Cake Mix Snickerdoodle Cookies
These Cake Mix Snickerdoodle Cookies combine the ease of a boxed cake mix with a cinnamon-sugar coating to create soft, chewy cookies bursting with warm cinnamon flavor. Perfect for quick baking and sharing with family and friends.
Servings: 24 servings
Ingredients
- 1 box (15.25 oz) vanilla or butter cake mix ensure the cake mix does not contain any non-permitted ingredients
- 1/2 cup unsalted butter softened (or use a -certified butter alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- a pinch cream of tartar optional, for a more authentic snickerdoodle tang
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter and cake mix until combined. Add in the egg and vanilla extract, and mix until a soft dough forms. If using, add the cream of tartar here to give your cookies that classic snickerdoodle tang.
- In a small bowl, combine the granulated sugar and ground cinnamon. Stir well to evenly distribute the cinnamon throughout the sugar.
- Using a tablespoon or cookie scoop, portion out the dough into small balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked but will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly while staying soft and chewy inside.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Wire Rack
Notes
Make sure your butter is softened to room temperature for easy mixing and a smooth dough. Don’t overbake the cookies to keep them soft and chewy. For extra cinnamon flavor, sprinkle additional cinnamon-sugar on top after baking. Use parchment paper or silicone mats to prevent sticking and ensure even browning. Chilling the dough for 15-20 minutes before baking can help control spreading and produce thicker cookies.