Snickerdoodles

Snickerdoodles
Snickerdoodles

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

dozen cookies

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package Betty Crocker® SuperMoist® white cake mix

  • 1/2

    cup butter or margarine, melted

  • 1

    egg

  • 2

    tablespoons sugar

  • 1

    teaspoon ground cinnamon

Directions

1.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). 2.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. 3.Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack. Makes About 3 1/2 dozen cookies Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens French vanilla cake mix is a great stand-in for the white cake mix. For Super Snickerdoodles, shape dough into 1 1/2-inch balls and place them 3 inches apart on the cookie sheet; bake 12 to 14 minutes. You’ll get about 26 large cookies. This sweet little cookie with the whimsical name originated in 19th-century New England and has become an American classic. In this recipe, cake mix provides convenience to the traditional version, but the method of rolling the dough in sugar and cinnamon before baking has been kept.

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