When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they’re lower in fat and easy to mix and bake. Every editorial product is independently selected, though we may be compensated or receive an affiliate crinkle cookies if you buy something through our links.
Ratings and prices are accurate and items are in stock as of time of publication. Beat butter and sugar until crumbly, about 2 minutes. Refrigerate, covered, until easy to handle, about 2 hours. Remove to wire racks to cool. Make sure your baking powder isn’t old, or it won’t give much lift. The butter shouldn’t be too soft—30 minutes on the counter is plenty.
And make sure your cookie sheets are clean and cool going into the oven. Research contributed by Anna Thomas Bates. That’s when I break out the easiest cookie I know — the crinkle cookie. The Purely Simple contains simple ingredients with no colors, preservatives or artificial flavors, and it still has that delicious homemade taste.
So easy, so quick, so delicious. Mix eggs, oil and cake mix in a large bowl. In small bowls dye one part red and the other part green. The dough has play dough-like consistency, so I found it easiest to mix the colors by hand. Roll tablespoon-size balls of dough in powdered sugar and place on a Silpat or parchment-lined cookie sheet. Bake for 9-11 minutes at 375 degrees. What is your favorite dessert to bake at Christmastime?
Can these be made from a regular cake mix? Yes, they can be made with another cake mix. I just really like the simple ingredients of Pillsbury Simple and they turn out perfect with this mix. I also was wondering how many this recipe makes. Thanks for this easy and festive recipe!