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. One bite of these snickerdoodle cookies and you will want to make them all the time and the best part... no one will be able to tell that you used a box of cake mix.
Snickerdoodle cake mix cookies are a favorite cookie in our home. This cake mix cookie recipe mix together easily, scooped into 1-inch balls with a small scoop, rolled in a cinnamon-sugar mixture and the balls of dough are then placed on a baking sheet to bake in your oven. Warm cookies are like a hug in cookie form and you can't go wrong with this recipe!
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Easy Snickerdoodle Cookies
Taking shortcuts to favorite recipes is always an interesting thing for me. Not only does it save you time, but it also often saves you money.
Cake Mix cookies are one of the best shortcuts and results are always guaranteed like these carrot cake mix cookies.
Pro Tip
Including oil will give 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 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
Instructions
- Preheat oven to 350F.
- Line two large baking sheets with parchment paper and set aside
- În 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 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 9 - 13 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.
- This recipe gives about 34 cookies with a small cookie scoop, give or take, depending on the size of the cookies.
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 9 - 13 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.
FAQs
Cookie dough is usually chilled if you're concerned about it spreading too much. This isn't a worry with this recipe.
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.
Cooled snickerdoodles should be kept in an airtight container and can be left on your countertop or another cool, dark place for up to 3 to 4 days.
Indeed, if you are short on time, you can make the dough ahead of time and refrigerate until you are ready to bake. Be sure to bring the dough back to room temperature before baking. You can also freeze cookie dough balls and bake the number you need as directed; no need to thaw, just give them an extra minute in the oven
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.
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These cookies are so easy to make and disappear quickly from your cookie jar. Let me know in the comments what do you think. Thanks for being here; I appreciate you!
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