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.
The more cinnamon in my snickerdoodles, the bettah! These look sensational, Averie. Totally my favorite cookie ever, made even better!
Everything about this is so well thought out! From the cinnamon chips to the greek yogurt to the cornstarch – so many components for the perfect Snickerdoodle. I’ve yet to cheat on our recipe, but with all these twists, I can’t resist trying them! Thank you Averie!
If you cheat on it, LMK! I thought about these for ages and made sure to get them just right!
Wow, cinnamon chips! That is so cool, I’ve never heard of those. I love that you found a way to amp up the cinnamon factor even more. We totally need it for our health. ;)
They are hard to find, but worth it (or just order online!)
Those cookies look so good! If only they sold those cinnamon chips here in Canada.
Well, now I have no choice but make snickerdoodles. I just saw Sally’s post and now yours. You guys are trying to tell me something :) PS: gotta find the cinnamon chips! Pinning!
I know, it’s crazy how OFTEN we post the same things, i.e. yeast bread, strawberry posts, snickerdoodles, just to name a few in the past week that we’ve done on the same day!
Cinnamon chips are hard to find around here too. Next time I see them, I will need to grab a few bags and make these. They look wonderful, Averie!
Yes stock up and hoard them when you can :)
Beautiful! I found cinnamon chips last fall a target and I live in the mountains of CO. I can’t believe you can not find them in sunny CA!! Which by the way I wish so badly I lived in CA!! Oh my gosh it will not get warm here and it will not stop snowing. Send help! Ha
Ok anyway, these cookies look perfect. I mean wow. They really look perfectly baked and everything! I wish I had one for breakfast!
And people always think of SoCal as really warm but I live near the ocean and it’s usually AT MOST 78F in the dead of summer. It’s usually warmer in Sept/Oct than it is in the ‘summer’. We almost never run our A/C b/c it’s not hot here! I hope your snow stops soon!
I’m a huge cinnamon fan too! I always put it in my breakfast smoothies, oatmeal, etc. It’s the best! These cookies sound perfect for me! Great recipe!
Could these cookies get any better? Extra cinnamony packed snickerdoodles!
Wow, girl! LOVE that you used Greek yogurt in your cookie dough for that special tang. And, why not gild the proverbial lily with extra cinnamon in the form of chips in Snickerdoodles? They were made for each other. Way to go! Pinning… xo
Thanks for the pin! And for the expression gilding the lily. Haven’t heard that one in ages :)
I am so in love with cinnamon chips, it’s not even funny. They are my FAV! The grocery store near me had them on super sale (like $1.50 a bag or something crazy) and I bought about a dozen bags. Oops. I love the look of these cookies, Averie – they’re beautiful!
Right after I FINALLY found the cinn chips, the store had a sale for about the same price. So I stocked up. I have like 10 bags on hand right now. I think you will LOVE these cookies!
Averie, I love that you used cinnamon chips! I have a hard time finding them, but when I do I stock up. I just so happen to have several bags on hand!I need to give this a try, thanks! And of course, love that me, you and Sally were all on the snickerdoodle wavelength today :)
When I saw your post first on Sun p.m., and THEN Sally’s, and I knew I was posting about snickerdoodles, I thought that even if we TRIED we couldn’t have done that – all 3 on the same day. She and I have also posted yeast bread on the same day 2 weeks in a row, as well as a strawberry post on the same day last week. Crazy! And I totally want to make your little dough bites. Love no-bake recipes like that!
It’s so funny how that happens! Oftentimes I see someone post a recipe that I know I have waiting in the wings (not necessarily on the same day)! Funny that you and Sally are so connected like that too :)
I hear ya about working extra cinnamon into the dough, Averie! I made my snickerdoodles with 3 teaspoons of cinnamon in the dough and 1 teaspoon for rolling. I cut it down to 2.5 for the website because I feared others would think it’s too much. Too much cinnamon! Ha…. impossible. :) Your snickerdoodles look so soft and chewy! And I have to tell ya – I’ve never, not once, ever baked with cinnamon chips before! I see them all the time at the grocery store but never pick up a bag. I’m tempted to put them into snickerdoodle blondies! Or on top of vanilla ice cream with some caramel sauce. Mmmm… I have to go snag some!
Sally it was not until recently that I’ve baked with cinn chips either b/c I couldn’t FIND them! You would love them! They are not wimpy in the cinn dept. They are quite robust, more than I would have guessed. Perfect for fiends like us :)
And yeah, I slightly under-reported how much cinnamon I actually used. And had it been just for me, would have rolled them in cinn-sugar, but didn’t want to hear comments about all someone could taste was cinn and it was over-powering. lol
Cinn chips/blondies…yeah, that post is ready to go out in a week or so :) You’re a mind reader!
I would splurge and use my Vietnamese cinnamon in these–they look wonderful with all those little chips! As a general rule, my sister is not into baking, but snickerdoodles were about the only kind of cookie she ever made. I’ll have to pass this on to her. Glad you could find some special dark cocoa–I love that stuff!
They are totally!! worth the Viet cinn splurge! Yes, indeed! If there was ever a recipe, this would be the one b/c unlike even bread since there is so much flour/dough, there is nothing to ‘dilute’ the flavor here. Cinnamon, full-on! And glad your sister would approve :)
These look amazing Averie! Snickerdoodle cookies are my favorite! Love the idea of the cinnamon chips in these :)
If they’re your fave, I think you’d love this version!
Ooooh just look at that gorgeous studded cinnamon chips! I usually can’t find cinnamon chips at the grocery store so I buy a case of them on Amazon. But I recently found some bags in the bottom of my drawer and unfortunately, they were EXPIRED! Ugh. Anyway, time to restock so I can make these!
Expired? I would use them anyway unless they were like green or fuzzy. Lol
Check your local Alberton’s. I have found them there, whereas Vons and Ralph’s, no luck. Target, no luck either.
Oooh will definitely have to try Albertson’s. Although I think they were all bought out by Lucky’s. Oh well, it’s worth a shot!