from Lisa of The Splattered Apron
I had a small piece which I dipped into some coffee. I loved how the chocolate melted slightly and how all the flavored worked so well! Thank you Lisa for such a delicious start to my day!
These cookies had a lovely, soft texture with a perfect balance of sweet molasses and spicy ginger. These were especially delicious with a hot cup of earl gray tea. Thank you Rachel for these tasty cookies!
from Kelly of The Culinary Enthusiast
These cookies were gluten free and I didn’t hesitate eating one right away. Made with almond meal, powdered sugar, cinnamon, and honey, these were wonderful. I didn’t get a chance to take a picture of these cookies because once I opened up the package, my family and I ate these up. Thank you Kelly for these gluten free treats!
This year I made 4 kinds of crinkle cookies using 4 different cake mixes – Devil’s Food, Caramel, Apple Spice and Carrot Cake. Each one came out beautifully and friends loved them. I’m pretty sure my co-workers will enjoy them too! Feel free to use whatever cake mix flavor you prefer… but Devil’s Food is definitely my favorite. I haven’t tried this recipe using any gluten free cake mixes but I plan to. If you happen to give it a try with a gluten free cake mix, please let me know how they came out!
1 box cake mix of your choice
1/3 cup vegetable oil
2 large eggs
1/4 cup powdered sugar for dusting
Preheat the oven to 350 degrees.
In a large bowl, combine the dry cake mix, oil and eggs. Mix together with a wooden spoon until fully combined.
Shape dough into 24 evenly sized balls.
Place the powdered sugar in a small bowl and roll the dough balls in the sugar to coat.
Place the powdered balls of dough onto an ungreased cookie sheet. Bake the cookies in the preheated oven for 8-10 minutes to set.
Remove from oven and allow to rest for 1 minute on the cookie sheet before transferring to a wire cooling rack.