Cake Mix Snickerdoodles with Cream of Tartar
Snickerdoodles made with white cake mix for a tender crumb and subtle vanilla sweetness. Cream of tartar provides tang while cinnamon, nutmeg, and sugar coat the outside. Baked until just set for chewy centers. Quick assembly from pantry staples.
Ingredients
- 3 tablespoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 box white cake mixvanilla cake mix1:1flavor
adds subtle depth
- 1 stick unsalted butter, melted
- 1 egg
- 2 teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- 1
Heat oven to 350 degrees F.
- 2
Combine sugar, cinnamon, and nutmeg in a small bowl and set aside.
- 3
Thoroughly combine cake mix, melted butter, egg, cream of tartar, and vanilla in a large mixing bowl.
- 4
Roll dough into 1-inch balls, coat each in the cinnamon sugar mixture, and place about two inches apart on an ungreased cookie sheet.
- 5
Bake for 10-12 minutes or until set, then transfer to a cooling rack.
Tips
Cookies soften the less you bake them; reduce time for chewier centers.
Good to Know
Airtight container at room temperature for up to 5 days.
Prepare dough and refrigerate up to 24 hours; bake as directed.
Serve at room temperature with milk or coffee.
Common Mistakes
Do not overbake to avoid dry, hard cookies.
Do not skip rolling balls in cinnamon sugar to avoid plain-looking cookies.
Substitutions
Dairy-Free Swaps
General Alternatives
adds subtle depth