Cake mix snickerdoodle cookies are an easy way to make classic snickerdoodles. An irresistible cinnamon cookie that is soft and chewy with the right amount of crunch from the cinnamon sugar coating.
Expect a fun shortcut version with its own flavor and texture. The cake mix gives these cookies a soft bite, and without cream of tartar, they won’t have the familiar tang of classic snickerdoodles. But if you love cinnamon sugar and an easy baking recipe, these deserve a spot in your cookie jar.
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Try this easy cake mix cookie
I’m always happy to find a kitchen shortcut that saves a little time and money, especially when cookies are involved! These cake mix snickerdoodles turn a box of cake mix and a few everyday ingredients into soft cookies with a delicious cinnamon-sugar coating. They’re an easy treat to make with the kids or when you want something homemade without pulling out half the pantry.
Cake Mix cookies are one of the best shortcuts and results are always guaranteed like these carrot cake mix cookies.
Pro Tip
Adding oil gives you a classic, thin Snickerdoodle that spreads beautifully. For a softer, plumper cookie, skip the oil—the stiffer dough will be easy to roll into balls by hand.
Cake Mix Snickerdoodle Cookies
Ingredients
- 1 white or yellow cake mix 15.25oz
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tablespoon oil vegetable or any light tasting oil
Optional:
- 1 Tablespoon ground cinnamon
For the cinnamon sugar:
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon , add more for extra flavor
Instructions
- Preheat oven to 350F.
- Line two large baking sheets with parchment paper and set aside
- In a medium-size mixing bowl mix cake mix and cinnamon, if using, with a fork.
- Add eggs, oil, melted butter and mix well using a hand mixer or a spatula until cookie batter is combined.
- In a small bowl combine cinnamon sugar ingredients.
- Using a cookie scoop, or 1 tablespoon measuring spoon, drop dough balls into the cinnamon sugar and roll with a spoon to coat with sugar.
- Place on the cookie sheet 2 inches apart.
- Bake in the oven anywhere from 7-9 minutes depending on how soft you want your cookies.
- Remove from oven and allow to cool for 10 minutes on the cookie sheets before removing.
Notes
- Cinnamon added to the cake mix will make your cookies darker with more cinnamon flavor, highly recommended but you can omit it if you want.
- If you skip the cinnamon, I recommend adding one teaspoon vanilla extract to the batter.
- The dough is very soft and will be hard to roll. That’s why you will drop them from the cookie scoop right into the cinnamon sugar.
- Oil in the batter helps cookies spread more in the oven and gives you a thinner Snickerdoodle. Omit if you like cake-like cookies, the dough will be more manageable and you can roll it between the palms of your hands.
Nutrition
How to make Cake Mix Snickerdoodles
Gather the ingredients, use vegetable oil or any other light tasting oil for the recipe.
Also this recipe uses a 15.25oz boxed cake mix; you could also use a 14.24 oz if that's all you can find, but understand that it may make fewer cookies. A box of yellow cake mix will work too.
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium-size bowl, combine cake mix and cinnamon, if using, with a fork.
Add eggs, oil, melted butter and mix well using a hand mixer or a spatula until cookie batter is combined.
In a small bowl combine cinnamon sugar ingredients. Using a small ice cream scoop drop dough balls into the cinnamon sugar and roll with a spoon to coat with sugar.
Place on the cookie sheet 2 inches apart. Bake in the oven anywhere from 7-9 minutes depending on how soft you want your cookies.
Remove from oven and allow to cool for 10 minutes on the cookie sheets before removing.
Recipe Variations
Add a handful of chocolate chips or chopped peanuts to the batter before rolling. Add another sprinkle of cinnamon sugar mixture to the top of the cookies as they come out of the oven for more crunch and flavor.
Storage & Make Ahead
- Let the snickerdoodles cool completely before placing them in an airtight container. Store at room temperature in a cool, dry spot away from direct sunlight for 3-4 days.
- To make ahead: Prepare the dough, cover tightly, and refrigerate until you’re ready to bake. Let the dough come back to room temperature before scooping, coating in cinnamon sugar, and baking as directed.
- Freezing: For freshly baked cookies whenever the craving hits, freeze the cinnamon sugar coated dough balls on a parchment lined baking sheet until firm, then transfer to a freezer safe bag or container. Bake as many as you need straight from frozen, no thawing necessary. Start with about 1 extra minute of baking time, then check for doneness.
Troubleshooting
Cake mix batters are naturally much softer and stickier than traditional cookie doughs because of the leavening agents and starch ratios in the box. Here are several ways to fix that:
Chill the dough: Pop your mixing bowl into the refrigerator for 15 to 20 minutes before rolling. It firms up the butter and makes it a breeze to handle.
The Oil Trick: Rub a few drops of neutral cooking oil or melted butter on the palms of your hands before rolling the dough balls. The dough will glide right off your hands.
Use a cookie scoop: Instead of using your bare hands to portion, use a greased cookie scoop to drop the dough directly into the cinnamon-sugar bowl.
Your butter was too hot when mixed, or your oven temperature is running too high.
To fix that: Make sure your melted butter is cooled to room temperature before mixing it into the cake mix. If the butter is hot, it melts the sugar and shortening in the mix instantly, causing the cookies to spread into thin, flat puddles. If you know your oven runs hot, drop your baking temp by 25°F.
Boxed cake mix lacks cream of tartar, which is what gives traditional snickerdoodles their signature tangy flavor.
If you want that authentic bakery-style tang, simply whisk ½ to 1 teaspoon of cream of tartar directly into your dry cake mix before adding the wet ingredients.
Do not overbake them! Pull the cookies out of the oven when the edges are just set and the centers still look slightly soft and puffy (usually around 7–9 minutes). They will finish cooking on the hot baking sheet.
To keep leftover cookies soft and pillowy, store them in an airtight container with a fresh slice of white bread. The cookies will absorb the moisture from the bread and stay tender for days.
More tips for the Perfect Cookies
- Cinnamon added to the cake mix will make your cookies darker with more cinnamon flavor, highly recommended, but you can omit it if you want. If you skip the cinnamon, I recommend that you add 1 teaspoon vanilla extract to the batter.
- Dough is very soft and will be hard to roll that's why you will drop them from the cookie scoop right into the cinnamon sugar.
- This recipe gives about 24 cookies with a small cookie scoop, give or take, depending on the size of the cookies.
More Cake Mix Recipes
- Carrot Cake Mix Cookies
- Strawberry Cake Pops
- Cakesicles (Cake Popsicles)
- Cake Mix Cinnamon Rolls
- Tres Leches with Cake Mix
- 2-Ingredient Pumpkin Cake
- Strawberry Cake Mix Cookies
- Raspberry Poke Cake
- Cake Mix Peach Cobbler
- Snowball Cake
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