Chocolate Cake Mix Snickerdoodles

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Snickerdoodles are a favorite holiday cookie for many people. I’ve taken this classic cookie, given it a chocolate twist, and made it very easy by starting with a cake mix.

Pin Chocolate Cake Mix Snickerdoodles to make later.

This post is sponsored in conjunction with #ChristmasCookies week. All opinions are my own.

Can it really be Christmas without snickerdoodles? Not in my house at least. My son would consider himself and snickerdoodle aficionado. It is always the first cookie he reaches for on a cookie tray.

So I thought, why not update a classic? When I’m pressed for time I like to turn to a cake mix for cookies. Cinnamon and chocolate are a winning combination, just look at Mexican hot chocolate.

Like yesterday’s cookie, Honey Oatmeal Spice Cookies, these need to be flattened with a glass. The difference is you don’t need to dip the glass in sugar because you roll the dough in sugar.

What Kind of Cake Mix Should I Use?

I used Devil’s food chocolate cake mix. There are a variety of chocolate cake mixes on the grocery shelves – double chocolate, triple chocolate fudge, ultimate chocolate, dark chocolate, and others. Any of those would work.

The beautiful thing about this recipe is you really don’t need a mixer. You can use a spatula or wooden spoon to mix the ingredients. I have made it with both a mixer and a spoon.

For evenly sized cookies use a cookie scoop and drop each one into the cinnamon sugar. Coat each one in the sugar and place on a prepared baking sheet. I love using my Anolon baking sheet because they are so easy to clean.

Because you flatten the dough, these cookies don’t spread much at all. I love the cinnamon-sugar coating because it makes the cookies glisten. So lovely on a holiday cookie tray.

Store these cookies in a covered container on the counter for up to 5 days. There’s a really good chance they won’t last that long!

More Christmas cookies that start with a mix include my Christmas Chocolate Chip Cookies and Chocolate Cake Mix Christmas M&M Cookies.

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Chocolate Cake Mix Snickerdoodles

A chocolaty version of the classic holiday cookie.

5 from 2 votes

Prep Time10 minutes mins

Cook Time8 minutes mins

Inactive Time2 minutes mins

Total Time20 minutes mins

Course: Cookies Bars and Brownies

Cuisine: American

Servings: 2 1/2 dozen

Author: Ellen Folkman

Equipment

• Silpat Non-Stick Silicone Baking Mat, Half Sheet Size
• OXO Good Grips Small Cookie Scoop
• Anolon Advanced Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet – 11 Inch x 17 Inch

Cook ModePrevent your screen from going dark

Ingredients

• 3 Tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 package Devil’s Food cake mix I used Duncan Hines
• 2 large eggs
• 1/4 cup vegetable oil

Instructions

• Preheat oven to 375 degrees F. Grease baking sheets or line with parchment paper. Blend sugar and cinnamon in a bowl and set aside.
• Using a mixer combine cake mix, eggs, oil, and 1 tablespoon cinnamon sugar in a large bowl until blended. Shape dough into 1-inch balls and roll in the remaining cinnamon-sugar mixture. Place onto prepared cookie sheet. Flatten cookies, gently, with the bottom of a flat glass.
• Bake 8 to 9 minutes or until set. Cool cookies 1 minute before removing to a cooling rack to cool completely. Store in an airtight container for up to 4 days.