Is there anything better than a warm, fresh snickerdoodle? I would say yes, if it’s a cinnamon chip snickerdoodle. Cinnamon chip snickerdoodles have an extra burst of cinnamon flavor. This recipe for cinnamon chip snickerdoodles reminds me of my daughter Allie, because she make these cookies every Christmas.
Cinnamon chips are sometimes hard to find, so if I see them, I always grab a couple of bags. In some grocery stores, they’re a fall item. You can usually find them at Walmart or Target, or you can order them from Amazon.
Begin this recipe by creaming butter and sugar for three minutes using a stand mixer whisk attachment, or hand-held electric mixer. Creaming butter and sugar might seem like an unnecessary fuss, but it actually aerates the dough so you will end up with lighter, more even-textured cookies.
Creaming butter and sugar works best if the butter is not quite room temperature. Ideally, the butter should be soft but still cool. If you cut a stick of butter into slices and leave it out at room temperature, it will be soft but still cool in 15-30 minutes. While you wait for the butter to soften, you can prep the other ingredients.
During the creaming process, scrape down the sides of the bowl a couple of times, so you don’t have unmixed streaks of butter.
After the butter and sugar are nice and fluffy, add the eggs, vanilla and lemon juice, then beat for 3 more minutes.
At this point, if you are using a stand mixer, switch from the whisk attachment to the cookie paddle. Add the dry ingredients in 3 batches, mixing after each addition.
Add the cinnamon chips and mix until they are well distributed. Doesn’t this dough look yummy? I’m not a huge fan of eating raw cookie dough, but I couldn’t resist taste-testing this one:
Scoop the cookie dough into two-tablespoon portions. Use a two-tablespoon cookie scoop or a large spoon. The balls of dough will be about 1.25 ounces. Roll the balls of dough in cinnamon sugar, and place them on a baking sheet that has been lined with a silicone baking mat or sprayed with cooking spray.
Here they are, ready to go in the oven:
Bake your cinnamon chip snickerdoodles for eight minutes at 350 degrees F. I experimented with baking times between eight and ten minutes, but eight minutes was the perfect time for cookies that are soft in the middle and not dried out. Let the cookies cool on the baking sheet for five minutes, then transfer them to a cooling rack.
These cinnamon chip snickerdoodles are irresistible with a cold glass of milk. This recipe is one of our family favorites, and I hope it will be a favorite at your house as well. Give it a try, and let me know how it turns out!
Cinnamon Chip Snickerdoodles
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup salted butter softened but still cool
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 ½ cups or ½ bag cinnamon chips
- Preheat oven to 350 degrees F.
- In a small plate or shallow bowl, mix together the cinnamon and 3 tablespoons sugar. Set aside.
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter and sugar together at high speed for three minutes, scraping down the sides of the bowl 1-2 times.
- Add the eggs, vanilla, and lemon juice, and beat three more minutes, scraping down the sides of the bowl 1-2 times.
- Add the dry ingredients in 3 batches, mixing after each addition, until well combined.
- Add the cinnamon chips, and mix lightly until the chips are well distributed.
- Use a two-tablespoon cookie scoop or a large spoon to measure out two-tablespoon balls of dough (about 1.25 ounces each). Roll each ball of dough in the cinnamon sugar mixture, and place on a baking sheet lined with a silicone baking mat or sprayed with cooking spray.
- Bake at 350 degrees F for 8 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.