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Cake Mix Snickerdoodles

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My youngest son was recently invited by a friend to a major sporting event so I wanted to bake something for his family. I didn’t have a lot of time so I went poking around my cookbooks and pantry and wound up with this cake mix snickerdoodle recipe. It’s always nice when you want to make something and you have all of the ingredients. I’ve always considered snickerdoodles an ultimate holiday cookie. The house smells so delicious while they are baking. While I’ve made snickerdoodles in the past, I’ve not made this quick recipe. So the week 26 recipe in the 52 Week New Recipe Challenge is cake mix snickerdoodles. It’s just a fun word to say, snickerdoodle, isn’t it?

Cake mix Snickerdoodles
Cake Mix Snickerdoodles

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Cake Mix Snickerdoodles

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 1/2 dozen

Ingredients

  • 3 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 package yellow cake mix (I used Duncan Hines)
  • 2 large eggs
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 375 degrees F. Grease baking sheets or line with parchment paper. Blend sugar and cinnamon in a bowl and set aside.
  2. Combine cake mix, eggs, oil and 1 tablespoon cinnamon sugar in large bowl with wooden spoon until well blended. Shape dough into 1 to 1 1/4-inch balls (I used a 1 1/4-inch cookie scoop) and roll in remaining cinnamon sugar mixture. Place onto prepared cookie sheet. Flatten cookies, gently, with the bottom of a flat glass.
  3. Bake 8 to 9 minutes or until set. Cool cookies 1 minutes before removing to cooling rack to cool completely. Store in an airtight container for up to 4 days.
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Recipe adapted from Duncan Hines.

 

Oatmeal, Cranberry & White Chocolate Chip Cookies

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Oatmeal, Cranberry and White Chocolate Chip Cookies
Oatmeal, Cranberry and White Chocolate Chip Cookies

So, I finally started my Christmas baking. A little late, but better late than never! It’s been a couple of years since I’ve made goodies and given tins to friends and neighbors. I always seem to run out of time! This recipe is adapted from Pillsbury’s Best Cookies cookbook. It’s a cookbook I’ve had for many, many years and I’m not sure I’ve ever made anything from it. Oatmeal, dried cranberries and a bag of white chips were taking up space in my pantry and knew I wanted to use them so I started looking at recipes. I omitted 2 of the original ingredients and added the cranberries. I used a larger scoop to make the cookies and baked them for 13 minutes. Line your baking sheet with parchment before baking so the bottoms don’t get too brown.

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Oatmeal, Cranberry & White Chocolate Chip Cookies

Prep Time: 11 minutes

Cook Time: 10 minutes

Total Time: 21 minutes

Yield: 3 1/2 dozen

Ingredients

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup shortening
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats
  • 3/4 cup dried cranberries
  • 1 (12 ounce) bag white chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl combine sugar, brown sugar and shortening. Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla; blend well. In separate bowl combine flour, baking powder, baking soda and salt. Stir into sugar mixture just until combined. Stir in by hand the oats, cranberries and white chips. Mix well. Drop dough by rounded teaspoonfuls onto parchment lined baking sheets.
  2. Bake at 350 degrees F. for 10 to 15 minutes or until light golden brown. Cool 1 minute on cookie sheet and then remove to wire rack to cool completely.

Notes

High altitude: (above 3,500 feet) Decrease baking powder and baking soda to 1/2 teaspoon and bake at 375 degrees F. for 8 to 12 minutes.

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