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Snickerdoodle Cake mix cookies Recipe

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This recipe for Snickerdoodle Cake mix cookies is from Ariel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13.25 ounces Betty Crocker Yellow Cake Mix
1/3 cup Melted Butter {Vegetable or Canola Oil can be substituted}
2 large Eggs
3 1/2 tablespoons Granulated Sugar {White Sugar}
1 1/4 teaspoons Ground Cinnamon
Directions:
Directions:
Combine Cake Mix, Melted Butter {or oil}, and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
Cover dough and chill in refrigerator for 2 hours.
After dough has chilled, preheat oven to 350 degrees.
Line large baking sheets with parchment paper.
In small bowl, whisk together Sugar and Cinnamon.
Roll cookie dough into 1 1/2 tablespoon sized rounded balls, then roll each ball around in Cinnamon-Sugar mixture until well coated.
Place dough balls on cookie sheet, then flatten dough by pressing down slightly on top of each dough ball using the bottom of a glass.
Bake on center oven rack for 7 - 13 minutes, or until done. {Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets}
Remove from oven and allow to cool on cookie sheets for 5 minutes.
Transfer cookies to wire racks to finish cooling, and ENJOY!


Prep Time
15minutes mins
Cook Time
7minutes mins
Chill Time
2hours hrs
Total Time

 

 

 

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