Fruit Puffed Cookies

Four ingredients and you’ve got a batch of light, airy cookies studded with chewy dried fruit and crunchy pecans. The secret? Angel food cake mix. Mixed with just water, it creates a batter that puffs up in the oven into soft, pillowy cookies with a crackly top.

Don’t expect a traditional cookie texture here. These are cloud-like, almost meringue in their lightness, since the cake mix relies on whipped egg whites for its structure. The dried fruit adds chew and sweetness, keeping each bite interesting.

Drop them by rounded teaspoonfuls, no bigger. They puff up considerably in the oven, and oversized scoops spread into each other on the pan.

Kitchen Tips

• Line the baking sheet with foil, not parchment. These cookies stick to parchment but peel right off foil.
• Don’t overmix the batter. Stir just until the cake mix is moistened. Overworking it deflates the air that makes these cookies puff.
• Watch them closely after 8 minutes. They go from puffed and golden to overdone fast at this temperature.

Variations

• Use cranberries and white chocolate chips for a holiday version.
• Try chopped apricots and almonds for a more delicate flavor.
• Fold in a teaspoon of cinnamon or pumpkin pie spice for a warm, spiced twist.