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.
Oh my goodness, I feel like this recipe was sent to me from the heavens! I have a bag of cinnamon chips I just recently acquired from a friend (they do not sell them here in Okinawa) and I have been waiting for the perfect recipe. I am sooooo excited to try these this weekend when we are having friends for dinner. YAY!
Wow that is truly a story! Okay I hope you love the cookies & keep me posted!
I love that these are your favorite snickerdoodles! And you have so many, so that’s saying a lot. Like you, I LOVE cinnamon. I honestly didn’t know there was such a thing as cinnamon chips! Where in the world have I been? I think these would be a fantastic Christmas cookie to bring to a potluck or Christmas gathering. So festive and warm and cozy! Deliciousness! :-)
They totally would be great for pre-xmas baking and holiday baking and that’s when most stores carry cinn chips. Lots of places don’t carry them year-round (or at all). Wish I would have just ordered them a year++ ago rather than waiting for random luck to turn!
I am addicted to cinnamon too and I love all of those cinnamon chips!
Your cookies always look so darn good, lady! Love these.
thank you :)
Loving the intensity of these cookies! The cinnamon…I always have to have a bag of the chips in my pantry. I love how my store carries them all year now!
lucky you!!
These look insane. I love snicker doodles like I love my kids. The addition of cinnamon chips and greek yogurt is a great idea- pinned and can’t wait to make!
Thanks for the pin and yes, the cinn chips and greek yog boost the flavor and moistness and softness!
I love snickerdoodles and cinnamon and cinnamon chips. In fact when I made snickerdoodles awhile ago I used cinnamon chips. I order everything I can’t find in stores online. The UPS guy and I are practically bffs!
Most days I have the UPS guy once or twice (ground and overnight are 2 separate deliveries) and Fedex. And the mail. It’s nuts!
I have a bag of cinnamon chips in my pantry and I’m dying to use them. These cookies are fabulous! I love the GY or sour cream addition!
They keep them so extra soft & moist!
These cookies look great! I have never tried cinnamon chips & now I must!
Averie these are so innovative! As soon as the heat sets in chocolate chips don’t sound good to me; cinnamon chips are brilliant!
Ahh, I wish that happened to me with chocolate. It knows no seasons for me! And glad you like the cinn chip idea!
Everything about these are perfect! I’m a big cinnamon fan too! :)
You know I love cinnamon, cinnamon chips…all things cinnamon! These are perfect, friend! And i LOVE the new design!!
Thanks for saying hi – was wondering how you were doing! I loved those cinn rolls of yours today! And thanks for the compliments on the new site!
You & Sally both posting snickerdoodle recipes today – love it! And now I know the cookie you mentioned to me last week that used a bit of greek yogurt. The idea of adding extra tang with it – great idea. Separately, my mom and I have a theory that cinnamon chips make anything taste better. They’re so magical!
These are the ones! Yes indeed! And I agree w/ the theory you and your mom have :)
You have some heavenly recipes on here!!
I am guessing the use of greek yogurt made these extra rich and fluffy! These cookies look incredible, and I love the use of cinnamon chips.
Extra rich and so moist, for sure! (p.s. you went into my spam but are out now – in case you’re wondering why your comment didn’t appear right away!) :)
These look like my kind of cookies! I love the soft kinds that are still all nice and melty in the middle :) I haven’t used cinnamon chips for a long time, which is a shame because they are so tasty! This needs to be remedied…