Red Velvet is one of the most famous flavors that comes from southern tradition. If you love red velvet cake, you’ll really enjoy these dipped red velvet cookies with cake mix base. Red velvet has a slight taste of chocolate that comes from the cocoa powder that’s added, but also includes buttermilk for a slightly tart flavor. The combination is unique and festive for both Christmas and Valentine’s Day. If you need a cookie recipe that’s easy for a party, this one is perfect!

Related: Red Velvet Stuffed Cookies With Peppermint Crunch

Why Cake Mix Cookies Are So Easy

If you’re in the mood to bake, and you’re a beginner, or maybe just don’t want a big mess to clean up, cake mix cookies are the way to go. They only require one bowl. All of your dry ingredients are already mixed together and it makes a great base. I’ve used it as the base for my Copycat Red Velvet Mickey Waffles recipe too – it always comes out flavorful without much effort. For these, you don’t even need a fancy kitchen mixer either!

What to serve with these Red Velvet Cookies With Cake Mix:

• Cold Glass of Milk
• Hot Cocoa (Try this easy Nutella Hot Chocolate recipe)
• Make it part of a dessert charcuterie board 
• Individually package cookies as Valentines
• As Cookies for Santa
• Part of a Cookie Exchange Party

No matter what time of year you make these cookies, they’re sure to be a big hit with your family! Just store them in an air-tight container so they stay soft and chewy until served.

How To Make Dipped Red Velvet Cookies With Cake Mix Base

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Yield: 30-34 Cookies

Scrumptious Dipped Red Velvet Cookies With Cake Mix Base

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These easy Red Velvet Cookies are made from a cake mix base for easy clean up. Perfect as Christmas or Valentine's Day treat!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box, 15.25 oz, red velvet cake mix
• 3 tablespoons flour
• 1 egg
• 1/2 cup vegetable oil
• 6 ounces, white almond bark

Instructions

1. Preheat oven to 350
2. Add cake mix and flour together in a mixing bowl and mix well. Add egg and vegetable oil and mix well. Dough may seem stiff and like it's not coming together. Continue to mix and it will come together.
3. Use a tablespoon portion scoop to scoop onto an ungreased cookie sheet lined with parchment paper (optional).
4. Bake for 8-10 minutes. Remove from cookie sheet and transfer to a cooling rack to cool completely before dipping.
5. Place wax paper onto a cutting board or baking sheet. Once cookies, are cool, heat almond bark according to package directions.
6. Dunk half of the cookie into the white chocolate and place onto the prepared cutting board or cookie sheet. Let set to harden.

Notes

Store your cookies in an air-tight container once baked. They're great for Valentine's Day or a Christmas cookie exchange party.

Nutrition Information:

Yield:

34

Serving Size:

1
Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 64mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g

**Nutritional facts are calculated by a third party. Actual values may vary.

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