



From the Cook
From the Cook
From the Cook
1/4
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)
- Chill Dough Before Baking 🧊Refrigerate your cake mix dough for at least 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier cookies with better structure for sandwich assembly.
- Achieve Perfect Color Saturation 🎨Use gel food coloring instead of liquid to avoid thinning the batter, and add an extra 1/4 teaspoon of red coloring beyond the recipe for a deeper, more vibrant red velvet hue.
- Balance Cookie Size for Even Pairing 📏Use a cookie scoop (1.5-2 tablespoon size) to ensure uniform cookie dimensions, making it easier to match pairs and create professional-looking sandwich cookies with evenly distributed frosting.
- Cream Cheese Frosting Temperature 🌡️Allow cream cheese frosting to soften to room temperature before spreading on cooled cookies to prevent tearing the delicate cake and ensure smooth, even layers without cracking.
- Add Subtle Cocoa Depth 🍫Sift 1 tablespoon of unsweetened cocoa powder into the dry cake mix to enhance the traditional red velvet flavor complexity that standard cake mix may lack.
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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