Snickerdoodle cake mix cookies are packed with classic snickerdoodle taste and are quick and easy to make in under 30 minutes with 6 simple ingredients. The delicious cookies are perfect for parties or for the holidays and your Christmas cookie trays, or as a sweet treat any time of the year!
I’m a sucker for soft, thick cookies, and if you are, too, these are the snickerdoodles for you! And while I love making traditional snickerdoodle cookies, I can’t deny how much easier these are than making them from scratch.
With a boxed cake mix and staple ingredients like butter, eggs, vanilla, sugar, and cinnamon, you’ll have a fresh batch of cookies baked up in no time.
Bonus: your home will smell heavenly while they’re baking!
You don’t even need cream of tartar for this easy snickerdoodle recipe with cake mix. And despite the shortcut, they still come out perfect and crinkly every time.
Cake mix recipes are the best shortcut for some of your favorite recipes. It is truly amazing how many easy desserts you can make from a box of cake mix. From 3-ingredient lemon cookies to apple crisp, there are so many easy treats you can make with a boxed cake mix.
But for now, take a look at what you will need to make these easy snickerdoodle cake mix cookies.
Ingredients for Cake Mix Snickerdoodle Cookies
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cake Mix — You’ll combine the dry cake mix with the wet ingredients to make up the cookie dough. White cake mix is my preference, but a box of yellow cake mix works here, too. Make sure it’s a 16.25-ounce box. If you can only find a 15.25 ounce cake mix you can use that instead, but you will need to add 1 Tablespoon of flour to the recipe.
- Butter — I prefer unsalted butter for this recipe. However, you can use salted butter if you prefer.
- Egg — You’ll need one large egg to help bind the ingredients together.
- Vanilla — Pure vanilla extract enhances the flavor of these crinkly cookies.
- Sugar — Sweeten up your cookies by rolling them in a mixture made with granulated sugar and cinnamon.
- Cinnamon — Ground cinnamon is a MUST for snickerdoodles as it is the dominant flavor!
Equipment You’ll Need for this Cake Mix Snickerdoodles Recipe
- Cookie sheets
- Parchment paper
- Mmixing bowls
- Cookie scoop (optional, but helpful for uniform-sized cookies)
- Measuring cups & spoons
- Cooling rack
How to Make Snickerdoodle Cookies from Cake Mix
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Heat oven to 350°F. Line two baking sheets with parchment paper.
Tip: Do not use cooking spray on the baking sheets; it will make your cookies spread and flatten.
Step 2: Combine sugar and cinnamon in a small bowl. Set the cinnamon-sugar mixture aside.
Step 3: In a large bowl, combine cake mix, melted butter, egg, and vanilla extract. Mix together until it forms a dough.
Step 4: Use a Tablespoon or cookie scoop to scoop the dough out and then use your hands to shape dough into balls. Roll dough in the sugar and cinnamon mixture until they are well coated. Place the dough balls on the prepared cookie sheets about 2 inches apart.
Tip: If the balls of dough are too sticky to work with, place them in the refrigerator for about 20 minutes.
Step 5: Once all the cookie dough balls are coated in cinnamon sugar, bake the cookies for 9 to 12 minutes until the bottoms begin to turn golden brown. Do not overbake the cookies; they’ll continue cooking once out of the oven.
Step 6: Cool the cookies on the sheet pans for about 5 minutes then move the warm cookies to a wire rack to cool completely.
Serve these easy snickerdoodle cookies with a tall glass of milk or a hot cup of coffee. If you need more cookies for your holiday trays, check out some of my Best Christmas Cookie Recipes with more than 30 delicious options.
Storage and Freezing
Store cake mix snickerdoodle cookies at room temperature in an airtight container for up to 5 days.
Freezing: Freeze the baked cookies for up to 3 months in a zip-top freezer bag or in a freezer-safe container with wax paper between each layer of cookies. Thaw cookies at room temperature.
You can also store the cookie dough in a freezer-safe bag for up to 3 months as well. Thaw dough in the refrigerator overnight. You may need to add an extra minute or two to the cooking time when using chilled dough.
Snickerdoodle Cookies Tips and Tricks
- Using parchment paper keeps the cookies from sticking and makes cleanup a breeze. Just toss the paper and store your cookie sheets. Easy!
- Melt butter in the pan or microwave until it is just melted. Then let it cool on the countertop for about 5 minutes. Using hot or over-heated butter can make your cookie dough sticky or cause the cookies to spread in the oven.
- These cookies are thick and have a cake-like texture. For thinner cookies, press down on each of the cookie balls with your hands or the bottom of a glass to flatten them out a bit before baking.
- Do not overbake the cookies. They’ll continue cooking on the pan when you take them out of the oven.
Additions and Variations
Add more cinnamon. Add a teaspoon of ground cinnamon to the cookie dough to make these sweet treats extra flavorful.
Sprinkle a pinch of cardamom in the dough. Just a pinch, though! It’ll give the cookies a little extra oomph and depth of flavor. Alternatively, you could try a pinch of nutmeg or allspice, too.
Swap out the cake mix. Instead of a box of white cake mix, try yellow cake mix or butter cake mix instead for slight variations in flavor.
Try adding nuts. Although they wouldn’t exactly be snickerdoodles, finely chopped walnuts or pecans are delicious in these cake mix cookies.
Add cream of tartar for authentic snickerdoodle flavor. Although the recipe doesn’t need it, the slightly acidic flavor of cream of tartar is a key element of snickerdoodles for some. So, if you prefer that little “something” in your cookies, add 1/3 teaspoon to the cake mix and wet ingredients.
Cake Mix Snickerdoodle Cookies FAQ
Your oven may be a little too hot. You can either reduce the temperature by 5-10 degrees and try the recipe that way or chill your cookie dough for 20-30 minutes before baking. Use parchment paper instead of cooking spray to prep your cookie sheets, as cooking spray can cause the dough to spread as well.
Yes, you want to remove these cake mix snickerdoodles when they’re still soft and slightly undercooked. They’ll continue cooking on the hot cookie sheet for 5 more minutes after removing the pan from the oven, resulting in a soft and chewy cookie.
The cookies will be golden brown and a little firm around the edges but still soft in the middle. Don’t worry; they’ll continue cooking a little more on the hot pan when they come out of the oven.
Festive Christmas Cookie Recipes
If you love these easy snickerdoodles, try some of these other Christmas cookies for a festive tray for your holiday party:
- Peppermint Pinwheel Cookies – They’ll look so pretty on your Christmas cookie trays.
- Christmas Cookie Bars – Packed with M&Ms and chocolate chips, this easy dessert is always a huge hit!
- Kitchen Sink Christmas Cookies – The perfect sweet and salty combo with candy and pretzels.
- Soft Frosted Christmas Cookies – Just as pretty as the kind you get in the store or from the bakery, but they taste way better!
- Grinch Cake Mix Cookies – Another easy cake mix cookie recipe for the holidays.
- Classic Christmas Sugar Cookies – No holiday season is complete without them.
- Shortbread Cookies – Melt in your mouth and perfect for using with your holiday cookie cutters.
What’s your favorite cookie? Let us know in the comments!
Snickerdoodle Cake Mix Cookies
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- 1 box white cake mix, 16.25 ounces
- ½ cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, mix together sugar and cinnamon. Set aside.
- In a large mixing bowl, mix well to combine the cake mix, melted butter, egg, and vanilla.
- Scoop approx. 1 Tablespoon of dough, roll into a ball, and roll in the cinnamon sugar mixture until well-coated. Place coated dough balls on the baking sheets, 1-2 inches apart. Repeat until all the dough has rolled and coated.
- Bake the cookies for 9-12 minutes, until the bottoms begin to turn golden brown. Do not over bake.
- Cool cookies on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
- Store snickerdoodle cookies in an airtight container for up to 5 days.
- Use a cookie scoop for uniform cookies and even baking.
- If the dough is too sticky to work with, chill the dough in the fridge for about 20 minutes before rolling into balls.
- Parchment paper is preferable to non-sticking cooking spray. Cooking spray can cause your cookies to over spread in the oven.
- Salted butter works if you don’t have unsalted butter.
- You can use a yellow cake mix instead of white if you prefer.
- Using a 15.25-ounce box of cake mix? Add 1 Tablespoon of all-purpose flour.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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