Betty Crocker Cake Mix Snickerdoodle Cookie Recipe

A large pile of cookies on a platter. A gloved hand that looks like Santa is reaching down to grab a cookie.

Betty Crocker Cake Mix Snickerdoodle Cookie Recipe

Buttery and tender cookies made from a cake mix? You bet! These are easy to make and definitely Santa's favorite!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Cooling time 5

Total Time 25

Servings cookies

Calories 107kcal

Author Deb Clark

Equipment

Medium mixing bowl
Hand Mixer
cookie sheets
parchment paper or baking mat

Ingredients

14.25 ounce white cake mix
½ cup butter melted
1 large egg
¼ cup granulated sugar
1-½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees. Line the baking sheet with parchment paper or a silpat pad, set aside.
Place the cake mix in a medium-size mixing bowl. Add the melted butter and lightly stir. Add the egg. Using a hand mixer, mix until the cookie batter is combined.
Mix the sugar and cinnamon together.
Roll cookie dough into 1" balls. Then coat them in the cinnamon sugar mixture. (I run it through the mixture twice to ensure each cookie is well coated.)
Place on the lined cookie sheet. Bake in the preheated oven for 10-12 minutes until puffy and golden brown.
Remove from the baking sheet and allow to cool on a cooling rack. Store in an airtight container on the counter 5-7 days. Enjoy!

Notes

Depending on the size of your cookie scoop, this will make 20-24 soft chewy cookies.

Storage - Store cookies in an airtight container at room temperature for 5-7 days. One of my favorite things about this recipe is that these cookies freeze well. Pop them in a freezer bag and store them in the freezer for up to 3 months. Thaw on the counter for a couple of hours.

Nutrition