You know I love a good holiday theme, so I couldn’t let the month pass without a new patriotic cookies recipe! Presenting some delicious and adorable red velvet Fourth of July cookies! These decadent 4th of July cookies have a slightly sweet vanilla taste thanks to the almond bark that coats this soft and chewy treat. They’re also super easy to make, as they’re 4th of July cake mix cookies that start with a box of red velvet cake mix! A cookie like no other, you will love this 4th of July cookie recipe for its subtle cocoa flavors, cake-like texture, and playful patriotic details! See step-by-step photos, cooking, tips, and FAQs for making these red velvet 4th of July cookies below, or click the Jump to Recipe button above if you’re ready to get cookin!’
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More patriotic ideas like these Fourth of July cookies
- How to Throw the Easiest 4th of July Party
- Patriotic Cocktail Recipe: Red, White, and Blue Wine Spritzer
- 4th of July Charcuterie Board
- Red, White, and Blue Taco Bites
- 100+ Easy Red, White, and Blue Desserts for the 4th of July
- 4th of July Brownie Bites
What you need to make this 4th of July cookie recipe
Here’s what you’ll need to make these patriotic cookies:
- 1/2 cup butter, melted
- 1 (15.25-ounce) box red velvet cake mix
- 1 large egg, room temperature
- 4 ounces almond bark*
- 2 tablespoons red and blue sprinkles (I love them with these star sprinkles, but you can use simple red, white, and blue sprinkles, too)
- Mixing bowls, measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
Red velvet 4th of July cookies recipe FAQs
*Can you substitute candy melts for almond bark?
If you only have candy melts you can use them instead of almond bark and get the same results. Almond bark has a richer flavor than candy melts.
How do I store leftovers?
If you have leftover cookies, simply place them in a single layer in a freezer bag where they can be kept in the fridge for up to two weeks or at room temperature for 5 days.
How to make 4th of July cookies
To make these Fourth of July cookies, start by lining a baking sheet with parchment paper and preheating the oven to 350°F.
Add red velvet cake mix, melted butter, and a room temperature egg to a large mixing bowl and stir until fully incorporated. Important Tip: You should do this by hand instead of using an electric mixer as you don’t want to incorporate too much air into the batter (as that would change the texture of your 4th of July cookies).
Note: The batter may appear dry, but this is a perfectly normal texture for these types of cookies.
Drop cookies onto the prepared baking sheet using a medium (2 tablespoon) cookie scoop, spacing them 1 inch apart. Flatten the cookies to about ½-inch thickness.
Bake the Fourth of July cookies in the pre-heated oven for 10-12 minutes. You’ll know the cookies are done when the tops spring back when lightly touched. Remove the red velvet 4th of July cookies from the oven and let cool on a wire rack.
While the patriotic cookies are cooling, place candy melts in a microwave-safe bowl and microwave in 30-second increments, stirring between each 30-second interval. Remove the candy melts from the microwave when they are still slightly clumpy, they will continue to melt for another couple of minutes. Give your candy melts a final stir until the mixture is smooth.
Once the 4th of July cake mix cookies are completely cool, dip two-thirds into the melted mixture. Let the excess melted candy drip off the cookie and allow it to harden on a parchment paper-lined baking sheet.
When the candy has hardened dip one-third of the candy-coated 4th of July cookie back into the melted mixture and add sprinkles while the candy melts are still wet.
Place the candy-coated patriotic cookies on the parchment and allow them to harden before serving. You can place them in the refrigerator for a few minutes to expedite the hardening process if you’re in a hurry.
Look how adorable these 4th of July cookies come out!
The red velvet cake mix adds the perfect color for these patriotic cookies, and the star sprinkles are the icing on the cake (er, cookie).
4th of July cake mix cookies come out so cakey and chewy!
Here’s the full Red Velvet 4th of July Cookies recipe! I hope these patriotic cookies help take your Independence Day celebrations to the next level!
Red Velvet 4th of July Cookies
These deliciously decadent 4th of July cookies have a slightly sweet vanilla taste thanks to the almond bark that coats this soft and chewy treat. They're also super easy to make, as they're 4th of July cake mix cookies that start with a box of red velvet cake mix! A cookie like no other, you will love this 4th of July cookie recipe for its subtle cocoa flavors, cake-like texture, and playful patriotic details!
Ingredients
- 1/2 cup butter, melted
- 1 (15.25-ounce) box red velvet cake mix
- 1 large egg, at room temperature
- 4 ounces almond bark
- 2 tablespoons red and blue sprinkles
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350°F.
- Add cake mix, melted butter, egg to a large mixing bowl and stir until fully incorporated. (Do this by hand instead of using an electric mixer as you don’t want to incorporate too much air into the batter).
- Drop cookies onto the prepared baking sheet using a medium (2 tablespoon) cookie scoop, spacing them 1 inch apart. Flatten cookies to about ½-inch thickness.
- Bake cookies for 10-12 minutes, (cookies are done when the tops spring back when lightly touched).
- Remove from oven and let cool on a wire rack.
- While the cookies are cooling, place candy melts in a microwave-safe bowl and microwave in 30-second increments, stirring between each 30-second interval. Remove the candy melts from the microwave when they are still slightly clumpy, they will continue to melt for another couple of minutes. Give your candy melts a final stir until the mixture is smooth.
- Once the cookies are completely cool, dip two-thirds into the melted mixture. Let the excess melted candy drip off the cookie and allow it to harden on a parchment-lined baking sheet.
- When the candy has hardened dip one-third of the candy-coated cookie back into the melted mixture and add sprinkles.
- Place the candy-coated cookies on the parchment and allow them to harden before serving.
Notes
- When stirring the butter and egg into the cake mix, it is best to mix by hand instead of with a mixer as you don’t want to incorporate too much air into the batter. This will change the texture of your cookie.
- The batter may appear dry, but this is a perfectly normal texture for these types of cookies.
Lindsay says
These cookies were so easy to make! With the scoop I used it made 20 cookies. I loved how it doesn’t take a long time to make them from start to finish, compared to other cookie recipes. They are so good too! Fun to decorate! I think I might try this recipe with a different flavor cake mix too. Thanks for this recipe!
Ramona Cruz-Peters says
I’m glad you found it so quick and easy to make! I’d love to hear how it turns out if you experiment with other cake mix flavors. I think it would be cool with chocolate, German chocolate, and Funfetti.