Tasty Red Velvet Cake Mix Crinkle Cookies

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If you ask me, red velvet crinkle cookies from a cake mix are pure genius.

These cookies take all the rich, chocolatey goodness of red velvet cake and wrap it up in a soft, powdered sugar-dusted cookie that looks like it came from a fancy bakery. The cake mix makes them super simple to whip up, but no one would ever guess.

They’re rolled in powdered sugar before baking, creating those classic crackly tops that make crinkle cookies so special. The deep red color peeking through the white sugar coating makes them look like they took hours to make.

These cookies are perfect for holiday cookie swaps, bake sales, or just because you’re craving something sweet that won’t keep you in the kitchen all day.

What Kind of Cake Mix Should I Use?

When it comes to red velvet cake mix, you’ve got several brands to choose from and they’ll all work well in these crinkle cookies. Betty Crocker, Duncan Hines, and Pillsbury are the most common options you’ll find at the grocery store, and each will give you good results. If you notice your cake mix has a pudding mix included in it, that’s totally fine – it’ll just make your cookies a bit more soft and chewy. For the most traditional red velvet flavor, look for a mix that lists cocoa powder in the ingredients, since authentic red velvet should have a mild chocolate taste. Just make sure you’re using a standard 15.25-ounce box, as this recipe is specifically measured for that size.

Options for Substitutions

These cookies are pretty simple to make, and you’ve got some wiggle room with the ingredients:

• Red Velvet Cake Mix: This is the star ingredient that gives these cookies their distinct flavor and color – while you technically could use another cake mix flavor, it wouldn’t be red velvet crinkle cookies anymore! If you use a different flavor, like chocolate or vanilla, you’ll get tasty cookies, just with a different taste and look.
• Oil/Butter: You can use any neutral oil like canola, vegetable, or coconut oil (melted). Butter will give you a slightly richer taste. Applesauce can work as a lower-fat option – use the same amount, but know that your cookies might be a bit more cake-like.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) or ¼ cup mashed banana. Keep in mind these substitutes might change the texture slightly.
• Powdered Sugar: The powdered sugar coating is pretty important for the classic crinkle look. If you’re out, you can make your own by blending regular sugar in a food processor until very fine. No other substitutes will give you that same crinkly effect.

Watch Out for These Mistakes While Baking

The biggest challenge when making cake mix crinkle cookies is getting that perfect crackled appearance – the secret is to make sure your dough balls are completely and generously coated in powdered sugar before baking, not just lightly dusted.

Another common mistake is skipping the chilling time – your dough needs at least 30 minutes in the refrigerator to firm up, otherwise, you’ll end up with flat cookies that spread too much and lose their signature crinkle pattern.

Temperature control is crucial here – if your melted butter or oil is too hot when you mix it with the other ingredients, it can start cooking the eggs and make your cookies tough, so let these ingredients cool slightly before combining.

For the perfect texture, take the cookies out when they still look slightly underbaked in the center (around 9-10 minutes), as they’ll continue to set while cooling on the baking sheet.

What to Serve With Red Velvet Crinkle Cookies?

These sweet and chewy red velvet crinkle cookies are perfect for serving alongside a cold glass of milk or a hot cup of coffee. If you’re putting together a dessert spread, they pair really nicely with other holiday cookies or a scoop of vanilla ice cream. For a fun twist, try making ice cream sandwiches with these cookies – just place a small scoop of cream cheese ice cream between two cookies and freeze until firm. These cookies also make great additions to cookie platters or dessert tables, especially during Christmas or Valentine’s Day celebrations.

Storage Instructions

Keep Fresh: These red velvet crinkle cookies stay soft and chewy when kept in an airtight container at room temperature. They’ll be good for up to 5 days – if they last that long! Just make sure to let them cool completely before storing to keep that nice crinkly coating intact.

Freeze: Want to save some for later? These cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the cookie dough balls (before rolling in powdered sugar) for fresh-baked cookies whenever you want.

Make Ahead: The cookie dough can be made up to 24 hours ahead and stored in the fridge. Just cover the bowl with plastic wrap, and when you’re ready to bake, let it sit at room temperature for about 30 minutes before rolling in powdered sugar and baking.

Preparation Time	15-20 minutes
Cooking Time	9-11 minutes
Total Time	24-31 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 8-12 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 1 box red velvet cake mix
• 1/3 cup oil or melted butter
• 2 eggs
• Powdered sugar (for coating the cookies)

Step 1: Prepare the Dough

In a medium mixing bowl, combine the cake mix, oil, and eggs.

Stir the mixture until it forms a stiff dough.

This mixture will be quite thick, so make sure all ingredients are well incorporated.

Once done, chill the dough in the refrigerator for 15-20 minutes.

Chilling makes the dough easier to handle and roll.

Step 2: Preheat the Oven and Shape the Dough

While the dough is chilling, preheat your oven to 350°F (175°C).

Once the dough has firmed up, take it out of the refrigerator.

Roll the dough into 1-inch balls using your hands.

After shaping each dough ball, roll it in powdered sugar until fully coated.

Step 3: Bake the Cookies

Place the powdered sugar-coated dough balls on a cookie sheet, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 9-11 minutes until they are set and have a slight crackle appearance on top.

Step 4: Cool the Cookies

Once the cookies are done baking, let them cool on the cookie sheet for 2 minutes.

After this short cooling period, transfer them to a wire rack to cool completely.

This cooling process helps the cookies to set properly without crumbling.

Step 5: Store and Freeze

These cookies freeze well, making them ideal for preparing in advance.

Once completely cooled, you can store them in an airtight container, freezing any extras for later enjoyment.

Simply thaw them at room temperature when you’re ready to eat.