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Close up of snickerdoodle cake mix cookies on a platter.

Snickerdoodle Cake Mix Cookies (No Cream of Tarter)

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

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

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