Snicker Doodles

I was given this great book 101 Things to do with a cake mix, while I have only tried a few things one of my absolute favorites is the snickerdoodle recipe.  Now I know it’s the Holidays and folks are needing thousands of cookies but since it is just the two of us this is a great recipe as it is QUICK and only produces about 2 dozen cookies.  As I sat down to write this post I wondered “Why do they call them snicker doodles there aren’t any snickers in them?” Well a handy dandy BING search took me to the Wikipedia page for snickerdoodles and I wonder no more. 

The Joy of Cookingclaims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means “snail noodles.”[3] A different author suggests that the word “snicker” comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail shape.[4] Yet another hypothesis suggests that the name has no particular meaning or purpose [5] and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.[6]There is also a series of tall tales about a hero named “Snickerdoodle” from the early 1900s which may be related to the name of the cookie.[7]


1 box cake mix (yellow, vanilla, french vanilla, classic golden vanilla – I have decided it doesn’t matter)
1 teaspoon of Vanilla
1/3 cup of vegetable oil (in an attempt to be more healthy I try to split this with olive oil)
1/2 cup of sugar + 2 teaspoons of ground cinnamon to roll the dough balls in


Preheat your oven to 375 degrees.  In a mixing bowl stir together all ingredients except the cinnamon and sugar until a dough is formed.  Shape the cookies into 1″ balls, I used my cookie scoop.

Roll in the sugar and cinnamon mix and place on baking sheet with room for them to expand.  I place ~12 on a 12×18 baking sheet. 


Bake for 8-10 minutes, or until golden brown.  Remove from the pan and let cool.

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