Cookie exchanges seemed to be this holiday’s biggest baking trend. Everywhere I turned, crinkle cookies seemed to be the dessert choice of the season. Of course, I had to hop on the bandwagon.
Crinkle cookies are highly addictive and make a wonderful addition to any sweets table. Over the past few months, I’ve seen renditions with different flavors and colors.
I didn’t get a chance to partake in any cookie exchange this year. To make up for this, I decided to include a package of sweets with everybody’s Christmas presents. I remembered that I had an entire package of unused mason jars. My crinkle cookies ended up fitting perfectly inside of them. Topped with a bow, these jarful of cookies make for a great add-on to any gift.
After doing some research, I learned that crinkle cookies could be easily made with boxed cake. Things have been a little crazy in my household: I’ve been transitioning from work-mode (ie.: working-beast-with-little-time-to-rest mode) to full-time baby prep. I wanted a recipe that would be easy and quick to make. Luckily, baking crinkle cookies is a breeze. Here’s how I did it.
Christmas Cookie of the Year: Crinkle Cookies
1 box chocolate cake mix
1/2 cup canola or vegetable oil
Powdered sugar for coating
Line a cookie sheet with parchment paper and set aside.
In a medium-sized bowl, combine cake mix, oil and eggs. Whisk together until you get a dough-y consistency. Cover the bowl with plastic wrap and allow to chill in the refrigerator for 30 minutes.
Once chilled, roll into one-inch balls and coat generously with powdered sugar. Place on lined cookie sheet about 2 to 3 inches apart from each other.
In an oven set to 350 degrees F, bake for 9 minutes. Let cool completely. Makes about 2 dozen.