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Cake Mix Snickerdoodle Cookies

Cake mix snickerdoodle cookies bake up with cinnamon-sugar-coated edges and soft, puffed centers. A short chill helps make the thick dough easy to shape before baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 box (15.25 oz) yellow cake mix
  • 1 tsp cream of tartar
  • 2 eggs large
  • 0.33 cup vegetable oil
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 large baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
Make the dough
  1. In a large bowl, stir together the cake mix and cream of tartar.
  2. Add the eggs and oil, then beat until a thick dough forms.
  3. Cover and chill the dough for 30 minutes.
Make the coating
  1. Stir the sugar and cinnamon together in a small bowl.
Shape and bake
  1. Scoop the dough into 1 1/2-tablespoon portions and roll them into balls.
  2. Coat each ball in the cinnamon-sugar and place them about 2 inches apart on the prepared baking sheet.
  3. Bake for 10–12 minutes, until the edges are set and the centers look puffed and soft, baking in batches as needed.
  4. Cool the cookies on the baking sheet for 5 minutes.
  5. Transfer the cookies to a wire rack to cool.

Notes

Chill the dough for the full 30 minutes to make it easier to roll and coat. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free option, use a gluten-free yellow cake mix.