Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
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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.
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.
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.
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.
- 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
- 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.
- 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.
Amount Per Serving: Calories: 177Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 108mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 2g
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