I hope everyone is settling into a new routine and making the most of our changed reality. Personally, I’ve been enjoying the extra time I now have—time for things I always said I never had time to do. Cutting out the commute has given me at least two extra hours each day, and those extra hours are how these Chocolate Crinkle Cookies with Blood Orange Glaze came to be.
I didn’t bake much before because I worried about my waistline. Lately, though, I meditate daily, practice yoga several times a week, and lifted dumbbells for strength training 30–45 minutes most days. I run around my neighborhood for fresh air instead of running on a treadmill, and I do HIIT workouts in my spare bedroom-turned-home-office. In short, I’m doing far more for my mental and physical health than when I commuted every day. So now I bake the cookies and enjoy a couple without guilt.
The recipe is simple and quick, so there’s not much to explain—just follow the steps below and you’ll have soft, fudgy chocolate crinkle cookies finished with a bright, citrusy blood orange glaze.
Making Chocolate Crinkle Cookies with Blood Orange Glaze
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Combine the batter. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the cake mix, eggs, oil, and vanilla extract until smooth and fully combined.
Prepare the coating. Scoop the powdered sugar into a medium bowl. Using a medium cookie scoop, portion dough balls about 1–1.5 inches each, then drop them into the powdered sugar and roll to coat thoroughly.
Arrange the cookies. Place the coated dough balls on the prepared baking sheet about two inches apart so they have room to spread.
Bake 8–10 minutes. Bake in the preheated oven for 8–10 minutes. The centers may look slightly underbaked—that’s fine; they will set as they cool. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. Serve warm, optionally drizzled with the blood orange glaze.
Blood Orange Glaze
Whisk together 1½ cups powdered sugar, the zest of half a blood orange, a pinch of salt, and 3 tablespoons fresh blood orange juice. Adjust the glaze’s thickness by adding more juice, 1 teaspoon at a time, until you reach the desired consistency. Drizzle over cooled or slightly warm cookies.
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📖 Recipe
Chocolate Crinkle Cookies
Ashley Boyd
Pin Recipe
Ingredients
- 1 15.25 ounce box Devil’s Food Cake Mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for rolling)
Blood Orange Glaze
- 1½ cups powdered sugar
- Zest of half a blood orange
- 3–4 tablespoons fresh blood orange juice
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, oil, and vanilla extract until well mixed.
- Scoop powdered sugar into a medium bowl. Using a medium cookie scoop, portion dough balls (about 1–1.5 inches), then drop them into the powdered sugar and roll to coat.
- Place dough balls on the prepared baking pan about two inches apart.
- Bake for 8–10 minutes. The centers will look slightly undercooked; they will set while cooling. Allow cookies to cool for 5 minutes on the pan before transferring to a wire rack. Serve warm with a drizzle of blood orange glaze.
Blood Orange Glaze
- Whisk together powdered sugar, orange zest, a pinch of salt, and 3 tablespoons blood orange juice. Adjust thickness by adding additional juice, 1 teaspoon at a time, until desired consistency is reached.
Nutrition
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Calories: 212kcal
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