Cinnamon chips elevate classic snickerdoodles in these irresistible Cinnamon Chip Snickerdoodles!
Last week I had the joy of baking with two little helpers. Charlotte is Baker’s sweet girlfriend, and her mom and I are already joking about future wedding plans. They were absolutely adorable and made the morning in the kitchen even more fun.
We spent a wonderful morning baking what may be the best snickerdoodles I’ve ever tasted. This simple, delicious recipe comes from Katie’s grandmother, and it’s a perfect example of a classic cookie made even better with a small twist.
I discovered cinnamon chips just before our baking day and thought they would be a perfect addition to traditional snickerdoodles. I added a bag to the dough to see how they would bake into the cookies, and the result was a delightful cinnamon burst in every bite.
Honestly, it feels like cinnamon chips were made for snickerdoodles — they’re that good together. The chips melt slightly while keeping their cinnamon flavor, creating little pockets of warm spice throughout the cookie.
Enjoy!
xoxo,
Cinnamon Chip Snickerdoodles
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- Author: Maegan – The BakerMama
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 48
- Category: Dessert
Description
Cinnamon chips take Snickerdoodles up a notch in these Cinnamon Chip Snickerdoodles!
Ingredients
Dough Ingredients:
- 2 – 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 – 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 – 1/2 cups cinnamon chips, optional
Coating Ingredients:
- 1/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla. Add the flour mixture and mix until a smooth dough forms. Stir in the cinnamon chips. Cover and refrigerate the dough for 1–2 hours.
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a shallow bowl, whisk together the sugar and cinnamon for the coating. Shape the dough into 1-inch rounds. Roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheets a few inches apart. Flatten each cookie to about 1/2-inch thick.
- Bake the cookies for 8–10 minutes, or until they are lightly golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- Notes: Store cookies in an airtight container at room temperature for up to 10–14 days.