Irresistible Crinkle Cookies - Easy & Delicious
Makes 24 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes (per batch)
Just popped in to share a short post with you today. I wanted to give you an all-time favorite Christmas cookie recipe that is oh-so-simple!
Guaranteed to be your new holiday cookie must-have, these delights are super moist, and have been renamed “brownie cookies” by friends. They practically melt in your mouth and the dough can be whipped up in 2 minutes or less! A crowd pleaser cake mix cookie, this is one of the simplest desserts you will ever make.
Ingredients
- 1 Box Duncan Hins Devil’s Food Cake Mix
- 1/3 C Water
- 1/3 C Canola Oil
- 1/3 C Powdered Sugar
Directions
Preheat oven to 350 degrees. Place powdered sugar in a bowl.
Mix all ingredients together with a spoon, just until combined. (Do not overmix the dough.) Roll dough into balls with your hands, one tablespoon at a time. Roll balls in powdered sugar and place on a lined baking sheet.
Bake for 10 minutes, sprinkling with additional powdered sugar once removed from oven. Allow cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- DO NOT use a mixer for these cookies! They must be mixed by hand with a spoon. Overmixing will result in hard cookies. Treat them like you are baking muffins, mixing lightly just until combined. Some small clumps are okay.
- Duncan Hines can be substituted with Betty Crocker, but I do not recommend using Pillsbury’s version of this cake mix
- Store in an airtight container for up to 4 days
- Approx. 44 calories per cookie
