Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Fudge Crinkle Cookies

Ingredients

  • 1 Betty Crocker Supermoist Devil's Food Cake Mix
  • 1/3 cup (75 mL) vegetable oil
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract

Directions

Heat oven to 350°F (180°C) (325°F/160°F) for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch (2.5 cm) balls. Roll balls in powdered icing sugar. On ungreased cookie sheets, place balls about 2 inches (5 cm) apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Back to Fresh Solutions

Related Recipes

Fudge Crinkle Cookies

Ingredients

  • 1 Betty Crocker Supermoist Devil's Food Cake Mix
  • 1/3 cup (75 mL) vegetable oil
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract

Directions

Heat oven to 350°F (180°C) (325°F/160°F) for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch (2.5 cm) balls. Roll balls in powdered icing sugar. On ungreased cookie sheets, place balls about 2 inches (5 cm) apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.