Gluten Free Fudge Crinkles

  • Total: 45 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 36 cookies
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Ingredients

1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix

1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix

1/2 cup butter, melted 

1 egg

1/4 cup water

1 teaspoon gluten free vanilla

Sugar

Directions

  1. 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. 
  2. Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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