Snickerdoodle Cake Mix Cookies

These snickerdoodle cake mix cookies are soft, chewy and no-fuss! All you need is a box of cake mix, eggs, oil and cinnamon sugar to make this quick and easy cookie recipe.

Prep Time: 10

Cook Time: 10

Cool Time: 40

Total Time: 1

Servings:

Ingredients

Cinnamon sugar , for rolling
1 (15.25-ounce) box white cake mix
1 Tablespoon ground cinnamon
⅓ cup vegetable oil , or melted butter
2 large eggs

Instructions

Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine cinnamon sugar. Place the cinnamon sugar in a shallow bowl.
Make cookie dough. In a large bowl, stir the cake mix, 1 Tablespoon cinnamon, 1/3 cup oil, and 2 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).
Scoop and roll. 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. 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.

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.

Nutrition