Description
These delightful snickerdoodle cookies start with a box of yellow cake mix, blended with eggs and oil, then rolled in a warm cinnamon-sugar coating before baking. They’re chewy, cinnamon-forward, and taste completely homemade despite the simple shortcuts. Perfect for busy weeknights, bake sales, or anytime you need fresh cookies without the complicated from-scratch baking process.
Ingredients
- 1 box Betty Crocker yellow cake mix, the foundation of this recipe
- 2 eggs, beaten lightly
- 1/2 cup vegetable oil, creates a tender, chewy texture
- 1/4 cup sugar, for the cinnamon-sugar coating
- 1 tablespoon ground cinnamon, mixed with the coating sugar
- Optional toppings, vanilla extract, sea salt, chopped pecans or walnuts
Instructions
- Mix Dry and Wet: In a large bowl, combine the yellow cake mix, beaten eggs, and vegetable oil. Stir until just combined, about 1 minute, until no streaks of dry mix remain.
- Prepare the Coating: In a small shallow bowl, whisk together the sugar and ground cinnamon until evenly blended.
- Scoop and Roll: Using a cookie scoop or tablespoon, scoop the dough into balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar coating until fully covered.
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Space and Bake: Place coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 12 to 14 minutes, until the edges are set but the centers still look slightly underdone.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes