Chewy Red Velvet Cake Mix Cookies Recipe

Why This Recipe is the Best

These red velvet cake mix cookies are a quick way to get big flavor with minimal effort. The cookies bake up soft and cake-like with a bright red color that feels special for holidays or gatherings. Sandwiching them with cream cheese frosting adds a tangy, creamy contrast that elevates each bite.

They come together fast — no chilling required — and are very customizable. Pipe a swirl of frosting in the center, sandwich two cookies, or decorate with sprinkles or melted chocolate for a seasonal touch. The straightforward method makes it easy to double the batch when you’re feeding a crowd.

Key Ingredients

This stuffed sandwich cookie uses simple pantry staples. The cookie dough requires just a cake mix, oil, and eggs, while the filling is a classic cream cheese frosting.

• Red velvet cake mix – A 15.25 oz box works well. Many bakers prefer Duncan Hines or Pillsbury for this application; some smaller box sizes will need slight adjustments (see notes).
• Vegetable oil – Keeps the cookies tender. You can substitute avocado or mild olive oil if preferred; melted butter will change the texture and make cookies denser.
• Eggs – Use room-temperature eggs for a more even texture.
• Butter – For the frosting only; soften slightly so it blends smoothly but is not greasy.
• Cream cheese – Softened to room temperature for a silky, slightly tangy filling that complements red velvet.
• Powdered sugar – Produces the smooth texture needed for the filling; granulated sugar is not recommended for frosting.

1. Preheat the oven to 350°F. In a mixing bowl, whisk the eggs and oil together until combined. Add the red velvet cake mix and stir with a spatula until a cohesive dough forms. Avoid overmixing; overworked batter can become crumbly.

2. Shape the dough into balls. The dough will be somewhat sticky; wetting your hands or using a spoon helps. Place dough balls on a parchment-lined baking sheet and bake at 350°F for 7–10 minutes, until the tops are no longer shiny and the edges are set. Let cool on the baking sheet at least five minutes before transferring to a rack.

3. While the cookies cool, make the filling. Beat softened butter until lighter in color, add the softened cream cheese and beat until smooth. Mix in vanilla, then gradually add powdered sugar and beat on low to medium until smooth and spreadable.

4. Spoon or pipe the frosting onto the bottom of one fully cooled cookie, then top with another cookie to form a sandwich. Chill briefly if you prefer firmer filling, or serve at room temperature.

5. Repeat until all cookies are filled. Store frosted sandwiches in the refrigerator because of the cream cheese filling.

Hint: Make sure cookies are completely cool before frosting to prevent the filling from melting and sliding.

Top tip

Most cake mixes are 15.25 oz, but some brands like Betty Crocker come in 13.25 oz boxes. If you use the smaller 13.25 oz box, add 1 teaspoon cornstarch to the mix and adjust the wet ingredients to 4 eggs and 10 tablespoons oil for best texture.

Easy Red Velvet Cake Mix Cookies

Soft red velvet cake mix cookies sandwiched with a velvety cream cheese filling. A quick, festive cookie that’s easy to make and fun to decorate.

Ingredients

Cookies:

• 30.5 oz red velvet cake mix (see notes for smaller box sizes)
• 3/4 cup vegetable oil (or avocado oil)
• 4 large eggs (room temperature)

Filling:

• 8 oz cream cheese, softened
• 1/2 cup butter, slightly softened
• 1 1/2 teaspoons vanilla
• 3 cups powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. Whisk the eggs in a bowl until well mixed, then whisk in the oil. Add the cake mix and stir with a spatula until a dough forms. The dough will be sticky; work with it until it comes together.
3. Spoon or scoop dough onto a parchment-lined baking sheet. Wetting your hands can make rolling easier. Use a 1.5 tablespoon scoop if you prefer consistent sizing. Bake 7–10 minutes, until the tops are matte and edges are set. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack.
4. Make the filling: beat the butter until light, add cream cheese and beat until smooth. Mix in vanilla, then gradually add powdered sugar and beat on low to medium until the filling is creamy and smooth.
5. Once cookies are completely cool, spread or pipe filling onto the underside of one cookie and top with another to form a sandwich. Serve or chill briefly to firm the filling.

Notes

1. Most cake mixes are 15.25 oz. If using a 13.25 oz box (common for some brands), add 1 teaspoon cornstarch to the mix, then use 4 eggs and 10 tablespoons oil to achieve the right consistency.
2. Oils like avocado oil work well. Melted butter can be used but will produce a denser cookie.
3. Butter for the filling should be soft enough to leave a slight indent when pressed but not greasy or mushy.
4. If powdered sugar is lumpy, sift it before adding to the filling for a smoother texture.

Nutrition (per sandwich cookie)

• Calories: 492 kcal
• Carbohydrates: 63 g
• Protein: 7 g
• Fat: 26 g
• Sodium: 607 mg
• Sugar: 44 g