Snickerdoodles dressed up for Halloween with orange cinnamon sugar and Halloween sprinkles on the crispy outside and studded with creamy cinnamon chips on the soft chewy middle.
One of my favorite fall cookies is Snickerdoodles, especially when they’re loaded with cinnamon chips. I love when they’re baking and the smell of cinnamon fills the air and draws the kids in to the kitchen. I adapted this recipe from a Martha Stewart recipe. The recipe uses both butter and shortening so you get the benefits of both; the great taste of butter, and a lighter, fluffier texture from the shortening. I like to use the Crisco butter flavored shortening sticks which have no trans fats.
Cream of tarter gives Snickerdoodles their tangy flavor. Did you know baking powder is a combination of baking soda and cream of tarter. If you’re interested in learning more about the magical properties of baking powder and baking soda, check out this interesting article from Fine Cooking.
Cinnamon baking chips are cinnamon flavored white chocolate chips. You can buy the chips in my area year round at Harmons, but in many areas they’re only available in stores in the fall. This fall I picked up several bags at Super Walmart for $1.99 a bag. You can buy them online through Amazon or King Arthur Flour. If you’re adventurous, you can even make cinnamon chips at home. Renata at Testado, Provado & Aprovado did a delicious post about how easy it is to make cinnamon chips.
If you prefer a soft center like I do, don’t over bake these cookies. They don’t look like they’ve finished baking, but they’ll set up on the cookie sheet after you take them out of the oven.
Halloween Snickerdoodles with Cinnamon Chips
- 2 3/4 cups all-purpose flour*
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda*
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup solid vegetable shortening
- 1 1/2 cups sugar*
- 2 large eggs
- 1 cup cinnamon chips
- 2 tablespoons granulated sugar
- 2 tablespoons orange sanding sugar
- 1 tablespoon ground cinnamon
Preheat oven to 400°degrees. Line baking sheets with Silpats or parchment paper.
Whisk together flour, cream of tartar, baking soda, and salt; set aside.
In a large mixing bowl, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs and beat to combine. Add dry ingredients and beat to combine. Stir in cinnamon chips.
Make Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar, orange sugar and the ground cinnamon.
Use a small ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets.
Bake until the cookies are set in center and begin to crack (they will not brown), about 8 – 10 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to a wire rack to cool.
Store in an airtight container up to 1 week.
*High altitude changes: 3/4 teaspoon baking soda, 1 1/2 teaspoon cream of tartar, 1 1/2 cup sugar minus 1 tablespoon sugar, 2 3/4 cup flour + 3 tablespoon flour
Adapted from Martha Stewart
More Snickerdoodle recipes you might like:
Snickerdoodle Bread, Barbara Bakes
Snickerdoodle Coffee Cake, Barbara Bakes
Snickerdoodle Pie, Mountain Mama Cooks
Snickerdoodle Blondies, Recipe Girl
Brown Butter Snickerdoodles, Two Peas and Their Pod
Snickerdoodle Creme Brulee, Taste and Tell