Dump Meals

Dump Cakes

Cake Mix Crinkle Cookies

dumpmeals.com/recipes/cake-mix-crinkle-cookies/

A box of cake mix, two eggs and a little oil, rolled in powdered sugar and baked into soft cookies with crackled tops.

Cake Mix Crinkle Cookies, served
A computer-made picture of the finished dish, not a photo of this recipe.
Makes
about 30 cookies
Prep
15 minutes
Bake
350°F, 9 to 11 minutes
Pan
2 rimmed baking sheets, lined with parchment paper

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Crinkle cookies are the cookie cousin of the dump cake: a box of cake mix does the measuring for you. Stir in two eggs and some oil, roll the dough into balls, coat them in powdered sugar, and bake. The tops crack as they rise, so the white sugar breaks into a crackled pattern over the color underneath.

Any flavor of cake mix works. Lemon gives bright yellow cookies, chocolate and red velvet look dramatic against the sugar, and strawberry is pink for a party. Coat the balls thickly. A thin coat melts into the dough in the oven and the crinkle disappears.

The dough is soft and sticky. If it is hard to roll, chill it for 30 minutes. Don't taste it raw: it holds raw eggs, and the dry cake mix is raw flour, which can carry germs too. Baked cookies keep in an airtight container at room temperature for several days.

Ingredients

You need

  • 1 (15.25-ounce) box cake mix, any flavor
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ½ cup powdered sugar, for rolling

Directions

  1. Heat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
  2. Stir the cake mix, eggs and oil in a large bowl into a soft dough with no dry streaks. If it's too sticky to roll, chill it 30 minutes.
  3. Put the powdered sugar in a shallow bowl.
  4. Roll the dough into 1-tablespoon balls, coat each thickly in the powdered sugar, and set them 2 inches apart. Wash your hands when you finish.
  5. Bake one sheet at a time, 9 to 11 minutes, until the edges are set and the tops are crackled. The centers will still look soft.
  6. Cool on the sheet 5 minutes, then move the cookies to a rack to cool completely.

It's done when the edges are set, the tops have cracked into a crinkle pattern, and the centers still look a little soft. They firm up as they cool.

Don't eat the raw dough: it has raw eggs and raw cake mix. Keep baked cookies in an airtight container at room temperature.

Tips

  • A small cookie scoop makes even balls that bake evenly.
  • For an extra-bright crinkle, roll the balls in granulated sugar first, then in powdered sugar.
  • Overbaked, they turn crisp. Take them out while the centers still look soft.

Food-safety sources

More dump cakes

  • Cherry Pineapple Dump Cake Bake at 350°F, 45 to 55 minutes Cherry pie filling and crushed pineapple under a yellow cake mix and butter, baked into a bubbly cobbler-style cake.
  • Peach Cobbler Dump Cake Bake at 350°F, 45 to 55 minutes Canned peaches, cinnamon and a yellow cake mix topped with butter, baked into an easy peach cobbler.
  • Apple Pie Dump Cake Bake at 350°F, 45 to 55 minutes Apple pie filling, cinnamon and cake mix with butter and optional pecans, baked until the top is crisp.
  • Blueberry Dump Cake Bake at 350°F, 45 to 55 minutes Blueberry pie filling with lemon juice under a yellow cake mix and butter. Bakes into a purple, bubbling dessert.