Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, crack your two large eggs. Add the 1/2 cup of vegetable oil and the 1 teaspoon of vanilla extract to the eggs. Whisk these ingredients together until they are well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Add the entire box of devil’s food cake mix to the wet ingredients. Stir with a spoon or spatula until just combined. It’s important not to overmix at this stage; a shaggy dough is perfectly acceptable. The dough will be thick and sticky.1 box devil’s food cake mix
- For easier handling, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period helps the dough firm up, making it less sticky and easier to roll into balls. If you’re short on time, you can proceed without chilling, but you might find the dough a bit messier to work with.
- While the dough is chilling (or just before you start rolling if you skipped chilling), pour the 1 cup of powdered sugar into a shallow bowl or a pie plate. This will be used to generously coat the cookie dough balls, creating that iconic crinkled appearance.1 cup powdered sugar
- Once the dough is ready, scoop out rounded tablespoons of dough. Roll each portion into a neat ball between the palms of your hands. Immediately after forming each ball, roll it in the powdered sugar, ensuring it's completely coated. The powdered sugar will crack and spread as the cookies bake, creating their signature crinkled look.1 cup powdered sugar
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread slightly as they bake without merging into one large cookie mass.
- Bake the cookies in the preheated oven for 10-12 minutes. The edges should look set, and the center may still appear slightly soft. They will continue to firm up as they cool. Be careful not to overbake, as this can lead to dry cookies.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period is essential for them to set properly and achieve the perfect chewy texture.
Notes
Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.
