Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

I’m a huge cinnamon fiend. The more the merrier.

And I love snickerdoodles. Two favorites united, at long last, in one super soft cookie.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

I have a recipe for White Chocolate Snickerdoodle Cookies and Sugar-Doodle Vanilla Cookies, bringing white chocolate and lots of vanilla to the party.

And there’s Chewy Sugar Sprinkles Cookies and Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting, because you can’t go wrong with either sprinkles or frosting.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

But it was high time I worked extra cinnamon in. All snickerdoodles have some, these just have much more. Thanks to a hefty dose of cinnamon in the dough and a bag of cinnamon chips, they’re warmly and richly spiced. I almost rolled the dough balls in cinnamon-sugar, but decided to cool it.

The cookies are right up my alley because I love the whole Brown Sugar Maple, Softbatch-Style Dark Brown Sugar Molasses and Ginger family of cookies, and these are a wonderful new addition.

They’re without a doubt, the best snickerdoodles I’ve ever had. Even without the cinnamon chips added, this dough base is a keeper. They just sweeten the deal.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

I looked for over a year for cinnamon chips, and even in the fall and before Christmas and holiday baking, they were no where to be found in sunny San Diego.

I randomly went into Albertson’s grocery store (Kroger), and they had a full line of Hershey’s products, including cinnamon chips and Special Dark Cocoa Powder, another product that’s very tricky for me to find. Or just order cinnamon chips online; the price is right. I should have just done that a year ago.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

For the cookies, I used butter and sugar ratios similar to the Sugar-Doodles. That recipe also calls for a splash of cream in the dough, which adds tenderness, richness, and moisture.

I took it a step further and rather than cream, I use a tablespoon of thick Greek yogurt, which complements the tang factor the cream of tartar provides in snickerdoodles.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

I also added cornstarch, my favorite ingredient for creating softbatch-style cookies, which turn out similar to pudding cookies.

These cookies turned out ridiculously soft, tender, and pillowy. There’s no dryness, cakiness, or crumbliness, problems that tend to plague sugar and snickerdoodle cookies.

The dough is buttery and moist, and because I used mostly brown sugar, they get softer on the second day, and continue to stay soft for a week. Not that these last a week in my presence.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

As with all my cookie recipes, this dough can and must be chilled for at least two hours prior to baking, or up to five days. My suggestion is to just bake what you’re going to eat that day, rather than making the whole batch at once, and keep the rest of the dough chilling until you need it.

The cinnamon flavor is abundant and robust, thanks to the cinnamon chips, which are slightly smaller than semi-sweet chocolate chips. Their slightly smaller size makes for a wonderful dough-to-chip ratio and the cookies are plentifully stuffed with oozy, soft, melty cinnamon chips.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

Research has shown that cinnamon has numerous health benefits. So I’m just doing my part to stay healthy. That’s what I tell myself after I snag 3 directly off the baking tray and inhale them in 3 minutes.

They’re totally my new favorite snickerdoodles.

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies averiecooks.com

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies -Buttery soft snickerdoodles loaded with cinnamon chips! They're for those who usually need to double the cinnamon in recipes just to get enough pop!

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Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

The cookies are full of hearty, robust cinnamon flavor, thanks to cinnamon in the dough and the cinnamon chips. They're ridiculously soft, tender, and pillowy. There's no traces of cakiness or dryness, and are chewy and moist. They're without a doubt the best Snickerdoodles I've ever had and are my new favorite go-to recipe.

Yield: 22 to 24 smaller/medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

1 large egg
1/2 cup unsalted butter (1 stick)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon Greek yogurt or sour cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag (about 1 2/3 cups) cinnamon chips
granulated cinnamon-sugar mixture for rolling, optional

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  2. Add the Greek yogurt, vanilla, and beat to incorporate until fluffy again, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, about 2 minutes. Don't overmix.
  4. Add the cinnamon chips and either fold in by hand or beat momentarily to combine.
  5. Using a medium 2-inch cookie scoop, form mounds (I made 23). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  6. Preheat oven to 350F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  7. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Sugar-Doodle Vanilla Cookies and White Chocolate Snickerdoodles

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

White Chocolate Snickerdoodle Cookies

 Sugar-Doodle Vanilla Cookies

Chewy Sugar Sprinkles Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies

Brown Sugar Maple Cookies

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Coconut Oil White Chocolate Cookies

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting

Thanks for the 20 Healthier Lunch Ideas and Cookbook Giveaway entries!

Do you like snickerdoodles? Cinnamon?

Feel free to share your tried-and-true recipes.

   

97 Responses to “Soft and Chewy Cinnamon Chip Snickerdoodle Cookies”

  1. #
    51
    Nancy @ gottagetbaked — May 21, 2013 at 5:01 pm

    Averie, this is the fourth amazing snickerdoodle cookie I’ve seen online in the past week. I developed a raging need to eat them so I made Sally’s version last night. Yum! One down, three more to go, especially your cookie packed with those delicious cinnamon chips! I can’t remember if I’ve ever seen them in the store. I’ll just have to order myself a box online so that I’m always stocked with them. I love cinnamon – the more the better!

    Reply

    • Averie Sunshine replied: — May 21st, 2013 at 6:20 pm

      I know, Sally and I had posts go live within 12 hrs of each other, both snickerdoodles. And another friend make some no-bake s’doodle truffles. Something was in the air! Well, if you try my version, I’d love to hear what you think! :)

      Reply

  2. #
    52
    Karissa K. @ Sweet As A Cookie — May 23, 2013 at 3:09 pm

    My heart just skipped a beat. I absolutely love love love cinnamon. These look perfect!

    Reply

  3. #
    53
    Nutmeg Nanny — May 24, 2013 at 8:46 am

    Oh yum! These cookies look wonderful :)

    Reply

  4. #
    54
    laurasmess — July 11, 2013 at 4:52 pm

    Oh man. I just followed the link from your Cinnamon Chip Peanut Butter and now I’m craving these snickerdoodles. I’ve never eaten cinnamon chips; I doubt that we’d be able to buy them in-store in Australia (you can’t even get butterscotch chips here) so I might check out the online link. Gorgeous post! Delectable cookies. Thanks Averie xx

    Reply

    • Averie Sunshine replied: — July 11th, 2013 at 4:55 pm

      You can’t even get butterscotch chips? Oh darn, that’s no fun! Well, you will love the cinn chips if you ever try them – you could always use white chocolate + a ridiculous amount of cinnamon (and maybe some brown sugar to make up for the sweetness they add, if desired) if you want to wing it without them.

      Reply

  5. #
    55
    Shannon — July 20, 2013 at 10:20 am

    Hi Averie! Making these today. I was at Central Market in Dallas and found Hershey cinnamon chips on the shelf right there! No prob! Yay! I’ll LYK how they turn out later. So excited! Snickerdoodles are a favorite of mine. I just bought Dr Lucy’s cinnamon crisps, and they didn’t last a day here.

    Reply

    • Averie Sunshine replied: — July 20th, 2013 at 3:42 pm

      Awesome! Lmk how they turn out!

      Reply

      • Shannon replied: — July 21st, 2013 at 6:35 am

        They are incredible! These are the BEST cookies ever! I followed recipe exactly as is except did not roll in cinnamon sugar. Felt they were sweet enough. Those cinnamon chips are super sweet. YUMMY!

        Very soft and just perfect. I used Greek yogurt.

        • Averie Sunshine replied: — July 21st, 2013 at 7:22 am

          Hi Shannon thanks for making these and for telling me what you did and didn’t do – I agreed with you about the cinn-sugar. I have a few other recipes that I roll in cinn-sugar so for these, just kept it off. I am so happy you love your soft, best cookies ever – thank you! :)

  6. #
    56
    Donna — July 24, 2013 at 3:46 am

    My family LOVES Snickerdoodles and LOVES cinnamon anything…In Europe “specialty” chips are extremely difficult to obtain…Do you think I could possibly find a good quality white chocolate (such as Lindt)…melt it…put in a certain quantity of cinnamon and light brown sugar or Lyle’s Golden Syrup ..to get a similar product upon cooling to “chop” up into chips?!…If so…any thoughts on quantities?…Perfectly plated, photographed cookie by the way!!

    Reply

  7. #
    57
    Karen Allyn — March 7, 2014 at 3:22 am

    I have to thank you for this recipe. I make these all the time, for my family, friends, coworkers etc.. I just have one question for you. You say you can freeze the cookies after they have been made, which in my house never happens. But have you ever frozen the cookie dough? I like to do my baking on my days off, and the process for this is a little time consuming (though well worth it) and I would like to make multiple batches at a time if possible. Any advice on this would be greatly appreciated. Thanks so much!

    Reply

    • Averie Sunshine replied: — March 7th, 2014 at 3:27 am

      Yes I freeze 100% of ALL my cookie dough! I bake 6 to 8 cookies at a time, max, the rest gets frozen in ziplocks, labeled, and saved for a rainy day. When I’m ready to bake them, I put the frozen rocks on baking sheets, preheat the oven, and then bake them. Dont need to wait til they thaw; just bake maybe 1-2 mins (max) additional. I tell people that you can freeze dough up to 4 mos. In reality for me personally, I have frozen some dough for up to 15 months. No problems :)

      Reply

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