I love how simple these cookies are because cake mix does most of the work for me. I only need a handful of everyday ingredients, and there is no complicated mixing or shaping involved.
I also like how soft and tender the cookies stay after baking. Chilling the sticky dough makes it easier for me to handle, and rolling each portion in cinnamon sugar gives the outside a sweet, lightly spiced coating.
Since the recipe makes 24 cookies, I find it useful for parties, bake sales, holiday cookie trays, or an easy family dessert. I can use yellow, white, or vanilla cake mix depending on what I already have in my pantry.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 box cake mix – yellow, white or vanilla (15.25 ounces)
2 eggs
⅓ cup vegetable oil
¼ cup granulated sugar
2 tsp cinnamon
Directions
I start by lining 2 baking sheets with parchment and setting them aside.
I combine the cake mix, eggs, and vegetable oil in a mixing bowl. I stir everything together until the batter comes together. The mixture will be thick and sticky, which is exactly what I expect.
I cover the dough and chill it for about 15 to 20 minutes. I find that this short chilling period makes the sticky dough much easier to handle.
While the dough is chilling, I preheat the oven to 375 degrees.
In a small bowl, I stir together the granulated sugar and cinnamon until evenly combined.
Once the dough has chilled, I scoop out tablespoon-sized portions onto a spoon. I use the back of another spoon to push each portion into the bowl containing the cinnamon-sugar mixture. I roll the dough around until completely coated and then place it on a parchment-lined baking sheet. The coating helps me form the dough into a round shape while also making it easier to handle.
I can alternatively roll the dough between my hands to form balls before coating them in cinnamon sugar. Since the dough remains quite sticky, I dampen my hands first to make this easier.
Once I have arranged the dough on the baking sheet, I lightly press the tops of the cookies to flatten them slightly.
I bake the cookies for 8 to 10 minutes, just until they begin to brown around the edges. I make sure not to over-bake them because I want the centers to remain especially soft.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Once completely cooled, I store the cookies in an airtight container for up to 4 days.
Servings and Timing
I get approximately 24 cookies from this recipe.
I need about 5 minutes of active preparation time and 15 to 20 minutes for chilling the dough. The cookies bake for approximately 8 to 10 minutes per batch. I also allow about 5 minutes for the cookies to cool on the baking sheet before transferring them to a cooling rack.
Overall, I can have the first batch ready in roughly 30 to 40 minutes, including the chilling and baking time.
Variations
I can use yellow, white, or vanilla cake mix, so it is easy for me to change the subtle flavor of the cookies without adjusting the rest of the recipe.
When I want a stronger cinnamon flavor, I can add a small amount of extra cinnamon to the coating. I can also add a little vanilla extract to the dough for a more pronounced vanilla flavor.
For a festive version, I sometimes mix a small amount of colored decorating sugar into the cinnamon-sugar coating. This is an easy way for me to adapt the cookies for different holidays while keeping their classic flavor.
I can also make slightly smaller cookies for dessert platters. When changing the size, I watch them carefully in the oven because smaller portions can finish baking more quickly.
Storage/Reheating
I store completely cooled Cake Mix Snickerdoodles in an airtight container at room temperature for up to 4 days. I make sure the cookies are completely cool before closing the container so excess moisture does not collect inside.
For longer storage, I can freeze the baked cookies in a freezer-safe container. I separate layers with parchment paper to prevent them from sticking together and keep them frozen for up to 2 months. I thaw them at room temperature before serving.
I generally do not need to reheat these cookies because they stay pleasantly soft. When I want that just-baked warmth, I can microwave an individual cookie for only a few seconds. I avoid overheating it because that can change its soft texture.
FAQs
Can I use any flavor of cake mix for Cake Mix Snickerdoodles?
I get the most traditional flavor with yellow, white, or vanilla cake mix. These mild flavors allow the cinnamon-sugar coating to stand out and give me a result closer to classic snickerdoodles.
Why is my cake mix cookie dough so sticky?
I expect this dough to be quite thick and sticky. Chilling it for 15 to 20 minutes and coating each portion with cinnamon sugar makes it much easier for me to shape and handle.
Do I have to chill the dough?
I recommend chilling the dough because it makes shaping much easier. Without chilling, I find that the soft, sticky dough can be more difficult to portion and roll.
Can I make the dough balls with my hands?
I can roll the dough between my hands, although it remains sticky even after chilling. I dampen my hands first to prevent as much dough as possible from sticking to my fingers.
Why should I flatten the cookies before baking?
I lightly flatten the dough so the cookies spread into a more even cookie shape while baking. I only press gently because I still want the finished cookies to remain thick and soft.
How do I know when Cake Mix Snickerdoodles are done?
I remove the cookies when they are just beginning to brown around the edges. I avoid waiting for them to become deeply golden because over-baking can take away the soft texture I want.
Can I make these cookies ahead of time?
I can make them ahead and keep them in an airtight container at room temperature for up to 4 days. This makes the recipe convenient when I need cookies for a party or gathering.
Can I freeze Cake Mix Snickerdoodles?
I can freeze the completely cooled cookies in an airtight freezer-safe container for up to 2 months. I let them thaw at room temperature before serving.
Why are my cookies hard instead of soft?
I find that over-baking is the most common reason these cookies lose their soft texture. I remove them from the oven as soon as the edges start browning and let them finish setting on the hot baking sheet for about 5 minutes.
Can I double this recipe?
I can double the ingredients when I need a larger batch. I prepare and shape the cookies in the same way, but I bake them in batches so there is enough room between the cookies for even baking.
Conclusion
I love Cake Mix Snickerdoodles because they give me the cinnamon-sugar flavor of a classic snickerdoodle with much less preparation. Using cake mix keeps the ingredient list short and gives the cookies an especially soft and tender texture
Soft and tender Cake Mix Snickerdoodles made with just five simple ingredients. These easy cookies combine a fluffy cake mix base with a sweet cinnamon-sugar coating for classic snickerdoodle flavor with minimal effort.
Ingredients
1 box yellow, white, or vanilla cake mix (15.25 ounces)
2 eggs
⅓ cup vegetable oil
¼ cup granulated sugar
2 tsp cinnamon
Instructions
Line 2 baking sheets with parchment paper and set aside.
Combine the cake mix, eggs, and vegetable oil in a mixing bowl. Stir until a thick, sticky dough forms.
Cover the dough and chill for 15 to 20 minutes to make it easier to handle.
While the dough chills, preheat the oven to 375°F.
Combine the granulated sugar and cinnamon in a small bowl.
Scoop tablespoon-sized portions of chilled dough and place each portion into the cinnamon-sugar mixture. Roll until completely coated and gently shape into a round ball. Alternatively, dampen your hands and roll the dough into balls before coating.
Arrange the coated dough balls on the parchment-lined baking sheets, leaving space between each cookie.
Lightly press the tops of the dough balls to flatten them slightly.
Bake for 8 to 10 minutes, just until the edges begin to brown. Avoid over-baking so the centers remain soft.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
Yellow, white, or vanilla cake mix can be used for this recipe.
The dough is naturally thick and sticky. Chilling it for 15 to 20 minutes makes shaping easier.
Dampen your hands before rolling the dough if it sticks to your fingers.
Add extra cinnamon to the coating for a stronger cinnamon flavor or a little vanilla extract to the dough for additional vanilla flavor.
Colored decorating sugar can be mixed into the cinnamon sugar for a festive variation.
Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in a freezer-safe container with parchment between the layers for up to 2 months. Thaw at room temperature before serving.
For a warm cookie, microwave an individual cookie for just a few seconds and avoid overheating.
