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Mexican-Spiced Chocolate Crinkles

Mexican-Spiced Chocolate Crinkles

Prep time 15 mintues
Cook time 12 minutes
Ready in 27 minutes
Makes 36 cookies


  • 1 (15.2 oz) box devil’s food cake mix
  • 2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla
  • 2 cups confectioners sugar (for rolling)


1. Preheat oven to 350°F. In a large bowl, stir cake mix, cinnamon, and cayenne together. Add the oil, eggs, and vanilla and stir until a dough forms.
2. Shape dough into 1-inch balls. (If dough is too sticky to handle, refrigerate for 30 minutes.) Pour the confectioners sugar into a large, shallow dish, and roll the dough-balls in the sugar to coat. Arrange finished dough-balls on an ungreased cookie sheet, about 2 inches apart.
3. Bake cookies for 12 minutes. Let cool on sheet 1 minutes, then transfer to a wire cooling rack to cool completely before serving.


Per serving: 120 calories, 6g fat, 1g saturated fat, 31mg cholesterol, 101mg sodium, 16g carbohydrate, 0g fiber, 12g sugar, 1g protein