With their soft, chewy texture and signature cinnamon-sugar coating, snickerdoodles hold a warm spot in the hearts of cookie lovers everywhere—including mine! But let’s be real, while we all love the thought of making cookies from scratch, sometimes life calls for a little extra convenience. That’s where Betty Crocker Snickerdoodle recipe swoops in to save the day.
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How to make Betty Crocker Snickerdoodle
Betty Crocker Snickerdoodle is a cookie mix (or sometimes ready-to-bake cookies) made by Betty Crocker that lets you make soft, chewy snickerdoodle cookies at home. These cookies are typically cinnamon-sugar coated and have a slightly tangy flavor, characteristic of traditional snickerdoodles.
Ingredients
Here’s what you’ll need to make Betty Crocker Snickerdoodles:
- Betty Crocker Snickerdoodle Cookie Mix (1 box)
- Butter – 1/2 cup (softened; unsalted for best results).
- Egg – 1 large egg.
- Optional extras: Additional cinnamon or sugar for coating (if you prefer more customization).
Instructions
Step 1: Preheat your oven to 375°F (or the temperature specified on the mix box). Line your cookie sheet(s) with parchment paper or lightly grease them to prevent the cookies from sticking.
Step 2: In a mixing bowl, combine the Betty Crocker Snickerdoodle Cookie Mix, softened butter, and the egg. Stir (or use an electric mixer on low speed) until all the ingredients are blended into a smooth dough. The texture should be slightly soft and pliable.
Step 3: In a small bowl, pour the packet of cinnamon-sugar mix included in the box. If you like your cookies extra coated, feel free to mix in additional sugar or cinnamon here.
Step 4: Roll the dough into balls that are approximately 1-1.5 inches in diameter (or the size recommended on the box). Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Step 5: Place the dough balls on your prepared cookie sheet, spacing them about 2 inches apart to allow for spreading while baking. Bake in the preheated oven for 8-10 minutes, or until the cookies are set and lightly golden. Avoid overbaking if you prefer soft and chewy cookies.
Step 6: After baking, let the cookies rest on the cookie sheet for about 1-2 minutes before transferring them to a cooling rack. Once they’ve cooled slightly, dive in and enjoy the warm, cinnamon-filled goodness.
Tips for Perfect Snickerdoodles
- Use Room-Temperature Butter and Egg: Both should be at room temperature to ensure the dough comes together smoothly. Cold butter can result in uneven mixing, while cold eggs can make the dough stiff.
- Customize the Cinnamon-Sugar Coating: If you’re a fan of bold cinnamon flavor, you can add a pinch of extra cinnamon to the coating mixture or sprinkle some on top before baking.
- Choose Your Cookie Style: For chewy cookies, make sure not to overbake them. Remove them from the oven as soon as they look lightly set.
- Add Flavor Twists: Feeling adventurous? Mix in a dash of nutmeg in the dough or sprinkle a touch of coarse sea salt on top before baking for a sweet-and-salty flavor combo.
- Let Them Cool: While it can be tempting to eat them fresh out of the oven, letting snickerdoodles cool slightly allows the flavors to settle—and they’ll still be soft and warm!
Ingredients Substitutes
Betty Crocker Snickerdoodle cookie mix offers convenience, but sometimes you might find yourself missing an ingredient or looking to make adjustments to suit dietary preferences or restrictions.
1. Butter Substitutes
Butter is a key ingredient in the Betty Crocker Snickerdoodle cookie mix, providing moisture and richness. However, there are some great alternatives if you’re out of butter or need a non-dairy option!
A. Unsalted Butter Substitutes (for Dairy Diets)
- Margarine: Use an equal amount of margarine as you would butter. Opt for unsalted margarine for better control over flavor.
- Ghee: Ghee provides a similar fat consistency and buttery flavor and works well in snickerdoodles. Use a 1:1 ratio.
B. Dairy-Free Butter Substitutes
- Coconut Oil: Replace butter with an equal amount of melted coconut oil. It adds richness to the cookies but may impart a mild coconut flavor.
- Vegetable Shortening: A reliable and neutral-tasting fat substitute. Use the same amount as butter for chewy cookies.
- Plant-Based Vegan Butter: Available at most grocery stores, vegan butter is made for baking and is the closest match to traditional butter when avoiding dairy.
C. Low-Fat or Calorie-Friendly Options
- Greek Yogurt: Replace half (not all) of the butter with plain Greek yogurt for a lower-calorie option. This will keep the cookies moist.
- Applesauce: You can substitute butter entirely with unsweetened applesauce for a healthier option, but it may result in slightly softer cookies.
- Ratio: Replace 1/2 cup butter with 1/3 cup applesauce (adjust dough texture as needed).
2. Egg Substitutes
Eggs are used to bind the ingredients and add moisture to the dough. If you’re out of eggs or accommodating dietary needs like vegan diets or allergies, substitute with the following:
A. Vegan Egg Substitutes
- Flaxseed or Chia Seed Egg: Mix 1 tablespoon of ground flaxseed (or chia seeds) with 2.5 tablespoons of water. Allow it to rest for 5 minutes until it forms a gel. Use as a 1-to-1 egg replacement.
- Unsweetened Applesauce: Use 1/4 cup of unsweetened applesauce in place of one egg. Adds moisture but may slightly change the texture to be softer.
- Mashed Banana: Use 1/4 cup of mashed ripe banana for one egg replacement. Adds a touch of fruity sweetness to the cookie dough.
B. Other Substitutes
- Yogurt or Sour Cream: Use 1/4 cup of plain yogurt or sour cream per egg for binding and moisture. This keeps the texture rich and soft.
- Commercial Egg Replacer: If you’re seeking convenience, products like Bob’s Red Mill or Ener-G Egg Replacer are made specifically for baking purposes. Use as instructed on the package.
3. Cinnamon-Sugar Coating Substitutes
The cinnamon-sugar coating is what gives snickerdoodles their signature flavor and texture. However, you can make adjustments to fit your needs:
A. Sugar Alternatives
- Brown Sugar: Swap granulated sugar with brown sugar for a softer, molasses-infused flavor in the coating.
- Coconut Sugar: While less sweet than white sugar, coconut sugar works as a natural alternative.
- Stevia or Monk Fruit Sweetener: Use a granular form of these low-calorie or sugar-free sweeteners.
B. Cinnamon Alternatives
- Pumpkin Spice Mix: For a seasonal twist, use pumpkin spice (which includes cinnamon, nutmeg, cloves, and ginger).
- Nutmeg and Cardamom Blend: If you’re out of cinnamon, try mixing these spices for a warm, aromatic coating.
Final Thoughts
Betty Crocker Snickerdoodles are versatile cookies that fit seamlessly into casual snacks, holiday parties, or decadent dessert spreads.
More Betty Crocker Recipes:
- Copycat Betty Crocker Gingerbread Cookies Recipe
- Copycat Betty Crocker Christmas Cookies Recipe
- Copycat Betty Crocker Peanut Butter Blossoms Recipe
Ingredients
- Betty Crocker Snickerdoodle Cookie Mix (1 box)
- Butter – 1/2 cup
- Egg – 1 large egg.
- Optional extras: Additional cinnamon
Instructions
Step 1: Preheat your oven to 375°F (or the temperature specified on the mix box). Line your cookie sheet(s) with parchment paper or lightly grease them to prevent the cookies from sticking.
Step 2: In a mixing bowl, combine the Betty Crocker Snickerdoodle Cookie Mix, softened butter, and the egg. Stir (or use an electric mixer on low speed) until all the ingredients are blended into a smooth dough. The texture should be slightly soft and pliable.
Step 3: In a small bowl, pour the packet of cinnamon-sugar mix included in the box. If you like your cookies extra coated, feel free to mix in additional sugar or cinnamon here.
Step 4: Roll the dough into balls that are approximately 1-1.5 inches in diameter (or the size recommended on the box). Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Step 5: Place the dough balls on your prepared cookie sheet, spacing them about 2 inches apart to allow for spreading while baking. Bake in the preheated oven for 8-10 minutes, or until the cookies are set and lightly golden. Avoid overbaking if you prefer soft and chewy cookies.
Step 6: After baking, let the cookies rest on the cookie sheet for about 1-2 minutes before transferring them to a cooling rack. Once they’ve cooled slightly, dive in and enjoy the warm, cinnamon-filled goodness.
