These Red Velvet Crinkle Cookies are covered in powdered sugar with both a vanilla and cocoa taste. They are a holiday favorite, whether for Christmas or Valentine’s Day!
What’s in this Red Velvet Crinkle Cookies Recipe?
These red velvet crinkle cookies from cake mix are super easy because the cake mix part is done for you. Just add the wet ingredients, add powdered sugar, and bake!
- Red Velvet Cake Mix: The base of our cookies. Gives them a rich red velvet flavor!
- Eggs: Moisten the cookies.
- Whipped Cream Cheese Spread: You can use regular cream cheese as well, though the cookies may be denser.
- Powdered Sugar: Gives these cookies their crackled appearance. You could also use red or white sanding sugar in a pinch.
Pro Tip: If you use a brick of cream cheese, be sure to warm it to room temperature first or it will be difficult to mix your dough.
Variations on Red Velvet Crinkle Cookies from Cake Mix
You can use any flavor of cake mix you’d like in this recipe! Chocolate, vanilla, strawberry, lemon, or spice cake are all great choices!
Feel free to add up to 1 cup of chocolate chips or nuts to take these cookies to the next level.
Choose your favorite brand of red velvet cake mix for these cookies. Be sure to use a 15.25-ounce box, not a larger or smaller one.
Crinkle cookies are finished baking when you can see that crackly texture on the cookies and when they look and feel just slightly set. They will continue to set up as they cool.
There are 2 possible reasons why your cookies didn’t crinkle. First, your oven temperature may be off. Use an oven thermometer to ensure your oven is at the proper temperature before baking another batch. Second, you may not have coated the cookies in enough powdered sugar. Be sure to thoroughly coat the surface. This helps dry out the surface of the cookies, causing them to crinkle in the oven.
If your cookies are hard, it is likely that they have been overbaked. They should be just set when you remove them from the oven with a pudding-like consistency int he middle. They will continue to firm up as they cool.
Each red velvet crinkle cookie is 146 calories.
How to Store
Store leftover cake mix cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Enjoy chilled, warmed to room temperature, or warmed for a few seconds in the microwave for a fresh-from-the-oven bite.
How to Freeze
Freeze red velvet crinkle cookies in an airtight container for up to 3 months. Let thaw at room temperature before enjoying.
If you love these cookies, try my cheesecake stuffed red velvet cookies!
Red Velvet Crinkle Cookies Recipe
- 15.25 ounces red velvet cake mix 432 grams (1 box)
- 2 large eggs 100 grams
- ½ cup whipped cream cheese spread 114 grams
- ½ cup powdered sugar 57 grams
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cake mix, eggs, and whipped cream cheese spread for 1-2 minutes, or until a soft, sticky dough forms.15.25 ounces red velvet cake mix, 2 large eggs, ½ cup whipped cream cheese spread
- Place the powdered sugar in a shallow bowl.½ cup powdered sugar
- With a 1½-tablespoon cookie portion scoop, drop balls of the dough directly into the powdered sugar, coat with sugar, and then roll into an even ball.
- Place the cookies about 1-2 inches apart on your cookie sheet and bake for 8-11 minutes, or until set on the edges.
- Allow to cool for 3-5 minutes before transferring to a cooling rack or serving warm.
- You can use any flavor of cake mix you’d like in this recipe!
- You can use regular block-style cream cheese in this recipe, but your cookies may be more dense.
- Feel free to add up to 1 cup of chocolate chips or nuts!
- You can roll these cookies in sanding sugar instead of powdered sugar.