Fudge Crinkles Food

FUDGE CRINKLES

Steps:

• Preheat oven to 350°.
• blend together cake mix and tofu.
• add water.
• drop by spoonfuls onto greased cookie sheet.
• bake according to cake mix instructions.
• do not add oil or eggs, the tofu replaces both.

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1" balls.
• Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.
• *My Notes*:.
• I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
• I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
• And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

GLUTEN FREE FUDGE CRINKLES

Steps:

• Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
• Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
• Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

GLUTEN FREE FUDGE CRINKLES

Steps:

• Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
• Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

CHOCOLATE FUDGE SPRINKLE-CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Whisk in the eggs one at a time, until fully combined.
• Mix the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the sprinkles into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sprinkles to coat - you might have to press the sprinkles on, particularly if you've chilled the dough. If they're not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
• Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

CAKE MIX FUDGE CRINKLE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

FUDGY CHOCOLATE CRINKLES

Steps:

• Preheat oven to 325.
• Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
• Remove from heat and stir until the chocolate melts and the mixture is smooth.
• In the bowl of a mixer, beat together the sugar, eggs and vanilla.
• Stir in the chocolate mixture.
• Stir in the flour, baking soda and salt.
• Chill the dough for 2-3 hours or overnight.
• Pour approximately a cup of confectioners sugar into a shallow bowl.
• Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
• Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
• Leave about 1 1/2 inches between balls.
• Bake for 10-12 minutes.
• The cookies will flatten out and the surface will crack.
• Cool on wire racks.
• After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.