by Bev Ford
As a young girl, I so enjoyed being in the kitchen with my mom, especially at Christmas. We baked so many things from fudge to fruit cake (which smelled amazing but was not my favorite to eat!) I learned so many cool tips and tricks from her. I was always amazed at how clean and organized she was throughout the entire process! I have yet to master that!
The first recipe she let me complete all on my own was for Crinkle cookies. I was so proud and everyone said they tasted just like hers. Such a sweet memory.
Now, my grandson likes to make them with me and eat them while they are still warm!
Easy Cakemix Crinkle Cookies
Ingredients:
1 box of any cake mix (I use Betty Crocker Triple Chocolate Fudge for a chocolate version) I have used Lemon also
2 eggs
1/3 cup of vegetable oil
Directions:
Combine all by hand. Batter will be a bit more stiff than regular cake batter. Drop by rounded teaspoons or roll into small balls and place on an ungreased cookie sheet about 2 inches apart. Flatten slightly with the back of a spatula. Bake at 350 degrees F for around 10 minutes, turning the pan around halfway through.
Remove and immediately transfer to a wire cooling rack. Cookies should be chewy when cool. Sprinkle with powdered sugar (optional)
Note: If using the lemon cake mix, I squeeze fresh lemon juice in the batter with a little lemon zest for added flavor!