic cake-mix texture, or melted butter for extra flavor and a slightly richer bite.
- Freeze for later: Freeze cookie sandwiches in an airtight container up to 3 months. Thaw at room temperature for 5–10 minutes before serving for best texture.
FAQs
They haven’t been tested egg-free here, but you can try substituting about 1/4 cup plain yogurt or applesauce per egg to achieve similar moisture and binding.
No. Chocolate cake mix works well as an alternative; add red food coloring if you want the classic red appearance.
White chocolate chips, regular chocolate chips, or sprinkles make fun additions. Roll the dough in powdered sugar instead of granulated sugar for a crinkle-style finish.
Other cookie recipes:
-
Chocolate Cake Mix Cookies
-
Pumpkin Spice Molasses Cookies
-
Funfetti Birthday Cake Cookies
-
Oreo Chocolate Chip Cookies
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Red Velvet Cake Mix Cookies with Cream Cheese Icing
Ingredients
For the Red Velvet Cake Cookies:
- 1 boxed red velvet cake mix (15.25 oz.)
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 tsp vanilla
- 1/4 cup sugar for rolling (optional)
For the Cream Cheese Icing:
- 1/2 cup butter, softened
- 8 oz. block cream cheese, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- Pinch of sea salt (optional)
Instructions
- Make the cookies: Preheat oven to 350°F. In a medium bowl, combine eggs, melted butter and vanilla; whisk well.
- Add the red velvet cake mix and stir until incorporated. Chill about 30 minutes or until the dough is easy to roll. Roll dough into balls and coat with sugar if using.
- Place dough balls on a parchment-lined sheet and bake 9–10 minutes or until puffy and slightly crinkled at the tops. Cool briefly on the sheet, then transfer to a rack to cool completely.
- Prepare the icing: Beat butter and cream cheese until smooth, add vanilla and salt, then gradually add powdered sugar until desired thickness is reached.
- Once cookies are cooled, spread icing on the bottom of one cookie and sandwich with another. Repeat with remaining cookies.
- Store in the refrigerator up to 5 days or freeze up to 3 months. If chilled, let sit 5–10 minutes at room temperature before serving.
Notes
- Sandwiches versus singles: If sandwiches feel too rich, simply frost the tops of single cookies.
- Mini option: Make smaller cookies to double the yield for mini sandwiches.
- Oil swap: Canola oil can replace butter if you prefer or need a dairy-free option (use an appropriate vegan butter if you want dairy-free frosting too).
- Freezing: Freeze in an airtight container for up to 3 months and thaw at room temperature when ready to serve.
Nutrition
,
Carbohydrates: 19g
,
Protein: 2g
Nutrition information is automatically calculated and should be used as an approximation.