Snickerdoodle Cookies

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.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Yields 12-15* cookies

Base Cookie Ingredients

• 1 box of yellow cake mix (15.25 oz)
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon of cinnamon
• Cinnamon sugar mix: 1/4 cup sugar + 2 teaspoons of cinnamon

Instructions

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or spray them with nonstick spray.
3. In a bowl mix the 1/4 cup of sugar and 2 teaspoons of cinnamon together and set aside.
4. Make the cookie dough: In a large bowl, mix the yellow cake mix and teaspoon of cinnamon. Next, add the eggs and vegetable oil. Stir with a spatula until the dough comes together, though it will be slightly soft
5. Form the cookie balls: Use a cookie scoop or spoon to scoop about 2 tablespoons of dough and roll it into a ball.
6. 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.
7. Bake: Bake for 8-10 minutes, or until the edges are set.
8. Sprinkle some more cinnamon sugar on top of each cookie.
9. Let the cookies cool on the baking sheets until they firm up.
10. Serve and enjoy!

Note: Feel free to add more cinnamon to your cinnamon sugar mix if you prefer; this is simply the ratio I like.

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