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.
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!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. #ChristmasCookies #cakemix
Tuesday Christmas Cookie Recipes
- Butter Pecan Icebox Cookies by Simply Inspired Meals
- Chocolate Cake Mix Snickerdoodles by Family Around the Table
- Caramel Cashew Cookies by Making Miracles
- Dark Chocolate Orange Biscotti by Sweet Beginnings
- Fruit Cake Cookies with Rum Glaze by Books n’ Cooks
- Christmas Pinwheel Cookies by Swirls of Flavor
- Kołaczki Cookies by The Spiffy Cookie
- Mexican Wedding Cookies by Lemon Blossoms
- Pumpkin Gingerbread Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Raspberry White Chocolate Pecan Christmas Cookies by Our Sutton Place
- 3 Tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 package Devil's Food cake mix (I used Duncan Hines)
- 2 large eggs
- ¼ cup vegetable oil
- 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.
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