Crackle Cake Box Cookies
January 17, 2016
"This recipe came about because I wanted to start my 13 year old daughter off with an easy recipe for her first time baking cookies by herself when I wasn't available. We were amazed how delicious these cookies came out. They're addicting and have become a regular especially when you need something that is quick and delicious that satisfies your sweet-tooth."
- Serving Size: 1 (114.7 g)
- Calories 492.8
- Total Fat - 30.8 g
- Saturated Fat - 15.2 g
- Cholesterol - 87.7 mg
- Sodium - 627.2 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 1.1 g
- Sugars - 31.2 g
- Protein - 5.5 g
- Calcium - 96 mg
- Iron - 3.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Preheat oven to 350-degrees Fahrenheit. Grease 2 cookie sheets.
Beat all ingredients together until all is incorporated smooth. Place batter in bowl and cover with plastic wrap. Place in refrigerator for at least 2 hours. Can be made a day ahead and refrigerated overnight.
Place enough powdered sugar in a bowl to roll cookie balls in (approximately 1 cup).
Roll pieces of batter into 1-inch balls with palms of hands until all the dough is used up. It is best to place each ball of dough on wax paper lined cookie sheet.
Place each piece of dough ball into bowl of powdered sugar and roll to cover with sugar.
Place cookie balls on greased cookie sheets about 1-inch apart. Press each cookie down with back of fork.
Bake cookies for 10-12 minutes.
Sprinkle cookies with additional powdered sugar.
NOTE: We've used different flavors of cake mix: butter, yellow, confetti, marble, lemon, etc. They all come out good but find that the Duncan Hines brand comes out best in taste
Tips & Variations
- 2 greased cookie sheets for baking and;
- 1 wax-paper lined cookie sheet to hold balls of raw cookie dough