Frugal Foodie Mama: Easy Biscoff Snickerdoodles

These thick & soft Easy Biscoff Snickerdoodles are sure to quickly become a family favorite...

Post updated 1/10/19- These soft & thick Easy Biscoff Snickerdoodles deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)

When it comes to holiday cookie baking, I like to have a few easy recipes in my arsenal to make. I will set aside time and effort to make a few more labor intensive cookies (like cut out & frosted sugar cookies from scratch), but I also like to have a tasty variety of holiday cookies to have in the house and also to take to family and friends.

But honestly with a toddler running circles around my ankles in the kitchen, I need a few little effort gems I can whip up in no time.

Needless to say, my Easy Biscoff Snickerdoodles will be baking in my oven this coming weekend. :)

I LOVE using cake mixes to make cookies. The soft, chewy texture it can give almost from scratch cookies is to die for.

Original photo from my 2013 post

Since I am such a cookie butter (aka, Biscoff) addict, I wanted to give one of my favorite cookies an update with this delicious spread.

Yield: 18-20 cookies

Author: Carrie Robinson

Easy Biscoff Snickerdoodles

These thick & soft Easy Biscoff Snickerdoodles are sure to quickly become a family favorite.

prep time: 1 hour & 15 min cook time: 9 min total time: 1 hour & 24 min

ingredients:

15.25 oz box of yellow cake mix
2 eggs
1/2 cup canola oil
1/2 cup creamy Biscoff spread or cookie butter
1/4 cup sugar
1 tsp cinnamon

instructions:

How to bake Easy Biscoff Snickerdoodles

In a large mixing bowl, mix together the cake mix, eggs, and canola oil. Swirl in the Biscoff spread- do not completely mix it in.
Refrigerate the cookie dough for 1 hour.
Preheat your oven to 375 degrees.
Line a baking sheet with a silicone baking mat or parchment paper.
Mix together the sugar and cinnamon in a small bowl.
Roll the dough into 1 1/2 inch balls, and then roll completely into the sugar/cinnamon mixture. Place on the prepared baking sheet and then flatten slightly with the bottom of a glass.
Bake for 8-9 minutes or until slightly golden brown. Allow to cool on the baking sheet for 3-4 minutes, and then transfer to a wire rack to cool completely.
Enjoy!