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Chocolate Crinkle Cookies – Cake Mix Cookies

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Chocolate Crinkle Cookies – Cake Mix Cookies for your holiday cookie exchange or gift tray!

These cookies are a favorite of mine for holiday baking, since they come together so quickly and are the perfect recipe to line up with a few others. They don’t require much hands-on time at all!

Chocolate Crinkle cookies recipe

Chocolate Crinkle Cookies-

I have always added those no bake cookies (the ones with oats) to my Christmas baking day just because they are a little different, and we all need some chocolate for cookie exchanges! I make up a few cookie trays for family, friends and in the past any teachers or anyone who I felt needed a thoughtful gift.

Although I do enjoy making the no bakes occasionally, I have actually come to love making Crinkle Cookies instead. You can make these cookies in any flavor, and all you need is a cake mix, powdered sugar, and a couple usual cookie ingredients.

Chocolate Crinkle Cookies in a row

Make it!

To make these soft treats, just combine your favorite cake mix and your cold ingredients. The dough will be very stiff. Almost too stiff to blend by hand, so a hand mixer or stand mixer might be a good idea if you struggle to blend mixes.

The other main step for this recipe is letting the cookie dough chill in the fridge for just long enough to be able to shape the dough easily.

Chocolate Crinkle Cookies

With that, it does harden up a little more, but I prefer the dough thick enough to mold into shape. I like them perfectly uniform and cookie shaped! Having a great shape really gives these cookies a professional look– everyone will be reaching for these on the dessert tray!

Cover with Powdered Sugar

add powdered sugar

No matter which type of cake mix and crinkle cookie recipe you’re baking, what gives these cookies the typical “crinkle” appearance is the powdered sugar.

Prepare a small prep bowl with powdered sugar, while your dough chills in the fridge. Then, with clean hands, roll each cookie into a small (about 1-2″) dough ball. Drop the ball into the powdered sugar and roll just until it’s well covered.

When we have kids in the kitchen helping, this is their job. They just love coating things in powdered sugar– of course! I think it’s always ended up in an argument over who achieved the perfect cookie. The powdered sugar does resemble snow, so I think that’s another reason why these cookies are just so perfect for the Christmas season!

Chocolate Crinkle Cookies Stacked

Finishing Up your Chocolate Crinkle Cookies- Bake and Serve!

Be sure not to overcook these– I have mentioned this in other crinkle cookie posts but don’t want this tip to get overlooked! When they come out of the oven they do look pretty soft. Resist the urge to give them a few more minutes cooking time. Instead, let them rest on the cookie tray a few minutes to set and continue cooking slightly from the heat of the pan.

These are best served after cooling off entirely, and you must store in an airtight container. The best thing about them is the softness! Of course they do loose that if they sit out for too long, so grab a covered tin or container and seal to keep these fresh.

Be sure to print below and save this cookie recipe for your next baking day– and ENJOY!

Print your Chocolate Crinkle Cookies Recipe Here:

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies Stacked

These cookies are easy enough to add to your holiday baking day lineup! Starts with a cake mix!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 box of Devil's Food or Chocolate Fudge cake mix
  • 2 eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract (you can leave this out if you don't have any)
  • 1/2 cup powdered sugar

Instructions

    1. Heat oven to 350
    2. In a large bowl , mix cake mix, eggs, vanilla and oil.
    3. cover and refrigerate for 15-20 mins (this will help make the dough easier to work with when rolling it)
    4. Add powdered sugar to a small bowl
    5. Roll dough into 1 inch balls and dip them in the powdered sugar (coat dough balls completely)
    6. Place balls 2 inches apart on an ungreased cookie sheet. Bake 9-10 minutes or until done.
    7. Let cookies cool and store them in an airtight container.

Notes

You can substitute coconut oil for the vegetable oil or butter.

Don't overbake!

Store in a sealed container, after they are fully cooled

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 77Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 26mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g

Did you make this recipe?

Please leave a comment if you love this recipe!

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See more holiday recipes here!

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