Rich, chocolatey, and visually striking, fudge crinkle cookies made with cake mix are the kind of treat that bridges classic comfort and easy convenience. These cookies bring together a gooey, soft center with crisp, crackled edges that want to be admired as much as devoured. Using cake mix simplifies the process, making this recipe accessible to any skill level and perfect for anyone craving a quick, homemade sweet.
What Are Fudge Crinkle Cookies?
Fudge crinkle cookies are chocolate cookies known for their deep cocoa flavor and signature white, “crinkly” tops. This look comes from a generous coating of powdered sugar that splits as the cookie bakes and expands. The result: a batch of beautiful cookies that look snow-dusted and festive, yet feel at home on any dessert table. Traditionally, these cookies require scratch baking, but starting with cake mix saves time without sacrificing taste or texture.
Why Choose Cake Mix for Crinkle Cookies?
Cake mix offers several advantages:
- Consistency: Each batch comes out reliably soft and chewy.
- Speed: Ingredients are minimal, and mixing takes minutes.
- Moisture: Cake mix tends to yield thicker, gooey cookies.
- Flavor Flexibility: Chocolate fudge cake mix is classic, but you can experiment with flavors for a twist.
With these benefits, cake mix crinkle cookies become a great pick for busy bakers, holiday treat swaps, and novice cookie lovers alike.
Ingredients & Equipment
Crinkle cookies made from cake mix only require a handful of pantry staples. For a standard batch, you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Chocolate fudge cake mix | 1 box (15.25 oz) | Any brand; devil’s food works, too |
| Eggs | 2 | Room temperature yields best texture |
| Vegetable oil | 1/3 cup | Can use melted butter for richness |
| Vanilla extract | 1 teaspoon | Optional, but adds warmth |
| Granulated sugar | 2 tablespoons | For first sugar coating |
| Powdered sugar | 1/2 cup | For classic crackled appearance |
Equipment:
- Mixing bowl
- Electric hand mixer or whisk
- Baking sheet, lined with parchment paper or silicone mat
- Two small bowls (for sugar)
- Cookie scoop or tablespoon
- Cooling rack
Step-by-Step Instructions
1. Make the Dough
Combine the cake mix, eggs, oil, and vanilla extract in a large bowl. Use an electric mixer (or whisk with some elbow grease) until a sticky, uniform dough forms. The dough will be soft—almost thick brownie batter. This slight stickiness helps the cookies stay soft later.
2. Chill the Dough
Cover and place the dough in the refrigerator or freezer for at least 30 minutes, up to 2 hours. Chilling makes it easier to shape the cookies and prevents overspreading in the oven.
3. Prepare the Sugar Coatings
Add granulated sugar to one small bowl and powdered sugar to another. Rolling dough balls in granulated sugar before powdered sugar helps the white coating “stick” better during baking.
4. Shape and Coat
Once the dough is firm, use a cookie scoop to portion out balls (about 1 inch in diameter). Roll each ball first in granulated sugar, then generously in powdered sugar, ensuring each dough ball is well coated.
5. Bake
Arrange coated dough balls two inches apart on the prepared baking sheet. Bake in a preheated 350°F (175°C) oven for 9 to 11 minutes. The cookies will puff and crack beautifully on top; their edges should be set, but the centers might look a little soft.
6. Cool
Let cookies cool on the baking sheet for 1 to 2 minutes, then transfer them to a wire rack and cool completely. The texture will settle from gooey to delightfully chewy.
Success Tips for the Perfect Crinkle
- Don’t skip chilling the dough. Cold dough holds shape better and produces thicker cookies.
- For uniform cookies, use a cookie scoop.
- Be generous with powdered sugar. A thick coating makes the crinkle stand out.
- Switch it up: Try devil’s food, red velvet, or even lemon cake mix for unique twists.
- Mix-ins are welcome: Add chocolate chips, caramel bits, or chopped nuts for extra bursts of flavor.
Troubleshooting & FAQs
Why did my cookies turn out flat?
The dough was likely too warm when baked. Chilling is key—don’t rush it. Also, avoid over-mixing once the wet and dry are combined.
Can I make these ahead or freeze them?
Yes!
– Cookie Dough: Shape dough balls and freeze on a lined tray. Once solid, transfer to a zip-top bag or airtight container. Bake straight from the freezer—add 1–2 minutes to the bake time.
– Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze between sheets of wax or parchment paper for up to 3 months. Re-roll in powdered sugar if needed after thawing.
Is powdered sugar necessary, or can I skip it?
The sugar coating gives fudge crinkles their signature cracked look and sweet crust. Skipping it changes the cookie’s appearance and texture, but they’ll still taste great.
Flavor Variations and Add-ins
Cake mix cookies are adaptable. Here are a few ways to invent new favorites using the same method:
Flavor Options:
– Swap in lemon, strawberry, or spice cake mix for a completely different cookie.
– Try red velvet mix topped with white chocolate chips for Valentine’s Day.
Add-ins:
– Fold in 1/2 cup mini chocolate chips or white chocolate chunks for a richer bite.
– Press a chocolate kiss or peanut butter cup into each cookie right after baking.
– For a spicy note, add 1/2 teaspoon cinnamon or a pinch of cayenne.
Serving Suggestions
Fudge crinkle cookies shine on their own, but a few simple pairings can make the experience even better:
- Classic: Serve with a glass of cold milk or a mug of cocoa.
- Dessert Boards: Pair with shortbread, gingersnaps, and fresh fruit for a festive platter.
- Sandwich Cookies: Spread a dollop of vanilla or chocolate frosting between two crinkles.
Storage & Shelf Life
Freshly baked fudge crinkle cookies stay soft and chewy for days if stored properly. Place them in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze as described above. Always cool cookies completely before storing to prevent sogginess.
Make-Ahead Tips
Planning for a party or holiday? Prepare the dough in advance and freeze it already portioned. When you’re ready to bake, allow the dough balls to thaw slightly (about 30 minutes at room temperature), roll in sugars, and bake. This approach delivers fresh cookies on demand, with zero last-minute mess.
Wrapping Up
Fudge crinkle cookies with cake mix are a shortcut to homemade happiness—easy, reliable, and crowd-pleasing. Their craggy, powdered tops are irresistible, and their fudgy texture hooks chocolate lovers instantly. Whether baking for a holiday cookie tray or a lazy afternoon, this recipe finds the sweet spot between impressive and effortless. Experiment with flavors, toss in some add-ins, and there’s a good chance these cookies will become a household favorite.
Fudge Crinkle Cookies with Cake Mix
Arvind Kejriwal, Chief Minister of Delhi, attended the conference along with his cabinet colleagues. The Chief Secretary and other senior officials also participated. The conference was organized to discuss the implementation of the new education policy.
Ingredients
- 2 eggs, room temperature
- Granulated sugar, for coating the cookies
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- 1 (15.25-ounce) box devil’s food cake mix
- 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!