Soft Chewy Snickerdoodle Cake Mix Cookies
Snickerdoodle cake mix cookies are quick, easy, rolled in cinnamon sugar deliciousness that stay soft and chewy even after they've cooled.
Servings: 24 cookies
- 1 package Pillsbury Golden Butter Cake Mix/Yellow Cake Mix
- ½ cup butter, softened ½ cup = 1 stick
- 2 large eggs
- ¼ cup sour cream
- 3.4 oz vanilla instant pudding (by Jell-O)
- 2 teaspoon Pure Mexican Vanilla Extract
Combine cake mix, eggs, softened butter, Mexican vanilla, and sour cream, mixing in a stand mixer or with a hand mixer.
Add the Instant Vanilla Pudding to the dough and mix again until well combined.
Place mixing bowl with dough in the refrigerator and chill dough for at least 45 minutes. Dough can be left in the refrigerator longer, it will be easier to scoop.
Preheat oven to 350°F while cookie dough chills.
Line baking sheets with parchment paper and spray cookie scoop with cooking spray.
Begin scooping the cookie dough as soon as it comes out of the fridge. Drop the scooped cookie directly into the cinnamon sugar topping and roll it around. Coat the whole scooped cookie dough ball in cinnamon sugar, and then place on the parchment paper lined cookie sheet.Place scooped dough about 2 inches apart on the cookie sheet and immediately transfer to preheated oven.
Bake the cookies for 8-10 minutes (varies by oven) on the middle racks of the oven. Cookies will be done when edges appear cooked. Do not wait for the cookies to turn a golden color, pull them out of the oven as soon as the edges appear to be ready.
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 224mg | Potassium: 23mg | Fiber: 1g | Sugar: 15g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg