SNICKERDOODLE CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: white cake mix, cinnamon, oil, eggs, cinnamon sugar
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
- Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
CAKE MIX SNICKERDOODLES
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 By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
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, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)
I found this recipe on the Betty Crocker website and decided to give it a go for a church bake sale. They were AWESOME! They dough consists of three ingredients and they cinnamon sugar coating is just two. They come together easily and make enough to feed a crowd. I hope you like them as much as we did! (COOK TIME IS PER BATCH)
Provided by PSU Lioness
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 (325 for dark or non-stick cookie sheets).
- Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
- Shape dough into 1" balls (roughly a rounded teaspoonful).
- Roll balls in cinnamon/sugar mixture.
- Place about 2" apart on an ungreased cookie sheet.
- Bake 10-12 minutes or until set (mine were closer to 10 minutes).
- Remove cookie from sheet and cool on wire rack.
Nutrition Facts : Calories 76.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 10.2, Sodium 103.4, Carbohydrate 10.3, Fiber 0.1, Sugar 7.4, Protein 0.7
SNICKERDOODLE CAKE MIX COOKIES
Cookies are great for any occasion, even better if they are simple! These Snickerdoodle Cake Mix Cookies are so easy to make and are fluffy, buttery and bursting with that lovely cinnamon sugar flavor.
Provided by Camille
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together dry cake mix, melted butter, and egg until a dough forms.
- In a separate small bowl, mix together sugar and ground cinnamon.
- Roll dough into 1" balls and roll in the bowl of cinnamon and sugar. Place dough on cookie sheet about 2 inches apart.
- Bake for 8-10 minutes (be sure not to overcook) and remove from cookie sheet onto wire rack to finish cooling.
Nutrition Facts : Servingsize 1 serving, Calories 1536 kcal, Fat 116 g, SaturatedFat 70 g, Cholesterol 244 mg, Sodium 6067 mg, Carbohydrate 124 g, Sugar 50 g, Protein 5 mg
SNICKERDOODLE COOKIE CAKE
If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!
Provided by Annalise Sandberg
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
- Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
- Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
- In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
- Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
- Store covered at room temperature, and use within a few days.
Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g
SNICKERDOODLE CAKE I
Sugar and cinnamon topping. Like the famous cookie, only BIGGER!
Provided by KATEE2
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
- In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
- Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 28.9 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 99.4 mg, Sugar 18.8 g
SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
SNICKERDOODLE CAKE
If you love snickerdoodle cookies then you will love this moist delicious cake. The cinnamon gives this cake a wonderful flavor. This is now our most favorite cake in the house. The smell while it's baking is intoxicating:)
Provided by raaschs63
Categories Dessert
Time 42m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
- BUTTER CREAM FROSTING.
- 8 Tbls. (or 1 stick) butter (slightly softened).
- 3 ¾ cups confectioners` sugar.
- 3-4 Tbls. Milk (I used 4 Tbls.).
- 1 teas. vanilla extract.
- 1 teas. Cinnamon.
- Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!
Nutrition Facts : Calories 603.6, Fat 26.5, SaturatedFat 13.6, Cholesterol 107.7, Sodium 543.5, Carbohydrate 87.8, Fiber 0.9, Sugar 73.9, Protein 5.4
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