We love a great shortcut when baking a batch of cookies! These quick and easy snickerdoodle cookies start with an easy-to-use package of Betty Crocker™ Super Moist™ white cake mix so you only need to add a few more ingredients to transform the mix into snickerdoodles. Don’t forget to roll your dough in cinnamon sugar at the end to give them a perfectly sweet and flavorful finish.
Provided by: SmallRecipe.com
Total time: 1 hours 10 minutes
Prep time: 20 minutes
Yield: 42
Ingredients:
| 1 package Betty Crocker™ Super Moist™ white cake mix |
| 1/2 cup butter or margarine, melted |
| 1 egg |
| 2 tablespoons sugar |
| 1 teaspoon ground cinnamon |
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
- Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.
Nutrition Facts:
Calories 70 , Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2 , Fiber 0 g, Protein 0 g, Saturated Fat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g