Cake Mix Fudge Crinkle Cookies

204 Ratings

117 Comments

Prep 20 min
Total 1 hr 50 min
Servings 30

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Ingredients

box Betty Crocker™ Super Moist™ devil's food cake mix

1/3

cup vegetable oil

eggs

teaspoon vanilla

Powdered sugar

Steps

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1

Heat oven to 350°F (325°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 balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches 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.

Notes

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Expert Tips

To make cookies the same size, measure 2 teaspoons 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.
Get the kids to help with this cookie favorite. They'll love to shape the dough into cookies.
For Chocolate Chip Fudge Crinkles, stir 1 cup miniature semisweet chocolate chips into the dough.
In place of the vegetable oil, you can use 1/2 cup butter or margarine, softened.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 125mg; 5%
Potassium: 40mg; 1%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 8g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.