These snickerdoodle cake mix cookies are soft, chewy and no-fuss! Made with boxed cake mix, eggs and oil then rolled in cinnamon sugar, it’s a quick and easy cookie recipe.

Snickerdoodle cake mix cookies rolled in cinnamon sugar on counter.

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Cake Mix Snickerdoodle Cookies

Made with just a handful of ingredients and a box of cake mix, these snickerdoodle cake mix cookies come together in minutes and are coated in a sweet cinnamon-sugar mixture. The added convenience of a cake mix cookie means these can be in the oven in no time.

Snickerdoodle cookies are a classic chewy cookie with a soft, buttery texture that’s been loved for generations. Cake mix snickerdoodles cut the ingredient list in half, no cream of tartar, baking soda, or softened butter needed, making them an easy shortcut for the same soft and thick cookies.

Recipe Ingredients

Snickerdoodle cake mix cookies on baking sheet.

Find the full printable recipe with specific measurements below.

  • Cake mix: A box of white cake mix provides the perfect backdrop and quick and easy way to make this cookies. Yellow cake mix would work, too.
  • Cinnamon: You can never have too much cinnamon in a snickerdoodle.
  • Vegetable oil: This oil brings the dough together and helps keep the cookies from getting too dry.
  • Eggs: acting as a binder, eggs are necessary to give the cookies their structure.
  • Cinnamon sugar: A quick cinnamon sugar mixture makes the perfect crust to the cookies when baked.

How to Make Snickerdoodle Cake Mix Cookies

In a large bowl, stir the cake mix, cinnamon, oil, and eggs until combined.

Cake mix, cinnamon, eggs and oil in a bowl.

Scoop the dough and roll into a ball. Roll in the cinnamon sugar and place on the baking sheet.

Snickerdoodle cake mix cookie dough ball being rolled in sugar.

Bake 9 to 11 minutes, or until the cookies are set but not brown. Cool your easy cake mix snickerdoodles on the baking sheet several minutes before transferring to a cooling rack to cool completely.

Overhead shot of cake mix snickerdoodle cookies on the counter.

Recipe Tips

  • Chill the dough. It’s definitely not a must, but it’s very helpful when wanting thick and fluffy cake mix snickerdoodles. It helps keep the dough from spreading too quickly in the oven and makes it easier to work with since it won’t be as sticky after being chilled.
  • Use a silicone baking sheet. If you have one, these are great! Not only are they nonstick, but they have marked evenly spread out spots for your cookie balls to sit.
  • Don’t overbake. The trick is to remove them from the oven just before they’re done. They will continue to set a bit while they’re cooling while still remaining chewy.
  • Chocolate chips. Add in some white chocolate chips to the batter for a fun variation.
A stack of snickerdoodle cake mix cookies with the top one broke in half to show soft and chewy texture.

Other cake mix cookie favorites include lemon cake mix cookies, spice cake mix cookies and gooey butter cookies with cake mix.

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Easy cake mix snickerdoodle cookies on the counter.

Snickerdoodle Cake Mix Cookies

5 from 16 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 40 minutes
Total Time: 1 hour
Servings: 24
These snickerdoodle cake mix cookies are soft, chewy and no-fuss! All you need is a box of cake mix, eggs, oil and cinnamon sugar to make this quick and easy cookie recipe.
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Ingredients 

  • Cinnamon sugar , for rolling
  • 1 (15.25-ounce) box white cake mix
  • 1 Tablespoon ground cinnamon
  • ⅓ cup vegetable oil , or melted butter
  • 2 large eggs

Instructions

  • Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Combine cinnamon sugar. Place the cinnamon sugar in a shallow bowl.
  • Make cookie dough. In a large bowl, stir the cake mix, 1 Tablespoon cinnamon, 1/3 cup oil, and 2 eggs until combined. If you have the time, refrigerate the dough 30 minutes (it will make it a little easier to work with, since it is sticky).
  • Scoop and roll. Using a medium cookie scoop or spoon, scoop the dough and roll into a ball. Roll balls in the cinnamon sugar and place on the baking sheet.
  • Bake. Bake 9 to 11 minutes, or until the cookies are set but not brown.
  • Cool. Let cool on the baking sheet several minutes before transferring to a cooling rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Keep fresh in an airtight container in the fridge up to 4 days. If they stay on your counter for the day, just make sure they’re covered after a while.
Freeze: These freeze well and can be kept frozen up to 3 months.

Nutrition

Calories: 101kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 131mg, Potassium: 18mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 23IU, Vitamin C: 0.01mg, Calcium: 45mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use cream of tartar in this cookie recipe?

Cream of tartar is used in the classic snickerdoodle recipe to add the ultimate chewy finish and nice pillow top. Because this recipe uses cake mix, it doesn’t need it (especially as a leavening agent). But by all means, if you look forward to that signature tang and extra chewy texture, feel free to add a pinch back in.

Can I mix in other spices when making snickerdoodle cake mix cookies?

For sure you can! Especially around the holidays or when the seasons change. Add in some nutmeg with the cinnamon. Or completely swap the cinnamon for some apple pie spice or pumpkin pie spice.

How to store leftover cake mix snickerdoodles?

Keep fresh in an airtight container in the fridge for up to 4 days. If they stay on your counter for the day, just make sure they’re covered after a while.

Can I freeze leftover cookies?

Yes! These freeze well and can be kept frozen for up to 3 months.