Cinnamon Swirl Cookies

photo by Megan Chromik

Yes, I like cake box mix, I admit it and I have no shame! My time is so short with so many things going on that when I want to make a dessert, I’m usually looking for an easy, quick way to do it. I still add my own special touches to it to make it my own, so don’t count me out yet. You’ll see a LOT of desserts on here that are made from scratch as well. I want to cater to all my readers.

Having said that, if you have little time to bake cookies from scratch, this recipe is for you. We start out with a cinnamon swirl cake mix and go from there. These cookies turn out so moist and delicious and the perfect in between snack as long as you don’t eat them all in one day! But you might want to!

You can use either one of these choices or pick your favorite brand, I love Betty Crocker!

1 box cinnamon swirl cake mix
1/2 cup melted butter
1 large egg
1/4 cup vegetable oil

Heat the oven to 350 degrees. Pour one box of cinnamon swirl cake mix into a bowl. Stir in 1/2 cup of melted butter and one well-beaten large egg. Add 1/4 cup of vegetable oil to the mixture.

Mix the ingredients with an electric mixer until well blended to form a moist dough. Add the cinnamon seasoning that comes with the cake mix to the bowl. Mix it slowly so that it swirls into the dough. This is my favorite part, playing with the cookie dough in my hands.

Drop the dough by the spoonful onto a greased cookie sheet. Keep them 1-1/2 to 2 inches apart so that the cookies do not tough each other when they bake.

Bake the cookies for 8 to 10 minutes or until golden brown. Remove from the oven and allow them to cool. Store the cookies in an airtight container until ready to serve which should keep them moist.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.