Cinnamon chip snickerdoodles
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Cinnamon chip snickerdoodles

Jazz up snickerdoodles by adding in cinnamon baking chips!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 32
Author: Eva Bakes


  • 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