Snickerdoodle cookies with cake mix 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!
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.
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.