Cinnamon chip snickerdoodles
Jazz up snickerdoodles by adding in cinnamon baking chips!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
- 3 Tablespoons sugar
- 1 Tablespoon cinnamon
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 eggs
- 1/2 cup cinnamon chips
Preheat your oven to 400 degrees F.
Line two baking sheets with parchment paper or a silicone baking mat and set aside.
In a small bowl, whisk together the sugar and cinnamon and set aside.
In a large bowl, whisk together the flour, cream of tartar, baking soda and salt.
In the bowl of a stand mixer or in a separate large bowl if using a handheld mixer, cream together the sugar and butter with the paddle attachment on medium speed or until light and fluffy (about 2-3 minutes). Add the eggs one at a time until well incorporated.
Turn the mixer down to low and slowly add the dry ingredients and mix until everything just comes together.
Add in the cinnamon chips and mix them in by hand with a spatula or wooden spoon.
Using a cookie scoop or two spoons, portion out the dough and roll them into balls. Then dip them into the bowl with the cinnamon-sugar mixture and coat on all sides.
Place coated dough balls on your prepared baking mat and leave about 2 inches around each sphere (they will flatten and spread slightly). Bake for 8-10 minutes or until the tops are golden brown. You do not want to overbake these.
Cool the cookies on a wire rack and store in an airtight container. They will keep for several days and may be frozen and thawed as well.
Source: Barely adapted from Very Culinary