Valentine’s Day Red Velvet Cookies are the kind of recipe that promises warmth, nostalgia, and a little bit of sparkle — all in a single, tender bite. These cookies take the beloved red velvet cake flavor and turn it into a quick, crowd-pleasing cookie that’s perfect for gifting, school parties, or a cozy night in with someone special. With a base of red velvet cake mix and a few pantry staples, you can whip these up in under an hour and still look like you spent all afternoon in the kitchen. If you enjoy simple, satisfying desserts that pack a lot of flavor with minimal fuss, you might also love this 4-ingredient chocolate peanut butter balls as another easy homemade treat to pair alongside.
Ingredients & Equipment
Ingredients
- 1 (15 oz.) box red velvet cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 11 oz white chocolate chips
- Sprinkles (red, pink, or mixed — use as much as you like)
Notes on ingredients
- The boxed red velvet cake mix is the shortcut that gives these cookies great structure and the signature flavor quickly. You can use any brand you prefer.
- Vegetable oil keeps the cookies soft and tender; melted butter will work but will change the texture slightly (a little more richness and chew).
- White chocolate chips provide a beautiful contrast to the red cookies; if you can’t find white chips, use chopped white chocolate or a cream cheese frosting dip.
- Sprinkles add a festive Valentine’s touch — use jimmies, nonpareils, or heart-shaped sprinkles.
Helpful equipment
- Mixing bowl and spatula (or a stand mixer paddle)
- Baking tray(s)
- Parchment paper or silicone baking mat
- Oven thermometer (optional, but helpful for oven accuracy)
- Small cookie scoop or tablespoon
- Microwave-safe bowl or double boiler for melting chocolate
- Cooling rack
Tip: If you want super-uniform cookies, chill the dough in a piping bag or shape with a scoop and chill on a tray before baking. For easy cleanup, line trays with parchment.
Step-by-Step Instructions (with tips)
- Prep the baking sheet
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat so cookies don’t stick and cleanup is easy.
- Place racks in the middle of the oven for even heat.
- Mix cake mix, oil, eggs, and vanilla; chill for 20 minutes
- In a medium mixing bowl, add the red velvet cake mix. Stir in 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla until a soft dough forms. The dough will be slightly sticky but should hold together when scooped.
- Cover the bowl (or transfer dough to a bowl covered with plastic wrap) and chill for 20 minutes. Chilling helps the cookies hold their shape and yields a tender, cakey center.
Kitchen tip: If your dough seems too wet, chill longer or add a tablespoon of extra cake mix. If it’s too dry, add a teaspoon of milk or a little more oil.
- Scoop and bake at 350°F for 8–10 minutes
- Use a small cookie scoop or tablespoon to portion dough into even balls (about 1.5 tablespoons each). Place them about 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven at 350°F for 8–10 minutes. The cookies should look set on top but still slightly soft in the centers; they continue to set as they cool.
Baking tip: For chewy edges with soft centers, bake closer to the lower end of the time range. For a cakier, fully set cookie, bake a minute or two longer. If you’re using a convection oven, reduce temperature by 25°F and start checking earlier.
- Dip cookies in melted chocolate and add sprinkles
- While cookies cool slightly on the baking sheet for 2–3 minutes, melt the white chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between each burst until smooth. Alternatively, use a double boiler for more control.
- Dip the tops of each cookie into the melted white chocolate or drizzle the chocolate over the cookies with a spoon. While the chocolate is still wet, sprinkle on the sprinkles so they stick.
Chocolate tip: For a shinier finish and to avoid streaking, temper the white chocolate or add a small amount of coconut oil (1 teaspoon) to help smooth it out. If you want a pink-tinged dip, stir in a drop of oil-based red food coloring into the chocolate — avoid water-based coloring, which can seize white chocolate.
- Set for 10 minutes
- Transfer dipped cookies to a cooling rack or back onto parchment and let the chocolate set for about 10 minutes. If you’re short on time, chill them briefly in the refrigerator (3–5 minutes) but don’t leave them too long or condensation can form.
- Once set, store or plate for serving.
Variations and flavor suggestions
- Natural red: If you prefer natural color, make a small beet puree (roast or boil a beet, then blend) and add 1–2 teaspoons to the dough. Roasting vs boiling beets gives different flavor profiles — roasting concentrates sweetness and deepens the color, while boiling is milder. Test a small batch before changing the whole dough.
- Swap chips: Use dark chocolate chips, milk chocolate, or chopped white chocolate instead of chips for different flavor balances.
- Frosting-dipped: Skip the melted chocolate and top with a quick cream cheese glaze (mix 4 oz cream cheese, 1/2 cup powdered sugar, and 1–2 tbsp milk).
- Sandwich cookies: Spread cream cheese frosting between two cookies for a red velvet cookie sandwich.
Kitchen safety & troubleshooting
- If white chocolate seizes (becomes grainy) in the microwave, try adding a teaspoon of vegetable oil and gently stirring to smooth it. If that fails, discard and melt a new batch carefully at lower power.
- Uneven baking? Rotate your tray halfway through baking or check your oven temperature with an oven thermometer.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking and preserve appearance.
- For a slightly softer result, add a slice of bread to the container; it releases moisture that keeps cookies tender.
Long-term freezing
- Freeze baked cookies: Arrange cooled cookies in a single layer on a baking sheet and flash-freeze for 1–2 hours. Once firm, transfer to a freezer-safe bag or container with layers separated by parchment. Freeze for up to 3 months.
- Freeze dough balls: Portion the cookie dough into balls and freeze on a tray until firm, then transfer to a bag. Bake from frozen — add 1–2 minutes to the bake time.
Thawing and reheating - Thaw frozen baked cookies at room temperature for 20–30 minutes. Warm briefly in a 300°F oven for 3–5 minutes if you prefer a fresh-baked feel.
Make-ahead ideas - You can bake these a day ahead and decorate the day-of for fresher chocolate shine; after dipping, allow them to set and store in a cool spot.
- Prepare the dough and refrigerate up to 24 hours before scooping and baking to deepen the flavor.
Portioning advice
- This recipe yields roughly 24 small cookies (depending on scoop size). For larger cookie batches for parties, double the recipe and bake on multiple trays, rotating for even baking.
How to Use / Serve This Dish
Serving ideas
- Gift-ready: Arrange cookies in a decorative box or cellophane bag with tissue paper and add a handwritten tag for Valentine’s gifts.
- Dessert platter: Serve these cookies alongside small scoops of vanilla bean ice cream, chocolate-covered strawberries, and mini brownies for a romantic dessert board.
- Brunch sweet: Pair a plate of warm red velvet cookies with coffee, cappuccino, or a pink-hued hot chocolate for a themed brunch; they also go well with fresh berries.
Pairings and creative variations
- Cheese and cookies: For a playful pairing, serve with a mild cream cheese dip or whipped mascarpone; the tang balances the cookie sweetness.
- Cocktail pairing: Pair with a sparkling rosé, a coffee liqueur cocktail, or a milky lavender latte.
- Make them decorative: Use heart-shaped sprinkles or pipe tiny cream cheese roses on top for an elevated look.
If you’re assembling a sweet table for a Valentine’s gathering or pairing these cookies with savory brunch items, consider complementing them with a crowd-pleasing savory side like these bangin’ breakfast potatoes to balance sweet and savory on your spread.
FAQ
Q: Can I use a different cake mix flavor instead of red velvet?
A: Yes — you can swap the red velvet box for chocolate, yellow, or even spice cake mix for different flavors. Keep in mind the signature red color and slight cocoa of red velvet will change, so adjust decorations if desired.
Q: How long will these cookies stay fresh?
A: At room temperature in an airtight container, cookies remain tender for about 2–3 days. Refrigerating extends the life to about 5 days, but refrigeration can firm the texture; bring to room temperature before serving.
Q: Can I substitute the white chocolate chips?
A: Absolutely. Use milk or semisweet chocolate chips, chopped chocolate, or even candy melts. If you use a darker chocolate, the flavor will be richer and contrast nicely with the sweet red cookie base.
Q: My white chocolate seized — what can I do?
A: If the chocolate becomes grainy, try stirring in a teaspoon of vegetable oil or coconut oil to loosen it. If that doesn’t help, start with a fresh batch and melt at a lower power in short bursts or use a double boiler for better temperature control.
Q: Any tips for making the color more vibrant naturally?
A: For natural coloring, a small amount of beet puree works well. Roasting vs boiling beets will affect flavor—roasted beets give a richer, sweeter flavor while boiled beets are milder. Use sparingly to avoid altering flavor significantly.
Q: Can I make these gluten-free?
A: Use a gluten-free red velvet cake mix labeled as GF. Texture may vary slightly; you may need to adjust moisture (a splash more oil or an extra egg yolk) for best results.
Conclusion
These Valentine’s Day Red Velvet Cookies are a wonderful blend of convenience and charm: the box-mix shortcut gives reliable structure while simple add-ins and a white chocolate dip let you customize flavor and presentation. They bring the comfort of from-scratch baking with the ease busy home cooks appreciate, and they’re versatile enough for gifting, parties, or a quiet evening dessert. If you want inspiration from other red velvet cookie takes or cake-mix cookie hacks, this Valentine’s Day Red Velvet Cookies Recipe – Something Swanky offers a lovely variation, and for a different approach check out Red Velvet Cookies- Cake Mix Hack – One Sweet Appetite to compare techniques and decoration ideas. For a simple sugar-cookie-style red velvet that’s perfect for two, see this Red Velvet Valentines Day Cookies | Dessert for Two. Give these cookies a try, share a batch with someone you love, and enjoy the warmth and sweetness they bring to your Valentine’s table.
Valentine’s Day Red Velvet Cookies
Ingredients
Cookie Ingredients
- 1 box (15 oz) red velvet cake mix Any brand can be used.
- ⅓ cup vegetable oil Can substitute with melted butter for slightly different texture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 11 oz white chocolate chips Chopped white chocolate can be used if chips are unavailable.
- Sprinkles (red, pink, or mixed) Use as much as you like for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Stir until a soft dough forms.
- Chill the dough for 20 minutes to help cookies hold their shape.
Baking
- Scoop the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven for 8–10 minutes until set on top but still slightly soft in the center.
Decoration
- Melt the white chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring in between until smooth.
- Dip the tops of each cookie in the melted white chocolate or drizzle over them. Add sprinkles while the chocolate is still wet.
- Transfer cookies to a cooling rack and let the chocolate set for about 10 minutes.
