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Earthquake Cookies

These 'Earthquake Cookies' offer a delightfully easy way to create rich, fudgy cookies with a distinctive cracked surface, reminiscent of an earthquake. Utilizing a devil's food cake mix, shortening, and eggs, they come together quickly to yield a chewy texture and a generous coating of confectioners' sugar, perfect for a simple yet impressive treat.
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Total Time 1 hour 20 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 3593.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Electric Mixer (handheld or stand mixer)
  • 2 Baking Sheets
  • 1 Wire Cooling Rack
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 18.25 ounce package devil's food cake mix
  • 2 eggs
  • 0.5 cup shortening
  • 1 tablespoon water
  • 0.75 cup confectioners' sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
  • In a large mixing bowl, combine the devil's food cake mix, eggs, shortening, and water.
  • Using an electric mixer, beat the ingredients on low speed until just combined, then increase to medium and beat until a thick, uniform dough forms. Do not overmix.
  • Pour the confectioners' sugar into a shallow bowl, ensuring it's wide enough to roll the dough balls.
  • Scoop the dough by rounded tablespoons and roll each portion into 1-inch balls.
  • Generously roll each dough ball in the confectioners' sugar, ensuring a thick, even coating covers the entire surface.
  • Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are set but the centers still appear soft, and the characteristic cracks have formed.
  • Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes to firm up.
  • Carefully transfer the cookies to a wire rack to cool completely before serving. For enhanced visual appeal, you may lightly dust cooled cookies with additional confectioners' sugar.

Notes

For optimal crackle, ensure the dough balls are generously coated in confectioners' sugar before baking. A double roll – once before, and a lighter dust just after cooling – can enhance the 'earthquake' effect. Shortening is crucial here for the characteristic soft, chewy texture and to minimize spreading, which helps maintain the cookie's form and allows for pronounced cracks. Avoid overbaking to maintain a tender, moist interior. The cookies should be set but still soft in the center when removed from the oven, as they will continue to set as they cool. Chilling the dough for 30 minutes can also improve handling and reduce spread.