If you’re looking for a quick and festive treat, these Duncan Hines Red Velvet Cookies are about to become your new go-to recipe!
With just a box of cake mix, you can whip up this soft, chewy recipe that tastes like they came straight from a bakery.
If you love baking but don’t want to spend hours in the kitchen, you’ll love these Cake Mix Cookies that come together in minutes and taste amazing.
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Once the cookies have cooled they're dipped in melted white chocolate and topped with colorful sprinkles, making them perfect for holidays, parties, or anytime you need a sweet, easy dessert.
You’ll love this recipe because it’s easy to make, requires minimal ingredients, and delivers rich red velvet flavor with a bakery-style finish.
Looking for more Cake Mix Recipes? Try my Strawberry Cake Mix Cookies, Chocolate Crinkle Cookies, and even my Red Velvet Sandwich Cookies. Yum!
Table of Contents
- Baking Tips for Cake Mix Cookies
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Thawing Tips
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Baking Tips for Cake Mix Cookies
Use the Right Oil: Stick to vegetable or canola oil unless the recipe specifies otherwise for the best texture.
Don’t Overmix: Stir just until combined—overmixing can make cookies tough instead of soft and chewy.
Chill the Dough: If it feels too sticky, chill for 20–30 minutes to make scooping and shaping easier.
Use a Cookie Scoop: Helps ensure even-sized cookies that bake uniformly.
Avoid Overbaking: Cake mix cookies bake quickly—remove them when edges are set but centers are slightly soft; they’ll firm up as they cool.
Cool on a Rack: Let cookies rest on the baking sheet for a minute before transferring to a wire rack to cool completely.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Cake Mix Flavors: Swap red velvet for chocolate, vanilla, or strawberry cake mix for a different flavor.
Chocolate Coating: Use milk or dark chocolate instead of white chocolate for dipping.
Add-Ins: Mix in chocolate chips, white chocolate chips, or chopped nuts for extra texture.
Holiday Sprinkles: Change up the sprinkles to match any holiday or celebration theme.
Cream Cheese Filling: Sandwich two cookies with cream cheese frosting for a decadent whoopie-pie style treat.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the red velvet cake mix, oil, and eggs until well blended. Refrigerate the dough for 30 minutes to make it easier to work with.
Step 2: Roll the dough into 1 - 1½ tablespoon balls. Place on a parchment lined baking sheet.
Baking Instructions
Step 3: Bake at 350°F for 10-12 minutes until the cookies are set. Cool on the baking sheet for 5 minutes.
Step 4: Then transfer to a wire rack to completely cool.
Step 5: Melt the white chocolate according to the package directions.
Step 6: Dip each cookie in the melted white chocolate.
Step 7: Then add the sprinkles while the chocolate is still wet.
Step 8: Allow the chocolate to set.
Step 9: Then enjoy!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO chill the dough if it’s too sticky—this makes shaping easier and helps cookies bake evenly.
❌ DO NOT overbake; remove cookies when the edges are set and centers are slightly soft for the best chewy texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Typically, one standard 15.25-ounce box of cake mix will make about 24 cookies, depending on the size of the scoops you use. Using a tablespoon or small cookie scoop gives you the best yield and even baking.
Chill the dough for 20–30 minutes before baking to help it firm up. Also, make sure your baking sheet is cool between batches—placing dough on a hot sheet can cause cookies to spread too quickly.
How to Store, Freeze and Thawing Tips
Refrigerate: Store cookies in an airtight container in the refrigerator for up to 5 days.
Freezer: Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
Thawing Tips: Let cookies thaw at room temperature for 30–60 minutes. For a freshly baked taste, warm them in the microwave for 10–15 seconds before serving.
More Recipes You'll Love!
Check out my other recipe for Red Velvet Cake Mix Cookies. Or you might like this recipe for Red Velvet Peppermint Cookies or the full collection of Easy Cookie Recipes.
📖 Recipe Card
Duncan Hines Red Velvet Cookies
Video
Ingredients
- 1 (15.25 ounce) box Red Velvet cake mix
- ⅓ cup vegetable oil
- 2 eggs
- white melting chocolate
- sprinkles
Method
- Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
- In a medium bowl, mix the red velvet cake mix, oil, and eggs together until well blended. The cookie dough will be thick and sticky. *See Note
- Scoop the dough out in 1 to 1 ½ tablespoons. Using your hands, roll the dough into balls.
- Place the cookie dough balls on the baking prepared sheet approximately 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies are set on the edges and crinkled across the top.
- Allow the cookies rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Melt white chocolate according to package directions being careful not to overheat.
- Dip each of the cooled cookies halfway into the melting chocolate.
- Immediately add sprinkles over the wet candy coating. Place on parchment or waxed paper to allow the chocolate to set completely.
Nutrition
Notes
- Stick to vegetable or canola oil unless otherwise noted for the best texture.
- Mix only until combined to keep cookies soft and chewy.
- If the dough is sticky, chill it for 20–30 minutes to make shaping easier.
- Remove cookies when edges are set but centers are soft—they’ll firm up as they cool.
- Allow cookies to rest briefly on the baking sheet, then transfer to a wire rack to cool completely before dipping in melted chocolate and decorating with sprinkles.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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