Soft, chewy red velvet cookies with cream cheese frosting! The perfect sweet and tangy combo. So pretty and festive, perfect for Christmas or Valentine’s Day!
Red Velvet Cookies
My Christmas cooking kicks off with a recipe I’ve been wanting to try since I was 9 years old…I can’t believe I’ve waited nearly 20 years for something so easy, so tasty and so pretty!
Does anyone else have a ton of bookmarked cook books, magazine clippings and pins that you never get around to trying?
I might make it a New Year’s Resolution to try a recipe from my stockpile once a week.
But let’s get back to the cookies on hand!
These cookies start with a boxed cake mix so they couldn’t be quicker.
I use Duncan Hines brand and that’s the only one I’ve tried for these with fantastic results.
They bake up moist and chewy with lovely crinkles on top.
I can’t wait to try other flavor combinations. Spice cake with cream cheese frosting is another favorite of mine, and a light, luscious lemon would be supreme.
UPDATE: I made the lemon sandwich cookies and they were a huge hit! I also made a light and fluffy lemon ricotta version.
And who doesn’t love the combination of red velvet cake with cream cheese frosting?
Delicious anytime, but especially festive during the holidays! So pretty for Valentine’s Day too.
For the chocolate lovers, check out my Red Velvet Oatmeal Fudge Bars – deliciously chewy oatmeal cookies filled with a layer of fudge!
PIN THESE FOR LATER!
![The BEST soft, chewy crinkle top red velvet sandwich cookies stuffed with cream cheese icing! So pretty for Christmas or Valentine's Day! [Recipe tested with Duncan Hines]](https://www.kitchengidget.com/wp-content/uploads/2013/12/Red-Velvet-Cookies-Pin.jpg.webp)
Christmas Cookies Video!
Red Velvet Cookies
Thick, chewy red velvet cookies sandwiched around classic cream cheese frosting.
Ingredients
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 4 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1/4 teaspoon vanilla
- 2 cups powdered (confectioners) sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone mats.
- In a large mixing bowl, beat cake mix, eggs and oil until well combined. Dough will be stiff.
- Roll into 1-inch balls and place 2 inches apart on prepared pans. Flatten balls slightly. Bake for 8-10 minutes, or until set around edges.
- Cookies will be very puffy, but flatten as they cool. Remove to wire rack to cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Mix in vanilla. Slowly incorporate powdered sugar, then whip until light and fluffy.
- Pipe or spread onto the bottom side of half the cookies. Top with remaining cookies to form sandwiches.
Notes
This recipe was tested with Duncan Hines brand.
Shared with Weekend Potluck!
P.S. If you like these, try my Peppermint Mocha version!
PIN ME!
![The best soft crinkle top red velvet cookies with cream cheese frosting! So festive for Christmas or Valentine's Day! [Recipe tested with Duncan Hines cake mix]](https://www.kitchengidget.com/wp-content/uploads/2013/12/Red-Velvet-Cookies-Pin-2.jpg.webp)
Kimberlee Hill says
Show stoppers! i live at 8500 ft. added a 1/4 cup of dark unsweetened cocoa. baked for 13 minutes at 350. sprayed my hands with non-stick spray (makes it simple to form the balls) Absolutely fantastic! I whipped cream and folded it into the cream cheese frosting for a “lighter” filling. Everyone loved them! Thank you for sharing this amazing and fun dessert!
Glenda says
Love these cookies! I used a Betty Crocker cake mix and my dough was also sticky. I just wet my hands then formed the balls. They came out great!
Rebekah says
Thank you! I’m glad they still turned out!
Michelle says
I’m going to use Betty Crocker cake mix. The box is only 15.25 oz. does this matter?? And I’m using “salted” butter… I’m assuming that’s okay, correct??
Rebekah says
The box size is ok. Companies change them every so often, but they still produce the same amount. And salted butter will be just fine. Hope you enjoy!
Michelle says
Making these now and the dough is u believable sticky and I’m unable to even form balls because these are stuck to my fingers!!!:(
Rebekah says
Oh no I’m so sorry to hear that! Thanks for letting us know. Do you think chilling the dough would help, or it’s too bad?
Crystal says
I am having a similar issue with the dough being very sticky. Do you have any suggestions? I’m using a Betty Crocker cake mix. For making a cake it calls for more oil than suggested in your recipe and water. Should I add extra of either one? Thanks so much!
Rebekah says
I’m sorry, I’ve only ever used Duncan Hines brand. I will have to retest the recipe and see. The dough should not be sticky. I would add a little flour until it is firm, or try chilling the dough. It should be thick enough to roll into balls. Hope that helps!
kaitifaye says
How long will the cookies (unfrosted) last in an airtight container? I have an event to go to and was wondering if I could make the cookies two days in advance and then frost them the night of the event? They look delicious, can’t wait to try them out!
Rebekah | The Kitchen Gidget says
Oh yes, they will definitely stay fresh 2 days! I’d say at least 5 days. I’ll be making them next week for a party myself. 🙂 Hope you enjoy!
Michelle@TheRibbonRetreat says
Red Velvet goodies are my favorite and these cookies look amazing! I can’t wait to try them! Thank you for sharing! PINNED!
Laurie says
I just finished frosting mine! They are beautiful and taste amazing! Heading to Thanksgiving dinner with them =) Thanks for sharing such a great recipe!
Rebekah | The Kitchen Gidget says
Thank you so much! I’m really glad to hear that. Happy Thanksgiving to you and your family!
Kim says
Hi, can u advise what brand of red velvet cake mix to use as different brands net weight content differs. Thanks.
Rebekah | The Kitchen Gidget says
I used Duncan Hines brand which is 16.5 ounces. In the past cake mixes used to be 18+ ounces. The cookies still turn out great so luckily the net weight changes haven’t been a problem for me!
Baby June says
Those look beautiful! So glad I found this recipe 🙂
Rebekah | The Kitchen Gidget says
Thanks! They’re the most popular recipe on my blog 🙂
Kaitlynn Brown says
Attempting these this week… Red Velvet and Spice
Rebekah | The Kitchen Gidget says
Awesome! Let me know how they turn out!
Julia B. (@Maengelexemplar) says
I’m from Germany and – sadly – we don’t have this red velvet cake mix. What do you suggest as a substitute? Or do you have a recipe for this kind of cake?
Rebekah | The Kitchen Gidget says
Oh no! What you can do is add 2 tablespoons of unsweetened cocoa powder to white or yellow cake mix, plus 1 little bottle (about 1 ounce) of red food coloring, or enough to turn it vivid red. If you’d like to make the cookies from scratch I suggest this recipe from sallysbakingaddiction.com. She’s my cookie guru. Hope that helps!
Julia B. (@Maengelexemplar) says
Perfect! Thank you, this helps a lot. I will try it on this weekend, I think.
Jenn says
So pretty!! I love cake mix cookies.
Rebekah | The Kitchen Gidget says
Thank you! This was actually my first time making cookies from a cake mix…I’m sold! Will be checking out your blog for sure 🙂
huntfortheverybest says
they look delish!
Rebekah | The Kitchen Gidget says
Thank you! And they taste so good I’m not sure there will be any left for the plates of Christmas cookies we give to friends…oops O:-)