Red Velvet Cake Mix Crinkle Cookies Recipe

A stack of red velvet crinkle cookies on a baking paper with a dark background.

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5 from 1 review

These cookies are chewy and rich. And super easy to make thanks to a box of red velvet cake mix.


  • 2 eggs
  • ¼ cup olive oil or vegetable oil
  • 1 box red velvet cake mix (15 oz/425g)
  • 2 teaspoons red food coloring gel
  • ½ cup powdered sugar, for coating


  1. Preheat the oven to 350C. Line a baking sheet with parchment paper. Put it aside.
  2. Mix eggs and oil well. 
  3. Add in the food coloring.
  4. Using a spatula, combine the red velvet cake mix with the wet mixture. You will have a sticky dough. Chill or 1 hour (or at least 30 min. Or keep it in the freezer for 15 min.)
  5. Use a cookie scoop or a teaspoon and scoop red velvet cookie dough balls and roll them into balls. 
  6. Then roll them in powdered sugar.
  7. Place them on the prepared baking sheet, leaving 2-inch space between each. 
  8. Use a cup with a flat bottom and flatten the cookie dough balls gently. This will give the cookies that crinkle texture.
  9. Bake for 7 minutes or until the edges of cookies are set.
  10. Let them sit on the baking sheet for 5 minutes and then transfer on a cooling rack. 
  11. Store these cookies in an airtight container on the counter for 5 days.


  1. The cake mix box we use is 15 oz/425 g. If your box is 16.5 oz/468 g, use ⅓ cup oil or just measure the cake mix and use 15 oz of it to make it fit this recipe.
  2. Food coloring is optional. Red velvet cake mixes are not very vibrant, so if you want your cookies to have a vibrant red color, use food coloring. You can decide the amount yourselves. Start with small amounts. We used 2 teaspoons of gel red food coloring in this recipe but you can use more or less. We mix it with eggs and oil, but if you are still not pleased with the color after combining the cake mix with the wet mixture, add more coloring in the dough. Make sure you combine it well with the dough.
  3. Don't skip chilling the dough. The dough is really sticky. So we recommend you don’t skip this step.
  4. Try to be quick when rolling the dough into balls and then into powdered sugar because your hands might warm the cookies and we don’t want this. 
  5. Don’t overcrowd the baking sheet. 
  6. When choosing the cup to flatten the cookies, try to find one with a flat bottom. 
  7. When pressing down the cookies with a cup, don’t go crazy. Just flatten them gently until you see the cracks on the edges.
  8. Baking time might differ, but don’t bake them longer than 8 minutes. They will continue cooking when you let them sit on the baking sheet after removing them from the oven.