Remember the chocolate Crinkle Cookies, coated in powdered sugar with a rich brownie-like flavor? I do. I always associate them with my Aunt Sue, who always had them on her cookie plate when we visited at the holidays. Everytime I see them I think of her and my Uncle Steve. They are good people and as I get older, they have become good friends.
These cookies are similar. They are so easy to make and have a real holiday vibe. They use a French Vanilla cake mix for the base, and the rest of the ingredients are all tucked in your pantry.
A few things about the recipe:
1) The batter is thick and sticky. I mixed it by hand, and it was super stiff. I also used gel food coloring, instead of liquid, so it didn’t take on a dye flavor. The original recipe called for a whole bottle (or 60 drops) of green good coloring, and I felt like that could not be good for you!
2) You want to use two spoons to drop mounds of batter into the powdered sugar/cornstarch mixture. Then you can use your hands or the spoon to roll them around to coat. (Sorry for the blurry picture!)
3) Definately only put 12 per cookie sheet. They do spread some, and if you put more on the tray, you could end up with one big cookie!
4) Make sure you don’t wait to long to remove the cookies to the rack to cool. With the sugar that the cookies are rolled in, they can stick, even to parchment paper.
I love these for the holidays! They can be dyed with red and green if you would like for more holiday flair! Enjoy!
- 6 Tablespoons Butter
- 1 cup Powdered Sugar
- 1 teaspoon Cornstarch
- 18-¼ ounces, weight Box French Vanilla Cake Mix
- 2 Eggs
- Green gel food coloring, until desired color is reached
Preheat the oven to 375°F. Melt the butter and set aside to cool. In a shallow dish, mix together the powdered sugar and cornstarch with a fork. In a large bowl, mix together the cooled butter, cake mix and eggs. This will be a little hard to stir together. Add the green food coloring and make sure it is all mixed in. Take two spoons and drop a blob of dough in the powdered sugar mixture. Move it around with spoon until it is mostly covered in powdered sugar. Then, once it is covered, roll it into a ball and place it on a parchment paper lined cookie sheet. Each oven is different, but I bake these for 9 minutes. (They won’t look done but they are.) Take them out of the oven and cool on the pan for one minute. Then move onto a cooling rack. Makes 36 cookies.
*Thanks to Tasty Kitchen for the recipe!