With 6 simple ingredients, you can whip up a batch of snickerdoodle cake mix cookies in less than 30 minutes. Quick, delicious, and perfect for holiday parties or cookie trays.
Ingredients
16.25ounceswhite cake mix1 box
½cupunsalted buttermelted and cooled
1large eggroom temperature
1teaspoonvanilla extract
4Tablespoonsgranulated sugar
2teaspoonsground cinnamon
Instructions
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.
Notes
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.