Cake Mix Fudge Crinkle Cookies

Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ devil's food cake mix

1/3 cup (75 mL) vegetable oil

2 eggs

1 teaspoon (5 mL) vanilla

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1

Heat oven to 350°F (180°C) (325°F/160°F) for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms
2

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch (2.5 cm) balls. Roll balls in powdered icing sugar. On ungreased cookie sheets, place balls about 2 inches (5 cm) apart.
3

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Success: To make cookies the same size, measure 2 teaspoons (10 mL) dough to shape into balls or use a small ice-cream scoop. Measuring the dough before shaping will make cookies about the same size and ensure that cookies in a batch are done at the same time.
How-To: Get the kids to help with this cookie favourite. They'll love to shape the dough into cookies.
Variation: For Chocolate Chip Fudge Crinkles, stir 1 cup (250 mL) miniature semisweet chocolate chips into the dough.
Substitution: In place of the vegetable oil, you can use 1/2 cup (125 mL) butter or margarine, softened.