Red Velvet Cake Mix Cookies with Cream Cheese Icing

So last weekend, Alex asked for something sweet and easy to bake after his soccer game. I remembered the magic of red velvet cake mix cookies with cream cheese icing, which is like having a bakery-quality treat without all the fuss. These cookies are a breeze to whip up and a hit every time we share them at family gatherings. They’ve become our go-to whenever we need a quick dessert. You’ll discover just how effortlessly they come together while delighting everyone's taste buds. For another sweet adventure, check out our Gluten-Free Lemon Crinkle Cookies.

Jump to:

Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Red Velvet Cake Mix Cookies with Cream Cheese Icing

Why you’ll love this recipe

Easy Preparation: Just a simple mix and bake process.
Quick Bake Time: Ready to enjoy in less than an hour.
Delicious Flavor: Rich red velvet with a creamy icing twist.
Great Texture: Soft and chewy center with slightly crisp edges.
Kid-Friendly: Alex and Sarah can’t get enough.
Minimal Cleanup: Fewer dishes with everything mixed in one bowl.

Ingredients

1 boxed red velvet cake mix, 15.25 oz.
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla
¼ cup sugar, for rolling the cookies
½ cup butter, softened
8 oz block of cream cheese, softened
1 teaspoon vanilla extract
3 ½ cups powdered sugar
pinch of sea salt, optional

Step-by-step instructions

Preheat your oven to 350°F. Combine eggs, melted butter, and vanilla in a medium bowl, whisking well.
Add the red velvet cake mix and stir until fully combined. Chill for about 30 minutes so the dough is easier to handle. A little spray on your fingers can help prevent sticking. Roll into balls and coat with sugar.
Arrange them on a parchment-lined baking sheet. Bake 9-10 minutes until puffy and beginning to crinkle. Avoid over-baking! Cool on the sheet for a few minutes before transferring to a rack.
Meanwhile, use an electric mixer to beat butter and cream cheese until smooth. Gradually add vanilla, salt, and powdered sugar to your desired thickness.
Once the cookies are cool, sandwich them with generous icing in between two cookies, gently pressing them together.

Recipe tips & variations

For a more vivid red, add a drop or two of food coloring to the dough.
Can you substitute the cream cheese? Yes, Greek yogurt can work in a pinch.
Avoid using margarine instead of butter—it changes the texture.
Add chocolate chips for a richer flavor twist.

Storage & reheating

Store in an airtight container at room temperature for up to a week.
How about freezing? These sandwiches freeze great! Just wrap individually.
Reheat in the microwave for 10-15 seconds for that fresh-baked feel.
Over time, the flavors meld beautifully, giving depth to each bite.

FAQs

How do you keep red velvet cake mix cookies soft and chewy?

The key is to avoid over-baking. Aim for a puffy, crinkled appearance and let them cool slightly on the tray to finish setting.

Should the dough for red velvet cake mix cookies be chilled before baking?

Yes, chilling makes it easier to handle and helps maintain the shape during baking.

How do you make the cream cheese icing for cookie sandwiches?

Beat together softened butter, cream cheese, vanilla, a pinch of salt, and powdered sugar until fluffy.

Can red velvet cookie sandwiches be frozen for later?

Absolutely! Wrap each in plastic, store in a freezer-safe bag, and enjoy within a month.

Recipes you may like

And there you have it—the delicious allure of red velvet cake mix cookies with cream cheese icing! I hope you give these a try and maybe even make them a new family favorite. Until next time, happy baking! - Anna