Quick & Easy Cake Mix Valentine Cookies (No Eggs)
These vibrant Quick & Easy Cake Mix ValentineRed Velvet Cookies (No Eggs) adorned with sparkling sanding sugar and topped with adorable chocolate hearts are ready to steal the show at any gathering. Whip up a batch today and spread the love with every bite!
Servings 12 cookies
Calories 292kcal
Equipment
Ingredients
- 1 box (15.25 oz / 432 g) cake mix I used red velvet
- ½ cup (115 g) butter or light tasting oil
- 4 oz (112 g) full-fat cream cheese
- 3/4 cup (150 g) sanding sugar white, pink or red
- 12 chocolate hearts unwrapped
Instructions
- Preheat oven to 350°F (180º C). Line a baking sheet with a silicone mat or parchment paper. Set aside.
- Combine the cake mix, butter, and cream cheese in a medium bowl, you can do that by hand or with your electric mixer. Mix together until well combined.
- Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Then roll each ball in the sanding sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheet.
- Bake for 10-12 minutes, until very lightly colored on top and around the edges. Remove from the oven and then immediately place on the white chocolate heart. The heat from the cookies should melt the bottom of the heart into the cookie. Let cool for about 20 – 30 minutes to set the white chocolate. If desired, you can also let the chocolate set in the freezer/refrigerator to speed up the process.
Notes
Chocolate Hearts: I used white chocolate hearts I found in my local baking store, but you can Dove Chocolate Hearts or other brands like Hershey’s. You’ll find many chocolate heart candies available around Valentine’s Day.
Sanding Sugar: I use white sanding sugar. You can find sanding sugar sprinkles in the baking aisle at your regular grocery store. I like the Wilton brand.
Store at room temperature in an airtight container for up to 3 days.
Freeze: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature.
Recipe Tips:
- Be sure not to overmix the cookie dough, as this can result in tough cookies. Mix just until all the ingredients are combined for the perfect texture.
- To ensure evenly sized cookies, use a cookie scoop or tablespoon to portion out the dough before rolling it into balls.
- For extra flavor, you can add a teaspoon of vanilla extract.
- If the cookie dough is too sticky, refrigerate it for about 30 minutes to make it easier to work with. However, I did not refrigerate the dough and rolled them easily.
- Keep Your Cookies Soft! No one likes a hard, dry cookie (especially not Santa). Store them in a container with a slice of white bread to ensure cookie freshness. The cookies will absorb that moisture, keeping them softer for longer.
- Want to mix things up? Try using different flavors of cake mix, such as chocolate, strawberry, or vanilla, for a fun twist on this recipe.
- Get creative with your toppings! Instead of chocolate hearts, try using sprinkles.
- Feel free to get creative with mix-ins! Add some white chocolate chips, chopped nuts, or dried fruit to the cookie dough for extra texture and flavor.
Nutrition
Calories: 292kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 368IU | Vitamin C: 0.03mg | Calcium: 117mg | Iron: 1mg