Fudgy Red Velvet Crinkle Cookies are a super easy 4-ingredient cookie recipe perfect for the holidays, Valentine’s Day, or just because you love red velvet cake and cookies!
I’m obsessed with using cake mix to make new recipes that aren’t cake and cake mix cookies are some of my favorites. I recently made Cool Whip Cookies that use cake mix and fell in love with how good they are, so when thinking of new ideas I decided to make Red Velvet Crinkles using a red velvet cake mix! These are like my chocolate crinkles but so much easier.
These cookies only have 4 ingredients, don’t need to be chilled, and are bowl to oven to mouth in under 30 minutes! Cool whip cookies replace the traditional fat in a cookie recipe while also adding moisture and fluffiness. They’re a unique puffy and super light cookie with a cakes-like fluffy texture and deep red color, and they taste like cake!
4 Ingredient Red Velvet Crinkles
- Use any brand red velvet cake mix (approximately 15 ounces). In reality, you can use ANY flavor cake mix!
- Brand or generic whipped topping that’s been thawed (thaw at room temperature for a few hours or overnight in the fridge). You can use sugar free, regular, low fat – your choice.
- One large egg helps bind the mixture together.
- Powdered sugar for rolling – the sugar coating gives them that dusty snowy crinkly look with the beautiful cracks.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Dorothy’s Expert Tips
- Be sure to use a large bowl to stir them in so you don’t end up with red cookie batter all over your counter.
- This is a tough dough to stir by hand, use a hand mixer to make it go faster.
- Be sure to bake them on silicone baking mats or parchment paper – they will stick even to those nonstick surfaces!
- You know crinkle cookies are done when they just lose their glossy sheen. Don’t over bake to keep a chewy center.
- These spread so I prefer using a 1-tablespoon cookie scoop to keep the size manageable.
Red Velvet Crinkle Cookies Recipe
Ingredients
- 1 box red velvet cake mix (approx. 15 ounces, for a 9×13-inch cake)
- 1 (8-ounce) container Cool Whip, thawed
- 1 large egg
- ½ cup (57g) Powdered sugar, for rolling
Instructions
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Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
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Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.
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Add powdered sugar to a small bowl. Scoop 1-tablespoon balls and roll into the sugar and then place 3-inches apart on cookie sheet.
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Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top.
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Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.
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Store in an airtight container for several days or freeze for several months.
Notes
Nutrition
How to make Red Velvet Crinkle Cookies
- Stir or mix cake mix with Cool Whip and egg in a large bowl.
- Place powdered sugar in a small bowl. Line a cookie sheet with parchment paper.
- Scoop 1 tablespoon balls and roll each ball of dough in the powdered sugar. Place on prepared cookie sheet.
- Bake at 350°F until no longer glossy and bottoms are light golden.
FAQs
Any flavor cake mix that is approximately 15 ounces will work with this recipe.
These will bake in approximately 9-14 minutes at 350°F.
No, these need the chemical reaction from the cool whip ingredients to rise and create a soft and chewy cookie.
Favorite Cake Mix Recipes
Cake
Easy Triple Chocolate Bundt Cake
Cake
Easy Lemon Bundt Cake
Cake
Red Velvet Cheesecake Cake
Cake
Red Velvet Cookie Pizza
