Looking for a quick and easy dessert that delivers big on flavor and visual appeal? These Red Velvet Cake Mix Cookies with Cream Cheese Swirl are the answer! We’ve taken the convenience of a cake mix and elevated it with a luscious cream cheese swirl and a delicate dusting of natural red color. These cookies are incredibly soft, subtly chocolatey, and boast a beautiful presentation – perfect for parties, gifts, or simply a sweet treat for yourself. This recipe is a delightful twist on classic red velvet flavor, offering a soft-baked cookie experience that’s both satisfying and visually stunning. Let’s get baking!
Ingredients You’ll Need
- 340 g (12 oz) Red Velvet Cake Mix: This forms the base of our cookies, providing that signature red velvet flavor and tender crumb. We recommend using a good quality cake mix for the best results.
- 115 g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creating a smooth and creamy dough. Ensure it’s at room temperature – not melted – for optimal texture. Using unsalted butter allows you to control the overall saltiness of the cookies.
- 1 Large Egg: The egg acts as a binder, holding the ingredients together and adding richness to the dough.
- 60 ml (¼ cup) Vegetable Oil: Vegetable oil contributes to the cookies’ soft and chewy texture. It helps keep them moist and prevents them from becoming too dry.
- 60 ml (¼ cup) Water: Water helps to hydrate the cake mix and create a workable dough consistency.
- 115 g (4 oz) Cream Cheese, Softened: The star of the swirl! Full-fat cream cheese is best for a rich and tangy flavor. Make sure it’s thoroughly softened to avoid lumps in the swirl.
- 60 g (½ cup) Powdered Sugar: Also known as confectioners’ sugar, this sweetens the cream cheese swirl and helps create a smooth, spreadable consistency.
- ½ tsp Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding a warm and aromatic note to both the cookies and the swirl.
- Pinch of Fine Sea Salt: A pinch of salt balances the sweetness and enhances the other flavors. Fine sea salt dissolves easily into the dough.
- 30 ml (2 tbsp) Milk: Used to thin the cream cheese glaze to a drizzle consistency, making it easy to apply a beautiful finish to the cookies.
- 1 tsp Beet Powder: This is our secret ingredient for a natural, vibrant red dusting! Beet powder adds a beautiful color without altering the flavor significantly.
Ingredient Substitutions
While this recipe is designed for optimal flavor and texture, here are a few substitutions you can make if needed:
- Red Velvet Cake Mix: If you can’t find red velvet cake mix, you can use a chocolate cake mix and add 1-2 tablespoons of cocoa powder and a few drops of red food coloring.
- Vegetable Oil: Melted coconut oil or canola oil can be used as a substitute for vegetable oil.
- Cream Cheese: While full-fat cream cheese is recommended, you can use reduced-fat cream cheese, but the swirl may not be as stable.
Let’s Bake: Detailed Step-by-Step Instructions
- Preheat & Prep: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Simultaneously, line two baking sheets with parchment paper. Parchment paper is crucial; it prevents sticking and makes cleanup a breeze.
- Combine Wet Ingredients: In a large bowl, cream together the softened butter, egg, vegetable oil, and water. Use a whisk or electric mixer to achieve a smooth, emulsified mixture. This step is vital for a tender cookie texture. Ensure the butter is truly softened, not melted, for optimal results.
- Incorporate the Cake Mix: Gradually add the red velvet cake mix to the wet ingredients. Gently stir until *just* combined. Avoid overmixing! Overmixing develops gluten, leading to tough cookies. A few streaks of flour are okay at this stage.
- Prepare the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until light and fluffy. The cream cheese *must* be softened to prevent lumps. Beat until completely smooth and glossy.
- Scoop & Swirl: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, leaving about 5cm (2 inches) between each cookie. This spacing allows for spreading during baking. Then, place a small dollop (about ½ teaspoon) of the cream cheese mixture onto the center of each cookie dough mound.
- Create the Swirl: This is where the magic happens! Using a skewer, toothpick, or the tip of a knife, gently drag through the cream cheese dollop and the cookie dough. Create a ribbon-like swirl pattern. Don’t overwork it; a few swirls are enough to create a beautiful effect.
- Bake to Perfection: Bake for 10-12 minutes. The edges should be set, and the tops should appear slightly cracked, but the centers should still be soft. Keep a close eye on them, as baking times can vary depending on your oven.
- Cooling is Key: Once baked, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
- Glaze Preparation: While the cookies cool, thin the remaining cream cheese mixture with milk, one tablespoon at a time, until you reach a drizzle-able consistency.
- Glaze & Garnish: Arrange the cooled cookies on a plate, drizzle with the cream cheese glaze, and finish with a light dusting of beet powder for a vibrant color contrast.
Tips for the Perfect Swirl
Achieving a beautiful cream cheese swirl isn’t difficult, but a few tips can elevate your cookies. Ensure your cream cheese mixture is a slightly thicker consistency than the cookie dough. This prevents it from sinking completely into the dough. Also, avoid over-swirling; less is more! A few elegant swirls look much better than a muddy mess. If the cream cheese is too cold, it won’t swirl properly; if it’s too warm, it will spread out and lose definition.
Why Red Velvet and Cream Cheese are a Match Made in Heaven
The combination of red velvet and cream cheese is a classic for a reason. Red velvet’s subtle cocoa flavor and slightly tangy undertones are perfectly complemented by the rich, smooth tang of cream cheese. Historically, the acidity in red velvet cakes (originally from the reaction between cocoa and buttermilk) enhanced the color of the cocoa and created a tender crumb. The cream cheese frosting was a natural pairing, balancing the slight bitterness and adding moisture. These cookies capture that same delightful balance in a convenient, bite-sized form.
Storing Your Red Velvet Cookies
These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. If freezing, store them without the glaze. Add the glaze after thawing.
Troubleshooting Common Issues
- Cookies are too flat: Your butter may have been too soft (melted). Ensure it’s softened but still holds its shape.
- Swirl disappeared during baking: The cream cheese mixture was likely too thin. Add a little more powdered sugar to thicken it.
- Cookies are tough: You likely overmixed the dough. Remember to stir just until combined.
Frequently Asked Questions (FAQ)
Q: Can I use a different cake mix? A: While red velvet is traditional, you could experiment with chocolate or vanilla cake mix, but the flavor profile will change.
Q: Can I make these gluten-free? A: You can try using a gluten-free red velvet cake mix, but results may vary.
Q: Can I add chocolate chips? A: Absolutely! White chocolate chips would be a particularly delicious addition.
These Red Velvet Cake Mix Cookies with Cream Cheese Swirl are a delightful treat that’s surprisingly easy to make. Don’t forget to save this recipe to your Pinterest board for later! Pin it here!
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Red Velvet Cake Mix Cookies With Cream Cheese Swirl
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: General
Description
These Red Velvet Cake Mix Cookies with Cream Cheese Swirl are a quick and easy dessert offering a soft, chocolatey flavor and beautiful presentation. They’re perfect for parties or a sweet treat!
Ingredients
- 340g (12oz) Red Velvet Cake Mix
- 115g (½ cup) Unsalted Butter, Softened
- 1 Large Egg
- 60ml (¼ cup) Vegetable Oil
- 60ml (¼ cup) Water
- 115g (4oz) Cream Cheese, Softened
- 60g (½ cup) Powdered Sugar
- ½ tsp Vanilla Extract
- Pinch of Fine Sea Salt
- 30ml (2 tbsp) Milk
- 1 tsp Beet Powder
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- Combine Wet Ingredients: Cream butter, egg, oil, and water until smooth.
- Incorporate Cake Mix: Gently stir in cake mix until just combined.
- Prepare Cream Cheese Swirl: Beat cream cheese, powdered sugar, vanilla, and salt until fluffy.
- Scoop & Swirl: Portion dough onto sheets, add cream cheese dollop, and swirl with a skewer.
- Bake to Perfection: Bake for 10-12 minutes, until edges are set.
- Cooling is Key: Cool on sheets for 5 minutes, then transfer to a rack.
- Glaze & Garnish: Drizzle with glaze and dust with beet powder.
Notes
Ensure cream cheese is fully softened to avoid lumps in the swirl. Avoid overmixing the dough to prevent tough cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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