Red Velvet Cake Mix Cookies (2 ways!) Recipe (with Video)

For the red velvet cookie dough:
1. Preheat the oven to 325°F/162°C. Line two baking sheets with parchment paper/silicone mat.
2. In a large bowl, whisk together all of the ingredients: 1 15.25 oz package red velvet cake mix, 1 tbsp cornstarch, ½ cup melted butter, and 2 eggs.
3. I chose to split the dough and added white chocolate chips to half. I baked each flavor separately. Feel free to do the same or only make one flavor!
For red velvet sugar cookies:
1. Use cookie scoop to gather dough (about 1 ½ tablespoons each) and roll into granulated sugar. Place cookie dough balls on lined baking sheet about 3 inches apart. Repeat with remaining dough.
2. To make bears (optional): For the ears, take about 1 tsp of dough, split it in 2, and roll them in sugar. Place them on top left and right sides of a cookie dough ball on the baking sheet.
3. Bake for 8 minutes, until cookies have slightly puffy centers. Bang cookie tray on wire rack or heat-safe surface. This will make cracks in the dough and deflate them. Bake for another 2 minutes, or until edges are set.
4. Remove from oven and bang cookie tray one last time. Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more mini chocolate chips.
5. Allow to cool on sheet for at least 5 minutes, then transfer to wire rack.
For red velvet white chocolate chip cookies:
1. If you split the cookie dough into two, fold in ¼ cup of white chocolate chips. If you are turning all of the cookie dough into white chocolate chip cookies, add ½ cup chocolate chips.
2. Use cookie scoop to gather dough (about 1 ½ tablespoons each). Place cookie dough balls on lined baking sheet about 3 inches apart. Repeat with remaining dough.
3. Bake for 9-11 minutes, or until edges are set. Immediately sprinkle flaky sea salt on top. Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more mini chocolate chips.
For the bear faces (optional):
1. Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
2. Add white chocolate to small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted.
3. Leave about a tablespoon of melted white chocolate and transfer the rest to a piping bag. Use this for the snouts and ears.
4. To the remaining white chocolate, add a drop of oil-based pink food coloring. Transfer to piping bag and use this for the blush. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
5. Melt dark or milk chocolate in another bowl, transfer to piping bag, and use this to draw on the eyes and nose. Enjoy!