Gooey butter cookies meet red velvet in these easy cookies made with cake mix. You won’t be able to stop eating these soft Red Velvet Gooey Butter Cookies!
While these are perfect year round, we also love a good seasonal cookie! If you are looking to add more cookies to your cookie plate, try these Valentine’s Day Sugar Cookies for Valentine’s Day or these Spritz Cookies for Christmas.
Red Velvet Gooey Butter Cookies
Back in 2012, I published my very first Red Velvet Week, where I posted red velvet recipes all week long. Then it happened again in 2013, and by that point I was obsessed and it became a yearly thing for me. That eventually led to me writing a cookbook all about red velvet. So to say I love my red velvet is an understatement.
One of my favorite things about red velvet is how it is perfect for holidays year round. Red for Valentine’s Day, Part of the red white and blue for the 4th of July, blood red for Halloween, and of course, anything red is perfect for Christmas.
These Red Velvet Gooey Butter Cookies are not only perfect for celebrating year round, but they are so easy, too. They are cookies made with cake mix, so the ingredient list is very short and they really don’t take a lot of hands on time. So throw these on the cookie plate, share them with the neighbors, and wait for everyone to ask you for the recipe!
Want more red velvet cookies? Try these Red Velvet Whoopie Pies!
Tips for Making Red Velvet Gooey Butter Cookies
- These cookies are super easy, but they do take a little bit of time because the dough must be completely chilled or it will be too hard to roll into balls. The dough will be quite sticky, so you need that time to let the dough chill completely.
- Even with the 2 hour chill, the dough will be sticky. I definitely find that it is easiest to use a cookie scoop. Your hands will still get sticky, but it definitely helps!
- These cookies should not be hard at all, so sometimes it’s a little hard to tell when the cookies are done. The cookie will be set up on the edges, but the middle should still look super soft. Once you remove the cookies from the oven and let them sit for several minutes, the cookies will continue to set up. DO NOT overbake these cookies. If you do, they will be more cake-like than soft and gooey. Still delicious, but not the same.
- Store the cookies in an air tight container.
More Red Velvet Recipes
Oreo Cream Cheese Stuffed Red Velvet Brownies
Red Velvet Quick Bread with Cream Cheese Filling
Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting
Red Velvet Cheese Ball
Red Velvet Cupcakes
Red Velvet Muffins
Tools Used to Make these Red Velvet Gooey Butter Cookies
- While it would be possible to make these completely by hand, it would be difficult. I suggest using a stand mixer or a hand mixer to make the job much easier.
- Because the dough is so sticky, I recommend using a cookie scoop to make the job just a little bit easier.
- You can spray your baking sheet with nonstick cooking spray, but I always recommend using parchment paper or a silpat liner instead.
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Red Velvet Gooey Butter Cookies
Ingredients
- 8 oz cream cheese at room temperature
- 1/2 cup butter at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 15.25 oz red velvet cake mix
- 1/4 cup powdered sugar
Instructions
- In the bowl of a stand mixer, or with a hand mixer, beat the cream cheese and the butter together. Beat in the egg, then the vanilla. Beat in the cake mix until completely combined.
- Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350ºF.
- Roll the chilled dough into tablespoon sized balls. Roll in the powdered sugar, then place on a baking sheet lined with parchment paper or a silpat liner, at least 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or just until set on the edges.
- Remove to a wire rack to cool.
Beth says
I have been making these cookies for the last 3 years at Christmas and have given them to friends and family on cookie trays. Every year people ask me (especially my kids) “you are making the red velvet cookies, right”?. Definitely the best cookie on the tray!
Lydia Shields says
This recipe is so stinking easy and is by far the best cake cookie ever. It’s always a hit. I sift a little more powdered sugar over the cooled cookies.
Debbie P says
These cookies came out Awesome! I skipped the powdered sugar and frosted them with cream cheese frosting and sprinkled a little red sugar on top.
Valerie says
Hello! Loved this recipe. Will be using this for a cookie exchange and wondering if I added white chocolate chips at what stage would be good for that? Should I add chips right away when making the batter? Or should I sorta roll them in like the powdered sugar? Or even adding them to the tops of the cookies out of the oven? I’m not an experienced baker so that’s why I’m asking so many questions… and also why I love this fool proof recipe!
Deborah says
I have never tried that, but it sounds delicious! I would probably just add them to the batter.
Niki says
Is it okay if you refrigerate the dough overnight? I didn’t have time to get to baking them.. tried to tacjle too many other desserts while these were in the fridge =/
Deborah says
Sorry for the delay – I’ve never tried refrigerating overnight, but I’m guessing it would work. If you tried it, please let me know how it worked out!
mona says
can we make our own cake mix because here its not available if yes please recipe
Deborah says
Hi Mona, I haven’t tried these with a homemade cake mix, so I’m not sure how they would work out. Sorry!
Lulu says
I made a batch and they turned out well! Thanks for sharing! <3
Kelly says
I made a double batch and gave them as part of Christmas gift bags. They were very good! I think I overdid them by a minute or 2 causing them to be cakey. (Still delicious though) I can’t wait to try them again. Only issue I had was a little trouble mixing the batter, it was very thick… I ended up using just over a box and a half of cake mix in a double batch.
Deborah says
I’m so glad you liked them! Yes, they do get cakey if they are cooked too long, but you are right – still delicious!
Judith says
Just finished a batch of these. I used a PC red velvet cake mix and the cookies turned out great! Only con would be having to roll each little sticky ball of dough in icing sugar. They look gorgeous when they are done, though, and taste great!
Emily says
Just made these for a work party tomorrow, do I need to refrigerate them over night? They are AMAZING! Can’t wait for everyone to try them.
Deborah says
I have never refrigerated them, but you definitely could. I would just make sure they come to room temperature before serving.
mary says
Do think these would freeze well?
Deborah says
I haven’t tried freezing them, but I’m guessing they would freeze well.
Charla says
I’ve been making cake mix cookies since I received the recipe card from Tupperware over 20 years ago. Easiest, most versatile way to bake cookies.
Danielle says
LOVE these…thank you SO much! Just finished making a batch and the entire family loves them!
Lindsay says
Could I freeze these cookies and how many weeks could I freeze them for?
Deborah says
@Lindsay, I haven’t tried freezing them, so I’m not sure how they would hold up.
Sabeen says
Thanks a lot for the prompt reply…. Love ur recipes….
AJ says
Does the recipe call for unsalted or salted butter? Or does it really matter? Trying to make these for a few friends for Valentine’s (and I’d like them to be perfect lol). Thanks.
Deborah says
@AJ, I always use unsalted butter, but I’m sure salted would work as well.
AJ says
HA@Deborah, Thank youfor responding so fast! I’m making them tomorrow. I’ll let you know how it goes!