Snickerdoodle Cinnamon Chip Cookies
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These soft, thick, and chewy Snickerdoodle Cinnamon Chip Cookies are loaded with sweet cinnamon chips and rolled generously in cinnamon sugar for the perfect warm‑and‑cozy bite. If you love thick snickerdoodles, these cinnamon‑sugar, cinnamon‑chip beauties are guaranteed to be a favorite for fall baking and all your cozy cookie cravings. They fit right in with your cozy fall cookie recipes and make a delicious addition to any collection of fall baking recipes with cinnamon.
Each cookie is a full ¼‑cup scoop of snickerdoodle dough — big, bakery‑style, and incredibly satisfying. They’re the perfect fall treat alongside other favorites like my Crumbl Churro Cookies – Copycat Recipe and Pumpkin Snickerdoodle Cookies.
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Snickerdoodle Fun Facts
Snickerdoodles have picked up plenty of quirky nicknames over the years — including Cry Babies, Jumbles, and Plunkets. Some food historians even believe the cookie may have been named after a whimsical folk character called Snickerdoodle, which fits their playful, old‑fashioned charm.
For even more fun history and baking tips, check out What is a Snickerdoodle Cookie?
Why We Love This Snickerdoodle Cinnamon Chip Cookies Recipe
These Snickerdoodle Cinnamon Chip Cookies are everything you want in a cozy fall bake — thick, chewy, cinnamon‑sugar coated, and loaded with melty cinnamon chips. They’re the kind of cookie that instantly feels like autumn comfort and fits beautifully into any lineup of cozy fall cookie recipes or fall baking recipes with cinnamon.
Why You’ll Love This Snickerdoodle Cinnamon Chip Cookies Recipe
- Thick, bakery‑style cookies with soft centers and crisp cinnamon‑sugar edges.
- Loaded with cinnamon chips for warm, melty pockets of sweetness and bursts of cinnamon.
- Perfect for anyone building a collection of cozy fall cookie recipes.
- A must‑bake if you love fall baking recipes with cinnamon and nostalgic flavors.
- Easy to make snickerdoodle recipe with simple ingredients — no complicated steps.
- Great for fall gatherings, holiday cookie trays, and gifting.
- Always chewy, always crowd‑pleasing, always delicious.
Ingredients You Need for Cinnamon Chip Snickerdoodles Cookies
Cinnamon Chip Snickerdoodles Cookies
- unsalted butter softened
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- salt
- baking powder
- Hershey’s cinnamon chips, but could use white chocolate or chocolate chips
- cinnamon sugar, for rolling
Cinnamon-Sugar Mixture
- granulated sugar
- cinnamon
Instructions How to Make Snickerdoodle Cinnamon Chip Cookies
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, using a mixer, cream together the softened butter and both sugars until fluffy for a couple of minutes.
- Beat in the egg and vanilla.
- Mix in the flour, baking powder and salt until just combined. Add in the cinnamon chips. Do not over-mix, dough should be wet, but crumbly looking.
- Scoop dough balls out with ¼ cup cookie scoop or shape dough into balls
- Roll scooped dough balls in cinnamon sugar and place on prepared baking sheets.
- Bake cookies 2 inches apart for 15 minutes. Do not overbake to keep them soft and chewy cookie style.
- Let cookies continue to cool 5 minutes on baking sheet and then transfer to a baking wire rack.
- For smaller cookies, use 1.5 or 2 tablespoon cookie scoops and bake for 10-12 minutes.
If you want to leave the cinnamon chips out, that is cool! You’ll still get a great traditional snickerdoodle cookie that you’ll want to make over and over again!
Option to Chill Dough While Preheating Oven
You don’t have to chill this dough at all — these cookies bake up beautifully either way. But if you want an extra boost of thick, moist, chewy goodness, chilling is a great little trick. I love scooping the dough with my ¼‑cup cookie scoop, rolling each mound in cinnamon sugar, pressing a few cinnamon chips on top, and then letting the dough chill on a baking sheet while the oven preheats for about 15 minutes.
That quick chill helps the cookies hold their shape and gives you those soft‑centered, cinnamon‑sugar‑crusted cookies that are beyond scrumptious. Thick, cozy, fall‑perfect snickerdoodles every time.
And yes — you can add cream of tartar if you’re a snickerdoodle purist. This recipe doesn’t require it, but if you can’t imagine a snickerdoodle without it, add ½ teaspoon. Some bakers swear it’s not a “real” snickerdoodle without it… and honestly, I get it. It’s totally your call!
Snickerdoodle Cinnamon Chip Cookie Variations
- Pumpkin Snickerdoodle Cinnamon Chip Cookies — add pumpkin purée + warm spices for a soft fall twist.
- Brown Butter Snickerdoodle Cinnamon Chip Cookies — brown the butter for a nutty, caramel‑rich flavor.
- White Chocolate Cinnamon Chip Cookies — fold in white chocolate chips for creamy sweetness.
- Chai‑Spiced Snickerdoodles — add chai spice blend for a cozy, spiced‑tea vibe.
- Small‑Batch Snickerdoodle Cinnamon Chip Cookies — cut the recipe in half for quick, cozy baking.
- Crumbl‑Style Thick Snickerdoodles — make oversized bakery‑style cookies with extra cinnamon sugar.
- Gluten‑Free Snickerdoodle Cinnamon Chip Cookies — use a 1:1 gluten‑free flour blend for chewy results.
- Salted Caramel Snickerdoodles — drizzle caramel and finish with flaky sea salt for sweet‑salty magic.
Cookie Prep & Storage
These Snickerdoodle Cinnamon Chip Cookies store beautifully, which makes them perfect for fall baking, holiday gifting, and cookie‑tray magic.
- Baked cookies stay fresh for up to 3 days at room temperature when covered.
- Freeze baked cookies for up to 3 months in an airtight container.
- Chilled dough balls (rolled in cinnamon sugar) can rest in the fridge for up to 3 days before baking.
- Freeze dough balls for up to 3 months — just thaw slightly before baking.
This makes them a dream for holiday prep, cookie exchanges, or whenever you want fresh‑baked snickerdoodles without starting from scratch.
Snickerdoodle Cinnamon Chip Cookie Tips for Success
- Use a ¼‑cup scoop for thick, bakery‑style cookies with soft centers and crisp cinnamon‑sugar edges.
- Don’t overmix the dough — it keeps the cookies tender and prevents them from getting tough.
- Chill briefly for thicker cookies — even 10–15 minutes while the oven preheats helps them hold their shape.
- Add extra cinnamon chips on top before baking for a pretty finish and extra melty pockets of cinnamon sweetness.
- Pull them from the oven when the edges are set and the centers still look soft — they finish setting as they cool.
- Let cookies cool on the baking sheet for 10 minutes to keep the centers chewy and prevent breakage.
- Spoon and level your flour (or weigh it) to avoid adding too much and ending up with puffy, dry cookies.
- Roll generously in cinnamon sugar — it gives that classic snickerdoodle crackle and warm fall flavor.
- Bake one test cookie first if you’re unsure about spread — adjust with a quick chill if needed.
- Store properly to keep them soft: airtight container at room temp for 3 days or freeze for up to 3 months.
Serving Ideas
- Warm with a chai latte for the ultimate cozy fall treat — especially if you’re building a lineup of cozy fall cookie recipes.
- Pair with hot apple cider for a cinnamon‑on‑cinnamon moment that fits beautifully into your fall baking recipes with cinnamon.
- Crumble over vanilla ice cream for a quick snickerdoodle sundae.
- Add to a fall dessert board with caramel dip, fruit, and other seasonal cookies.
- Serve with hot cocoa during holiday movie nights.
- Enjoy alongside morning coffee or espresso — the cinnamon sugar makes them perfect for dunking.
- Wrap in parchment for gifting; they stay soft and look bakery‑beautiful.
- Make cookie sandwiches with cinnamon‑cream cheese frosting for a decadent fall dessert.
- Pack in lunchboxes or bring to fall gatherings — they travel well and stay chewy.
- Serve warm straight from the oven for melty cinnamon‑chip bliss.
Frequently Asked Questions for Snickerdoodle Cinnamon Chip Cookies
Do I have to chill the dough?
Nope! These cookies bake beautifully without chilling. But a quick 15‑minute chill while the oven preheats helps them stay thick, chewy, and bakery‑style. It’s optional — but cozy‑cookie magic.
Can I add cream of tartar?
Yes! This recipe doesn’t require it, but if you prefer the classic snickerdoodle tang, add ½ teaspoon. Some bakers swear it’s not a “real” snickerdoodle without it — totally your call.
Can I use regular cinnamon instead of cinnamon chips?
Cinnamon chips add melty pockets of sweetness, but you can absolutely make these without them. Add an extra teaspoon of cinnamon to the dough for a stronger cinnamon‑sugar flavor.
Can I make these smaller?
Yes — just reduce the scoop size and bake for 9–11 minutes. They won’t be as thick and chewy, but they’ll still be delicious.
How do I store the cookies?
Baked cookies stay fresh for 3 days at room temperature or 3 months in the freezer. Dough balls can be chilled for 3 days or frozen for 3 months.
Can I freeze the dough?
Absolutely. Roll dough balls in cinnamon sugar first, freeze on a sheet pan, then store in a freezer bag. Bake straight from frozen — just add 1–2 minutes.
Can I make these gluten‑free?
Yes — use a high‑quality 1:1 gluten‑free baking flour. The cookies may spread slightly more, but the flavor stays cozy and perfect.
Why are my cookies spreading too much?
Your butter may have been too warm, or your dough wasn’t chilled. A quick 10–15 minute chill solves it every time.
Why are my cookies too puffy?
You may have added too much flour. Spoon and level your flour or weigh it for accuracy.
A Cozy Cookie Conclusion
These Snickerdoodle Cinnamon Chip Cookies are everything we love about fall baking — thick, chewy, cinnamon‑sugar coated, and filled with melty cinnamon chips that make every bite feel warm and nostalgic. They’re the kind of cookie that belongs in every lineup of cozy fall cookie recipes, especially if you adore fall baking recipes with cinnamon that fill your kitchen with sweet, spiced comfort. Bake a batch, share them with someone you love, and enjoy the best cozy flavors of the season in every delicious bite.
Follow this easy recipe and you’ll have a batch of thick, chewy, cinnamon‑kissed cookies that everyone will rave about. So don’t wait — get baking and enjoy the magic of snickerdoodles with a delicious cinnamon‑chip twist.
Share your cookie creations on Pinterest, Instagram and Facebook — I love seeing what you bake!
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Snickerdoodle Cinnamon Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- ¼ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup cinnamon chips plus more for tops of cookies
- Cinnamon sugar for rolling
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and both sugars until fluffy for a couple of minutes.
- Beat in the egg and vanilla.
- Mix in the flour, baking powder and salt until just combined. Add in the cinnamon chips. Do not over-mix, dough should be wet, but crumbly looking.
- Scoop dough balls out with 1/4 cup cookie scoop.
- Roll scooped dough balls in cinnamon sugar and place on parchment lined cookie sheet.
- Bake cookies 2 inches apart for 15 minutes. Do not overbake to keep them soft and chewy style.
- Let cookies continue to cool 5 minutes on baking sheet and then transfer to a baking rack.
- For smaller cookies, use 1.5 or 2 tablespoon cookie scoops and bake for 10-12 minutes.
Notes
Cinnamon-Sugar Mixture:
- ¼ cup sugar
- 1 ½ tablespoons cinnamon
