Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.

Mix the dough: In a large bowl, combine the red velvet cake mix, eggs, and oil. Stir with a spatula until no dry pockets remain. The dough will be thick and slightly sticky.

Add mix-ins (optional): Fold in white chocolate chips, chocolate chips, or nuts until evenly distributed. Keep the total mix-ins to about 1 cup to maintain the right texture.

Chill briefly (optional but helpful): If the dough feels too sticky to scoop, refrigerate for 10–15 minutes. This makes rolling easier and helps the cookies keep their shape.

Portion the dough: Use a 1.5-tablespoon scoop or spoon to form balls. For crinkle cookies, roll each dough ball lightly in powdered sugar before placing on the sheet.

Arrange on the tray: Place the dough balls at least 2 inches apart. These cookies spread a bit as they bake.

Bake: Bake for 9–11 minutes, until the tops are set and slightly crackled. The centers should look soft but not wet.

Cool: Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Finish (optional): Drizzle cooled cookies with a simple cream cheese glaze for bakery-style flair.