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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gluten Free Fudge Crinkle Cookies Recipe

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This recipe for Gluten Free Fudge Crinkle Cookies is from Katie & Sean's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
• ½ cup butter, melted
• 1 egg
• ¼ cup water
• 1 teaspoon gluten free vanilla
• Sugar
Directions:
Directions:
1. Heat oven to 350°F. In large bowl, mix dry cake mix and dry
pudding mix. Add melted butter, egg, water and vanilla; stir until
soft dough forms.
2. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased
cookie sheets, place balls about 2 inches apart; flatten slightly.
3. 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.

 

 

 

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