Snickerdoodles from scratch are always a treat, but these take it up a notch with the perfect balance of a soft center and crispy edges that I absolutely love — plus, they’re incredibly easy to make. The base comes from the Cake Mix Cookies recipe on The First Year Blog, with cinnamon-sugar added for that classic Snickerdoodle flavor.
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From the TREAT$ kitchen
Snickerdoodle Cookies
Yield
Yields 12-15* cookies
Base Cookie Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or spray them with nonstick spray.
- In a bowl mix the 1/4 cup of sugar and 2 teaspoons of cinnamon together and set aside.
- Make the cookie dough: In a large bowl, mix 1 box of yellow cake mix (15.25 oz) and teaspoon of cinnamon. Next, add 2 eggs and 1/3 cup vegetable oil. Stir with a spatula until the dough comes together, though it will be slightly soft
- Form the cookie balls: Use a cookie scoop or spoon to scoop about 2 tablespoons of dough and roll it into a ball.
- Roll each cookie ball into the bowl of cinnamon-sugar mixture that you set aside earlier and place each cookie ball on the baking sheets, arranging them in 4 rows of 3. If you have extra dough, place the remaining balls in any empty spaces or line a second baking sheet. The cookies will spread, so leave space between them.
- Bake: Bake for 8-10 minutes, or until the edges are set.
- Sprinkle some more cinnamon sugar on top of each cookie.
- Let the cookies cool on the baking sheets until they firm up.
- Serve and enjoy!
Notes
- Feel free to add more cinnamon to your cinnamon sugar mix if you prefer; this is simply the ratio I like.
TREAT$ by Emoni · treatsbyemoni.com
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