Chocolate Mint Crinkle Cookies
Ingredients:
1 box (15 ounces) Chocolate Fudge or Devil’s food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon peppermint extract
1 1/2 cups powdered sugar
Directions:
Preheat oven to 350 degrees. In large bowl, use a mixer to beat dry cake mix, oil, eggs and peppermint until dough forms. Refrigerate dough 1 hour or until it gets a lot less sticky. Shape dough into small balls. Roll balls very generously in powdered sugar so that they are completely covered. Place dough balls on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes. Do not over bake.
Notes:
Not a fan of peppermint? Just leave it out. These cookies are wonderful without the mint. Great warm out of the oven with milk!
Have you tried this with a gluten free cake mix?
Hi Kate, Sorry I haven’t tried this with a gluten free cake mix. If you try it please let me know how it turns out. Thanks! -Amy