The next time you take a stroll down the baking aisle at your local grocery store, take a look at the baking mixes. Where there used to be just cake and brownie mixes, there are now all kinds of different options, including cookie mixes. Cake mixes tend to have an ultra-soft texture to them that is unique to cake mixes, while the cookie mixes, on the other hand, strive to create something that actually tastes like homemade – and have ingredient lists that are much, much closer to the “real thing.” Naturally, I had to try my hand at one of these mixes to see how it turned out and I selected the Betty Crocker Snickerdoodle Cookie Mix, as I recently made a batch of homemade Peppermint Snickerdoodles to compare it with.
The mix includes all of the dry ingredients for the cookie dough and a packet of cinnamon sugar mix that is used tfor rolling the dough before baking. Unlike a cake mix, where you’re simply adding oil and water, this cookie mix calls for real butter and eggs, which are beaten into the mix. The dough was easy to work with and there was more than enough of the cinnamon sugar mixture to cover all of the cookies (it could have done another batch of them, probably). The finished cookies look good and came out with the attractive, crackly tops that I like to see on snickerdoodles. More importantly, the cookies tasted great. They were crisp at the edges and nicely chewy at the center, with good flavors of butter, cinnamon and vanilla. They were slightly more tender than some homemade snickerdoodles, and a lot less dense than any storebought snickerdoodles I’ve ever tasted, but overall I don’t think that anyone would have thought to question whether they were homemade cookies or not.
The mix isn’t going to replace homemade cookies – certainly not in my kitchen! – but I can see that it saves mise-in-place and is definitely handy if you want to bake cookies but don’t have a well-stocked kitchen at your disposal (say, baking at the home of a family member). The cookies are much better than any cookies that come from the refrigerated section of the store (such as tube doughs) and it’s easy to make small additions – using a different flavor of extract or adding nuts, chocolate chips or coconut for variety – to make the cookies your own even if they’re not completely homemade.