Hey friends, Azeem here from FoodMinty.com. With Valentine’s Day coming up soon (or any time you want to show some love), I always pull out this super easy recipe for red velvet heart cookies using a cake mix. I first tried this a few years ago when I needed a last-minute treat for my wife’s birthday – no time to bake from scratch, but I still wanted something homemade and pretty. One box of red velvet cake mix later, and these soft, chewy heart-shaped cookies were a total hit.
Since then, I’ve made them for school parties, anniversaries, and just because. The cake mix shortcut keeps things simple (no measuring flour or cocoa), but they taste way better than plain sugar cookies. They’re soft in the middle, slightly crisp on the edges, with that classic red velvet flavor and a gorgeous color – no extra food coloring needed. Roll them in powdered sugar for a crinkly look, or leave plain and decorate with icing. Kids love helping cut out the hearts, and cleanup is minimal. Let’s make some!
Ingredients (Makes about 24-30 cookies, depending on size)
I’ve been using this combo for years, and it’s always spot-on. Here’s what I grab from my pantry:
- 1 box (15.25 oz) red velvet cake mix – I usually pick up Duncan Hines or Betty Crocker, whatever’s on the shelf that day.
- 2 large eggs – fresh ones from the market work best.
- 1/3 cup vegetable oil – sometimes I swap in melted butter if I want a richer taste, and it’s been good both ways.
- 1 teaspoon vanilla extract – optional, but I toss it in for a little extra flavor kick.
- 1/2 cup powdered sugar – for rolling the dough in, gives that nice crinkly look I love.
For decorating, if you’re feeling fancy:
- Some cream cheese frosting – either from the store or I whip up a quick batch with cream cheese and sugar.
- A handful of sprinkles, a drizzle of white chocolate, or even some edible glitter if I’m in a festive mood.
That’s all I need – nothing too complicated!
Easy Step-by-Step Instructions
I’ve done this so many times, it’s like second nature now. Here’s how I get it done: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper – saves me from scrubbing pans later.
- Mix it up: I dump the cake mix, eggs, oil, and vanilla into a big bowl. Stir it all together with a spoon – takes a minute or two. Sometimes I use my hands when it gets thick. It’s sticky, but that’s how it should be. If it feels too gooey to handle, I pop it in the fridge for 10 minutes to firm up.
- Shape the hearts: I sprinkle a little flour on my counter (or powdered sugar if I don’t want extra flour taste). Roll the dough out to about 1/4-inch thick with a rolling pin. Then I grab my heart-shaped cookie cutter – about 3-4 inches works nice – and cut out the shapes. I gather the scraps, roll them out again, and keep going.
Quick tip: I dip the cutter in flour every few cuts so it doesn’t stick to the dough. - Sugar roll (if you want it): I pour the powdered sugar into a shallow dish. Then I gently roll each heart in it or press it down a bit – this is what gives that crinkly top when they bake.
- Bake them: I space the hearts about 2 inches apart on the sheets. Pop them in the oven for 8-10 minutes. I watch for the edges to set, but the middles stay soft – that’s how I like them. They firm up as they cool, so I don’t leave them in too long. After 5 minutes on the sheet, I move them to a rack.
- Decorate if you’re up for it: Once they’re cool, I sometimes spread on some cream cheese frosting or pipe it with a bag. Add sprinkles or a drizzle of chocolate if I’m feeling extra. Sometimes I sandwich two with frosting for a treat like whoopie pies.
The kitchen smells amazing when these come out – that red velvet scent is hard to beat.
Why You’ll Love These Red Velvet Cake Mix Heart Cookies
Using a boxed red velvet cake mix makes this recipe foolproof and fast – ready in under 30 minutes. The cookies come out soft and cake-like, with rich chocolate notes and that signature tang from the buttermilk in the mix. Shaping them into hearts makes them extra special for holidays, but you can use any cutter (or just scoop rounds) year-round.
From my many batches: They stay soft for days, travel well in tins, and everyone thinks you baked from scratch. Plus, it’s budget-friendly and great for beginner bakers.
My Tips for Perfect Results Every Time
- Oil vs. butter: Oil keeps them softer longer; butter adds flavor. I switch depending on what I have.
- Chilling: If my kitchen’s warm, I chill the dough 15-20 minutes for cleaner cuts.
- Thickness matters: Too thin = crispier cookies; thicker = softer centers.
- No cutter? I scoop tablespoon balls, flatten slightly, and use a knife to shape rough hearts.
- Storage: Airtight container up to 5 days. Freeze baked cookies (unfrosted) for 2 months – great for make-ahead gifts.
Fun Variations I’ve Tried
- Add 1/2 cup white chocolate chips to the dough for extra sweetness.
- Sandwich with cream cheese frosting for red velvet sandwich cookies.
- Dip half in melted white chocolate and sprinkles – fancy for Valentine’s boxes.
- Mini hearts: Use smaller cutters for bite-sized treats.
Conclusion
There you go – quick, delicious red velvet heart cookies that look impressive but are secretly easy. Package them in cellophane bags with ribbon for the cutest gifts. Try them soon and tag @FoodMintyAzeem with your photos. Happy baking and spreading the love! ❤️🍪
FAQs
Can I use a different cake mix flavor?
Yes! Chocolate or strawberry works, but you’ll lose the classic red velvet look and taste.
Why are my cookies spreading too much?
Dough too warm – chill longer. Or the oven not fully preheated.
Gluten-free version?
Use a gluten-free red velvet cake mix (some brands have them) and they’re just as good.
How to make them chewier?
Add an extra egg yolk and reduce bake time by 1 minute.
Best frosting pairing?
Cream cheese all the way – mix 4 oz softened cream cheese, 2 tbsp butter, 1 cup powdered sugar, and vanilla. Drop your questions in the comments on FoodMinty.com – I reply to all!
