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Red Velvet Sheet Cake Cookies Recipe with a Cake Mix

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I can’t get through the holiday season without a new red velvet recipe.  A delicious and rich chocolatey red cookie is perfect for Christmas.  It is especially wonderful when it is a sheet cake cookie that starts with a cake mix.  Easy and tasty cookies are two things that make me very happy.  Red Velvet Sheet Cake Cookies are festive, fun and full of flavor.  Christmas just got awesome!

Do you love red velvet cookies ?  Try these Easy Red Velvet Oreo Cookies!

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

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Red Velvet Cake Mix Cookies

I am not sure I will ever make red velvet cookies without a cake mix ever again.  Why?  When you have everything you need {including the red food dye} in one box.

Being able to make a super tasty and simple red velvet cookie with only 3 ingredients is amazing!  Once you make and taste these babies you will be hooked too!

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

Ingredients needed to make Easy Red Velvet Sheet Cake Cookies 

Cookie:

  • Red Velvet Cake Mix-with most of the ingredients you need for these cookies in one box, it is such a great way to make red velvet cookies!
  • Vegetable Oil-added for moisture and to keep these cookies super soft.  Melted butter can be used as well in the same amount.
  • Eggs-I always recommend using eggs at room temperature.  Cracking them in a separate bowl before adding them to the cookie dough is always a good idea too!

Frosting:

  • Butter-for richness and flavor, butter is the base for this delicious frosting.
  • Milk-used to thin the frosting a bit.  I used 1% milk but whatever you have on hand will work great!
  • Powdered Sugar-or some call confectioners sugar, this fine white sugar is what sweetens up the frosting.

How to Make Red Velvet Sheet Cake Cookie with a Cake Mix

  1. Combine red velvet cake mix, vegetable oil and eggs in a medium bowl.  Mix using a handheld mixer {or by hand}.
  2. The dough will be a beautiful shade of red and thick {that is exactly how you want it}.
  3. Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
  4. Bake in a 350 degree oven for 9-11 minutes.  Remove from oven and let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

How to Frost Sheet Cake Cookies

Before making the frosting for the cookies we need to make the topping for them.  All you have to do is grab one of the cookies {I pick one that doesn’t look great} and crumble it up into super small pieces/crumbs.

We will use this mixture as sprinkles on the top of each cookie.

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

The frosting is made in a small saucepan over medium high heat, add the butter and milk.

Cook until the mixture is totally melted.  Once melted, remove from the stove top and add the powdered sugar.  Whisk the powdered sugar into the butter mixture until creamy and smooth.

NOTE:  If your powdered sugar has lumps you will want to sift {or whisk} it before adding it to the frosting to remove them.

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

Once the frosting is made, use a tablespoon to scoop frosting over the top of each cookie.  Spread it out to the edges of the cookie and allow the frosting to fall over the edge of the cookie.  Be sure to only work 1 or 2 cookies at a time.

While the frosting is still wet, sprinkle the cookies with red velvet cookie crumbs.  Continue the same procedure with the rest of the cookies until they are all finished.  Allow the cookies to set at room temperature for 30 minutes to 1 hour to set up.

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

5 Top Tips to Make your Red Velvet Sheet Cake Cookies:

  • Don’t worry if the cookie dough is a bit thick and sticky.  The dough can always be chilled for 15-20 minutes before using if you think it is too hard to work with.
  • Always use a cookie scoop to make your cookies.  It might be a small investment but it will help you create cookies that are all the same size.  This helps all of the cookies bake evenly.
  • Don’t over bake the cookies.  Texas Sheet Cakes are iconically moist, so pull your cookies out of the oven when set and then allow them to cool for 10 minutes on the baking sheet.  That 10 minutes will allow the cookies to continue baking slightly {from the heat of the cookie sheet} and set up perfectly.
  • Whisk or sift the powdered sugar before adding it to the frosting if you are worried about lumps.  It is hard to get them out once the powdered sugar is added to the frosting.
  • Only work with 1 or 2 cookies at a time when you are frosting them.  If you try to work ahead on too many at a time then the frosting will set up and your red velvet crumbs won’t stick.

Frequently Asked Questions:

Can I use a Gluten Free Cake Mix for these Red Velvet Cookies?

Here is the deal…I have never used a gluten free cake mix but I have had other readers who have and it worked well.

So my answer is yes but I can’t give you any special tips in using it.

How do I store Red Velvet Texas Sheet Cake Cookies?

These Red Velvet Cookies can be stored in an air tight container at room temperature for up to 4 days or in the refrigerator for up to 5 days.

It really is a personal preference.  Some people really like to eat sheet cake cookies cold and I have to admit that they are great that way!

Can I freeze these Red Velvet Sheet Cake Cookies?

Yes, you can freeze these cookies for up to 3 months but they will freeze better without the frosting.

Once you freeze this cooked frosting, it will lose some of its integrity as it defrosts.  I would make the cookies ahead of time and then frost them after they have defrosted for best results.

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

Do you love Red Velvet?  Try these recipes…

Red Velvet Sheet Cake Cookies Recipe with a Cake Mix by top US cookies blogger, Practically Homemade

Red Velvet Sheet Cake Cookies with a Cake Mix

A red velvet cake mix is turned into the ultimate sheet cake cookie, complete with a cooked vanilla frosting.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 187kcal
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Ingredients

Red Velvet Cake Mix Cookie

  • 1 box red velvet cake mix {15.25 ounce}
  • cup vegetable oil
  • 2 eggs

Sheet Cake Frosting

  • ½ cup butter
  • 2 tablespoons milk {I used 1%}
  • 2 ¼ cups powdered sugar

Instructions

Red Velvet Cake Mix Cookies

  • Preheat the oven to 350 degrees.
  • Combine cookie ingredients in large bowl and mix until completely incorporated.  I like to use a hand held mixer but stirring the ingredients by hand works too. NOTE:  Dough will be thick.
  • Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
  • Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.
  • Take one of the baked cookies and smash it into crumbs.

Sheet Cake Frosting

  • Combine the butter and milk in a small saucepan over medium heat until everything is melted and smooth.  Remove from heat, add powdered sugar and whisk until smooth.
  • Pour {or spoon} frosting over cookies.  Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered. Sprinkle the top of each cookie with a few of the cookie crumbs.
  • Let frosting set for about an hour and serve.  Keep in an air tight container at room temperature for up to 4 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 141IU | Calcium: 32mg | Iron: 1mg
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