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Easily and quickly make these Snickerdoodle Cake Mix Cookies for a soft, fluffy, and delicious treat.

A stack of snickerdoodle cake mix cookies, coated in cinnamon sugar, and tied in red and white twine.

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Last year, my aunt and I were doing some holiday shopping and I noticed ALL the cake mixes were gone. Completely sold out. I mean, empty shelves. I was surprised.

But, it makes sense. A box of cake mix makes a quick and easy dessert.

I’m all about sharing simple recipes, so I decided to create some cake mix recipes.

This cake mix cookie recipe is for classic snickerdoodles.

Which is a favorite cookie for many people during the holiday season. It’s also great any time of year.

But, I love to package these cookies up for neighbors and loved ones or bring them to Christmas parties. Especially in cute Christmas cookie boxes.

For more holiday cookie recipes, check out:
- Best Maraschino Cherry Cookies Recipe
- Easy Hot Cocoa Cookies {Made with Hot Chocolate Mix}
- Easy Sugar Cookie Recipe {No Chill}
- Grinch Cookie Recipe {Cake Mix Cookies}

A stack of snickerdoodle cake mix cookies sit next to a green holiday treat bag that has a white polar bear with a red Santa hat and blue scarf.

Easy Snickerdoodle Cookies

I have to admit…. This cake mix snickerdoodles recipe is WAAAY easier and faster than a traditional snickerdoodle cookie recipe from scratch.

And it still makes a delicious cookie.

The main ingredient is boxed cake mix.

I prefer to use a white cake mix, especially this super moist cake mix by Betty Crocker.

I have used both a 15.25 oz box and a 16.25 oz box of cake mix, at different times, in this recipe. Both work.

If you have a box of yellow cake mix, that definitely works too.

I have never tried this recipe with a box of vanilla cake mix, so I have no idea how that would taste. If you try it, please let me know in the comments below.

A round, tan Snickerdoodle Cookie that is coated in brown cinnamon and white sugar lays against a stack of Snickerdoodle cookies made with white cake mix.

A classic snickerdoodle is a cinnamon cookie, so this recipe adds cinnamon to the dry cake mix.

It also calls for the balls of dough to be rolled in a cinnamon-sugar mixture before baking because a good snickerdoodle is always rolled in those traditional ingredients.

The cinnamon sugar mixture is made by combining 2 Tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl.

I scoop the dough with the smallest cookie scoop that I have (the small in this cookie scoop set) and drop it into the small bowl with the cinnamon sugar mixture.

A silver cookie scoop drops a ball of snickerdoodle cookie dough in a small bowl of cinnamon sugar above a cookie sheet that is prepared with parchment paper.

A hand rotates a ball of snickerdoodle cookie dough in a small bowl that is full of cinnamon sugar to coat it before placing it on a prepared baking sheet.

I roll the ball of dough in the cinnamon sugar mixture, covering every side. Then, I place it on the prepared baking sheet.

The dough can be sticky, so this is the easiest way.

Butter or Oil?

I like to make this easy snickerdoodle recipe with melted butter.

When combined with cake mix, it seems to create soft cookies that have a crisp, almost crunchy exterior.

Round Snickerdoodle Cookies, coated with a mixture of brown ground cinnamon and white granulated sugar, sit on a sheet of white parchment paper on a black cooling rack.

Unfortunately, a stick of butter is crazy expensive in certain places right now. So, I want to explain how to use oil instead of butter.

Some people prefer to use vegetable oil while baking. I tend to use an olive oil. Either works in this recipe.

In my experience, using oil in a cake mix cookie recipe leads to chewy cookies. It’s funny because I always thought that would happen with melted butter.

If using oil instead of butter in this cooke recipe, I recommend using ⅓ cup oil AND an additional tablespoon of oil.

It can be difficult to fully mix without the additional tablespoon of oil.

I also recommend chilling the dough in the fridge for 15-20 minutes, if you use oil. This will make it easier to roll balls prior to baking.

Please be aware that cake mix cookies that are made with oil tend to be flatter than cake mix cookies that are made with butter. They’re still absolutely delicious though.

A stack of snickerdoodle cake mix cookies are tied together with red and white twine and secured with a cute bow on top.

How to Store

Store these cake mix snickerdoodle cookies in an airtight container at room temperature for up to 5 days. After that, they start to dry out.

You can also freeze them in a freezer-safe container for up to 3 months.

If frozen, simply thaw and enjoy.

Looking for more holiday favorites, you make like:
- Christmas Pretzel Rods Recipe
- Homemade Peppermint Syrup Recipe

If you enjoyed this recipe, please remember to leave a rating and/or comment below!

If you share these Cake Mix Snickerdoodle Cookies on social media, I'd love to see them! Tag or mention @lovemischka.

A round, cinnamon sugar coated snickerdoodle cake mix cookie leans on a stack of cake mix snickerdoodle cookies tied in red and white twine.

Print Recipe

5 from 68 votes

Snickerdoodle Cake Mix Cookies

These quick, easy snickerdoodle cake mix cookies are a fun, delicious, and relatively inexpensive addition to any holiday cookie tray or party. They can also be enjoyed all year long!

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: Cookies

Ingredients

1 box White Cake Mix
2 teaspoon Cinnamon ground
2 Eggs large
⅓ cup Butter melted and slightly cooled

For Topping:

2 tablespoon Sugar granulated
1 teaspoon Cinnamon ground

Instructions

Preheat oven to 350° F. Prepare cookie sheet with parchment paper or non stick spray.*
In a small bowl, combine sugar and 1 teaspoon of ground cinnamon. Set aside.
In a large mixing bowl, combine cake mix and 2 teaspoons of cinnamon.
Add melted butter and eggs to the dry ingredients. Mix until just combined.
Roll dough into 1-inch balls. This is easier to do with a cookie scoop.
Roll balls in the cinnamon mixture, one ball at a time. I drop it into the mixture from the cookie scoop then roll it around.
Place cookie dough balls about 2” apart on the prepared pan.
Flatten each ball of dough with the bottom of a glass or the palm of your hand.
Bake for 10-12 minutes.
Let cool on the baking sheet for several minutes then transfer to a wire cooling rack to cool completely.
Enjoy!

Video

Notes

* This recipe yields about 20 cookies, so they will not all fit on one baking sheet. If reusing the same baking sheet for the next batch of dough, please allow it to cool to room temperature before placing the balls of dough on it. If the baking sheet is too warm, the cookies will spread.