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These super easy Cake Mix Snickerdoodle Cookies are made with just 6 simple ingredients in half an hour!If you love snickerdoodles, and you love cake mix cookies, this easy snickerdoodle recipe is for you!
Cake mix cookies are always a good idea, and these snickerdoodles might just be the best cake mix cookie recipe around. With their soft and chewy texture and cinnamon-sugar flavor, they are sure to become a new favorite. So the next time you are in the mood for a quick and easy cookie recipe, give these Cake Mix Snickerdoodle Cookies a try!
Keep in mind that these Cake Mix Snickerdoodles won’t taste the same as classic snickerdoodle cookies because well, they’re made with cake mix, and we’re not adding cream of tartar that’s essential for snickerdoodles. This is a fun and easy version of the cookie, and if you love super easy recipes I suggest that you try it!
And as you probably already know, I love taking shortcuts and cake mix cookies are one of my favorite types of cookies. You should also check out my Christmas Crinkle Cake Mix Cookies, the best ever Strawberry Cake Mix Cookies, and these simple Lemon Cake Mix Cookies.
If you’re wondering what else can you make with a box of cake mix, these Cake Mix Brownies are incredible! Or you can make cupcakes, I love these fun Pumpkin Patch Cupcakes, and these Pumpkin Cupcakes with Cheesecake Frosting are incredible!
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Table of Contents
Why You Will Love This Recipe
- Easy Recipe.This recipe is ridiculously easy anyone can make it! Get your kids to help you make them, they will have fun rolling the cookie dough in cinnamon sugar.
- Few Ingredients. To make these you only need 6 ingredients that you probably already have in your kitchen.
Key Ingredients
Complete list of ingredients with quantities and instructions islocated in the recipe cardbelow
- Cake Mix:You need one box of cake mix to make 18 2-inch cookies. I’m using Betty Crocker’s white cake mix, but a yellow cake mix would also be great here.
- Eggs and Butter:That’s everything you need to add to the cake mix to make cookies. I normally use vegetable oil for cake mix cookies, but snickerdoodles should be buttery so I used melted butter instead.
- Granulated Sugar and Cinnamon:For rolling the cookie dough balls before baking for a delicious Snickerdoodle flavor.
- Vanilla: This is optional, but vanilla adds a nice flavor to the cookie. You can use real vanilla or imitation vanilla here.
How To Make Cake Mix Snickerdoodles
- Get Ready:Preheat the oven to 350°F/180°C and line 2 large cookie sheets with parchment paper or Silpat silicone mats.
- Cinnamon Sugar: In a small bowl or a shallow dish, combine the granulated sugar with cinnamon and set aside.
- Mix: In a large bowl, combine cake mix with melted butter, egg, and vanilla. Mix with a hand mixer or just a spatula until well combined (the mixture will be very thick and sticky).
- Scoop: Using a medium OXO cookie scoop (1.5 inches in size), scoop out cookie dough balls, then roll in the cinnamon sugar and place them on the prepared cookie sheets about 2 inches apart.
- Bake in a preheated oven for 10-12 minutes, then cool down completely on a wire rack.
Top Tips
- Smaller Cookies: If you’re adding these to a cookie tray, you may want to make them smaller. just use a small cookie scoop (1-inch size = 1 tablespoon), and decrease the baking time by 1-2 minutes. You will get 38 cookies in total.
- Be sure to allow 2 inches of spacearound each cookie when baking. These cookies spread a little, so you want to be careful not to put them too close on the cookie sheet.
- Avoid getting flat cookies:Some cake mixes (especially brands outside the US) can make flat cookies. The best way to tell if the cookies are going to be flat is with the consistency of the cookie dough, if it’s way too sticky and too soft then you can add about 1/4 to 1/2 cup of flour to the mixture. I used Betty Crocker cake mix and did not need to add any flour to the dough.
Recommended Cookie Making Tools
These tools are all in my kitchen, and help me bake cookies with ease. Pick up any that you don’t already have, and you’ll be ready for baking any time.
- Pyrex Mixing Bowls: There’s something about these clear glass mixing bowls that brings me back to baking with my mother. They are a must for me, even though I’ve tried other bowls, I still come back to these every time.
- Hand Mixer: No need to use a fancy stand mixer for a batch of cookies when a hand mixer does the job just fine. I use this one from Kitchenaid.
- Measuring Cups and Spoons: This set from OXO is just so well designed! There are magnets in the handles so they stack and stick to each other perfectly.
- Kitchen Scales: for measuring ingredients or portions by weight, this glass kitchen scale is my favorite.
- Cookie Scoop: This scoop is a small size, and makes one tablespoon sized scoops, perfect for most drop cookie recipes. I suggest keeping a medium cookie scoop on hand as well.
- Cookie Sheet: I love my Nordic Ware half sheet pans. They are very high quality and last forever.
- Silpat: To line the cookie sheets, a Silpat silicone mat in half size is perfect for making everything non-stick, and you’ll never need to buy parchment paper again.
Storing Tips
Store these cake mix cookies in a single layer in an airtight container and enjoy them within 2-3 days. The cookies can be kept longer, but they will start to get stale after 3 days and won’t be as soft and delicious.
Other Easy CookiesYou Should Make
- Pumpkin Snickerdoodles
- Condensed Milk Cookies
- Sprinkle Sugar Cookies
- Rice Krispie Cookies
Enjoy making these easy cake mix snickerdoodle cookies and enjoying them with your family any time of the year!Don’t forget to pin this recipe to try it later!
Recipe
Recipe
5 from 2 votes
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Cake Mix Snickerdoodles
Created by: Fun Cookie Recipes
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
18 cookies
These super easy Cake Mix Snickerdoodle Cookies are made with just 6 simple ingredients in half an hour!
Ingredients
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 16.25 oz box white cake mix or yellow cake mix
- ½ cup melted unsalted butter
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F/180°C and line 2 large cookie sheets with parchment paper or Silpat silicone mats.
In a small bowl, combine the granulated sugar with cinnamon and set aside.
In a large bowl, combine cake mix with melted butter, egg, and vanilla. Mix with a hand mixer or just a spatula until well combined (the mixture will be very thick and sticky).
Using a medium OXO cookie scoop (1.5 inches in size), scoop out cookie dough balls, then roll in the cinnamon sugar and place them on the prepared cookie sheets about 2 inches apart.
Bake in a preheated oven for 10-12 minutes, then cool down completely on a wire rack.
Notes
- Smaller Cookies: If you’re adding these to a cookie tray, you may want to make them smaller. just use a small cookie scoop (1-inch size = 1 tablespoon), and decrease the baking time by 1-2 minutes. You will get 38 cookies in total.
- Be sure to allow 2 inches of spacearound each cookie when baking. These cookies spread a little, so you want to be careful not to put them too close on the cookie sheet.
- Avoid getting flat cookies:Some cake mixes (especially brands outside the US) can make flat cookies. The best way to tell if the cookies are going to be flat is with the consistency of the cookie dough, if it’s way too sticky and too soft then you can add about 1/4 to 1/2 cup of flour to the mixture. I used Betty Crocker cake mix and did not need to add any flour to the dough.
- Storing: Store these cake mix cookies in a single layer in an airtight container and enjoy them within 2-3 days. The cookies can be kept longer, but they will start to get stale after 3 days and won’t be as soft and delicious.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 219mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Reader Interactions
cindy Goodhart says
This is a very good recipe. Thank you for sharing.Reply
Carolyn says
The recipe calls for a 16.25-ounce cake mix. All cake mixes sold now are 15.25 ounces (shrinkflation — they used to be 18.25 ounces). How do you compensate for the difference in measurement? Thank you.
Reply
Diana says
Hi Carolyn, I checked the Walmart website and the Betty Crocker white cake mix is still 16.25oz, but anyway I don’t think that 1 ounce would make a big difference! If you try this recipe, please let me know what you’ve used and how it turned out.
Reply
cindy Goodhart says
I just added about 3 tbs of self rising flour and they turned out great.
Reply
