Description
These Easy Cake Mix Snickerdoodle Cookies are a quick and delicious twist on the classic snickerdoodle, made effortlessly with a yellow cake mix. Soft and chewy with a perfect cinnamon-sugar coating, they’re ideal for when you want a sweet treat without a lot of fuss.
Ingredients
Scale
Cookie Dough
- 1 box yellow cake mix (15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar with the ground cinnamon. This mixture will be used to coat the cookie dough balls for that classic snickerdoodle flavor.
- Mix Dough Ingredients: In a large mixing bowl, add the yellow cake mix, eggs, and vegetable oil. Stir or mix thoroughly until a thick and sticky dough forms, ensuring all ingredients are well incorporated.
- Shape Dough Balls: Scoop out tablespoon-sized portions of the dough and roll each into a smooth ball with your hands to create uniformly sized cookies.
- Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture until fully coated, giving each cookie its signature sweet and spicy crust.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden and the centers remain slightly soft for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- You can substitute vegetable oil with melted butter for a richer flavor.
- For extra cinnamon flavor, add a teaspoon of cinnamon directly to the cake mix before combining with eggs and oil.
- Make sure not to overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze after cooling and thaw at room temperature when ready to eat.
