Soft and Chewy Cinnamon Chip Snickerdoodle 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.
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.
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.
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.
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.
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.
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.
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.
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.
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Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, 1 stick
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon Greek yogurt or sour cream
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- one 10-ounce bag, about 1 2/3 cups cinnamon chips
Instructions
- 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).
- Add the Greek yogurt, vanilla, and beat to incorporate until fluffy again, about 2 minutes.
- 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.
- Add the cinnamon chips and either fold in by hand or beat momentarily to combine.
- 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.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Made double batch and they were amazing. I didn’t have any greek yogurt so had to use the sour cream option. Our new all time favorite cinnamon cookie. Thank you!!
Made double batch and they were amazing. I didn’t have any greek yogurt so had to use the sour cream option. Our new all time favorite cinnamon cookie. Thank you!!
That’s awesome that these are your new new all time favorite cinnamon cookie! Great to hear!
These turned really good. I made these and then put in the fridge overnight. As they came out of the oven I ended up topping with extra cinnamon morsels that had reserved from the cup.
These turned really good. I made these and then put in the fridge overnight. As they came out of the oven I ended up topping with extra cinnamon morsels that had reserved from the cup.
Thanks for the 5 star review and glad they turned out really well!
These cookies are simply amazing! They are our new favorite.
These cookies are simply amazing! They are our new favorite.
Thanks for the 5 star review and glad that these are your new favorites!
I bake a lot, but out of everything I’ve made, my husband loved these most of all. Thank you for the recipe!
The recipe looks great. I will have to try them but Albertsons is not a Kroger store. Albertsons owns Safeway. Kroger owns Free Meyer.
I bake a lot, but out of everything I’ve made, my husband loved these most of all. Thank you for the recipe!
Thanks for the 5 star review and glad your husband is a big fan of these cookies!
Maybe I’m just blind and missing it…but when do you roll the cookies in the optional cinnamon-sugar mix? Before or after baking? Thank you!
Before but I just updated the recipe and removed that optional step because the photos don’t show it and it’s not really all that necessary.
https://www.averiecooks.com/the-best-snickerdoodles/ For this recipe definitely but not so much here.
These are amazing! I made them today after finding cinnamon chips at the small produce store down the street from me. I’ve seen them but didn’t know what to do with them. They also had toffee chips so I did half and half plus a little white chocolate. Snickerdoodles are my favorite and this just kicked it up 10 notches! ❤️
Wow your cookies sound amazing with the cinnamon/toffee/white chocolate chips! I wish I was having one too :)
Just wanted to thank you for sharing this delicious and easy to make recipe. I like the fact that this is a sugar cookie with a twist. The cinnamon is in the cookie batter. I didn’t even roll it in cinnamon sugar because I thought it had enough cinnamon. The only 2 things I did differently was that I didn’t put the cookie batter in the fridge for 2 hours, I baked them soon after the batter was mixed and only used 1/2 bag of cinnamon chips per batch. They baked beautifully . . . .. just a perfect soft cookie.
Thanks for trying the recipe and I’m glad it came out great for you!
I just made these and my family is going berserk over them. They taste absolutely fabulous! So full of cinnamon they are just a tiny bit spicy, a lot like those cinnamon candies you find on Christmas cookies. I will definitely be making these again! Thank you for the amazing recipe.
Thanks for trying the recipe and I’m glad it came out great for you and that your family is going nuts over them :)