Description
These Red Velvet Cake Mix Cookies are a quick and delightful treat made with a simple cake mix, eggs, and whipped cream cheese. Rolled in powdered sugar, these soft and slightly chewy cookies offer a perfect balance of rich red velvet flavor and a sweet, creamy coating, making them an irresistible dessert for any occasion.
Ingredients
Scale
Main Ingredients
- 15.25 ounce box red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line 2 half sheet baking pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dough: Use a stand or hand mixer to beat together the red velvet cake mix, eggs, and whipped cream cheese spread in a large mixing bowl for 1-2 minutes until a soft, sticky dough forms.
- Prepare Sugar Coating: Place the powdered sugar in a shallow bowl, which will be used to coat the cookie dough balls.
- Scoop and Coat: Using a 1 ½ tablespoon cookie scoop, drop balls of dough into the powdered sugar, coat thoroughly, then roll into smooth, even balls.
- Arrange Cookies: Place the coated cookie dough balls about 1-2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 11 minutes or until the edges are set but the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring them to a cooling rack or serving warm.
Notes
- Store cookies at room temperature for 3-5 days, covering if storing longer than a day to prevent drying out.
- Reheat cookies briefly in the microwave for a few seconds to soften and refresh texture.
- Freeze baked cookies in a freezer-safe container for up to 3 months; thaw before eating, noting they may firm up slightly.
- Dough can be made up to 24 hours in advance; chill and cover tightly, then roll in powdered sugar just before baking for best results.
- Use room temperature cream cheese spread to ensure smooth blending into the dough.
- Generously roll cookies in powdered sugar to achieve bold, crinkly tops.
- Using a cookie scoop helps maintain uniform cookie sizes for even baking.
- Do not overbake; cookies should remain soft in the center for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
