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
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
SNICKERDOODLE CAKE
This comforting layered cake tastes just like the classic cookie!
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
- Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
- Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
- To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.
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
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 BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield about 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
- Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
- Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
- Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
- Bake until the edges are golden and the center is set, 25 to 30 minutes.
- Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.
FRENCH VANILLA SNICKERDOODLES
Make and share this French Vanilla Snickerdoodles recipe from Food.com.
Provided by SugaJ
Categories < 30 Mins
Time 18m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine vanilla, cake mix, oil and eggs.
- Form into balls and roll in sugar mixture. NOTE - If dough is too sticky to form into balls, let it set out about 30 minutes.
- Place cookies on sheet and bake 8-10 minutes.
- EDITORS NOTES:.
- For added flavor add 1/4 t nutmeg to sugar mixture.
- You can substitute French Vanilla or White cake mix if you prefer. I use French Vanilla because I like the flavor better.
JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING
This recipe is one from my friend Jackie. It sure sounds good to me! Prep time is approximate and includes the cooling time of the cake, and the time frosting is in the fridge.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Snickerdoodle Cake:.
- Preheat oven to 350. Grease and flour two 9" round cake pans.
- Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
- Mix for 3 minutes scraping sides as needed.
- Divide batter between pans. Place in oven side by side.
- Bake until they are golden brown. About 27-29 minutes.
- Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
- Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
- Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
- Cinnamon Buttercream Frosting:.
- Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
- Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
- Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
- Blend in up to 1 tablespoon milk if the frosting seems too stiff.
COOL WHIP EASY SNICKERDOODLE RECIPE
Learn to make this COOL WHIP Easy Snickerdoodle Recipe for the holidays. This easy snickerdoodle recipe is a simple way to perfect a classic dish.
Provided by My Food and Family
Categories Baking Ingredients
Time 30m
Yield 21 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine sugar and cinnamon in medium bowl.
- Beat remaining ingredients in large bowl with mixer until blended. (Dough will be thick and sticky.) Use 2 small spoons to drop dough, 2 tsp. at a time, into sugar mixture; toss until dough is evenly coated with sugar mixture.
- Place dough, 2 inches apart, on parchment-covered baking sheets.
- Bake 13 to 15 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 23 g, Fiber 0.5936 g, Sugar 14 g, Protein 0.8861 g
CAKE MIX SNICKERDOODLES
Got this easy snickerdoodle recipe for the Betty Crocker sight, and so easy and taste great. I like to use tinted sugar just for something a little different. When it comes to serving size, it's a guess as it depends on the size of your cookies
Provided by Bonnie G 2
Categories Dessert
Time 20m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- 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.
- COATING:.
- 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 1 minutes or until set.
- Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 117.3, Fat 6, SaturatedFat 2.8, Cholesterol 17.9, Sodium 155.3, Carbohydrate 15.1, Fiber 0.2, Sugar 10.8, Protein 1.1
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