Amazing 4 ingredient red velvet cake mix cookies

If you’re anything like me when the holidays roll around—or let’s be honest, any afternoon when a craving hits—you need delicious results without spending half your day babysitting the oven. Cooking should bring joy, not stress! That’s why I rely on baking shortcuts that still taste phenomenal. Forget waiting for dough to chill or measuring eighteen different things:

Today, we are making the absolute easiest, most impressive treat imaginable: red velvet cake mix cookies. Seriously, this tested recipe uses only four ingredients, and they turn out perfectly soft and chewy every single time. This is pure cooking joy in cookie form, and I promise, nobody will ever guess how little effort was involved. For more inspiration on simple, joyful bakes, check out the rest of my tips over on the Pure Cooking Joy Blog!

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Why These red velvet cake mix cookies Are Your New Favorite Shortcut

When I share a recipe here, it’s because it truly simplifies things without sacrificing flavor. These red velvet cake mix cookies tick every box. You get that wonderful, rich red velvet vibe in a fraction of the time it takes to make a cake!

• They come together with just three core ingredients—four if you count the optional chips. That’s the beauty of these 4 ingredient cookies!
• We’re talking about a true easy red velvet cookies situation here. Mix, scoop, bake. Done.
• No complicated creaming, no tedious sifting. It’s the fastest way around for holiday treats.

Speed and Simplicity: The Ultimate cake mix cookies recipe

If you’ve ever looked at a scratch cookie recipe and sighed, I get it. This is where the magic of the box mix shines! You skip the measuring of flour, sugar, leavening agents, and that wonderful red coloring. It makes this such a fantastic choice for beginner baking recipes cookies. It’s virtually foolproof when you just need something fast and festive, like when you suddenly realize you need a contribution for a potluck tomorrow!

Texture Guaranteed: soft and chewy red velvet cookies

The biggest fear with cake mix cookies is they turn out too cakey or dry. Not with this method! By adding melted butter instead of oil, we force the cookie to spread just a little and stay bendy. This ratio of the mix, the egg, and the fat creates the absolute best soft and chewy red velvet cookies. They hold their shape but melt beautifully in your mouth. For a different kind of easy baking, maybe check out my recipe for easy no-bake avalanche cookies recipe next!

Gathering Your Ingredients for Perfect red velvet cake mix cookies

I just love how straightforward this shopping trip is! Since we’re focusing on the ultimate shortcut, the ingredient list for these red velvet cake mix cookies is wonderfully short. You really only need three things to make the dough, but trust me, that optional fourth item is amazing.

First up, grab a standard 15.25 oz box of red velvet cake mix. I usually stick to the brand I know works best for me, but honestly, any major brand will do the trick here. Next up is the melted butter—and yes, it must be melted! This is what helps create that beautiful chewy texture. You’ll need just half a cup.

Finally, one large egg to bind everything together. My real secret weapon, however, is folding in about half a cup of white chocolate chips right at the end. It takes these from great to exceptional! You can certainly make them without them if you prefer a purer red velvet flavor boost, but I highly recommend it. When you’re ready for another simple bake, take a look at my cake batter cookies recipe!

Step-by-Step Guide: how to make red velvet cookies from mix

Okay, are you ready for the easiest part? Since we aren’t chilling this dough, these are practically no chill cake mix cookies that are ready almost instantly! This is where these simple box cake cookies really shine—minimal hands-on time. Just make sure your oven is ready to go first.

1. First things first: Get that oven preheated to 350°F (175°C). This is crucial so the cookies set properly right away. Line a couple of baking sheets with parchment paper; it keeps things tidy and guarantees easy cleanup, which is always a win in my book.
2. In a medium bowl, toss in your entire box of red velvet cake mix. Pour in that melted butter and crack in your one large egg.

Preparing the Dough for your red velvet cake mix cookies

Now, listen carefully. Grab a spoon or a sturdy spatula and mix everything together until it *just* comes together into a thick dough. I mean it—stop mixing as soon as you don’t see any more dry powder streaks. If you overmix these bad boys, you’ll develop the gluten too much and end up with a tougher cookie, not the soft and chewy texture we want! If you’re adding those white chocolate chips, gently fold them in right at this stage.

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3. Scoop the dough using a tablespoon or a small cookie scoop—about the size of a walnut. Make sure to drop them at least two inches apart on those prepared baking sheets so they have room to breathe.

Baking Times and Visual Cues for the best red velvet cake mix cookies

Your baking time here is short, usually 8 to 10 minutes max. You want the edges to look nice and set, but the centers should still look a little soft and puffy when you pull them out. Don’t panic! They will firm up significantly as they cool down on the tray. Let them sit on the hot tray for about 5 minutes before you carefully move them over to a wire rack to finish cooling completely. If you want to see how I handle another bar cookie recipe, you should see my thoughts on Christmas sugar cookie bars!

red velvet cookie hacks: Variations and Customizations

The beauty of starting with a box mix shortcut like this is how easy it is to jazz things up if you want a little extra flair! We are already making fantastic red velvet cake mix cookies, but sometimes you want that extra wow factor, especially when you’re putting out a platter of holiday red velvet treats. These little tweaks elevate the cookie without adding any stress.

Creating Red Velvet Crinkle Cookies

If you want that gorgeous, cracked, snowy look that screams holiday baking—or just a really impressive cookie—this is your move. Just before you scoop, get a bowl of plain powdered sugar ready. Roll your dough balls entirely in the sugar until they are coated thickly. When they bake, the sugar coating cracks open, revealing that deep red color underneath. I absolutely love making them this way, especially for Valentine’s Day; they look so festive!

Adding Mix-Ins to red velvet cake mix cookies

We talked about the white chocolate chips, and those are non-negotiable in my book for that creamy contrast, creating decadent white chocolate red velvet cookies. But if you’re feeling adventurous, try folding in half a cup of finely chopped pecans or walnuts. They add a lovely crunch that breaks up the softness. If you want even more color, a handful of festive red and white sprinkles mixed right into the dough works beautifully for contrast. Speaking of unique holiday bakes, you need to try my recipe for caramel ritz cracker Christmas cookies!

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Tips for Achieving Soft & Chewy red velvet cake mix cookies

The beauty of using a box mix is that the hard science is already done for you, but we can certainly make a few tweaks to guarantee that soft, chewy texture every time. If your final cookies come out too flat or cakey, check these three things!

First, let’s talk about chilling the dough, even though I called these no chill cake mix cookies earlier. If you like a thicker cookie that holds its dome shape better, tucking the dough into the fridge for about 30 minutes before scooping makes a huge difference. The cold slows down the spread in the oven just enough.

Second, pay close attention to your oven time! This is my biggest rookie mistake when I’m baking on autopilot. You want to pull these out when they still look slightly underdone in the very center—that little bit of residual heat will finish the cooking process while they rest. Undercooking slightly by one minute is always better than overbaking them by one minute when texture is your goal.

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And here’s my personal note to you: I always use slightly less butter than the box calls for in my scratch recipes, trying to cut back the fat a little, but for these red velvet cake mix cookies, you absolutely must stick to the exact measurement of melted butter listed. That fat ratio is what transforms the dry mix into that perfect, decadent chew. When you’re ready to see how I keep my oatmeal cookies wonderfully soft, check out my tips for banana oatmeal cookies soft chewy easy recipe!

Storage and Making Ahead with your red velvet cake mix cookies

The best part about these wonderfully simple red velvet cake mix cookies? They store like a dream! Because we used melted butter and they bake up so rich, they stay soft for days. You can keep them in an airtight container right on your counter, and they will be just as tasty on day three as they were fresh out of the oven. Seriously, they are perfect for making ahead for all those busy holiday red velvet treats!

If you managed to bake more than you can eat—which I highly doubt, but power to you!—you can freeze them, too. Lay them flat on a tray until frozen solid, then transfer them to a freezer-safe bag. They thaw perfectly quickly, which means fresh cookies any day you want them. Maybe next time you need a quick make-ahead dessert, try my recipe for hot chocolate cupcakes!

Serving Suggestions for this quick red velvet dessert

Now that you have a giant batch of these gorgeous, vibrant red velvet cake mix cookies cooling on the rack, the only question left is: how should we eat them? Part of the joy of baking is the presentation, and luckily, these cookies are already halfway there with that incredible color!

The classic pairing, in my opinion, is what you’d serve with a slice of actual red velvet cake. A simple drizzle of ultra-tangy cream cheese frosting takes these cookies over the top. I just make a quick glaze—powdered sugar, a splash of milk, and a touch of vanilla—and whisk in a tiny bit of cream cheese until it’s barely incorporated. It’s a small step, but wow, does it make them feel special.

If you’re keeping it strictly quick red velvet dessert style, just setting them out with a tall glass of cold milk is perfect. They are rich enough on their own! Personally, when I’m enjoying these in the evening while winding down, I love pairing them with a steaming mug of something warm. If you’re looking for a cozy pairing, you simply must try out my recipe for crockpot hot chocolate recipe—dipping the corner of a red velvet cookie into that smooth chocolate? Heaven!

Frequently Asked Questions About red velvet cake mix cookies

Since these red velvet cake mix cookies are such a popular shortcut, I get asked a few things repeatedly. I want to make sure your baking experience is flawless, so let’s clear up any lingering doubts about making the best easy red velvet cookies!

Can I skip the egg in this recipe?

Oh, I highly advise against skipping that egg! The egg isn’t just for binding in this particular recipe; it’s crucial for structure and moisture balance. If you skip it, you might end up with dough that’s too crumbly or that spreads way too thin, resulting in something closer to a cracker than the soft and chewy red velvet cookies we’re aiming for. If you need an egg-free option, you’re better off looking for a specialized recipe, but for this shortcut, the egg stays in!

What if I only have oil—can I substitute it for the butter?

You absolutely can substitute oil, and this is one of those classic shortcut cookie variations. However, you will lose some of that delicious richness and chewiness that melted butter provides. If you must swap, use a neutral oil like canola, and stick to a half-cup measurement. Just know that using oil often makes the resulting cookie slightly more cake-like and less dense. If you want to explore another rich, quick bake, check out my favorite red velvet brownies recipe!

My cookies came out cakey and hard, not chewy. What went wrong?

That’s usually one of two culprits. Nine times out of ten, it means you overmixed the dough, which develops the gluten in the cake mix too much. Remember, mix only until *just* combined! The other reason is overbaking. These simple box cake cookies need to be pulled when they look slightly underdone. They firm up on the pan. Pull them at 8 minutes if you see your edges setting, and they should be perfect!

Estimated Nutrition for these easy red velvet cookies

I always feel a little bit guilty when I talk about nutrition, because honestly, these are treats meant for joy—not for counting every single gram! But since we’re all about being upfront here at
Pure Cooking Joy, I wanted to give you a general idea of what’s going into each delicious bite of these easy red velvet cookies.

Please remember, this is just an estimate taken from the average nutritional breakdown of the ingredients used, based on us getting about 20 beautiful cookies out of the batch. The exact numbers can shift depending on the brand of cake mix you grab. But here’s the scoop:

• Serving Size: 1 cookie (Yield: 20)
• Calories: About 180
• Fat: Roughly 10g
• Saturated Fat: Around 6g
• Carbohydrates: About 22g
• Sugar: Around 18g (That rich sweetness comes through!)
• Protein: About 2g

They are wonderfully balanced for a holiday treat, especially if you skip the optional white chocolate chips! Enjoy them guilt-free, knowing you made a truly fantastic, quick batch of cookies!

Share Your Joy: Let Me Know About Your red velvet cake mix cookies

This is genuinely my favorite part: seeing what joy you bring into your own kitchens! I put so much care into testing these recipes to make sure they are easy and reliable, and nothing makes me happier than knowing they worked perfectly for you.

If you made a batch of these incredibly simple red velvet cake mix cookies, please take a second to leave a rating below! Five stars helps other bakers who are looking for a fast, delicious shortcut find this recipe. Just knowing that something I shared brought a smile to your face—and maybe saved you an hour of stress—is the success I’m looking for here at Pure Cooking Joy.

I would absolutely love to see them too! Did you go for the powdered sugar crinkle look? Did you drown them in cream cheese glaze? Snap a picture and share it over on Facebook! You can tag me there so I can see your beautiful results: I’m over at Pure Cooking Joy on Facebook. It’s wonderful connecting with you all. Happy baking, friends!

The Easiest 4-Ingredient Soft & Chewy Red Velvet Cake Mix Cookies

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You can make soft, chewy red velvet cookies in minutes using just a boxed cake mix and three other simple ingredients. This recipe is the ultimate shortcut for a delicious, festive treat.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 box (15.25 oz) red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup white chocolate chips (optional, for extra flavor)

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Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, combine the entire box of red velvet cake mix, the melted butter, and the egg. Mix with a spoon or spatula until just combined into a thick dough. Do not overmix.
3. If you are using white chocolate chips, gently fold them into the dough now.
4. Scoop the dough using a tablespoon or a small cookie scoop. Roll the dough into balls and place them about 2 inches apart on the prepared baking sheets.
5. Bake for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft.
6. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For a crinkle cookie look, roll the dough balls in powdered sugar before baking.
• If you prefer thicker cookies, chill the dough for 30 minutes before scooping.
• These cookies are perfect for Valentine’s Day or Christmas cookie platters.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18
• Sodium: 150
• Fat: 10
• Saturated Fat: 6
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 22
• Fiber: 0
• Protein: 2
• Cholesterol: 25