Cinnamon Chip Snickerdoodles
Experience the delightful crunch and soft, chewy center of these magical Cinnamon Chip Snickerdoodles, with warm cinnamon chips that elevate the classic cookie to an irresistibly special treat.
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips
Rolling Mixture
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a separate large bowl, cream together the softened butter, sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the cinnamon chips until evenly distributed.
- In a small bowl, combine the sugar and ground cinnamon for rolling.
- Scoop out portions of dough and roll them into balls, then roll each ball in the cinnamon-sugar mixture.
Baking
- Place the cookie balls on a baking sheet lined with parchment paper, leaving space between each ball.
- Bake for 10-12 minutes or until lightly golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For thicker cookies, refrigerate the dough for about 30 minutes before baking. Store cookies in an airtight container for up to one week, or freeze them for up to three months.