These easy snickerdoodle cake mix cookies are so soft and super quick to make with no cream of tartar needed.
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.
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.
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.)
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.
Step 2:
Make sure to preheat the oven to 350 degrees F and add parchment paper to two cookie or baking sheets.
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.
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.
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.
Step 11:
Next, transfer them onto a cooling rack to cool.
Snickerdoodle Cake Mix Cookies (No Cream of Tarter)
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
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
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
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Tips & FAQs:
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.
No, just add the cake mix dry.
Either will work for this recipe.
Yes.
Yes, you do not need cream of tartar to make these snickerdoodles.
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.
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.
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.
Video:
Supplies used for this recipe:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Mixing bowls
- Cookie sheets
- Cookie scoop
- Cooling racks
- Handheld electric mixer or stand electric mixer
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