Fudge Crinkles

5 from 12 votes

on Dec 13, 2013, Updated Nov 27, 2020

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It is the holiday season. Here in the midwest, this year especially, that means it is the snow season, it is the very, very cold season, it is the shopping season, and for most of us, it is the pinnacle of the cookie season.

Historicallly, I have been more of an eater of cookies than a maker of cookies, at least this time of year. Don’t get me wrong, I know my way in and around a cookie sheet. That said however, for most of my life, there are fewer places I would rather be than in and out of a cookie jar.

We all have our favorite Christmas cookies. Perhaps favorite is not the best word for them. They are all my favorites. It is probably safer to say that there are, among cookies, unequivacable standards.

There are date-filled, there are no-bakes, there are ginger, there are peanut butter, there are chocolate chip, and of course what is perhaps the king of all Christmas and holiday cookies, the sugar cookie.

A close up of a fudge crinkle cookie on a plate.

The simple truth is, there is an almost limited variety of cookies, this fact is more evident than ever during the season of Yule tides.

Our cookie oven (which also happens to be our pizza oven, our casserole oven, our prime rib oven, and our all-baked-things oven) did a trial run last night with a new-to-me cookie idea. It’s simple, with just four ingredients, it’s fast to make, and as we found out – it is absolutely delicious.

A close up of a stack of fudge crinkle cookies.

These fudge crinkle cookies use a cake mix as a primary ingredident. Don’t let that sway you, if you are looking for a great cookie, they taste nothing like cake. They are soft, they are dunkable, and they are as easy on the eye as they are on the palate. Give these a try and perhaps you too will have found a new holiday favorite standard!

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Fudge Crinkles

5 from 12 votes

from food.com

Prep: 10

Cook: 10

Total: 20

Yield: 12 servings

By: Dan from Platter Talk

Ingredients

▢ 1 18 1/4 ounce box devil's food cake mix.
▢ 1/2 cup vegetable oil
▢ 2 large eggs
▢ confectioners' sugar for rolling

Instructions

Preheat oven to 350 degrees F.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1" balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.

Notes

Betty Crocker super moist cake mix is what is suggested for this recipe.

For more crinkles (or cracks,) roll larger dough balls, up to 1.5 inches in diameter.

Allowing ther dough balls to dry slighly before rolling them in the sugar seems to result in less sugar being absorbed into the cookie thus resulting in more of a white powder coating on the finished product.

Stop by the Delicious Virtual Cookie Party Going on at the Link Below!!

Nutrition

Calories: 247kcal, Carbohydrates: 35g, Protein: 3g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 27mg, Sodium: 305mg, Potassium: 36mg, Fiber: 1g, Sugar: 18g, Vitamin A: 40IU, Calcium: 97mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.