Take Snickerdoodles to a whole new level with the addition of Cinnamon Chips to the batter. Underbake the cookies slightly so they’re crisp on the outside, but tender on the inside.
Originally published January 7, 2009. Updated June 1, 2015.
Recently, my Snickerdoodle loving nephew and his family spent a week at my house. I couldn’t resist whipping up a batch of Cinnamon Chip Snickerdoodles / Cinnadoodles for him. Especially, since this cookie’s become one of my family’s favorites, and my post was in serious need of some updated photos. My nephew loved this cookies and ate more than I could count.
I also sent some home with my older brother who stopped by to visit. He took home several cookies so he could share them with his wife. He called me on his way home and said they were the best Snickerdoodles he’s ever eaten, and none of them made it home to his wife. Now that’s a rave review.
Maria, Two Peas and Their Pod, originally posted the Cinnadoodle cookie recipe, and Jenny at Picky Palate was raving about cinnamon chips, so I decided to try Maria’s recipe which she adapted from Martha Stewart’s Cookies. I was never a huge fan of snickerdoodles, but I am hooked on these Cinnamon Chip Snickerdoodles. In fact, I made three batches of these cookies with in a few weeks the first time I made them. The cinnamon chips just put them over the top!
Be sure and underbake these cookies. They will set up on the cooling rack. Take them out when they are just crisp on the edges.
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1 ½ cups cinnamon chips
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350°.
- In a medium bowl, mix together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer on medium speed, cream together the butter and sugar until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
- Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar. Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
- Bake 10 to 12 minutes, until edges are set and golden brown, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.
I hope to be making more cookies from Martha Stewart’s Cookies cookbook this year. When I bought it we talked about making a cookie a week to try them all. I may have to try for a cookie a month. I wonder how long that would take to try them all?