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Prep 20min
Total1hr50min
Servings30
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Ingredients
1box Betty Crocker™ Super Moist™ devil's food cake mix
1/3cup vegetable oil
2eggs
1teaspoon vanilla
Powdered sugar
Steps
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.
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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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