These 4th of July Red Velvet Cookies are the perfect patriotic treat for your summer celebrations! I made these for our neighborhood block party last year, and Emily couldn't stop sneaking them off the dessert table. (I caught her with red crumbs all over her face... twice!)
The vibrant red cookies studded with red, white, and blue M&M's aren't just eye-catching – they're ridiculously easy to make too. If you're looking for more festive treats, my 4th of July Meringue Cookies are another crowd-pleaser that pairs perfectly with these red velvet beauties.
With just a few simple ingredients and less than 15 minutes of active time, you'll have a plate of soft, chewy cookies that scream "America!" Trust me, these will disappear faster than fireworks in the night sky!

Why You Will Love These Red Velvet Cookies for 4th of July
- Super Easy to Make – Using cake mix as the base means these cookies come together in minutes without measuring multiple dry ingredients!
- Perfectly Festive – The deep red cookies with red, white, and blue M&M's create an instantly patriotic look without complicated decorating.
- Crowd-Pleasing Flavor – That distinctive red velvet taste (part vanilla, part cocoa) is irresistible and pairs beautifully with the candy-coated chocolates.
- Make-Ahead Friendly – You can make the dough a day ahead or freeze the baked cookies for up to 3 months!
- Kid-Approved – My daughter Emily helps make these every year and says they're "DA BOMB!!!" (Who talks like that at my age???!)
Ingredients for Holiday 4th of July Cookies
- 1 box (15.25 oz) Red Velvet Cake Mix – The star of the show that gives these cookies their gorgeous red color and distinctive flavor.
- ⅓ cup Vegetable Oil – Creates the perfect soft and chewy texture.
- 2 Large Eggs – Binds everything together and adds richness.
- 1 cup Red, White & Blue M&M's – For that patriotic pop of color! You could also try the Red White and Blue Cake Mix Cookies for a different twist.
- ½ cup Granulated Sugar (optional, for coating) – Creates a sweet, slightly crisp exterior.
How to Make 4th of July Red Velvet Cookies
Preparing the Cookie Dough
- Add the red velvet cake mix, vegetable oil, and eggs to a large bowl or stand mixer fitted with a paddle attachment.
- Beat until thoroughly combined. The dough will be quite thick!
- Fold in half of the M&M's, saving the rest for topping the cookies later.
- Cover the bowl and chill the dough in the refrigerator for 45 to 60 minutes. (This step is absolutely necessary! I tried skipping it once and ended up with one giant cookie blob on my baking sheet. Learn from my mistakes, people!)


Baking the Perfect Red Velvet Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough and gently roll into balls.
- Roll each ball in granulated sugar to coat completely. This gives them a sweet crackly exterior that's just chef's kiss!


- Place the dough balls on the prepared baking sheet, keeping them at least 2 inches apart. They will spread during baking.
- Bake for 8 to 9 minutes. This is important – they will look slightly underdone when you take them out! They'll continue cooking on the hot baking sheet.
- Immediately press the remaining red, white and blue M&M's into the tops of the warm cookies.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.


Storage and Make-Ahead Tips for Your Red Velvet Cookies
- Counter Storage: Keep these cookies in an airtight container at room temperature for up to 1 week. If you layer them, place parchment paper between layers.
- Freezer Storage: These cookies freeze beautifully! Place in a freezer-safe container with parchment between layers and freeze for up to 3 months.
- Make-Ahead Dough: You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 10 minutes if it's been chilled longer than an hour.
- Cookie Dough Balls: You can also roll the dough into balls, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Tips for Perfect 4th of July Cookies
- Don't Skip the Chilling Step: Chilling for at least 45 minutes is crucial to prevent the cookies from spreading too much.
- Don't Over-Chill: Chilling longer than an hour can make the cookies harder and crunchier rather than soft and chewy.
- Watch the Baking Time: These cookies should look slightly underdone when you remove them from the oven – they'll finish cooking on the hot baking sheet.
- Add M&M's After Baking: Pressing the candies into the tops after baking prevents them from cracking or melting too much.
- Mix Up the Holidays: Change the M&M colors for different holidays! Green and red for Christmas, pastel colors for Easter, or orange and brown for Thanksgiving. You could also try making my 4th of July Funfetti Dip with different colored sprinkles for other holidays.
- Get Creative with Mix-Ins: Try white chocolate chips, patriotic sprinkles, or even crushed 4th of July Oreo Balls for variety.

Other Fun Red Velvet Cookie Variations
- Sandwich Cookies: Add a layer of vanilla frosting between two cookies for an extra-special treat.
- Cookie Sundae: Crumble these cookies over vanilla ice cream and top with Strawberry Fluff Salad for a patriotic dessert parfait.
- Cream Cheese Filling: Add a tablespoon of cream cheese to the center of each dough ball before baking for a filled cookie.
- Sugar-Free Option: Use sugar-free cake mix and sugar-free candies for a lower-sugar version.
- Gluten-Free Alternative: Many brands offer gluten-free red velvet cake mix that works perfectly in this recipe!
Frequently Asked Questions About 4th of July Red Velvet Cookies
No, these red velvet cookies don't need refrigeration. Store them in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
No, red velvet is a unique flavor that contains a small amount of cocoa powder, but gets its distinctive taste from the combination of vanilla, buttermilk (or similar ingredients), and subtle chocolate notes, plus the red food coloring.
Using quality red velvet cake mix, not over-baking the cookies (8-9 minutes), and adding mix-ins like the red, white, and blue M&M's enhance the flavor. The slight underbaking keeps them soft and chewy.
While preferences vary, popular red velvet cake mixes include Duncan Hines, Betty Crocker, and Pillsbury. Any 15.25 oz box of red velvet cake mix will work well for this cookie recipe.
More Patriotic Desserts You'll Love
- Red, White, and Blue Popsicles - Cool, refreshing, and perfectly patriotic for hot summer celebrations!
- 4th of July Cake Balls - These bite-sized treats are always a hit at parties and picnics.
- 4th of July Chocolate Covered Strawberries - Elegant, yet easy to make for a special touch to your holiday spread.
These 4th of July Red Velvet Cookies have become a tradition in our house, and I hope they'll become one in yours too! There's something magical about the combination of that rich red velvet flavor, the sweet crackly exterior, and the festive candy-coated chocolates that just screams summer celebration.
Whether you're hosting a backyard BBQ, heading to a potluck, or just want to make something special with the kids for Independence Day, these cookies are guaranteed to be a hit. And the best part? They're so easy that you'll still have plenty of time to enjoy the fireworks!
If you make these cookies, leave me a comment below and let me know how they turned out! I love hearing how my recipes work in your kitchen.
Happy baking and happy 4th of July!




4th of July Red Velvet Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Stand Mixer or Large Bowl
Ingredients
Cookie Ingredients
- 1 (15.25 oz) box Red Velvet Cake Mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup Red, White & Blue M&M's
- ½ cup granulated sugar optional, for coating
Instructions
- Add the cake mix, vegetable oil, and eggs to a large bowl or stand mixer fitted with a paddle attachment and beat until combined.
- Fold in half of the M&M's.
- Cover the bowl and chill the dough in the refrigerator for 45 to 60 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion out the dough and gently roll into balls. Then roll the balls in the sugar to coat. Place the balls of dough on the prepared baking sheet at least 2 inches apart.
- Bake for 8 to 9 minutes. Do not over bake these cookies, they will look puffy and slightly underdone, but they will finish cooking on the baking sheet after coming out of the oven.
- Press the remaining M&M's into the tops of the cookies right after they come out of the oven, then let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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