From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat oven to 350F.
2
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
3
In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
4
Place the confectioner’s sugar in a small bowl.
5
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the confectioner’s sugar until completely coated.
6
Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.
7
Bake for 10-12 minutes until lightly golden and spread out.
8
Allow the cookies to cool for 5 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
My Calorie Intake
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Tips & Tricks (5)
- Chill Dough for Perfect Crinkles ❄️Refrigerate your dough for at least 30 minutes before rolling in powdered sugar—this prevents spreading and creates those signature deep cracks and crinkles.
- Double-Coat for Snow-Like Texture ❄️Roll each cookie ball in powdered sugar, chill for 5 minutes, then coat again for a thicker, more dramatic snowy exterior that looks professionally made.
- Oil Temperature Matters 🌡️Use room-temperature vegetable oil rather than melted or cold oil to ensure the dough mixes evenly and creates the perfect tender, cake-like crumb structure.
- Don't Overmix the Batter 🥣Stir just until the cake mix is incorporated—overmixing develops gluten and results in tough cookies instead of the soft, tender texture that makes these special.
- Bake Until Just Set 🍪Remove cookies from the oven when the edges are firm but the centers still look slightly underdone—they'll continue cooking on the hot pan and stay wonderfully soft inside.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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