I'd made some cookies from a boxed cake mix years ago and enjoyed them, but I forgot about them until my pen pal, Sandy, favored me with a few recipes in her last letter. This one, she called Fudge Crinkle Cookies, and she used the Betty Crocker Supermoist Devil's Food Cake Mix. Because I wanted to send some of the leftover cookies home to two little girls, the daughters of my friend Angie, I thought the colorful sprinkles in this variety would be nice to use for the girls. But to my surprise and delight, it was my other friend, Amy, whose young adult sons raved over the cookies I sent her home with, and one of them asked if she knew me well enough to request the recipe. I thought that was amusing considering how easy these cookies are to make! So here they are as I made them, and next time, I'm making the chocolate ones as Sandy does.
1 box cake mix (I suspect any flavor will do)
1/2 cup vegetable oil
2 large eggs
Preheat oven to 350 degrees. Mix (by hand) cake mix, oil, and eggs until a dough forms. Dust hands with powdered sugar, roll batter into 1 inch balls, and place 2 inches apart on ungreased cookie sheet. Refrigerate 10 minutes. (Sandy notes that this step gives cookies the “crinkle” look and keeps them from absorbing the sugar.) Then bake for 10-11 minutes or until set. Deliciously easy!