Effortless Snickerdoodle Cake Mix Cookies: Your Go-To Quick & Delicious Recipe
Craving that classic snickerdoodle flavor but short on time? These Snickerdoodle Cake Mix Cookies are your perfect solution! Packed with that signature cinnamon-sugar taste and boasting an incredibly soft, chewy texture, they’re ready in under 30 minutes using just 6 simple ingredients. Whether you’re preparing for holiday parties, filling Christmas cookie trays, or simply need a delightful sweet treat any time of year, these cookies are guaranteed to be a hit.
As a devoted fan of soft, thick cookies, I can confidently say that if you share this love, these snickerdoodles are exactly what you’ve been searching for! While I thoroughly enjoy crafting traditional snickerdoodle cookies from scratch, the sheer ease and speed of this cake mix version are undeniable. It’s a game-changer for busy bakers who refuse to compromise on flavor or texture.
With just a boxed cake mix as your foundation, combined with kitchen staples like butter, eggs, vanilla, sugar, and cinnamon, you’ll have a fresh, aromatic batch of cookies baked and cooling in no time at all. This recipe simplifies the baking process without sacrificing any of the deliciousness. If you’re eager for more desserts brimming with that beloved snickerdoodle essence, you might also enjoy these easy no-bake snickerdoodle cookie truffles or the ever-popular snickerdoodle cookie bars.
Bonus: your kitchen will be filled with the most inviting, heavenly aroma as these bake! It’s an instant mood booster.
One of the best aspects of this easy snickerdoodle recipe, using a simple cake mix, is that there’s no need for cream of tartar. Despite this clever shortcut, these cookies consistently emerge from the oven perfectly crinkly, soft, and utterly delicious every single time. They deliver all the characteristic charm and flavor of traditional snickerdoodles with far less effort.
Cake mix recipes are truly ingenious shortcuts for many of your favorite sweet treats. It’s astonishing how many delightful and easy desserts you can conjure up from a single box of cake mix. From refreshing 3-ingredient lemon cookies to comforting apple crisp, the versatility of a boxed cake mix is a baker’s secret weapon for whipping up quick treats without the fuss. But for today, let’s focus on these spectacular Snickerdoodle Cake Mix Cookies.
Why You’ll Love This Easy Snickerdoodle Recipe
Beyond being incredibly simple and quick, these cake mix snickerdoodles offer a host of reasons to become your new favorite cookie:
- Unbeatable Soft Texture: They bake up wonderfully soft and slightly chewy, just like a perfect snickerdoodle should be.
- Classic Flavor: All the iconic cinnamon-sugar goodness is present, ensuring that authentic snickerdoodle experience.
- Minimal Ingredients: With only 6 staple ingredients, you likely already have everything you need in your pantry.
- No Cream of Tartar Required: A common ingredient in traditional snickerdoodles, it’s not needed here, simplifying the process.
- Fast Baking Time: From mixing bowl to cooling rack, these cookies are ready in under 30 minutes, making them ideal for last-minute cravings or unexpected guests.
- Perfect for Any Occasion: Elegant enough for holiday gatherings, yet simple enough for an everyday treat.
Now, let’s dive into what you will need to make these incredibly easy snickerdoodle cake mix cookies and how to bring them to life in your kitchen.
Essential Ingredients for Cake Mix Snickerdoodle Cookies
This section includes detailed ingredient notes, helpful tips, and substitution options. You can find all precise measurements, ingredients, and step-by-step instructions in the comprehensive printable recipe card located at the very end of this post.
- Cake Mix — This is the magical base for our easy cookie dough. You’ll simply combine the dry cake mix with the wet ingredients. While a white cake mix is my preferred choice for its neutral flavor profile that lets the cinnamon shine, a box of yellow cake mix will also work beautifully and add a slightly richer, butterier note. Crucially, make sure you’re using a standard 16.25-ounce box. If you happen to find only a 15.25-ounce cake mix, don’t worry! Just add 1 Tablespoon of all-purpose flour to the recipe to achieve the perfect dough consistency.
- Butter — I typically reach for unsalted butter for baking, as it gives me complete control over the salt content in the recipe. However, if salted butter is what you have on hand, it can certainly be used here. Just be aware that your cookies might have a slightly saltier edge, which some people actually prefer! Ensure your butter is melted and then cooled slightly.
- Egg — You’ll need one large egg. The egg plays a vital role in binding all the ingredients together, adding moisture, and contributing to the rich, tender texture of the cookies. For best results, allow your egg to come to room temperature before mixing, as this helps it incorporate more evenly into the dough.
- Vanilla Extract — Pure vanilla extract is a key flavor enhancer. It adds a wonderful depth and warmth that complements the cinnamon beautifully, making these crinkly cookies even more irresistible. Don’t skimp on good quality vanilla!
- Granulated Sugar — This is essential for the iconic snickerdoodle coating. You’ll roll the cookie dough balls in a mixture made with granulated sugar and cinnamon, giving them their characteristic sweet, textured exterior.
- Ground Cinnamon — Absolutely a MUST-HAVE for snickerdoodles! Ground cinnamon is the dominant and defining flavor of these cookies, creating that warm, spicy, and inviting aroma and taste that makes snickerdoodles so beloved. Fresh cinnamon makes all the difference!
Essential Equipment for This Cake Mix Snickerdoodles Recipe
Having the right tools can make your baking experience even smoother. Here’s a list of basic equipment you’ll need:
- Cookie Sheets: You’ll need at least two to bake multiple batches efficiently.
- Parchment Paper: This is crucial for preventing sticking and ensuring easy cleanup.
- Mixing Bowls: A large bowl for the dough and a small bowl for the cinnamon-sugar coating.
- Cookie Scoop (optional, but highly recommended): Essential for creating uniformly sized cookies, which ensures even baking.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Cooling Rack: To allow your cookies to cool properly and prevent them from becoming soggy.
How to Make Snickerdoodle Cookies from Cake Mix: Step-by-Step Guide
This section provides a clear, step-by-step guide with helpful photos and detailed instructions to ensure your success. For the complete printable recipe with precise measurements, please refer to the recipe card provided below.
Step 1: Prepare Your Baking Environment
First, preheat your oven to 350°F (175°C). Then, prepare two baking sheets by lining them with parchment paper. This step is vital for preventing your cookies from sticking and making cleanup incredibly simple.
Pro Tip: Do NOT use cooking spray directly on the baking sheets. Cooking spray contains ingredients that can cause your cookies to spread excessively and flatten out during baking, leading to a less desirable texture. Parchment paper is always the best choice here.
Step 2: Create the Signature Cinnamon-Sugar Coating
In a small, shallow bowl, combine the granulated sugar and ground cinnamon. Stir them together until well blended. This mixture will give your snickerdoodles their characteristic sparkling, spiced exterior. Set this bowl aside; you’ll use it shortly.
Step 3: Mix the Cookie Dough Base
In a large mixing bowl, combine the dry cake mix, the melted and slightly cooled butter, the large egg, and the vanilla extract. Mix all these ingredients together, either with a sturdy spatula or an electric mixer on low speed, until a soft, uniform cookie dough forms. Be careful not to overmix; just combine until no dry streaks of cake mix remain.
Step 4: Shape and Coat the Cookies
Using a Tablespoon or a cookie scoop(a 1.5-tablespoon size works well), scoop out portions of the dough. Then, use your hands to gently roll each portion into a smooth ball. Next, roll each dough ball generously in the prepared cinnamon-sugar mixture until it is thoroughly coated on all sides. Place the coated dough balls on your prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
Helpful Tip: If you find the cookie dough to be too sticky or difficult to handle, place the entire bowl of dough in the refrigerator for about 15-20 minutes. Chilling the dough will make it firmer and much easier to roll into balls.
Step 5: Bake to Golden Perfection
Once all the cookie dough balls are beautifully coated in cinnamon sugar and arranged on your baking sheets, transfer them to the preheated oven. Bake for approximately 9 to 12 minutes. The cookies are done when their bottoms begin to turn a light golden brown, and the edges are slightly set, but the centers still look soft and perhaps a little underbaked. The exact baking time may vary slightly depending on your oven and cookie size.
Crucial Advice: Do not overbake these cookies! Overbaking will result in dry, hard cookies. Remember, they will continue to cook slightly from the residual heat of the pan even after you remove them from the oven, which helps them achieve that perfect soft and chewy texture.
Step 6: Cool and Enjoy
Once baked, remove the cookie sheets from the oven. Allow the cookies to cool on the hot sheet pans for about 5 minutes. This crucial cooling time allows them to firm up slightly without losing their softness. After 5 minutes, carefully transfer the warm cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation all around the cookies, preventing them from becoming soggy on the bottom.
Serving Suggestions for Your Delicious Snickerdoodle Cookies
These easy snickerdoodle cookies are delightful on their own, but they truly shine with a few simple accompaniments. Serve them alongside a tall, frosty glass of cold milk for a classic comfort treat, or pair them with a steaming hot cup of coffee or tea for a cozy afternoon pick-me-up. For those special occasions, especially during the festive season, these cookies make a fantastic addition to any holiday dessert spread. If you’re looking to expand your holiday baking repertoire, be sure to explore some of my other Best Christmas Cookie Recipes, offering more than 30 delicious options to fill your holiday trays with joy.
Storage and Freezing Tips for Freshness
To keep your Snickerdoodle Cake Mix Cookies fresh and delicious for as long as possible, proper storage is key.
Storing Baked Cookies: Store the baked snickerdoodle cookies at room temperature in an airtight container. They will maintain their soft texture and wonderful flavor for up to 5 days. For optimal freshness, you can place a slice of bread in the container with them; the cookies will absorb moisture from the bread, keeping them softer.
Freezing Baked Cookies: These cookies freeze beautifully! For longer storage, freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze solid first, then transfer them to a zip-top freezer bag or a freezer-safe container. If layering in a container, use wax paper or parchment paper between each layer to prevent sticking. Thaw frozen cookies at room temperature for a quick and easy treat.
Freezing Cookie Dough: You can also prepare the cookie dough in advance and freeze it for future baking. Store the raw cookie dough balls in a freezer-safe bag or container for up to 3 months. When you’re ready to bake, thaw the dough overnight in the refrigerator. You might need to add an extra minute or two to the cooking time when baking from chilled dough, as it will be colder than freshly made dough.
Snickerdoodle Cookies: Expert Tips and Tricks for Success
Achieving the perfect snickerdoodle is easy with these helpful tips:
- Parchment Paper is Your Best Friend: Using parchment paper not only keeps the cookies from sticking to your baking sheets but also makes cleanup an absolute breeze. Simply lift the paper off the pan and toss it away. No scrubbing required!
- Mind the Butter Temperature: Melt your butter gently, either in a saucepan on low heat or in the microwave in short bursts, until it’s just melted. Then, let it cool on the countertop for about 5-10 minutes. Using butter that is too hot or overheated can lead to a greasy, overly sticky cookie dough or cause your cookies to spread too much and become flat in the oven.
- Achieving the Right Texture: These cake mix snickerdoodles are naturally thick and possess a delightful cake-like texture, which many people adore. If you prefer thinner, crispier cookies, gently press down on each of the rolled cookie dough balls with the palm of your hand or the bottom of a glass to slightly flatten them before baking.
- Avoid Overbaking at All Costs: This is perhaps the most important tip for soft, chewy cookies. Remove the cookies from the oven when the edges are just beginning to turn golden brown and the centers still look a bit soft. They will continue to set and cook on the hot baking sheet for several minutes after being removed, ensuring they stay perfectly tender and don’t dry out.
- Don’t Overmix the Dough: Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing can develop the gluten in the flour, leading to tougher cookies.
- Room Temperature Egg: A room temperature egg emulsifies better with the other ingredients, leading to a smoother, more uniform dough and a better final texture for your cookies.
Creative Additions and Delicious Variations
While this recipe is fantastic as is, feel free to get creative and customize your snickerdoodles:
- Boost the Cinnamon Flavor: For an even more pronounced spice, consider adding an extra teaspoon of ground cinnamon directly into the cookie dough mixture along with the cake mix and wet ingredients. These sweet treats will be extra flavorful!
- A Pinch of Cardamom: Elevate the flavor profile by sprinkling just a tiny pinch (about 1/8 to 1/4 teaspoon) of ground cardamom into the dough. This unexpected addition gives the cookies a subtle, sophisticated “oomph” and an incredible depth of flavor that will intrigue your taste buds. Alternatively, you could experiment with a pinch of nutmeg or allspice for a similar warming effect.
- Swap Out the Cake Mix: Don’t limit yourself to just white cake mix! Experiment with other varieties for subtle flavor variations. A yellow cake mix will lend a slightly richer, more buttery taste, while a butter cake mix will intensify that decadent butter flavor even further.
- Introduce Nuts for Texture: While not traditionally part of a snickerdoodle, finely chopped walnuts or pecans can add a wonderful crunch and earthy flavor to these cake mix cookies. If you’re a fan of nutty cookies, give this a try!
- Reintroduce Cream of Tartar for Authenticity: This recipe intentionally omits cream of tartar for simplicity, but if you’re a purist who craves that distinct tangy, slightly acidic note characteristic of classic snickerdoodles, you can easily add it back. Incorporate 1/3 teaspoon of cream of tartar into the dry cake mix before combining it with the wet ingredients. It’s a small addition that makes a big difference for some palates.
- Chocolate Chips: For a delightful twist, fold in a half cup of mini chocolate chips into the dough before rolling. The combination of chocolate and cinnamon is surprisingly good!
Cake Mix Snickerdoodle Cookies: Frequently Asked Questions (FAQ)
There are a few common culprits if your snickerdoodle cookies are coming out flat. Your oven might be running a little too hot; try reducing the temperature by 5-10 degrees and test the recipe again. Another factor could be overly warm butter or dough; chilling your cookie dough for 20-30 minutes before baking can help prevent excessive spreading. Also, always use parchment paper instead of cooking spray to prep your cookie sheets, as the oils in cooking spray can often cause the dough to spread and flatten more than desired. Ensure your baking soda/powder is fresh too, as old leavening agents can impact cookie rise.
Yes, absolutely! For the ideal soft and chewy texture, you want to remove these cake mix snickerdoodles from the oven when they are still quite soft and appear slightly undercooked in the very center. The edges should be just barely golden. They will continue to bake and set on the hot cookie sheet for an additional 5 minutes after being taken out of the oven. This carryover cooking results in that perfectly soft, tender, and delightfully chewy cookie that snickerdoodle lovers crave.
You’ll know your snickerdoodle cookies are done when their edges are lightly golden brown and appear set, but the centers still look soft, puffy, and perhaps a bit undercooked. The surface might also show those characteristic crinkles. Resist the urge to bake them until they are completely firm; remember, they will continue to firm up on the hot pan as they cool, leading to a perfectly soft and tender final texture. If you bake them until fully firm in the oven, they will become hard and dry once cooled.
Yes, many bakers have successfully used gluten-free cake mixes to make these cookies! The results are generally very similar. Just ensure the gluten-free cake mix box is the same standard size (15.25 or 16.25 ounces) and follow the recipe as written. If using a 15.25 oz box, remember to add that tablespoon of flour as noted in the ingredients section.
While not strictly necessary for this recipe if your butter is cooled properly, chilling the dough for 15-20 minutes can be beneficial, especially if your kitchen is warm or if the dough feels too sticky to handle. Chilled dough is easier to roll and can help prevent cookies from spreading too much, ensuring thicker, chewier results.
More Festive Christmas Cookie Recipes to Try
If you’ve fallen in love with these incredibly easy snickerdoodles, you’re in for a treat! Explore some of these other delightful Christmas cookie recipes to create the most festive and mouth-watering tray for your holiday party:
- Peppermint Pinwheel Cookies – These visually stunning cookies will add a beautiful pop of color and festive flavor to all your Christmas cookie trays.
- Christmas Cookie Bars – Loaded with colorful M&Ms and rich chocolate chips, this easy-to-make sheet pan dessert is consistently a huge hit with crowds.
- Kitchen Sink Christmas Cookies – Experience the perfect harmony of sweet and salty with these irresistible cookies, featuring a delightful mix of candies and pretzels.
- Soft Frosted Christmas Cookies – Just as beautiful and appealing as the ones you’d find in a high-end bakery, but with a homemade taste that’s infinitely superior!
- Grinch Cake Mix Cookies – Another fantastic and easy cake mix cookie recipe, perfect for adding a touch of Whoville whimsy to your holiday celebrations.
- Classic Christmas Sugar Cookies – No holiday season is truly complete without the joy of decorating and devouring these timeless, classic sugar cookies.
- Shortbread Cookies – These melt-in-your-mouth cookies are wonderfully buttery and hold their shape beautifully, making them ideal for use with your favorite holiday cookie cutters.
We’d love to hear from you! What’s your absolute favorite cookie recipe, or what new variations will you try with these Snickerdoodle Cake Mix Cookies? Share your thoughts and ideas in the comments section below!
Snickerdoodle Cake Mix Cookies
Author: Jaclyn
Ingredients
- 16.25 ounces white cake mix 1 box
- ½ cup unsalted butter melted and cooled
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
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Preheat the oven to 350°F and line two baking sheets with parchment paper.
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In a small bowl, mix together sugar and cinnamon. Set aside.
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In a large mixing bowl, mix well to combine the cake mix, melted butter, egg, and vanilla.
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Scoop approx. 1 Tablespoon of dough, roll into a ball, and roll in the cinnamon sugar mixture until well-coated. Place coated dough balls on the baking sheets, 1-2 inches apart. Repeat until all the dough has rolled and coated.
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Bake the cookies for 9-12 minutes, until the bottoms begin to turn golden brown. Do not over bake.
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Cool cookies on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
Notes
- Store snickerdoodle cookies in an airtight container for up to 5 days.
- Use a cookie scoop for uniform cookies and even baking.
- If the dough is too sticky to work with, chill the dough in the fridge for about 20 minutes before rolling into balls.
- Parchment paper is preferable to non-sticking cooking spray. Cooking spray can cause your cookies to over spread in the oven.
- Salted butter works if you don’t have unsalted butter.
- You can use a yellow cake mix instead of white if you prefer.
- Using a 15.25-ounce box of cake mix? Add 1 Tablespoon of all-purpose flour.
Nutrition
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