These festive fudge crinkle cookies with cake mix are a holiday must-have. There’s no reason not to bake them any day, though!
They’re thick and fudgy, moist and ooey-gooey, and with crisp and crackly exteriors.
They’re like brownies, but better because they melt in your mouth. How incredible is that?
The best part? You won’t need to make the cookie dough from scratch. All it takes is a cake mix.
So, if you’re looking for a dessert that’s mind-blowingly delicious but a cinch to make at the same time, you’ve just found it. Let the baking begin.
Fudge Crinkle Cookies with Cake Mix
With a simple coating of powdered sugar, you’ll transform a simple cookie dough into the most festive, holiday-worthy dessert.
Where I come from, Christmas isn’t complete without these fudge crinkle cookies.
Oh, how I adore these treats. First of all, how iconic is their look? That white crackly exterior resting on the dark brown backdrop is such a show-stopper.
The appearance alone makes them perfect for the holidays.
This recipe is also embarrassingly easy. You’ll use a cake mix to make the dough, so it couldn’t be simpler. Just dump all the ingredients in a bowl and mix!
How to Make Crinkle Cookies
Crinkle cookies are a classic, easy-to-make treat that’s always a hit. With their beautiful crackly tops and rich, fudgy flavor, they’re sure to impress.
Follow these simple steps to make your own batch of delicious crinkle cookies:
1. MIX: In a large bowl, beat together the cake mix, oil, eggs, and vanilla using an electric mixer until smooth, being careful not to over-mix.
2. CHILL: Place the soft and sticky dough in the freezer for at least 30 minutes, or up to 3 hours for a deeper flavor.
3. PREHEAT: Once chilled, preheat your oven to 350°F (175°C).
4. SHAPE: Form the dough into 1-inch balls using a cookie or ice cream scoop for uniformity.
5. COAT: Pour granulated sugar in one bowl and powdered sugar in another. Roll the balls first in granulated sugar, then in powdered sugar for a beautiful, white, crackly finish.
6. PLACE: Arrange the coated cookie dough balls on a cookie sheet, allowing 2 inches of space between each one.
7. BAKE: Bake for 9 to 11 minutes, then let them cool on the sheet for 1 minute before transferring to a wire rack to cool completely, about 30 minutes.
8. SERVE: Your crinkle cookies are ready to be enjoyed!
Why Are My Crinkle Cookies Flat?
You probably didn’t chill the dough for at least 30 minutes. Warm or room temperature dough will overspread while baking, making the cookies flat.
Tips for Making The Best Cookies
- Cake mix flavors: Experiment with different cake mixes like lemon, chocolate, or strawberry.
- Use room-temperature ingredients. Specifically the oil and eggs for easy mixing. Also, feel free to use half oil and half melted butter for extra richness.
- Freeze the soft and sticky dough for 30 minutes to make shaping easier.
- Be generous when coating the balls in powdered sugar for a crackled design.
- Avoid baking on dry days, as humidity melts powdered sugar.
- Bake in batches. One cookie sheet at a time is ideal for even baking.
- Don’t overbake; cookies will firm up as they set.
Recipe Variations
As chocolatey as these cookies are, you can’t go wrong with more chocolate.
So, throw your favorite chocolate chips into the mix for an extra chocolatey kick.
You can try other candies, like mint chips and M&M’s, as well.
Other mix-in suggestions include:
- Shredded coconut for a tropical twist
- A Hershey’s Kiss in the middle for an extra chocolatey goodness
- Stuff the middle with a caramel square for an ooey-gooey surprise center
- Ground cinnamon and cayenne pepper for a Mexican flair
Can You Freeze Crinkle Cookies?
Absolutely. Just place them in an air-tight container with a piece of parchment paper in between to prevent them from sticking.
Fudge crinkle cookies will keep well for up to 3 months in the freezer. Thaw them at room temperature for several minutes before serving.
The cookies will absorb the powdered sugar over time, so just re-roll them in powdered sugar after you thaw them.
If you don’t plan on keeping them around long, place them in an airtight container and store them at room temperature for up to 7 days or in the fridge for up to 2 weeks.
You can also freeze the cookie dough for up to 3 months. Shape it into balls beforehand so you can simply pop them in the oven whenever.
Once they’re shaped, freeze the balls for 1 hour or until they’re frozen solid.
Then, transfer them into freezer-safe bags, squeezing as much excess air as you can before sealing to prevent freezer burn.
Frozen crinkle cookie dough will also last for up to 3 months.
When you’re ready to bake, thaw the cookies on the counter for 30 minutes. Roll the balls in granulated sugar and powdered sugar, and bake as instructed.
More Cookie Recipes You’ll Love
- Lemon Cake Mix Cookies
- Old-Fashioned Whoopie Pies
- Soft and Chewy Snickerdoodle Cookies
- 5-Ingredient Chewy Coconut Macaroons
- No-Bake Cookies
Fudge Crinkle Cookies with Cake Mix
30
servings20
minutes10
minutes90
kcalIngredients
1 (15.25-ounce) box devil’s food cake mix
1/3 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla
Granulated sugar, for coating the cookies
Powdered sugar, for coating the cookies
Instructions
- In a large bowl, beat together the cake mix, oil, eggs, and vanilla until well-combined.
- Refrigerate the cookie dough for 15 to 30 minutes, or until solid enough to shape.
- Preheat the oven to 350 degrees Fahrenheit.
- Shape the dough into 1-inch balls. Coat them lightly with granulated sugar, and generously with powdered sugar. Arrange the balls on a cookie sheet, leaving a 2-inch space in between.
- Bake the dough balls for 9 to 11 minutes. Let them cool on the cookie sheet for 1 minute before transferring onto a wire rack. Let them cool completely, about 30 minutes.
- Serve and enjoy!
Hi…how much cinnamon & cayenne would you add in to make it have a Mexican flare as suggested above?
Thanks…excited to try this recipe!
Hi Jolee!
I would start with about 1/8 teaspoon of cayenne and 1/2-1 teaspoon cinnamon.
It depends on how spicy you like it.
I like quite a bit of heat so I add 1/4 teaspoon cayenne and 1 teaspoon of cinnamon
It might be worth splitting the dough in half and adding a small amount of each to see how they turn out and if you like it