"Fluffy, Soft, Chewy, Cinnamonie Sweet and Delicious! When I want that tasty cookie, but I am crunched for time, or want to make something but don't want to slave bake... I whip out a cake mix and it's go time for these sweet sugar and cinnamon snickerdoodles!"
So as I get older, I have been playing with my food more than ever. Saving time in the kitchen has been a change I made in my life over the last 10 years. From cooking everything from scratch almost all my life, it's now time for me to enjoy things more. 🙂
I love to bake more than you could imagine, but often think back to before it all started. Every day a new baker is born, and my mind races of ways to make things easier. So the semi homemade lifestyle comes into play. Take 60% store bought ingredients and 40% fresh ingredients to make gourmet style food at a fraction of the price. The reason I also put this in my 5&Under section is because you can take out the cream of tarter and vanilla extract if you prefer. I experimented with many different options to make these taste exactly like homemade with ease!
These cookies along with many others here on CWT will have you out of the kitchen in no time, and they are great for gift giving. They will never know you didn't slave away for hours! 🤫 You're welcome! ☺️
Simple Snickerdoodle Cookies
Servings – 16 to 18 cookies Prep Time – 5 Minutes Cook Time - 9 Minutes
Ingredients:
1 box yellow or white cake mix, I use Duncan Hines
1/4 cup white sugar
1 tablespoon cinnamon, + 1 teaspoon
2 large eggs
1/4 cup vegetable oil
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract
Instructions:
Preheat oven to 375 degrees.
Combine sugar and 1 tablespoon cinnamon in a bowl and mix. Set aside.
Combine cake mix, 1 teaspoon cinnamon, cream of tarter. Whisk to combine.
Add in eggs, vanilla extract and oil into cake dry cake mixture. Mix with a wooden spoon until well combined, and thick dough ball forms.
Use a small 1" cookie scoop or a heaping tablesoon to scoop dough. Roll mixture between hands into a 1" ball.
Roll dough ball into cinnamon sugar mixture and place on cookie sheet.
Flatten each cookie ball slightly with the bottom of a glass or cup.
Sprinkle each cookie with a pinch more of cinnamon and sugar mixture.
Bake at 375 degrees for 7-9 minutes. Let cool 2 minutes before removing from the baking sheet. This helps them complete the cooking process, as well as makes them firm up to move.
Move cookies to a cooling rack to cool completely and enjoy!!
Notes:
Can you use other flavor cake mixes?
Absolutely! This recipe works great with a white cake, spice cake, carrot cake, and or a pumpkin cake mix would all be delicious coated in cinnamon sugar mixture.
Do I have to use Cream of Tartar:
The tangy signature ingredient of a snickerdoodle is cream of tartar. There will always be the 50/50 argument whether or not to use or not to use this ingredient. If you are someone that is not a fan or allergic to it, you can absolutely leave it out. If you are gungho that it's not a snickerdoodle without it, add in the 1/4 teaspoon to the cake mix. I prefer it as I wanted to make this recipe more homemade tasting and I'm part of the 50% of a firm Cream of Tartar fan!
Tips:
Do not over cook the cookies. Remove them from the oven and allow them to finish baking while they cool on the baking pan.
If you have a hard time rolling the dough to it being to sticky or soft. Chill it for an hour before baking.
Storage:
Place cooled cookies in an airtight container. Cookies should last for several days. You can also freeze them for 4-6 months. Be sure to separate the cookies with wax paper or individually wrap them with plastic wrap.
To Freeze:
Place dough balls on a cookie sheet to flash freeze them. DO NOT roll them in the cinnamon sugar mixture at this point. Freeze for about 2 hours or until solid, then place the balls in an airtight freezer safe container. Safely freeze for 4-6 months. Bake: remove the desired number of dough balls. Allow to thaw on a cookie sheet, freshly roll in cinnamon sugar and bake according to recipe.
Nutrition:
Calories: 111 | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 162mg | Potassium: 15mg | Sugar: 10g | Calcium: 51mg | Iron: 0.5mg
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.