Reviewed: Apr. 21, 2002

I made this recipe with a french vanilla cake and red sprinkles mixed in. They were awesome. Thank you very much. UPDATE: I use Butter Flavored Shortening

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6 users found this review helpful

Reviewer:

SHELLYGIRL814

Cooking Level: Professional

Living In: Wakefield, Massachusetts, USA

Reviewed: Feb. 26, 2004

These are so easy and awesome. A very chewy cookie with just the perfect sweetness from the extra powder sugar on the outside. I made these with rainbow chip cake mix...no frosting needed. The kids can even make these!!

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17 users found this review helpful

Reviewer:

NICBAL

Reviewed: Dec. 24, 2004

These are FANTASTIC! They will still be very soft when you take them out of the oven, but they become less soft as they cool - don't leave them in too long or they'll be hard when they cool. I took 3 dozen to about 15 college students and they were GONE in no time!

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26 users found this review helpful

Reviewer:

laetchison

Reviewed: Dec. 31, 2004

Delicious! This was a very easy recipe to make too. My kids had fun rolling the balls in the sugar. I used dark chocolate cake mix and butter flavored shortening instead. I have also tried this with vanilla cake mix for those non-chocolate lovers (although they aren't as cool looking). I took this to a Christmas party and they were gone in no time.

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3 users found this review helpful

Reviewer:

JLLL

Cooking Level: Intermediate

Reviewed: Jan. 13, 2005

Great cookies! I preheated my oven (I assumed I was supposed to) and didn't have any problems. The batter is VERY thick so definitely use only a spoon to mix it, or be ready to scrap your beaters. Bake them until the sugar has almost disappeared and they'll be perfect.

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44 users found this review helpful

Reviewer:

TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

Reviewed: Jul. 18, 2005

These cookies were just what I was looking for. An easy out of the box cookie crave! they were perfectly moist and the powder sugar adds an extra nice touch. This is definetly a recipe to keep! Thanks Topoac

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3 users found this review helpful

Reviewer:

MISSBAKER918

Reviewed: Mar. 15, 2008

i absolutely LOVE this recipe for its ease and its versatility. I've even used butter instead of shortening, and it came out great! i've done it with strawberry cake mix for strawberry cookies. for the chocolate ones, i've even placed some halved andes mints on the top, let it melt, and spread it around for chocolate mint cookies. it's the best! thanks for the recipe!

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35 users found this review helpful

Reviewer:

lana

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jun. 5, 2008

I used yellow cake mix and margarin instead of shortening, and my brother and I thought they were absolutely amazing. I can't wait to try a different type of mix! There are so many possibilities!

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3 users found this review helpful

Reviewer:

Krista A.

Cooking Level: Beginning

Reviewed: Sep. 17, 2008

MADE THESE WITH THREE DIFFERENT CAKE MIXES AND TOOK TO GRADUATION PARTY. THEY WENT FASTER THAN ANYTHING ELSE ON SWEETS TABLE. THESE WILL BE MADE AGAIN AND AGAIN.

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5 users found this review helpful

Reviewer:

njcookier

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Reviewed: Sep. 25, 2008

VERY simple cookie that packs a lot of punch! I used a devil's food cake mix and they turned out great! Only one word of warning: they crumble easily so I would't use them for a cookie exchange. I did and found that they fell apart much quicker than the other cookies.

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30 users found this review helpful