Snickerdoodle Cookies

Ingredients:

• 1 box white cake mix
• 1/2 cup Coburn Farms unsalted butter, melted
• 1 Good Nature egg
• 1 tsp Marcum pumpkin pie spice
• 2 tbsp Ginger Evans granulated sugar
• 1 tsp Marcum cinnamon ground

Directions:

1. Preheat oven to 350℉ – Combine the cake mix, melted butter, egg and pumpkin pie spice. Mix until soft dough forms. Let dough stand at room temperature for 5 minutes.
2. Shape into 1 inch balls.
3. In a separate bowl, whisk together sugar and cinnamon. Roll formed balls into cinnamon-sugar.
4. Place balls 2 inches apart onto ungreased cookie sheet. Bake 12-14 minutes. Transfer to a cooling rack. Store in an airtight container.

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