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Easy Red Velvet Crinkle Cookies Recipe with Cake Mix

Easy Red Velvet Crinkle Cookies

Soft, chewy red velvet cookies made from cake mix and rolled generously in powdered sugar for a dramatic crinkle finish. This simple recipe yields about 24–30 cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 box, about 15.25 ounces (432 g) Red velvet cake mix
  • 2 eggs Large eggs
  • 1/3 cup (about 80 ml) Vegetable oil
Coating
  • 1/2 to 1 cup (60–120 g) Powdered sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Stir the red velvet cake mix, eggs, and vegetable oil together until a thick, sticky dough forms. Do not add the water, extra eggs, or other ingredients listed for preparing the cake mix as a cake.
  3. If the dough is too soft to scoop or roll, chill it for 20–30 minutes.
  4. Scoop about 1 tablespoon of dough for each cookie and roll each portion into a ball.
  5. Roll every dough ball generously in powdered sugar until the surface is completely coated.
  6. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 10–12 minutes, until the cookies are puffed and the tops have cracked. The centers should still look slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Chill sticky dough before shaping, use a generous powdered sugar coating, and avoid overbaking for soft centers. For extra flavor, add 1 teaspoon vanilla extract; for a richer variation, fold in 1/2 cup white chocolate chips.