Snickerdoodle cake mix cookies are the same thick, soft, and chewy cookies they’ve always been but with half the ingredients and made in a fraction of the time!
Table of Contents
Easiest Snickerdoodle Recipe
There’s a reason cake mix cookies are becoming so popular. They’re a foolproof way to getting fluffy cookies every time. Lemon cake mix cookies and spice cake mix cookies are two of my other favorites you have to try!
Snickerdoodle cookies are a classic chewy cookie that has been around for generations. This version of snickerdoodles made with cake mix cuts the traditional ingredients list down by half! Its signature soft, chewy, buttery texture and coating of cinnamon sugar are all the things that make this cookie what it is. The very best!
You still get the same soft, thick texture, but without the need for things like cream of tartar or baking soda. It takes the guesswork out of working with butter, or a leavening agent. Instead, we’re using a cake box mix which also cuts the bake time down to 20 minutes.
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.
- 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 mix of cinnamon and sugar makes the perfect crust to the cookies when baked.
How to Make Snickerdoodle Cake Mix Cookies
- Mix. In a large bowl, stir the cake mix, cinnamon, oil, and eggs until combined.
- Roll. Scoop the dough and roll into a ball. Roll 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.
Tips for Making Snickerdoodle Cookies with Cake Mix
- Chill the dough. It’s definitely not a must, but it’s very helpful when wanting a thick fluffy cookie. 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.
- Use a different cake mix. Ok, so you’re not going to get the traditional flavor, but cake mix cookies have become popular for a reason. They’re so easy! Why not have some fun with different cake flavors!
- Chocolate chips. Add in some white chocolate chips to the batter for a fun variation.
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 it back in.
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.
Storing and Freezing
- To store: 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.
- To freeze: These freeze well and can be kept frozen for up to 3 months.
Other Easy Cookie Recipes to Try
Snickerdoodle Cake Mix Cookies
- Cinnamon sugar , for rolling
- 1 (15.25-ounce) box white cake mix
- 1 Tablespoon ground cinnamon
- ⅓ cup vegetable oil
- 2 large eggs
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the cinnamon sugar in a shallow bowl.
- In a large bowl, stir the cake mix, cinnamon, oil, and 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).
- 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 9 to 11 minutes, or until the cookies are set but not brown.
- Let cool on the baking sheet several minutes before transferring to a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!