These snickerdoodles start with a box of vanilla cake mix, then get their classic cinnamon-sugar coating and soft, chewy centers. The mix streamlines measuring while a little cream of tartar adds the gentle tang associated with traditional snickerdoodles.
Ingredients
- 1 box (15.25 oz / 432 g) vanilla or white cake mix
- 2 large eggs (about 100 g without shells), at room temperature
- ⅓ cup (75 g) neutral oil, such as canola or vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (2 g) cream of tartar
- ½ teaspoon (1 g) ground cinnamon, for the dough
- ¼ cup (50 g) granulated sugar, for coating
- 1½ teaspoons (4 g) ground cinnamon, for coating
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small, shallow bowl, stir together the coating sugar and 1½ teaspoons cinnamon.
- In a large bowl, whisk the eggs, oil, and vanilla until combined. Add the cake mix, cream of tartar, and ½ teaspoon cinnamon. Stir with a sturdy spoon or spatula just until no dry pockets remain. The dough will be thick and slightly tacky; avoid mixing longer than needed.
- Scoop about 1½ tablespoons (roughly 25 g) of dough per cookie and roll it into a ball between your palms. Roll each ball in the cinnamon-sugar mixture until evenly coated. Arrange the balls at least 2 inches (5 cm) apart on the prepared sheets; bake in batches if necessary.
- Bake one sheet at a time for 9–11 minutes, rotating the sheet once if your oven browns unevenly. The edges should look set while the centers still appear soft and slightly puffy. These cookies contain eggs, so bake until the egg-containing dough is fully set; a thermometer inserted into a cookie’s center should register 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Do not judge safety by color alone.
- Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool. If you bake a second batch, let the sheet cool before adding fresh dough so the cookies do not spread too quickly.
Tips
- Check the box size: Cake-mix packages vary. This recipe is calibrated for 15.25 ounces (432 g); a smaller box can make the dough too wet. If yours is smaller, weigh out 432 g from another box or reduce the oil by about 1 tablespoon (15 ml) and assess the dough.
- Measure by weight when possible: Cake mix settles in its package, so grams are more reliable than scooping it into a cup. Add the mix directly to the bowl and stir only until combined; overmixing can make the cookies tougher.
- Adjust a sticky dough: If the dough is too tacky to roll, chill it for 15–20 minutes. Avoid adding lots of extra flour, which can make the cookies dry and reduce their cinnamon-sugar coating.
- Watch the bake time: Pull the cookies when the edges are set and the centers still look soft. They continue cooking on the hot sheet; leaving them in the oven until browned throughout can make them crisp and dry.
Serving Suggestions
Serve the cookies once they have cooled enough to hold their shape, with coffee, tea, or a glass of milk. For a simple dessert, pair one or two with vanilla ice cream or fresh sliced apples. They also work well on a cookie platter alongside chocolate chip or oatmeal cookies; their cinnamon coating gives the assortment a warm, spiced note.
Variations
Use a yellow cake mix if vanilla or white is unavailable; the cookies will have a slightly richer, more buttery flavor. For extra spice, add ¼ teaspoon ground nutmeg or cardamom to the dough. To make the cinnamon coating more pronounced, increase its cinnamon to 2 teaspoons, keeping the sugar amount unchanged.
For a softer, thicker cookie, chill the rolled dough balls for 20 minutes before baking and check them at the 10-minute mark. For a little crunch, press the coated balls gently before baking and bake toward the longer end of the range. You can substitute melted butter for the oil in equal volume, but the cookies may spread more and have a richer flavor; cool the melted butter before mixing.
Storage and Reheating
Cool the cookies completely, then store them in an airtight container at room temperature for up to 4 days. Keep them away from a warm oven or direct sunlight. For longer storage, freeze cooled cookies in a sealed freezer-safe container for up to 2 months; separate layers with parchment. Thaw at room temperature for about 30–45 minutes. Refrigerate perishable ingredients promptly, and do not leave baked cookies out for more than 2 hours in warm conditions.
To refresh a cookie, microwave one for 5–8 seconds, then let it stand briefly before eating because the center can become hot. Reheating is optional; cookies are also good at room temperature. Do not microwave a foil wrapper or any container not labeled microwave-safe.
Frequently Asked Questions
Do I need cream of tartar?
It gives snickerdoodles their familiar slight tang and helps distinguish them from plain cinnamon-sugar cookies. If you do not have it, leave it out rather than substituting baking powder; the cookies will still bake, but their flavor will be less tangy.
Can I use butter instead of oil?
Yes. Replace the ⅓ cup (75 g) oil with ⅓ cup (75 g) melted, cooled butter. Butter can change the spread and texture, so chill the dough if it feels very soft and watch the first batch closely.
Why did my cookies spread too much?
Common causes include a warm baking sheet, dough that is too soft, or a cake-mix box smaller than the amount specified. Chill the dough briefly, bake on a cool parchment-lined sheet, and check that you used 432 g of mix.
Can I make the dough ahead?
Yes. Cover the bowl or sealed dough and refrigerate for up to 24 hours. Let it sit at room temperature for about 10 minutes if it is too firm to scoop, then roll the portions in cinnamon sugar immediately before baking.
Can I freeze the unbaked dough?
Freeze the portioned dough balls without the coating for up to 2 months in a freezer-safe container. Thaw them in the refrigerator, roll in cinnamon sugar, and bake as directed. If baking from frozen, allow extra time and check for set edges and a fully cooked center.
How can I tell when the cookies are done?
The edges should be set and the centers should look soft rather than wet. Because the dough contains eggs, follow the USDA FSIS safe minimum of 160°F (71°C) for egg dishes; a food thermometer is the most reliable check. Let the cookies rest on the hot baking sheet for 5 minutes after baking.
Related
- Greek Souvlaki Utah-Style: Juicy Grilled Chicken
- Halloumi Saganaki Recipe with Lemon and Honey
- Greek Souvlaki: Easy Marinated Pork Skewers
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).