If you ask me, crinkle cookies are one of the easiest treats to make from scratch.
These red velvet beauties start with a simple cake mix and turn into soft, chewy cookies with that signature crackled top. The powdered sugar coating creates a pretty contrast against the deep red color.
They come together with just five ingredients and a quick stir in one bowl. No chilling required, no fancy equipment needed—just mix, roll, and bake.
They’re perfect for holidays, bake sales, or when you need a sweet treat in less than 30 minutes. Plus, they look like you spent way more time on them than you actually did.
Why You’ll Love These Red Velvet Cake Mix Crinkle Cookies
- Only 4 ingredients – You probably have everything you need in your pantry right now – just cake mix, oil, eggs, and powdered sugar.
- Ready in under 30 minutes – From mixing bowl to cooling rack, these cookies come together fast, making them perfect for last-minute gatherings or when a sweet craving hits.
- No mixer required – Just stir everything together in one bowl and you’re done with the mixing part. It’s really that simple.
- Festive and fun – The bright red color with snowy white powdered sugar coating makes these cookies look special without any extra effort, perfect for holidays or celebrations.
- Soft and chewy texture – These cookies have that classic crinkle cookie texture – crispy on the outside with a soft, cake-like center that melts in your mouth.
What Kind of Cake Mix Should I Use?
Any standard box of red velvet cake mix from your local grocery store will work perfectly for these cookies. Most brands like Duncan Hines, Betty Crocker, or Pillsbury will give you great results, so just grab whichever one is on sale or your personal favorite. The cake mix already has all the cocoa and red coloring built in, which is what gives these cookies their signature look and flavor. Just make sure you’re using a regular-sized box (usually around 15-16 ounces) and not a smaller pouch mix, as the measurements in this recipe are designed for the standard box size.
Options for Substitutions
These cookies are simple to make, and you can work with what you have in your pantry:
- Red velvet cake mix: You can use any flavor of cake mix you like – chocolate, vanilla, lemon, or funfetti all work great. The texture will be the same, just with a different flavor and color.
- Oil: Vegetable oil, canola oil, or melted coconut oil all work fine here. You can also use melted butter for a richer flavor, though the cookies might spread a bit more.
- Eggs: If you need an egg substitute, try using 2 tablespoons of water mixed with 1 tablespoon of oil for each egg. The cookies might be slightly less fluffy but will still turn out well.
- Powdered sugar: Don’t skip the powdered sugar – it’s what creates that signature crinkle look. Regular granulated sugar won’t give you the same effect, so this is one ingredient you’ll want to keep as is.
Watch Out for These Mistakes While Baking
The biggest mistake with crinkle cookies is overbaking them – they should look slightly underdone when you pull them out at 9-11 minutes, with soft centers and just set edges, because they’ll continue cooking on the hot pan.
Don’t skip chilling the dough for at least 30 minutes in the fridge before rolling, as warm dough spreads too quickly and won’t give you those signature cracks in the powdered sugar coating.
When coating your dough balls, roll them generously in powdered sugar and don’t be shy – a thick coating is what creates the dramatic crinkle effect as the red dough peeks through during baking.
Finally, resist the urge to move the cookies right away, since letting them rest on the baking sheet for those 2-3 minutes allows them to firm up just enough to transfer without breaking apart.
What to Serve With Red Velvet Crinkle Cookies?
These cookies are perfect alongside a tall glass of cold milk or a cup of hot coffee for dunking. I love setting them out at holiday parties or potlucks because the red and white colors look really festive on a dessert platter. They also pair nicely with vanilla ice cream if you want to make them into an ice cream sandwich situation. For a fun dessert spread, serve them with other cookies like chocolate chip or sugar cookies so everyone can try a little bit of everything.
Storage Instructions
Store: Keep these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy if you toss a slice of bread in the container with them. Just make sure they’re completely cooled before storing, or the powdered sugar coating will get sticky.
Freeze: These cookies freeze really well for up to 3 months. You can freeze them already baked in a freezer-safe container with parchment paper between layers, or freeze the dough balls before rolling in powdered sugar. If freezing the dough, just let them thaw slightly before coating and baking.
Enjoy: Frozen baked cookies taste great straight from the freezer if you like them cold, or let them sit at room temperature for about 20 minutes. You might need to dust them with a bit more powdered sugar after thawing since some of it can absorb into the cookie.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 24 cookies |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 20-24 g
- Fat: 95-105 g
- Carbohydrates: 400-420 g
Ingredients
- 1 box red velvet cake mix (I use Duncan Hines for the best color and moisture)
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature for better emulsion)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Step 1: Preheat Oven and Prepare the Dough
- 1 box red velvet cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Preheat your oven to 350°F and line a baking sheet with parchment paper.
While the oven heats, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract in a large mixing bowl.
Mix on medium speed for about 1-2 minutes until the dough comes together—it will be thick and slightly sticky, similar to brownie batter.
I find using room temperature eggs helps create a smoother, more cohesive dough that’s easier to work with.
Step 2: Coat Dough Balls in Powdered Sugar
- 3/4 cup powdered sugar
- red velvet dough from Step 1
Pour the powdered sugar into a small shallow bowl.
Working with about 1 tablespoon of dough at a time, roll it between your palms into 1-inch balls, then immediately drop each ball into the powdered sugar and roll to coat all sides evenly.
I like to do this in batches of 4-5 balls so the powdered sugar doesn’t get too clumpy from the damp dough.
The coating should be generous and visible—this creates those signature white crinkles as the cookies bake.
Step 3: Bake Until Just Set
- powdered sugar-coated cookies from Step 2
Arrange the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes, until the edges appear set but the centers still look slightly underdone—they should look almost raw in the very middle.
The cookies will continue to cook slightly as they cool, and this timing ensures a soft, cake-like texture.
Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Best Red Velvet Cake Mix Crinkle Cookies
Ingredients
- 1 box red velvet cake mix (I use Duncan Hines for the best color and moisture)
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature for better emulsion)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Mix on medium speed for about 1-2 minutes until the dough comes together—it will be thick and slightly sticky, similar to brownie batter. I find using room temperature eggs helps create a smoother, more cohesive dough that's easier to work with.
- Pour the powdered sugar into a small shallow bowl. Working with about 1 tablespoon of dough at a time, roll it between your palms into 1-inch balls, then immediately drop each ball into the powdered sugar and roll to coat all sides evenly. I like to do this in batches of 4-5 balls so the powdered sugar doesn't get too clumpy from the damp dough. The coating should be generous and visible—this creates those signature white crinkles as the cookies bake.
- Arrange the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges appear set but the centers still look slightly underdone—they should look almost raw in the very middle. The cookies will continue to cook slightly as they cool, and this timing ensures a soft, cake-like texture. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
