Flavor & Taste
These Red Velvet Cake Mix Cookies have a rich, slightly chocolatey flavor with subtle vanilla undertones that make them taste like a classic bakery-style red velvet dessert. The sweetness is balanced and smooth, making them perfect for pairing with cream cheese frosting, white chocolate chips, or enjoying on their own. The cake mix creates a familiar nostalgic flavor that tastes like red velvet cake in cookie form. Each bite delivers a soft, indulgent taste that feels both homemade and decadent.
Texture
These cookies bake into soft and chewy red velvet cookies with lightly crisp edges and tender centers. The cake mix base helps create a fluffy interior while still maintaining that thick bakery-style cookie texture. They stay moist for days and have a melt-in-your-mouth bite that makes them irresistible. When slightly underbaked, they develop a gooey center that enhances the overall cookie experience.
Why You’ll Love These Cookies
These easy red velvet cookies are made with minimal ingredients and require very little prep time, making them perfect for quick baking. The dough comes together in minutes and produces consistent results every time. They are ideal for holidays, Valentine’s Day, or whenever you’re craving soft red velvet cookies without making dough from scratch. This recipe is beginner-friendly and great for both everyday baking and special occasions.
When To Serve These Cookies
These cake mix red velvet cookies are perfect for holidays, parties, or gifting. Their vibrant color makes them ideal for Valentine’s Day, Christmas cookie trays, and dessert tables. They also work beautifully as sandwich cookies with cream cheese frosting. Because they stay soft, they’re great for make-ahead desserts.
These red velvet cake mix cookies are easy to customize depending on your preference. Add white chocolate chips for sweetness, chocolate chips for richness, or drizzle with cream cheese glaze. You can also roll the dough in powdered sugar for a crinkle-style cookie. Turning them into sandwich cookies adds a bakery-style touch.
Ingredients you’ll need
(Exact Measurements in the recipe card below)
- Red Velvet Cake Mix– This forms the base of the cookies and provides the signature red velvet flavor, sweetness, and soft cake-like texture.
- Eggs– Eggs bind the dough together while adding structure and helping create a soft and chewy cookie center.
- Vegetable Oil– Oil keeps the cookies moist and tender, giving them that soft bakery-style texture instead of a dry crumb.
- White Chocolate Chips– These add sweetness and contrast to the slight cocoa flavor, creating a classic red velvet and white chocolate combination.
Tips & Tricks For The Best Red Velvet Cookies
- Do not overbake; cookies continue to cook as they cool Slightly underbake for a softer center
- Use a cookie scoop for evenly sized cookies
- Chill dough for 15 minutes for thicker cookies
- Add cream cheese frosting for sandwich cookies
- Press extra white chocolate chips on top before baking for bakery look
- Use parchment paper to prevent spreading
How to Store Banana Pudding Cookies
- Room Temperature:
- Store cookies in an airtight container for up to 4 days. Keep them sealed to maintain softness.
- Refrigerator:
- Store in an airtight container for up to 7 days. Allow cookies to come to room temperature before serving.
- Freezer:
- Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- Freeze Dough:
- Scoop cookie dough balls and freeze. Bake directly from frozen, adding 1–2 minutes to bake time.
Watch the Recipe
The Best Homemade Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Knife
- Cutting Board
- Wooden spoon
- Measuring cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast or chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 ½ cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Chicken Boullion powder to taste
Instructions
- Heat olive oil in large pot over medium heat.
- Add diced onion, carrots, and celery.
- Cook for 5 minutes until softened.
- Add minced garlic and cook 1 minute.
- Add chicken breast to pot.
- Pour in chicken broth.
- Add salt, pepper, garlic powder, onion powder, thyme, parsley, chicken Boullion powder and bay leaf.
- Bring soup to a boil.
- Reduce heat and simmer 15–20 minutes until chicken is cooked.
- Remove chicken and shred using two forks.
- Return shredded chicken to pot.
- Add egg noodles.
- Simmer 8–10 minutes until noodles are tender.
- Remove bay leaf.
- Taste and adjust seasoning.
- Serve warm.
Notes
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