CAKE MIX SNICKERDOODLE RECIPES

Steps:

• Place sugar and cinnamon in a small bowl. Mix with a fork or spoon until well combined.
• Set aside.
• Place cake mix in a mixing bowl. Add cream of tartar (if using) and stir to combine.
• Add melted butter and egg. Stir by hand until ingredients are just combined. (Or, mix on low speed with an electric mixer until ingredients are just combined. Do not over-mix.) Let batter stand at room temperature for 20 minutes (optional).**
• Scoop and shape dough into 1-inch balls (dough will be very soft). Roll balls in prepared cinnamon-sugar mixture, coating completely. Place about 2 inches apart on an ungreased cookie sheet.
• Bake at 350℉ for 10-12 minutes, until cookies are set but still soft and a bit under-done looking in the cracks in the center.
• Let stand on the cookie sheet for about 2 minutes, then remove to a cooling rack to cool completely.
• * Two hallmarks of classic Snickerdoodles are their flavor tang and crackled tops. The flavor tang comes from cream of tartar in the batter, which serves as a leavening agent and creates that signature tangy taste.  Adding a small touch of cream of tartar to the cake mix in this recipe brings that signature tang to the finished cookies.  That being said, these Cake Mix Snickerdoodles are still absolutely delicious without it.
• ** Letting  the batter stand at room temperature for 20 minutes creates a more crackled top on the baked cookies. This step is totally optional, and is purely to help develop those signature Snickerdoodle cookie cracks.  Skip this step if you'd like.
• We tested this recipe with both Butter Golden and Classic Yellow cake mixes, with our preference being Butter Golden by far. Butter Golden cake mix allows the cinnamon flavor to shine more fully, and without lending a cake batter taste to the cookies.  Classic Yellow cake mix also works fine, just be aware it creates cookies that have a little cake batter flavor to them. 

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.