Snickerdoodle Cookie Recipe
Craving something sweet to satisfy those cookie cravings? This is the richly delicate, buttery Snickerdoodle Cookie Recipe you’ve been looking for! Just 5 ingredients and you’ve got perfectly soft and chewy Snickerdoodles that everyone goes crazy for!
Servings: 30 cookies
Ingredients
- 13.25 ounces Betty Crocker Yellow Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 3 1/2 tablespoons Granulated Sugar (White Sugar)
- 1 1/4 teaspoons Ground Cinnamon
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- In small bowl, whisk together Sugar and Cinnamon.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls, then roll each ball around in Cinnamon-Sugar mixture until well coated.
- Place dough balls on cookie sheet, then flatten dough by pressing down slightly on top of each dough ball using the bottom of a glass.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
- You can even stack some of them up in a wide-mouth jar, and give as a fun Gift in a Jar!
Notes
- Butter: When it comes to this snickerdoodle cookie recipe, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Tips: This cake mix snickerdoodle cookie recipe is SO easy to prep ahead of time! Your snickerdoodle cookie dough can be made ahead of time and then stored covered in the refrigerator up to 2 days prior to baking.
- Storage Tips: After baked, these snickerdoodle cookies will last well at room temperature. Simply store them covered in an airtight container, for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
