If you love the rich, velvety flavor of red velvet and the creamy tang of cream cheese, then this Red Velvet Cake Mix Cookies with Cream Cheese Icing Recipe is going to become your new absolute favorite treat. These cookies combine the ease of a boxed cake mix with a luscious homemade cream cheese icing to create soft, chewy cookie sandwiches that are both simple to make and downright irresistible. Whether you’re whipping them up for a special occasion or just craving a comforting, chocolaty-sweet snack, this recipe hits all the right notes with minimal prep and maximum wow factor.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays an essential role in making these cookies utterly delicious. From the boxed red velvet mix giving that iconic color and flavor to the creamy butter in the icing balancing the sweetness, every component contributes to the perfect texture, taste, and appearance you’ll love.
- 1 boxed red velvet cake mix, 15.25 oz: The star of the show, providing rich cocoa flavor and that vibrant red color with ease.
- 2 large eggs: Helps bind the cookie dough and add moisture so your cookies stay soft and chewy.
- 1/2 cup unsalted butter (1 stick), melted: Adds buttery richness and tender texture to the cookies.
- 1 teaspoon vanilla extract: Enhances the flavors and adds a warm, aromatic note.
- 1/4 cup sugar, for rolling: Coats the cookie dough balls to create a slight crispness on the outside.
- 1/2 cup unsalted butter, softened: The creamy base for your luscious cream cheese icing.
- 8 oz. block cream cheese, softened: Brings tangy richness and smooth texture to the icing.
- 1 teaspoon vanilla extract: Infuses the icing with a delicate sweetness.
- 3 ½ cups powdered sugar: Sweetens and thickens the icing to the perfect consistency.
- Pinch of sea salt, optional: Balances sweetness and enhances cream cheese flavor.
How to Make Red Velvet Cake Mix Cookies with Cream Cheese Icing Recipe
Step 1: Prepare the Cookie Dough
Begin by preheating your oven to 350°F. In a medium bowl, whisk together the eggs, melted butter, and vanilla until well combined. This mixture brings moisture and richness to the cookies. Gradually stir in the red velvet cake mix until the dough forms a uniform texture. Pop the dough into the fridge for about 30 minutes—this chilling step firms it up and makes rolling the dough a breeze.
Step 2: Shape and Bake the Cookies
Once chilled, lightly spray your fingers with oil to prevent sticking and roll dough into balls about the size of a tablespoon. Roll each ball in sugar for a subtle crunch on the outside. Arrange them spaced evenly on a parchment-lined baking sheet. Bake for 9 to 10 minutes until the cookies are puffed and starting to show those classic crinkles. Be careful not to overbake to keep them wonderfully soft and chewy.
Step 3: Make the Cream Cheese Icing
While the cookies cool, it’s time for the star of the sandwich: the icing. Using an electric mixer, beat the softened butter and cream cheese until silky smooth and creamy. Add in vanilla and a pinch of salt if you like, then gradually blend in the powdered sugar until the icing is thick but spreadable. This luscious frosting provides the perfect tangy-sweet contrast to the rich cookies.
Step 4: Assemble the Cookie Sandwiches
When the cookies have cooled completely, generously spread the cream cheese icing on the underside of one cookie and sandwich it with another. Repeat until all cookies are paired up. The creamy filling paired with the tender cookies makes these sandwich cookies truly irresistible!
How to Serve Red Velvet Cake Mix Cookies with Cream Cheese Icing Recipe
Garnishes
Try dusting these cookies lightly with powdered sugar or decorating the tops with a few festive red sprinkles for a party-ready look. For an extra special touch, finely chopped nuts or a drizzle of melted white chocolate also look and taste amazing alongside the velvety icing.
Side Dishes
These irresistible cookies pair perfectly with a cold glass of milk or a hot cup of coffee or tea. For a fun dessert spread, serve alongside fresh berries or a scoop of vanilla ice cream to balance the richness and add refreshing variety.
Creative Ways to Present
If you want to impress guests, try making mini versions of these sandwiches and arranging them on a pretty platter for bite-sized indulgence. You can also pipe the cream cheese icing into swirls on top of single red velvet cookies if sandwiching feels too rich, offering a lighter yet equally delicious alternative.
Make Ahead and Storage
Storing Leftovers
You can store these cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before enjoying so the cream cheese icing softens and the cookies regain their chewy texture.
Freezing
These cookies freeze beautifully! Place them in a tight-sealing container or freezer bag for up to 3 months. When ready to indulge, thaw them out by letting them sit at room temperature for 5 to 10 minutes—avoid the microwave to preserve texture and flavor.
Reheating
If you want to warm your cookie sandwiches slightly, leave them out to come to room temperature. You can also briefly warm them in a low oven for just a few minutes but be cautious, as the cream cheese icing can soften too much if heated excessively.
FAQs
Can I make these cookies without the cream cheese icing?
Absolutely! The red velvet cake mix cookies are delicious on their own. You can simply bake and enjoy them as soft, chewy treats or frost them individually with cream cheese icing if sandwiching feels too rich.
Is it okay to substitute oil for butter in the cookie dough?
Yes, many cake mix cookie recipes use oil for convenience. That said, melted butter adds wonderful flavor and a richer texture, so I personally recommend sticking with butter if you can.
Can I use homemade red velvet cake mix instead of boxed?
While this recipe is designed for boxed mix for simplicity, you can experiment with homemade red velvet cake batter. Keep in mind that it might require adjustments to flour and leavening agents to get the right cookie consistency.
How do I prevent the cookies from sticking when rolling the dough?
Chilling the dough helps significantly. Also, lightly spritzing your hands with a bit of oil or dusting with a little flour makes rolling much easier and less sticky.
How thick should I spread the cream cheese icing on the cookies?
Use a generous amount—about a tablespoon per sandwich—so that every bite has that perfect balance of soft cookie and creamy frosting. You can adjust to your taste, but don’t be shy; the icing is what makes these treats stand out!
Final Thoughts
If you’re craving a make-ahead cookie that delivers big on flavor with minimal fuss, the Red Velvet Cake Mix Cookies with Cream Cheese Icing Recipe is your new best friend. With its soft, chewy texture and indulgent frosting, these cookies are perfect for sharing (or keeping all to yourself—no judgment here!). Give this recipe a try and watch how quickly these sandwich cookies disappear from your plate.
PrintRed Velvet Cake Mix Cookies with Cream Cheese Icing Recipe
Delightfully soft and chewy Red Velvet Cake Mix Cookies sandwiched with a rich and creamy homemade cream cheese icing. This easy recipe uses a boxed cake mix combined with simple ingredients for a quick and impressive dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Red Velvet Cake Cookies:
- 1 boxed red velvet cake mix, 15.25 oz.
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 tsp vanilla extract
- 1/4 cup sugar (for rolling the cookies)
For the Cream Cheese Icing:
- 1/2 cup butter, softened
- 8 oz. block of cream cheese, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- Pinch of sea salt (optional)
Instructions
- Preheat and combine wet ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until well combined.
- Mix dry and wet ingredients: Add the red velvet cake mix to the wet ingredients and stir until fully incorporated to form a dough. Chill the dough in the refrigerator for about 30 minutes or until firm enough to roll.
- Form and sugar coat cookies: Lightly spray your fingers with oil to prevent sticking and roll the dough into balls. Roll each ball in sugar to coat evenly.
- Bake the cookies: Arrange the sugar-coated dough balls on a parchment-lined baking sheet. Bake for 9-10 minutes until the cookies are puffy and beginning to develop crinkles. Avoid overbaking to maintain soft texture. Let them cool slightly before transferring them to a wire rack to cool completely.
- Prepare the cream cheese icing: Using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract and a pinch of sea salt if desired, then gradually beat in powdered sugar until fully incorporated and the icing reaches your preferred consistency.
- Assemble the cookie sandwiches: Once cookies are completely cooled, generously spread cream cheese icing on the bottom of one cookie and sandwich it with a second cookie. Repeat with the remaining cookies.
- Storage: Store the cookie sandwiches in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months. Allow chilled sandwiches to sit at room temperature for 5-10 minutes before serving for best flavor and texture.
Notes
- If sandwich cookies feel too rich, simply ice the tops of individual cookies instead.
- You can make mini sandwiches by halving the cookie size, which will roughly double the quantity of cookies.
- Butter is recommended for the best texture and flavor, but canola oil can be used as a substitute.
- Freeze cookies in an airtight container for up to 3 months; thaw naturally rather than microwaving for best results.
- Nutritional info is an estimate and can vary depending on the specific ingredients used.
