Cake Mix Snickerdoodle Cookies
Do you enjoy snickerdoodle cookies but find the process of creating them from scratch to be time-consuming? These Cake Mix Snickerdoodle Cookies are a quick and easy shortcut that will have you enjoying the delightful flavor of snickerdoodles in no time!
Equipment
- Cooling rack
Ingredients
- 1 15.25 oz box Cinnamon Toast Crunch Cake Mix
- ⅓ cup canola oil vegetable oil works too
- 2 eggs
- 2 Tablespoons Granulated sugar
- 1 Teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees. Add the Cinnamon Toast Crunch cake mix and canola oil to a large bowl.
- Combine the cake mix, eggs, and oil in a large bowl.
- Mix together until a dough forms.
- Using a cookie scoop, form the dough into cookie dough balls and set aside.
- In a separate bowl, combine sugar and ground cinnamon.
- Roll each of the cookie balls in the cinnamon sugar coating until they are evenly coated.
- Place the sugar-coated cookies a few inches apart onto a parchment-lined cookie sheet. Flatten the dough balls with a spoon and sprinkle a little of the cinnamon sugar mixture on top.
- Bake cookies for 10-12 minutes at 350 degrees. When you remove them from the oven allow them to cool on the cookie sheet for a few minutes.
- Place the cookies on a cooling rack to cool for a few minutes.
Video
Notes
- Use room-temperature eggs which will result in a more tender cookie.
- Using parchment paper or a silicone baking mat on the baking sheet will keep cookies from sticking and make clean-up easy.
Nutrition
Calories: 116kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 162mgPotassium: 16mgFiber: 0.3gSugar: 10gVitamin A: 20IUVitamin C: 0.003mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
