Although I'm choosing to eat sugar and flour free right now, I sometimes like to make my husband and teenager(s) foods they love, even if they have sugar and flour in them. Yesterday I made double cookies; regular for them and sugar free for me!
These are so simple because like my other 'cake mix cookies' they start with a cake mix and the addition of egg and oil turns them into amazingly good, soft and chewy cookies. I make Snickerdoodles the regular way with flour and sugar and the cake mix way. I can tell you both are good, but the cake mix cookies stay softer longer while the sugar/flour version get more crisp. You decide which you like better!
1 yellow cake mix - dry
1/3 c oil
2 tablespoons sugar
1 t cinnamon
Mix the dry cake mix, eggs and oil in large bowl. (I use a wooden spoon, not a mixer.) Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls on greased or parchment lined cookie sheets. Flatten balls slightly with the bottom of a glass - dip in the sugar cinnamon mix if you need to if it's too sticky. Bake at 375 ºF for 8 to 9 minutes or until set. Cool for a minute or two on the cookie sheet and remove to cool completely.
|Rolled and ready to flatten and bake!|