Snickerdoodle cookies using cake mix are soft, cinnamon-sugar-coated cookies made with a boxed vanilla or white cake mix, eggs, and oil. Cream of tartar adds the familiar gentle tang, while the mix keeps the dough quick to prepare; chill it briefly so the cookies bake up thick rather than spreading too much.
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 (80 ml) neutral oil, such as canola or vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2 g) cream of tartar
- ¼ teaspoon (1.5 g) fine salt, if the cake mix is not already notably salty
- 3 tablespoons (38 g) granulated sugar, for rolling
- 1½ teaspoons (4 g) ground cinnamon, for rolling
Instructions
- Mix the coating and heat the oven. In a small shallow bowl, stir together the granulated sugar and cinnamon. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper, or use ungreased baking sheets if parchment is unavailable.
- Make the dough. In a large bowl, whisk the eggs, oil, and vanilla until combined. Add the cake mix, cream of tartar, and salt if using. Stir with a sturdy spoon or spatula until no dry pockets remain. The dough will be thick and somewhat sticky; avoid adding extra flour, which can make the cookies dry.
- Chill briefly. Cover the bowl and refrigerate the dough for 15 minutes. This makes it easier to portion and helps limit spreading. If the dough still feels very sticky after chilling, lightly oil your hands rather than mixing in flour.
- Shape and coat. Scoop the dough into 24 portions, about 1 tablespoon each, and roll each into a ball. Roll each ball in the cinnamon-sugar mixture to coat. Arrange on the prepared sheets, leaving about 2 inches (5 cm) between cookies. Bake in batches if needed; keep the remaining dough chilled while the first sheet bakes.
- Bake. Bake one sheet at a time for 9–12 minutes, until the edges look set and the centers are puffed and still slightly soft. Do not wait for the tops to brown deeply; cake-mix cookies can dry out if overbaked. For even results, rotate the sheet once if your oven has hot spots.
- Cool. Leave the cookies on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. The centers will settle as they cool. Repeat with the remaining dough, letting the baking sheet cool before adding another batch.
Tips
- Check the box size. Cake mix packages vary. This recipe is written for a 15.25-ounce (432 g) box; a smaller box may make a softer, stickier dough and thinner cookies. For best results, use the listed size rather than adjusting by eye.
- Use room-temperature eggs. They combine more smoothly with the oil. If you forgot to take them out, set the whole eggs in a bowl of warm (not hot) water for about 5 minutes.
- Don’t skip the short chill. It improves handling and helps the cookies hold their shape. If your kitchen is warm or the dough becomes loose, chill it another 10–15 minutes instead of adding flour.
- Watch the first batch closely. Ovens and cake mixes vary, so check at 9 minutes. Pull the cookies when the edges are set but the middle still looks a little underdone; carryover heat finishes them on the pan.
Serving Suggestions
Serve the cookies at room temperature with coffee, tea, or a glass of milk. Their cinnamon-sugar crust also pairs well with vanilla ice cream; crumble one over a scoop just before serving. For a dessert plate, offer them alongside sliced apples or pears, which provide a fresh contrast to the sweet, warmly spiced cookies.
Variations
Use butter instead of oil: Substitute ⅓ cup (76 g) melted and cooled unsalted butter for the oil. The cookies will have a richer, more buttery flavor and may spread a little differently, so keep the dough chilled and bake a test cookie first.
Make them extra tangy: Increase the cream of tartar to ¾ teaspoon (about 3 g) for a more pronounced snickerdoodle-like tang. Cream of tartar is a common baking ingredient, but if you cannot find it, omit it; the cookies will still work, though they will taste more like cinnamon-sugar cake-mix cookies than classic snickerdoodles.
Add a little texture: Stir ½ cup (60 g) finely chopped pecans or walnuts into the dough before chilling. The cookies will be less uniform and may need an extra minute in the oven. You can also replace the cinnamon in the coating with pumpkin-pie spice for a different warm-spice profile.
Try another cake-mix flavor: Yellow cake mix works in place of vanilla or white mix and gives a slightly richer color and flavor. Avoid mixes with added pudding if possible, since they can make the dough softer and the finished cookies denser.
Storage and Reheating
Once fully cool, store the cookies in an airtight container at room temperature for up to 4 days. Keep them away from direct heat and sunlight. If they soften in the container, separate layers with parchment paper; avoid sealing them while warm, which traps steam and can make the coating damp.
For longer storage, freeze baked, cooled cookies in a freezer-safe airtight container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30–45 minutes. To serve them warm, heat a cookie in a 300°F (150°C) oven for 3–4 minutes, or microwave one for about 8–10 seconds. This is a quality preference, not a food-safety reheating requirement for shelf-stable cookies.
Frequently Asked Questions
Do I need cream of tartar?
It gives snickerdoodles their characteristic light tang, so it is helpful but not essential. Without it, the cookies will still bake, but the flavor will be closer to cinnamon-sugar cookies. Do not substitute baking powder one-for-one; it changes the leavening and flavor.
Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 24 hours. The dough may become quite firm, so leave it at room temperature for 10–15 minutes before scooping. For the best coating, roll the portions in cinnamon sugar just before baking.
Why did my cookies spread flat?
The dough may have been too warm, the baking sheet may have been hot, or the cookies may have needed a little more chill time. Chill the dough for another 10–15 minutes and always place it on a cool sheet. Also check that the oven is fully heated to 350°F (175°C).
Can I use a sugar-free or gluten-free cake mix?
You can try one, but results depend on the mix’s size and ingredients. The dough may need a different amount of liquid, and texture or spreading can vary. Follow the mix package’s allergen information and use a gluten-free mix labeled as such if gluten avoidance is required.
Can I freeze the unbaked dough?
Yes. Shape the dough into balls, freeze them on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Bake from frozen at 350°F (175°C), adding about 1–3 minutes and checking for set edges. Roll the frozen dough balls in cinnamon sugar just before baking, or coat them before freezing if the coating adheres well.
How can I tell when they are done?
The edges should look set, while the centers remain soft and slightly puffy. They continue to firm as they cool on the pan. If the entire top is browned or the centers feel hard in the oven, they are likely overbaked.
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