Snickerdoodle Cake Mix Cookies (No Cream of Tartar)

These easy snickerdoodle cake mix cookies are so soft and super quick to make with no cream of tartar needed.
Have Questions or Need More Details?

Don't forget to check out the Tips & FAQ section in the post!

Close up of snickerdoodle cake mix cookies on a platter.

These easy snickerdoodle cake mix cookies are so soft and super quick to make with no cream of tartar needed.

Close up of snickerdoodle cake mix cookies on a platter.

If you love snickerdoodle cookies but want to make them the easy way, without cream of tartar, this recipe is the way to go.

These cake mix snickerdoodles are the best of both worlds. You get that snickerdoodle flavor with the ease of making cookies from a box.

Hey there! Before you scroll, there are lots of helpful things in this post…including an FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Table of Contents:

Since these cookies are made with a cake mix, they’re super quick and easy to mix up. These cookies are soft and chewy and stay that way even days after they’re made.

They’re perfect for Christmas and any time during the holidays.

Close up of cinnamon sugar cake mix cookies with text overlay.

Ingredient Notes:

Now let’s talk about just some of the ingredients in these cake mix snickerdoodles. (The printable list of all ingredients are in the recipe card below.)

Cinnamon/Sugar mixture: You’ll mix cinnamon and sugar together to roll the snickerdoodle dough balls in and coat them before baking. This is what gives these that classic snickerdoodle look and taste.

White cake mix: These cookies are quick and easy because they start off with a cake mix. A white cake mix is the best here because it won’t add any unnecessary flavors.

Vegetable oil and butter: You’ll use both oil and butter for these cookies and that will give them moisture and flavor.

Vanilla extract: This is always good in baked goods and especially when you’re using a cake mix based recipe because it helps give it a more homemade, from-scratch taste.

Cinnamon: Adding additional cinnamon to the cookie dough gives it an extra boost of cinnamon, so you don’t just get it from the cinnamon sugar coating.

(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)

Close up of cinnamon sugar coated cookies on a platter.

How to Make these Cookies:

Let’s talk a little about how to make snickerdoodles without cream of tartar. (The printable instructions are in the recipe card below.)

Step 1:

First, you’ll want to add the cinnamon and sugar to a bowl. Mix well, then set aside.

Cinnamon sugar in a white bowl.

Step 2:

Make sure to preheat the oven to 350 degrees F and add parchment paper to two cookie or baking sheets.

Parchment paper on a baking sheet.

Step 4:

In a large bowl, add the eggs, oil, melted butter, vanilla and cinnamon, then mix with an electric mixer on medium until well combined.

Step 5:

Next, add half the cake mix and mix on medium until well mixed.

Then, slowly add in the last half of the cake mix while mixing on medium to medium-high. The dough will be thick and you may need to switch from using the electric mixer, to mixing with your clean hands or with a strong spoon.

Cinnamon cookie dough in a white bowl.

Step 6:

Once mixed, cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour or chill in the freezer for about 20 minutes. Just make sure it’s covered in plastic wrap.

Step 7:

Once chilled, use a cookie scoop or a tablespoon to measure out the dough and roll it into balls using clean hands.

Step 8:

Roll the cookie dough balls in the cinnamon sugar mixture. Make sure the dough balls are covered with the cinnamon sugar mixture.

Snickerdoodle dough cookie balls on a cookie sheet.

Step 9:

Place the dough balls onto the cookie sheets about two inches apart and bake the cookies at 350 degrees F for about 15-20 minutes.
The cookies will be a light golden brown but will still be a little soft. Be careful not to over-bake or the cookies could turn out dry.

Step 10:

Let the cookies cool on the cookie sheets for about 2-3 minutes.

Baked snickerdoodle cake mix cookies on a cookie sheet.

Step 11:

Next, transfer them onto a cooling rack to cool.

Cinnamon sugar cookies on a cooling rack.
Close up of snickerdoodle cake mix cookies on a platter.

Snickerdoodle Cake Mix Cookies (No Cream of Tarter)

These easy snickerdoodle cake mix cookies are so soft and super quick to make with no cream of tartar needed.
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Course: Dessert
Cuisine: American
Keyword: snickerdoodle cake mix cookies
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 52kcal
Author: Kara @ Quick and Easy Baking

Ingredients

For the cinnamon sugar coating:

  • 1 tablespoon ground cinnamon
  • 1/4 cup sugar

For the cookie dough

  • 1 (15 ounce) box white cake mix, dry
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
Have questions?Make sure to check out the Tips & FAQ section in the post!

Instructions

For the cinnamon sugar coating:

  • Add the cinnamon and sugar to a bowl. Mix and set aside.

For the cookie dough:

  • Preheat the oven to 350 degrees F.
  • Add parchment paper to two cookie or baking sheets.
  • In a large bowl, add the eggs, oil, melted butter, vanilla and cinnamon, then mix with an electric mixer on medium until well combined.
  • Add half the cake mix and mix on medium until well mixed.
  • Slowly add in the last half of the cake mix while mixing on medium to medium-high. The dough will become thicker as you add in the cake mix and you may need to switch from the electric mixer to using gloved hands or a sturdy spoon to finish mixing.
  • Once fully mixed, cover the bowl with plastic wrap and place it in the refrigerator for about 1 hour to chill so the cookies are easier to roll into balls. You can also put the dough into the freezer for about 20 minutes, but make sure it's covered in plastic wrap.
  • Use a cookie scoop or a tablespoon to measure out dough and roll into balls using clean hands.
  • Roll the cookie dough balls in the cinnamon sugar mixture.
  • Place the dough balls onto the cookie sheets about two inches apart.
  • Bake the cookies at 350 degrees F for about 15-20 minutes. Cookies will be a light golden brown but will still be a little soft. Be careful not to over-bake or the cookies could turn out dry.
  • Let the cookies cool on the cookie sheets for about 2-3 minutes, then transfer onto a cooling rack to cool completely.

Notes

Storage: Store these cookies in an airtight container for up to 5 days. Cookies are the softest the day they’re made. You can add a piece of bread to the cookie container to keep them soft if needed.
How to serve: These cookies are best served at room temperature, but they can also be warmed in the microwave for a few seconds.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredients, substitutions, mixing method and more.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 52kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.1mg
Baking at higher elevation?You’ll need to make adjustments for high elevations. This website does not specialize in that type of baking. Please take time to research high elevation baking websites for adjustments that should be made.
DislaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers!

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Tips & FAQs:

Do I have to use a white cake mix?

This recipe calls for a cake mix as the base, so you will need to use a cake mix to make it. If you don’t have a white cake mix, you could try using a vanilla or yellow cake mix, although I can’t guarantee it will turn out the same.

Should I add the ingredients that are listed on the back of the cake mix box?

No, just add the cake mix dry.

Should I use salted or unsalted butter?

Either will work for this recipe.

Can I use canola oil instead of vegetable oil?

Yes.

This recipe doesn’t have cream of tartar, is that correct?

Yes, you do not need cream of tartar to make these snickerdoodles.

How can I tell when these cookies are done baking?

The cookies will be a light golden brown but will still be a little soft. Be careful not to over-bake or the cookies could turn out dry.

Can these cookies be frozen?

I have not frozen these cookies but I think it would be okay to freeze them and/or the dough. Just make sure the cookies or dough has been wrapped well with plastic wrap and foil and freeze for up to two months.

How do I store these cookies and how long do they last?

Store these cookies in an airtight container for up to 5 days. Cookies are the softest the day they’re made. You can add a piece of bread to the cookie container to keep them soft if needed.

Three snickerdoodle cookies on a white plate.

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This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Graphic collage of snickerdoodle cookies with text pin.

Kara

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