A snickerdoodle is a cookie made with
butter or oil, sugar, flour and rolled in cinnamon and sugar. There
are some who say the difference between a sugar cookie and a
snickerdoodle is the use of cream of tatar, an acidic byproduct of
winemaking.
Snickerdoodles were not a cookie I grew
up with. I only heard of their existence when I was an adult.
Thinking snickerdoodle dough required refrigeration prior to baking
and not having the patience for such, making them didn't cross my
mind until I worked with someone who mentioned they were their
favorite cookie.
In the mood for a new cooking or baking
adventure, I searched the internet and found the following recipe
from the Duncan Hines' website. To my delight, no refrigeration of
dough was needed nor was any cream of tartar.
Cake Mix Snickerdoodles (yield: about
40 cookies)
3 tablespoons sugar
1 teaspoon ground cinnamon
1 box Duncan Hines Classic Yellow Cake
Mix
2 large eggs
¼ cup vegetable or canola oil
- Place oven rack on middle run setting. Preheat oven to 375 degrees farenheit.
- Lightly grease cookie sheets. Set aside.
- In a small bowl, combine sugar and cinnamon. Set aside.
- In a large bowl, combine cake mix, eggs and oil. Stir until well blended and dough is formed.
- Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture.
- Place balls 2-inches apart on cookie sheet. Flatten balls with bottom of glass.
- Bake one sheet at a time for 8 – 9 minutes or until set.
- Remove from oven, cool 1 minute then transfer cookie to cooling rack to cool completely.
