Red Velvet Cookies





You know what I just realized? I spend 1/3 of each month living in different hotels. This month, it’s more like 2/3 because of this extra week I’ll be spending in downtown LA. How crazy is that? Even though I’ve been doing this for almost a year, staying at a hotel still feels like a mini vacation to me. I love having a freshly made bed with tucked corners every morning. I love leaving the room and coming back to a clean bathroom and bedroom. I love being able to walk downstairs to a gym 24 hours. I love having more pillows than I could possibly need.

But you know what makes this week extra special? My DB is staying here with me the entire time. He’s actually the reason why we’re here this week. Sure, the hotels are nice to stay in, but it’s even nicer having someone staying with you.

Just sayin’.

Alright, now onto the cookies. Can you believe these were from a box? They’re just doctored up cake mixes turned into cookies. I love using the red velvet box mixes when baking because that means I don’t have to deal with never ending bottles of red dye. I can keep my hands and kitchen red-free. I also think that there’s a stronger red velvet taste when you use the boxed mix. If you’re in a rush to bake dessert, I’d make these. They’re one of the softest and chewiest cookies I’ve ever made, and they were a hit with the crowd. Recipe adapted from the Duncan Hines Box.

Red Velvet Cookies


  • 6 tablespoons butter
  • 1 cup powdered sugar
  • 1 teaspoon cornstarch
  • 1 box Red Velvet Cake Mix
  • 2 large eggs


  1. Preheat oven to 375°F. Melt butter; set aside to cool.
  2. Mix the powdered sugar and the cornstarch together in a shallow bowl.
  3. In a separate bowl, stir together the cake mix, butter, and eggs until well blended. It should have the same consistency as cookie dough.
  4. Form dough balls and roll in powdered sugar mix. Drop onto an ungreased baking sheet.
  5. Bake for 9 to 11 minutes or until set.
  6. I sprinkled some extra powdered sugar onto the cookies when they came out of the oven, but you can omit that if you'd like.




  1. says

    If you want to make this a little easier and not have to sugar the cookies after baking, try rolling the dough balls in regular sugar first and then in just confectioners sugar. It should help the confectioners sugar adhere better to the cookies so there is no need to reapply the sugar after baking. I always use this method when I make chocolate crackle cookies.

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