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Cake Mix Snickerdoodle Cookies

Cake mix snickerdoodle cookies bake up soft and puffed, with crackled tops and a cinnamon-sugar coating. A 30-minute chill helps the dough hold its shape as the cookies bake.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 1 minute
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 box (15.25 oz) yellow cake mix
  • 1 tsp cream of tartar
  • 2 eggs large
  • 0.33 cup vegetable oil
For the cinnamon sugar
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Make the dough
  1. Stir together the cake mix and cream of tartar in a large bowl.
  2. Add the eggs and vegetable oil, and stir until a thick dough forms.
  3. Cover the dough and refrigerate for 30 minutes.
Coat and bake
  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Stir together the granulated sugar and cinnamon in a small bowl.
  4. Scoop the chilled dough into 24 portions, about 1 1/2 tablespoons each.
  5. Roll each portion in the cinnamon sugar to coat.
  6. Arrange 12 dough balls on each baking sheet, leaving about 2 inches between them.
  7. Bake for 9 to 11 minutes, until puffed with crackled tops and set edges.
  8. Let the cookies cool on the baking sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly sized cookies, scoop each portion to about 1 1/2 tablespoons and chill the dough as directed. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a gluten-free variation, use a gluten-free yellow cake mix.