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1 package Ginger Evans white cake mix 

½ cup (1 stick) Coburn Farms butter, melted 

Good Nature egg 

1 tsp. Marcum pumpkin pie spice 

2 Tbsp. Ginger Evans granulated sugar 

1 tsp. Marcum ground cinnamon  


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

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