[CnD] Cake Mix SnickerDoodle Cookies

Marilyn Pennington m51pennington at gmail.com
Mon Nov 19 18:29:03 EST 2018


Cake Mix SnickerDoodle Cookies 

1 (18.25 ounce) packaged white cake mix 
1/4 cup vegetable oil 
2 large eggs 
1/2 teaspoon ground nutmeg 

For Rolling:
1/4 cup sugar 
2 teaspoons ground cinnamon 

Preheat the oven to 350F degrees. Line your baking sheets with parchment
paper or nonstick foil or silicone liners. If you prefer not to line your
sheets, lightly grease them with nonstick cooking spray or vegetable oil. 

In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden
spoon until all ingredients are moistened and just blended. This dough will
be very stiff. 

In a small bowl, combine the sugar and cinnamon. 

Shape dough into 1-inch balls by rolling them between your palms and roll
them in the sugar-cinnamon mixture to coat. 

Place balls 2 inches apart on your prepared cookie sheets. 
Bake for 10 to 12 minutes, or until edges are pale golden and just set and
the tops are just barely set and still soft when lightly touched with your
fingertip. You don't want to over bake these since they are best when still
chewy in the center. 

Remove from the oven and allow to cool for a minute or two on the pan and
then transfer the snickerdoodles to a wire rack to cool completely. 

Store at room temperature in an airtight container for up to a week. 
This recipe makes about 48 snickerdoodles cookies.  Enjoy.  From Jackie.

SnickerDoodle Cookie Recipe with Cake Mix

1 (18.25 ounce) packaged white cake mix 
1/4 cup vegetable oil 
2 large eggs 
1/2 teaspoon ground nutmeg 

For Rolling:
1/4 cup sugar 
2 teaspoons ground cinnamon 

Preheat the oven to 350F degrees. Line your baking sheets with parchment
paper or nonstick foil or silicone liners. If you prefer not to line your
sheets, lightly grease them with nonstick cooking spray or vegetable oil. 

In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden
spoon until all ingredients are moistened and just blended. This dough will
be very stiff. 

In a small bowl, combine the sugar and cinnamon. 

Shape dough into 1-inch balls by rolling them between your palms and roll
them in the sugar-cinnamon mixture to coat. 

Place balls 2 inches apart on your prepared cookie sheets. 
Bake for 10 to 12 minutes, or until edges are pale golden and just set and
the tops are just barely set and still soft when lightly touched with your
fingertip. You don't want to over bake these since they are best when still
chewy in the center. 

Remove from the oven and allow to cool for a minute or two on the pan and
then transfer the snickerdoodles to a wire rack to cool completely. 

Store at room temperature in an airtight container for up to a week. 
This recipe makes about 48 snickerdoodles cookies.  Enjoy.  From Jackie.

 

 



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