These soft, thick and chewy Snickerdoodle Cinnamon Chip Cookies are cookies deliciously loaded with cinnamon chips and rolled in cinnamon sugar to give them deliciousness in every bite!
If you love thick snickerdoodles, I guarantee you'll love these cinnamon sugar and cinnamon chip delights for your fall and holiday baking!
Each of these cookies are a full quarter cup scoop of snickerdoodle cookie dough, so it's the perfect cookie size for satisfying snacking!
Snickerdoodle Fun Facts
The snickerdoodle has been called many names, including "Cry Babies," "Jumbles" and "Plunkets." It's claimed that the cookie might have been named after a popular folk character named Snickerdoodle! For more interesting facts about Snickerdoodles, check out What is a Snickerdoodle Cookie?
Easy to make and you only chill them while you are preheating the oven.
You don't have to chill them at all actually. However, I really like the option to make the cookie dough and then scoop the dough with my quarter cup cookie scoop. Roll them in cinnamon sugar, place a few cinnamon chips on top. Then, place them on a baking sheet and let them chill in the fridge while preheating the oven.
Bake them for 15 minutes or so and you get moist, delicious cookies that are beyond scrumptious!
In case you noticed, we didn't add in the cream of tartar, but if you can't live without it, add a ½ teaspoon. I know some people swear they aren't real snickerdoodles if you don't have cream of tartar. 😉 I understand! It's your call!
These cookies are perfect for fall and Christmas baking. Snickerdoodle cookies are classic cookies that have been around for a very long time. There's a reason for that! They are addicting and always a favorite for the holidays!
If you want to leave the cinnamon chips out, that is cool! You'll still get a great traditional cookie that you'll want to make over and over again!
Cookie Prep & Storage
Baked Snickerdoodle Cinnamon Chip Cookies will stay fresh covered at room temperature for up to 3 days or can be frozen up to 3 months. Or, once you make the cookie dough, make the dough balls, roll them in cinnamon sugar, then chill in the refrigerator for up to 3 days or freeze up to 3 months.
Love Cinnamon & Sugar?
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Snickerdoodle Cinnamon Chip Cookies
- 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
- 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 ¼ cup cookie scoop.
- Roll scooped dough balls in sugar and place on parchment lined cookie sheet while you preheat the oven.
- Preheat oven to 375 degrees.
- 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.