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Cake Mix Snickerdoodles with Cream of Tartar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 71 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings (approximately 12-15 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cake Mix Snickerdoodles with Cream of Tartar are a quick and easy twist on the classic cinnamon sugar cookie. Using a boxed yellow cake mix as the base, combined with cream of tartar for that traditional snickerdoodle tang, these soft and chewy cookies are rolled in a fragrant cinnamon-sugar coating and baked to perfection. Perfect for a speedy homemade treat that delivers big flavor with minimal effort.

Ingredients

Cookie Dough

  • 1 box yellow cake mix
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ tsp cream of tartar

Cinnamon Sugar Coating

  • ½ cup sugar
  • 1½ Tbsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) and line cookie sheets with parchment paper to ensure easy removal and cleanup.
  2. Prepare Cinnamon Sugar: In a small bowl, combine the sugar and ground cinnamon thoroughly. This mixture will be used to coat the cookie dough balls, giving them their signature snickerdoodle flavor.
  3. Make Dough: In a large mixing bowl, stir together the yellow cake mix, vegetable oil, eggs, and cream of tartar until well combined to form a smooth dough.
  4. Form Dough Balls: Using a small cookie scoop or spoon, portion the dough into 1-inch balls, ensuring even sizing for uniform baking.
  5. Coat in Cinnamon Sugar: Roll each dough ball in the prepared cinnamon sugar mixture, making sure each ball is fully coated for maximum flavor and texture.
  6. Arrange for Baking: Place the coated dough balls spaced apart on the prepared cookie sheets to allow spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges begin to set and cookies are lightly golden.
  8. Cool: Let cookies cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overbake to maintain soft and chewy texture.
  • You can substitute yellow cake mix with white or vanilla cake mix for variations.
  • For a richer flavor, try using melted butter in place of vegetable oil.
  • Ensure even scooping for consistent cookie size and baking.
  • Cream of tartar is essential for the classic snickerdoodle tang and texture.

Find it online: https://slsrecipes.com/cake-mix-snickerdoodles-with-cream-of-tartar-recipe/