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Dorothy Dean presents: Scrumptious snickerdoodle recipe is a piece of cake (mix)

UPDATED: Mon., Nov. 9, 2020

By Audrey Alfaro For The Spokesman-Review

Ease into all the holiday baking to come with a cookie recipe so simple, it’s literally a piece of cake.

Made with just five ingredients, including a box of cake mix, these snickerdoodle cookies are irresistibly scrumptious, and a batch comes together in no time.

White cake mix is combined with melted butter and an egg. The dough is then formed into 1-inch balls, rolled into a cinnamon-sugar mixture and baked – filling your house with the sweetest cinnamon aromas.

Donning the classic crinkle top and flavors of a snickerdoodle, these bite-sized confections have a soft, chewy center and crisp edges, pairing them perfectly with a glass of milk or a cup of coffee.

If you have kiddos around, not only will they enjoy these cookies, but they’d also have a great time lending a hand to make them.

If white cake mix isn’t available, yellow or vanilla can be used. And if you’re a cinnamon lover, you can add a teaspoon into the dough, as well.

Cake Mix Snickerdoodles

Adapted from bettycrocker.com.

2 tablespoons sugar

1 teaspoon cinnamon

1 package white cake mix

½ cup unsalted butter, melted

1 egg

Preheat an oven to 350 degrees and line a baking sheet with a silpat mat or parchment paper.

Combine the sugar and cinnamon in a small bowl; set aside.

In a large bowl, add the cake mix, melted butter and egg and mix to combine.

Shape the dough into 1-inch balls and roll in the sugar-cinnamon mixture. Place about 2 inches apart on the prepared cookie sheet and bake for 10 to 12 minutes, or until tops start to crinkle.

Cool the cookies on the pan for 1 minute, then transfer to a wire rack to cool completely.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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