Gluten Free Fudge Crinkles

Recipe courtesy BettyCrocker.com

• Ready In: 25 mins
• Yields: 36 cookies

Ingredients

• 1 (15 ounce) box  Betty Crocker® Gluten Free devil's food cake mix
• 1 (3 1/2ounce) box  gluten free chocolate flavor instant pudding and pie filling mix (4-serving size box)
• 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.
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.
4. Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.