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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
Keyword carrot sheet cake cookies, red velvet cookies, red velvet sheet cake cookies
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 24 cookies


Red Velvet Cake Mix Cookie

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

Sheet Cake Frosting

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


Red Velvet Cake Mix Cookies

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.

  4. 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.

  5. Take one of the baked cookies and smash it into crumbs.

Sheet Cake Frosting

  1. 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.

  2. 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.

  3. 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.