Soft, chewy, and coated in cinnamon-sugar goodness, these snickerdoodle cake mix cookies come together with eggs, oil, and your favorite cake mix. Just try and resist that buttery vanilla aroma curling out of the oven.
Imagine those nostalgic little cinnamon-sugar pillows lounging on a plate, warm and cozy like they own the place. That’s basically what these cookies are. And because they start with cake mix, you get tender insides with crisp, golden edges—zero dough drama.
There’s something wildly satisfying about working cinnamon and sugar into every square inch of a cookie, don’t you think? These snickerdoodle cake mix cookies give you that familiar tangy bite (thanks, cream of tartar) with none of the usual mixing madness. I like to whip these up when I want something homemade but don’t want flour dust in my eyebrows. They’re easy, cozy, and perfect with coffee or a rogue afternoon snack session.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Snickerdoodle Cake Mix Cookies
These cookies aren’t trying to impress anyone. They just show up warm, soft, and cinnamon-kissed—as all good cookies should.
- Ridiculously simple to make: You toss a few things in a bowl, give it a stir, chill for a bit, and bake. That’s it.
- Lazy-day approved: Need a cookie fix without busting out ten ingredients and a mixer? Say less.
- Soft with a little chew: These land firmly in that dreamy middle ground between cakey and fudgy.
- Customizable to your chaos: Use melted butter or oil, toss in a little vanilla (or not), and swap the cake mix if you’re feeling wild.
- Great for spontaneous cookie energy: Keep a box of cake mix on standby and you’re halfway there already.
- They smell exactly like coziness: As soon as they hit the oven, your kitchen turns into a hugging machine.
Ingredient Notes
This is more of a vibe than a rigid recipe, so feel free to play around a bit if needed. Here’s the lowdown on the key players:
- Granulated sugar: This gets mixed with cinnamon for the outer sparkle. Skip it and the magic disappears, so don’t.
- Cinnamon: Go with ground cinnamon; it adds classic, warm snickerdoodle vibes. Don’t be shy.
- Vegetable oil or melted butter: Oil gives a soft, tender texture. Butter adds flavor and richness. I vote butter, but the oil’s great when you’re rationing dairy.
- Eggs: Two large ones do the heavy lifting to bind and enrich the dough.
- Vanilla extract (optional): Adds depth and a hint of cookie sophistication. But if you forget it, no one’s calling the food police.
- Cake mix (yellow, butter, or white): The base. Go yellow for rich and slightly caramel-y. White works too, especially if you want the cinnamon to pop.
- Cream of tartar (optional): Adds that signature tang plus chewiness. Optional, yes, but if you have it? Do it.
How To Make This Snickerdoodle Cake Mix Cookies
Let’s get into it. This is one of those recipes that’s as satisfying to make as it is to eat. No drama, just cookies.
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Preheat and prep your pans: Set your oven to 350°F (180°C) and line two baking sheets with parchment paper. No parchment? A greased pan will do in a pinch, but watch for sticking.
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Make your cinnamon-sugar: In a small bowl, stir the sugar and cinnamon until every grain glistens. Set that lovely, sparkly stuff aside like treasure.
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Mix your wet ingredients: In a medium bowl, lightly whisk the oil (or melted butter), eggs, and vanilla until smooth and just a little frothy. Nothing fancy here—just get things cozy together.
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Add cake mix and cream of tartar: Dump in the dry cake mix and cream of tartar (if using). Stir gently. It’ll feel like weird goo at first, then suddenly… dough! Once it’s smooth and soft, stop stirring. Overmixing makes cranky cookies.
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Chill your dough: Cover and stick the bowl in the fridge for about 35–45 minutes. This helps with rolling and gives the cookies better structure. Yes, it’s optional. But yes, it helps.
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Scoop and roll: Use a tablespoon or cookie scoop to portion the dough. Roll into 1-inch balls, give ’em a little cinnamon-sugar bath, and then park them on the baking sheet with 2 inches to chill out.
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Flatten (if you like): Want thinner cookies? Lightly press the dough balls with the bottom of a glass. Want them puffier? Leave them be.
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Bake: Pop them in the oven for 9–11 minutes. You want set edges and soft middles. Don’t wait for golden tops—they’ll set a bit more as they cool.
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Cool off: Let the cookies rest on the baking sheets for 5 minutes, then transfer to a cooling rack until fully cooled… or warm enough to taste-test if you’re impatient like me.
Storage Options
Alright, let’s talk leftovers (if there are any).
Store completely cooled cookies in an airtight container at room temperature for about 4 days. If your kitchen gets humid, tuck in a slice of bread to keep them soft. It feels like science magic but totally works.
Want to freeze them? Go for it. Pop baked, cooled cookies into a zip-top freezer bag with the air pressed out. They’ll keep for 2 to 3 months. When cravings strike, just let them thaw at room temp or sneak one frozen (I’m not judging). You can also warm them up in a 300°F oven for about 5 minutes to revive that fresh-baked feel.
Now, if you’re thinking ahead (hello, cookie prepper), you can chill the rolled dough balls, freeze them on a tray, then stash in a bag for quick baking later. Just add a minute or two to the bake time—no need to thaw.
Variations and Substitutions
Want to change it up a little? These snickerdoodle cake mix cookies are flexible enough to handle your whims.
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Spice swap: Sub some cinnamon with ground nutmeg or cardamom for cozy winter vibes. Not traditional but kind of delightful.
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Different cake mix: Try spice cake mix for cookies with extra oomph. Or lemon cake mix with cinnamon? Surprisingly wonderful.
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Cream of tartar cheat: No cream of tartar? Add a squeeze of lemon juice or vinegar to the wet ingredients; not perfect, but close.
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Add-ins: Toss in mini white chocolate chips or chopped pecans. A little crunch or sweet burst never hurt.
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Cinnamon overload: Sprinkle extra cinnamon-sugar on top mid-bake for a slightly crackly surface and more crunch.
What to Serve with Snickerdoodle Cake Mix Cookies
These cheerful little cookies fit in just about anywhere. Here’s how I like to enjoy them.
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A cozy cup of coffee (with a side of procrastination): Whether it’s your morning cup or a lazy afternoon pick-me-up, these cookies don’t just go with coffee—they elevate the whole vibe. Dunking is encouraged.
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Vanilla ice cream sandwich moment: Take two cookies, add a scoop of vanilla—bam, instant dessert that people will think you spent hours on. They’re magic with frozen stuff.
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Paired with something savory: Believe it or not, these are kind of brilliant after a salty-sweet meal like rosemary roasted potatoes. The sweet heat balance just works.
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Afternoon tea or snack board: If you’re doing the whole “tea and tiny treats” thing, these add just the right hit of cinnamon between bites. Bonus points if you include blueberry scones while you’re at it.
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Midnight kitchen raids: Let’s be real. If one finds its way into your hand on the way to get water… who’s to blame?
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use any flavor of cake mix?
Technically, yes! You can use almost any standard 15.25-ounce box of cake mix. Yellow, butter, and white are your best bets if you want a classic snickerdoodle flavor. Spice cake mix gives bold fall vibes, and even chocolate works (think chocolate snickerdoodles with cinnamon sugar—unexpected, but cool). Just know the flavor and sweetness will shift depending on your mix.
Do I have to chill the dough?
Nope, but it’s strongly recommended. Chilling helps the dough firm up, making it easier to roll and shape. It also gives the cookies a better texture, helping control spread and bake into that nice soft-chewy middle. If you’re short on time, you can skip it and still get a tasty cookie—though they might be thinner and slightly crispier.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, roll them in cinnamon sugar, place on a tray, and freeze until solid. Transfer to a zip-top bag and freeze up to 3 months. When you’re ready, bake them straight from frozen—just add an extra 1–2 minutes bake time. No thawing required, which honestly feels like a superpower on lazy nights.
What’s the role of cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and chewiness. It reacts with the baking soda already in the cake mix to add texture and that bit of zip. It’s optional here because cake mix already has leaveners, but if you’ve got it in the pantry, toss it in—you’ll notice the difference.
Snickerdoodle Cake Mix Cookies
Ingredients
For Rolling
- 1/4 cup (50 g) granulated sugar
- 2 tsp ground cinnamon
Cookie Dough
- 1/2 cup (120 ml) vegetable oil or melted butter melted and cooled if using butter
- 2 large eggs room temperature
- 1 tsp vanilla extract optional
- 1 box yellow, white, or butter cake mix about 15.25 oz (432g)
- 1 tsp cream of tartar optional
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Cookie Scoop or Tablespoon
- Cooling rack
Instructions
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a small bowl, combine granulated sugar and cinnamon for rolling. Set aside.
- In a medium bowl, whisk together oil (or melted butter), eggs, and vanilla (if using) until smooth and frothy.
- Add cake mix and cream of tartar (if using). Stir gently until just combined into a soft dough. Do not overmix.
- Cover and refrigerate the dough for 35–45 minutes. Chilling is optional but helps with shaping and texture.
- Scoop and roll dough into 1-inch balls. Roll each in the cinnamon-sugar mixture to coat.
- Arrange balls on prepared pans, leaving 2 inches apart. For thinner cookies, gently flatten with the bottom of a glass. For puffier cookies, leave as is.
- Bake for 9–11 minutes, until edges are set but centers are still soft. Do not overbake.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
