Description
These red velvet cake mix cookies are quick, easy, and perfect for the holidays. They turn out crispy outside and soft-baked in the center. Make them your own with add-ins like white chocolate!
Ingredients
For the cookies
- 1 box (15oz) Red Velvet cake mix
- 1 tablespoons unsweetened cocoa powder
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs
- 2 teaspoons (10ml) pure vanilla extract
For the coating
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
- In a large mixing bowl, combine all the ingredients together and mix until well combined. The dough will be thick.
- Use a medium cookie scoop to portion out the dough. Roll each ball of dough in the granulated sugar first then roll in the powdered sugar. Place the dough about 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes. The center of the cookies should be slightly under-baked but not too gooey. Use a toothpick inserted into the center of a cookie to check for doneness.
Notes
- Store in an airtight container at room temperature for 3-4 days. These cookies can be frozen for up to one month.
- This recipe is based on a Duncan Hines Cake Mix, which is 18.25 oz. For a 15.25oz cake mix, add 2/3 cup flour. Expect some loss of powdered sugar after thawing.
Nutrition
- Serving Size: 1 Cookie
- Calories: 139
- Sugar: 9.6 g
- Sodium: 153 mg
- Fat: 6.9 g
- Carbohydrates: 17.8 g
- Fiber: 0.1 g
- Protein: 1.5 g
- Cholesterol: 30.8 mg