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February 4th, 2013

Snickerdoodle Cake Mix Cookies Recipe

My husband and kids favorite cookie is Snickerdoodle. However, I don’t always have energy to make them from scratch. I saw I had a yellow cake mix and decided to make a cake mix version and we love them.

They are fabulous!

With only a few ingredients, you can have these cookies whipped up in no time. In 30 minutes, I had the entire batch mixed and cooked. You just have to try them. They will surprise you.

If you don’t have a cake mix on hand, make sure you stock up when the go on sale again. In the mean time, make sure you pin this recipe so you don’t forget to make them.

Snickerdoodle Cake Mix Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Snickerdoodle Cake Mix Cookies

Ingredients

  • 1 Yellow cake mix (I am sure a white mix would be good too)
  • 2 eggs
  • 1/3 cup of vegetable oil
  • Cinnamon mixture:
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. Mix the cinnamon and sugar in a small bowl and set aside.
  2. Preheat the oven to 375 degrees and spray your cookie sheets with non stick spray.
  3. In a mixing bowl, mix the cake mix , eggs and oil (batter will be thick).
  4. Form cooking into small balls (I used a cookie scoop) and toss them in the cinnamon mixture.
  5. Roll it around slightly in the mixture and place them on a cookie sheet.
  6. Continue to do this until your cookie sheet is full.
  7. Take the bottom of a glass to slightly flatten them out.
  8. Bake for 8 - 10 minutes until they starting to brown.
  9. Allow to cool on the cookie sheet for a few minutes before moving them.
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This is freezer friendly!

1. You can freeze them before you bake them.

Just mix up the batter and place them on a cookie sheet like you are going to bake them. Instead of baking, freeze them on the cookie sheet. Once you have them frozen, place in a freezer bag, and you can make as few or as many as you want. Just add a minute or two to your bake time.

2. You can freeze them after you bake them.

Bake them like you normally would, but then you just freeze the left overs. That way your cookies will last longer. You can toss them in kids’ school lunches easily.

 

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