You’re always pressed for time over the holidays–and that’s just when you want to impress everybody with something new and different for a Christmas treat. This amazing Fudge Crinkle recipe from Food.com is perfect for looking like you’re a really inspired mom. The chewy fudgy goodness is a hit, and they make a particularly nice presentation for a holiday table. The best thing about this recipe is it only contains four ingredients that you probably already have in your cupboards–but it tastes great enough to make people think you slaved all day making them. [image via Dana Clover at Food.com]
1 (18 1/4 ounce) box devil’s food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
Confectioner’s sugar or granulated sugar, for rolling
- Preheat oven to 350º.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioner’s sugar and shape dough into one-inch balls.
- Roll balls in confectioner’s sugar and place two inches apart on ungreased cookie sheet.
- Bake for 8-10 minutes or until center is just set.
- Remove from pans after a minute and cool on a wire rack.
- Any cake mix can be used for this recipe.We’re just going with Betty Crocker because it makes the best presentation.
- If you have problems with the cookies flattening out too much during baking, it could be the cake mix. Generic brands tend to spread more than the brand name cake mixes. You can also try upping the temperature to 375º to keep the cookies from spreading.
- Another way to get these cookies to be thick and have a more “crinkled” look is to make them bigger. Roll the dough into 1 ½-inch balls for a nicer presentation.
- If you notice the confectioner’s sugar absorbing into the cookie during baking, roll the dough into balls and let them “dry” for a few minutes before rolling them in the confectioner’s sugar.
- This recipe calls for confectioner’s sugar or granulated sugar. You can roll the dough balls in either depending on which texture you prefer. The granulates sugar will give a “crunchier” texture to the cookie, and taste just as good.
Yields 30-48 cookies depending on the size balls rolled.