These Cake Mix Crinkle Cookies are your go-to for a fast, homemade treat that feels from scratch. These Quick Crinkle Treats start with a box of cake mix but deliver a soft, chewy texture and crackly powdered sugar top that rivals any classic cookie. Perfect for busy days or holiday baking, they’re endlessly customizable and always a crowd-pleaser.
Why You’ll Love Cake Mix Crinkle Cookies
This Cake Mix Crinkle Cookies recipe is a standout Quick Crinkle Treats:
- Time-Saver: Mixes in minutes without a mixer.
- Versatile Flavors: Use any cake mix—lemon, chocolate, or red velvet.
- Perfect Texture: Soft centers with crisp, crackly tops.
- Crowd-Pleaser: Ideal for gifting, parties, or quick cravings.
- I whipped these up for a potluck, and they were the ultimate Quick Crinkle Treats hit!
Ingredients for Cake Mix Crinkle Cookies
Here’s what you’ll need for Cake Mix Crinkle Cookies (makes 24 cookies):
- 1 (15.25 oz) box cake mix (any flavor; lemon, chocolate, or red velvet recommended)
- 2 large eggs
- ⅓ cup vegetable oil or melted unsalted butter
- 1 tsp vanilla extract (optional, for yellow or white cake mix)
- ½ cup powdered sugar, for rolling
Ingredient Tips:
- Cake Mix: Choose a standard size; avoid low-sugar or gluten-free mixes unless specified.
- Oil vs. Butter: Oil for chewier cookies; butter for richer flavor.
- Powdered Sugar: Sift for a smooth, crackly coating.
- Eggs: Room temperature for better binding.
- Equipment: Mixing bowl, spatula, baking sheet, parchment paper, cookie scoop.
Directions for Cake Mix Crinkle Cookies
Let’s bake these easy Cake Mix Crinkle Cookies!
Mix Dough
In a large bowl, I combine 1 (15.25 oz) box of cake mix, 2 eggs, ⅓ cup vegetable oil (or melted butter), and 1 tsp vanilla extract (if using) with a spatula. I stir until a thick, sticky dough forms, resembling a soft, scoopable paste for perfect Cake Mix Crinkle Cookies.
Chill (Optional)
If the dough is too sticky to roll (common with chocolate or red velvet mixes), I refrigerate it for 15 minutes to firm it up. For faster baking, I skip this step with less sticky mixes like lemon.
Shape and Coat
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, I form 1-inch dough balls. I roll each ball generously in ½ cup powdered sugar, coating completely for the signature crackle, and place them 2 inches apart on the sheet.
Bake Cookies
I bake for 9–11 minutes until the edges are set but centers remain soft. I let the Cake Mix Crinkle Cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Chill Time: 15 minutes (optional)
- Total Time: 36 minutes (with chilling)
- Servings: 24 cookies
- Calories: ~120 kcal per cookie
- Macros per Serving: 18g carbs, 1g protein, 5g fat, 0g fiber
Variations for Cake Mix Crinkle Cookies
Try these twists on Cake Mix Crinkle Cookies:
- Flavor Boost: Add 1 tsp lemon zest to lemon mix or ¼ cup mini chocolate chips to chocolate mix.
- Festive Touch: Mix edible glitter or crushed peppermint into the powdered sugar.
- Nutty Add-In: Stir in ¼ cup chopped pecans or almonds for crunch.
- Gluten-Free: Use a gluten-free cake mix with a 1:1 flour ratio.
- Spiced Up: Add ½ tsp cinnamon to yellow cake mix for warmth.
Storage
I store Cake Mix Crinkle Cookies in an airtight container at room temperature for up to 4 days, keeping them soft. For longer storage, I freeze baked cookies in zip bags with wax paper between layers for up to 3 months, thawing at room temperature. I also freeze unbaked, sugar-coated dough balls for up to 3 months, baking straight from the freezer with an extra 1 minute. For best freshness, I layer cookies with parchment to prevent sticking.
Serving Ideas
Make your Cake Mix Crinkle Cookies a star Quick Crinkle Treats:
- Classic: Serve as Quick Crinkle Treats with milk or hot cocoa.
- Garnish: Dust with extra powdered sugar or drizzle with melted chocolate.
- Pairing: Enjoy with coffee, tea, or vanilla ice cream for a sweet contrast.
- Presentation: Stack on a festive platter with colorful napkins for parties.
- Occasion: Perfect for holidays, bake sales, or last-minute gatherings.
FAQs
Can I use butter instead of oil?
Yes, melted butter adds richer flavor to Cake Mix Crinkle Cookies, but oil makes them chewier and less likely to spread.
Do I have to chill the dough?
Chilling for 15 minutes helps sticky doughs, like chocolate, roll more easily, but it’s optional for Box Mix Crackle Cookies with firmer mixes, such as lemon.
Can I use a different cake mix flavor?
Absolutely, any 15.25 oz cake mix works for Box Mix Crackle Cookies. Try strawberry, vanilla, or spice for variety.
Why didn’t my cookies crackle?
A generous powdered sugar coating is key, and avoid overmixing the dough to ensure the signature crackly top on Box Mix Crackle Cookies.
Can I freeze the dough?
Yes, freeze sugar-coated dough balls for up to 3 months and bake directly from frozen, adding 1 minute for Box Mix Crackle Cookies.
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Conclusion
These Cake Mix Crinkle Cookies are your go-to for a fast, homemade treat that feels from scratch. These Quick Crinkle Treats offer a soft, chewy bite with a stunning crackly top, perfect for any occasion. With minimal effort and endless flavor options, they’re a baking shortcut that never compromises on delight. Whip up a batch and watch them disappear!
Cake Mix Crinkle Cookies
Ingredients
- 1 box 15.25 oz cake mix (any flavor)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract optional
- 1/2 cup powdered sugar for rolling
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- MIX THE DOUGH: In a large mixing bowl, combine the cake mix, eggs, oil, and vanilla extract if using. Stir with a spoon or spatula until the mixture forms a thick, sticky dough.
- CHILL THE DOUGH (OPTIONAL): If the dough feels too sticky to handle, place it in the refrigerator for 15 to 20 minutes to firm up slightly. This step makes rolling easier but is not required.
- FORM THE COOKIES: Scoop out tablespoon-sized portions of dough and roll each one into a ball using your hands. Roll each ball generously in powdered sugar until fully coated.
- BAKE: Arrange the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 9 to 11 minutes, until the edges are set and the tops have crinkled. The centers should look slightly soft—they will firm up as they cool.
- COOL: Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute any flavor of cake mix to create different variations.
- Chocolate, red velvet, lemon, and strawberry all work well.
- For extra flavor, add citrus zest, spices, or flavored extracts to the dough.
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