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.
You’ve done a world of wonder here, Averie! How long did it take you to come up with this one? Bookmarked and duly noted for my next cookie exchange–I love cinnamon!
I had tinkered with my previous snickerdoodle recipe a few times in the past couple years and make hybrids and finally got this one right and exactly the way I want the dough base!
Absolutely in love with cinnamon chips, these cookies look amazing!
Oh yes I love the Greek yogurt in the dough! I love adding it to my cookies! And those cinnamon chips really are tricky to find! I was adding them to banana bread a few years ago and loved it…then they were gone. Every time I see them I have to grab a bag (because it’s so rare).
Can’t wait to make these for my younger brother. I send him cookie care packages now that he’s in college, and Snickerdoodles are his favorite :)
LMK if you try them and yes, cinn chips are so elusive! Ordering is probably easiest!
I have never tried those cinnamon chips, but those cookies look great, I’ll have to pick some up!
I’ll have to keep my eye out for cinnamon chips; I haven’t seen them at my grocery store but I’m very curious about them! These cookies look like the perfect texture and it’s nice to see a snickerdoodle recipe that uses brown sugar. I’m probably crazy enough to roll them in cinnamon sugar! I think there’s a cinnamon fever going around because I just posted cinnamon truffles lol!
I love cinnamon and you can never have too much!
I have a hard time finding cinnamon chips as well! But once I do find them, I making these cookies. Double dose of cinnamon sounds like heaven to me.
Ordering is what I should have done ages ago but finally found them!
I was just looking at Sally’s version of snickerdoodles! I love them. And I love the new logo!
Thanks, Courtney! And I love those rocky road brownies of yours!
I cannot recall the last time I made snickerdoodles, and these are so over the top I need to fix that!
They’re my new fave, Erin! :)
I love cinnamon chips, and snickerdoodles. These are brilliant!
Oh my heavens! These look incredible, Averie!
Cinnamon chips!!! They are probably my favorite chip, or it might be a tie with butterscotch chips, but there is no better addition to a snickerdoodle than these babies! Everything about this recipe looks perrrrfect!
Cinnamon chips are one of those things I love but don’t use enough of! These sound great – snickerdoodles are one of my absolute favorite cookies!
I have one bag of cinnamon chips that I have been hoarding!!! I need to find a store that carries them year round!!! Those cookies are so crazy good looking! I love cinnamon and snickerdoodles.
I am hoarding them now, too, but in the future, I’m just going to order them. Can’t be without these little things I don’t think :)
So funny, I was looking through all your cinnamon recipes last night because I had a craving for *something* delicious and cinnamon-y. Pinning this now, those cookies look soooo good :)
Thanks for the pin and here you go! And if you can narrow it down any more, I may be able to make a recommendation, i.e. bread, cookies, bars
Also see this https://www.averiecooks.com/recipe-index#C
lots of cinnamon, cinnamon-sugar, cinnamon buns, etc.
Normally I wouldn’t want any chips or chunks in a snickerdoodle – but these cookies look too good to resist! Thanks for the cinnamon chips link! My grocery store only seems to carry them once in a blue moon. :P
I wish I would have just ordered them ages ago and saved myself a year+ of looking!
um, delicious! love the idea of snickerdoodles with butterscotch!