Snickerdoodle Cookies With Betty Crocker Cake Mixbc Recipes

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EASY CHRISTMAS SNICKERDOODLES



Easy Christmas Snickerdoodles image

It's the season of cookies, but that doesn't mean you need hours of effort. Discover how to make snickerdoodles using Betty Crocker™ sugar cookie mix for a cookie treat that brightens any dessert tray. Once you mix up the dough (super easy), roll the dough balls in cinnamon and sugar. If you'd like to make sure your Christmas snickerdoodles are decorated for the season, use Betty Crocker™ red and green decorating icings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Betty Crocker™ red and green decorating icings, if desired

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms.
  • Shape dough into 36 (1 1/4-inch) balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. On ungreased cookie sheets, place balls 2 inches apart. Discard any remaining sugar-cinnamon mixture after rolling balls.
  • Bake 7 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Decorate as desired using icings. Store cookies covered in airtight container. If decorating with icings, once icings are set, store cookies loosely covered in a single layer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g

SNICKERDOODLE COOKIE CAKE



Snickerdoodle Cookie Cake image

If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!

Provided by Annalise Sandberg

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 10

2 pouches Betty Crocker™ Snickerdoodle cookie mix
1 cup butter, melted
2 eggs
2 tablespoons water
1 cup butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1 teaspoon vanilla
3 tablespoons heavy whipping cream or milk

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
  • Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
  • Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
  • In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
  • Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
  • Store covered at room temperature, and use within a few days.

Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g

CAKE MIX SNICKERDOODLES



Cake Mix Snickerdoodles image

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

1 package Betty Crocker™ Super Moist™ white cake mix
1/2 cup butter or margarine, melted
1 egg
2 tablespoons sugar
1 teaspoon ground cinnamon

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



Snickerdoodle Cake Mix Cookies Recipe by Tasty image

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

1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
cinnamon sugar

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 WITH CINNAMON CREAM CHEESE FROSTING



Snickerdoodle Cake with Cinnamon Cream Cheese Frosting image

All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.

Provided by Stephanie Wise

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
3 teaspoons ground cinnamon
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons vanilla
3 egg whites
2 containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
2 tablespoons packed light brown sugar
4 teaspoons ground cinnamon
Cinnamon sticks

Steps:

  • Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
  • In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, in large bowl, stir together Frosting ingredients.
  • Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Nutrition Facts : ServingSize 1 Serving

SNICKERDOODLES FROM BETTY CROCKER KITCHENS



Snickerdoodles from Betty Crocker Kitchens image

They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.

Provided by CHEF GRPA

Categories     Dessert

Time 50m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour (or unbleached flour I use Gold Medal)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Steps:

  • 1. Heat oven to 400*F.
  • 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  • 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
  • Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
  • How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
  • My Note:.

Nutrition Facts : Calories 93.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 12.8, Sodium 58.5, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1

DOUBLE SNICKERDOODLE CRUNCH COOKIES



Double Snickerdoodle Crunch Cookies image

You will be surprised when you see what is inside these snickerdoodles!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 12

2 cups Cinnamon Toast Crunch™ cereal
1 package (3 oz) cream cheese, softened
2 tablespoons sugar
3/4 cup sugar
1/2 cup butter, softened
1 egg
1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon sugar

Steps:

  • Heat oven to 400°F.
  • In food processor or blender, place cereal. Cover; process until cereal is finely crushed. Remove 1/2 cup of the finely crushed cereal; set aside. Add cream cheese and 2 tablespoons sugar to remaining cereal in food processor. Cover; process until combined. Drop mixture by measuring teaspoonfuls onto cookie sheet; shape into balls. Refrigerate or freeze while making cookie dough.
  • In large bowl, beat 3/4 cup sugar and the butter with electric mixer on medium speed, or spoon. Add egg; mix well. Stir in flour, cream of tartar, baking soda and salt; set aside.
  • In another bowl, mix reserved 1/2 cup crushed cereal with topping ingredients. Measure 1 tablespoon cookie dough; flatten in the palm of your hand. Place 1 of the refrigerated truffles in center of dough, and wrap dough around truffle, covering completely. Roll dough in topping mixture; place 2 1/2 inches apart on ungreased cookie sheet. Flatten dough balls slightly.
  • Bake 8 to 10 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g

EASY SNICKERDOODLES COOKIES (FROM A CAKE MIX!)



Easy Snickerdoodles Cookies (From a CAKE MIX!) image

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

1 (18 1/4 ounce) white cake mix
1/2 cup butter, melted (or margarine)
1 egg
2 tablespoons sugar
1 teaspoon cinnamon

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

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