Red Velvet Cookies
Red Velvet Cookies are made with red velvet cake mix, eggs, and white chocolate chips; bake at 325°F for 10 minutes until soft and chewy with a crackly, powdered sugar top.
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Method
- 1
Mix cake mix, eggs, and oil until a thick dough forms. Fold in white chocolate chips.
- 2
Scoop 2-tablespoon balls and roll in powdered sugar. Chill 15 minutes for thicker cookies.
- 3
Place 6 cookies in the air fryer with space between them. They spread.
- 4
Air fry at 325°F for 7-9 minutes until the tops crack and edges set but centers look slightly underdone.
- 5
Cool 5 minutes — they firm up as they cool. Sprinkle with flaky salt.
Pro tip. They look underdone when you pull them out — that's perfect. The residual heat finishes them. Overbaking makes them dry and cakey instead of fudgy and chewy.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 17 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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