Vanilla Crinkle Cookies with Cake Mix
If you’re looking for a sweet and festive treat that will melt in your mouth, Vanilla Crinkle Cookies are the answer!
These soft, chewy cookies are made with just a few ingredients, thanks to the help of a boxed cake mix, and are perfect dessert for any occasion, whether it’s a holiday gathering, a bake sale, or just a sweet treat for yourself.
Be sure to check out our collection of delicious cookie recipes for even more sweet treats to try!
With their signature crinkled top and buttery vanilla flavor, these cookies are a showstopper in both appearance and taste.
How to Make Crinkle Cookies with Cake Mix
These cookies are a quick and delicious treat that’s perfect for any occasion.
With just a few simple ingredients like cake mix, eggs, and oil, these cookies come together easily.
The dough is rolled in powdered sugar before baking, creating that signature crinkled effect.
Bake until the edges are set and the tops have crinkled. The cookies will continue to firm up as they cool, so don’t overbake them.
How to get crinkle top on cookies?
To get that signature look of these delicious cookies, there are a few key steps to follow:
After mixing your cookie dough, refrigerate it for at least 30 minutes. Chilled dough helps the cookies hold their shape while baking, leading to the crinkled texture.
Once you’ve scooped the dough into balls, roll them generously in powdered sugar. This creates a barrier that cracks as the dough spreads during baking, giving you that signature crinkle top.
Bake your cookies at the recommended temperature, typically 350°F. The high heat helps the dough rise and crack, creating those beautiful crinkles on top.
Remove the cookies from the oven when the edges are set but the center is still slightly soft. This ensures the cookies stay soft and chewy inside while developing the perfect crinkled surface.
To learn the best ways to keep your cookies fresh, be sure to read our full guide on maintaining their flavor and texture.
Why are my crinkle cookies not cracking?
If your crinkle cookies aren’t cracking, there could be a few reasons:
- The dough is too cold. Letting the dough sit at room temperature for a few minutes before baking can help.
- The powdered sugar coating is key to creating the crinkle effect. Be sure to generously coat the dough balls before baking.
- If the dough is overmixed, it could become too dense and prevent the cracks from forming. Mix the dough just until combined.
- Ensure you are baking at the recommended temperature. Too low of a temperature can prevent the cookies from spreading and cracking properly.
Butter adds rich flavor and a slightly crisp texture, while oil makes cookies softer and chewier, helping them hold their shape. Use butter for a firmer cookie and oil for a tender, moist one.
Cake batter is thinner, with more liquid and leavening agents for a light, airy texture, while cookie dough is thicker, with more fat and sugar for a denser, chewy texture. This results in cakes being soft and fluffy, and cookies being chewy or crisp.
Vanilla Crinkle Cookies with Cake Mix
Ingredients
- 1 box Vanilla Cake Mix
- 2 Eggs
- 1/3 cup Vegetable Oil
- 1/2 cup Powdered Icing Sugar
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter, then roll into balls.
- Place each ball of dough individually in the powdered icing sugar and toss to coat completely.
- Place each sugar-coated dough ball at least 3" apart on the prepared cookie sheets.
- Bake for 10 minutes until lightly golden and spread out.
- Allow the cookies to cool for 5 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
Hi there! I made these today and they turned out amazing! We even stuck some kisses in the middle of a few and they were beautiful and delicious.
One question: Have you ever tried the recipe using just egg whites? I’m thinking of making these for a wedding and using egg whites would take away the yellowish tint to the cookies but I don’t know if they would mess up the taste or consistency of the cookie.
Either way – THANK YOU for a great recipe! 🙂
I’m so glad you enjoyed them!!! I haven’t used just egg whites. But what about using white cake mix instead of the yellow?