Cake Mix Snickerdoodles Recipe

Cake mix snickerdoodles on a white plate.

5 from 42 votes

Cake Mix Snickerdoodles Recipe

These easy Cake Mix Snickerdoodles are soft, chewy, and coated in cinnamon sugar, with just 5 simple ingredients and minutes of prep.

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 box Duncan Hines Classic Yellow Cake Mix
3 tbsp sugar
1 tbsp cinnamon
2 large eggs
¼ cup vegetable oil

Instructions

Combine sugar and cinnamon in a bowl and mix. Set aside.
Combine cake mix, eggs, and oil in a bowl and mix with a wooden spoon until fully combined. Use a medium cookie scoop and scoop onto a greased cookie sheet. Sprinkle with sugar and cinnamon mix. Using the bottom of a cup, flatten the cookies a bit.
Bake at 375°F for 7 to 9 minutes, or until the edges look set and the centers are still slightly soft. Let the cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Notes

Recipe Tips.

Start checking the cookies at 7 minutes. They should look set around the edges but may still look a little soft in the center.
Use the bottom of a cup to press the dough slightly. Avoid flattening them too much, so the cookies keep some softness.
Mix the cinnamon and sugar thoroughly before scooping the dough, so each cookie gets an even sprinkle.
Leave space between cookies on the baking sheet to allow for spreading, and bake in batches if needed.
If you want to add in a bit of that classic tang, mix in 1 teaspoon of cream of tartar.
The dough is fairly sticky, so refrigerate it for 20 to 30 minutes if it is difficult to scoop or handle.

Store. Let the cookies cool completely, then store them in an airtight container at room temperature for up to 5 days. Keep the container sealed to help the cookies stay soft.

Freeze. Let baked cookies cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.

Freeze dough. Scoop the dough into balls and freeze them in a single layer until firm. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, let them thaw slightly so the cinnamon sugar sticks, then coat and flatten as directed. You may need to add a little baking time.

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