





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Line a cookie sheet with parchment paper and set aside.
2
In a medium-sized bowl, combine cake mix, oil and eggs. Mix thoroughly.
3
Once you achieve a dough-like consistency, add red gel food coloring. Mix until tinted completely.
4
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
5
Remove from refrigerator. Pre-heat your oven to 350 degrees F.
6
Roll dough into one-inch balls.
7
Place on lined cookie sheet about 2 to 3 inches apart from each other.
8
Bake for 9 to 12 minutes. Let cool completely.
9
Place icing on the bottom of one cookie and then place another cookie on top to create a sandwich.
My Calorie Intake
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Tips & Tricks (5)
- Oil Ratio Mastery 🎯Use equal parts oil and water (typically 1/3 cup each) when mixing with cake mix to achieve the perfect tender-crispy texture; too much oil makes them greasy, too little makes them dry.
- Cream Cheese Frosting Temperature ❄️Keep your cream cheese frosting chilled until the last moment before spreading, as it sets quickly and creates beautiful definition between the cookie and frosting layers.
- Food Coloring Concentration 🔴Use gel food coloring instead of liquid—it requires less quantity, won't thin your batter, and produces a more vibrant, authentic red velvet color without compromising texture.
- Precise Baking Time Window ⏱️Remove cookies from the oven when the edges are set but centers still appear slightly underdone (about 10-12 minutes); they'll continue cooking on the pan for that signature crispy-outside, tender-inside contrast.
- Cocoa Powder Boost 🍫Add 1-2 tablespoons of unsweetened cocoa powder to the dry cake mix to enhance the subtle chocolate undertones that define authentic red velvet flavor.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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