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Red Velvet Cake Batter Valentines Cookies | BakeThenEat.com
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Red Velvet Cake Batter Valentines Cookies

Red Velvet Cake Batter Valentines Cookies are a great Valentines treat that can be enjoyed at anytime of the year! Made with red velvet cake batter for a true red velvet taste.
Prep Time10 mins
Cook Time11 mins
Resting time1 hr 30 mins
Total Time1 hr 51 mins
Course: cookies/biscuits
Cuisine: American
Servings: 20 cookies
Calories: 188kcal
Author: Emma


  • 200 grams red velvet boxed cake mix 1 and 1/2 cups
  • 185 grams plain/all purpose flour 1 and 1/2 cups
  • 1 tablespoon cornflour/cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 175 grams unsalted butter 1 and 1/2 sticks
  • 90 grams light brown sugar 1/2 cup lightly packed
  • 100 grams granulated sugar 1/2 cup
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons liquid red food colouring
  • 50 grams white chocolate chips 1/4 cup - optional


  • In a medium sized bowl add the red velvet cake mix, flour, cornflour, baking soda and salt. Whisk until everything is well combined and place to one side.
  • In a stand mixer or a large bowl using an electric hand mixer beat the butter and sugars until light and fluffy. 3 minutes on a high speed.
  • Add the egg and vanilla and mix until combined.
  • Add the red food colouring - I used 2 teaspoons but add as much or as little as you like until you have the desired shade of red, then mix.
  • Add the cake & flour mix to the wet ingredients and on a low speed beat until everything has just come together, scraping the bottom of the bowl as needed.
  • Take the batter - it will be soft and sticky at this point - and place it in the fridge for at least 90 minutes or up to 3 days.
  • When you are ready to make your cookies preheat your oven to 180C/350F/Gas mark 4 and line a large cookie sheet with baking parchment or a silicone baking mat.
  • My cookies were 2 tablespoon size scoops - this is a great size, big enough to satisfy but small enough that you get a decent number of cookies.
  • Don't flatten the batter leave it in balls and give them at least 3 inches space to spread.
  • Depending on the speed of your oven and how crispy you want your cookies bake them for anything between 9-12 minutes. I found 11 minutes was the sweet spot for me. Crispy edges soft and chewy in the middle. But beware my oven is really slow!
  • Take the cookies out of the oven and cover them in any chocolate decorations at this point as they are hot they will stick.
  • Allow them to sit on the baking sheet for at least 5 minutes then transfer them to a wire rack to fully cool down.
  • Kept in an airtight tin at room temperature these cookies are good for 5 days, though the crispy edges disappear on day 3.


Serving: 1cookie | Calories: 188kcal | Carbohydrates: 26.4g | Protein: 2g | Fat: 8.6g | Saturated Fat: 5.3g | Cholesterol: 29mg | Sodium: 262mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 15.1g | Calcium: 20mg | Iron: 0.7mg