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Easy Snickerdoodles:
Just 4 Ingredients

Easy Snickerdoodles, a variation of the timeless molded cookie, are the ultimate “comfort food cookie” – not just in taste but also in simplicity.

Easy Snickerdoodles: Just 4 Ingredients

This recipe follows the pattern of traditional Snickerdoodles: they are a classic sugar cookie recipe rolled in cinnamon sugar rather than just granulated sugar. But what makes this Snickerdoodles version so simple is its base. It calls for a cinnamon muffin mix or a cinnamon cake mix as the key ingredient, thereby eliminating the mess that can be part of measuring and mixing. And because the cinnamon cake mix includes pre-mixed cinnamon sugar, you save the additional step of mixing those items, too.

The origin of the term “Snickerdoodle” is a bit of a mystery (read about it here.) Depending upon what you read, the term could be derived from the German language, Dutch idioms, New England traditions, or even early American folklore.

Regardless of how the cookie got its name, the treats have become a classic – and this is an easy way to make them.

Prep time: 10-15 minutes

Bake time: 8-10 minutes

Makes 30-36 cookies


1 box (20-24 ounces) cinnamon cake mix, such as Krusteaz® Cinnamon Swirl Crumb Cake & Muffin Mix

½ cup butter or margarine, melted

1 teaspoon vanilla extract

2 eggs, lightly beaten


  1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats.

  2. Remove cinnamon sugar packet from the mix and set it aside.

  3. In a medium bowl, using a large mixing spoon, combine cake mix, melted butter, vanilla extract, and eggs until dry ingredients have been absorbed, about 50 strokes. Cookie dough will be loose.

  4. Pour cinnamon sugar mix into a separate bowl.

  5. Use a teaspoon or cookie scoop to scoop slightly rounded 1-inch balls of dough. Note that dough will be loose, not firm. Roll each ball in the cinnamon sugar mixture. Arrange balls on the prepared baking sheet, 2 inches apart. Use the back of the spoon to slightly flatten the balls. 

  6. Bake cookies for 8-10 minutes, or until edges turn a light golden brown.

  7. Remove cookies from the oven and let them sit on the cookie sheet a few minutes.

  8. Transfer cookies to a cooling rack. Let cookies cool completely.

  9. Store cookies in an airtight container.

Special Baking Tips for Easy Snickerdoodles

You can vary the texture for Easy Snickerdoodles with simple changes to the recipe.

  • The recipe here produces a soft, pliable cake-like texture. Cookies can have a crisper texture if you use one egg instead of two.
  • The cookies can be chewy or crispy depending on how long you bake the cookies. For a chewier cookie, bake on the low side of the suggested time. For a crisper cookie, bake 1-2 minutes longer.

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