Snickerdoodle Cinnamon Chip Cookies
These soft, thick and chewy classic cookies are deliciously loaded with cinnamon chips and rolled in cinnamon sugar to give them crispy edges in every bite! If you love snickerdoodles, I guarantee you'll love these cinnamon sugar delights for your fall and holiday baking! Each of these cookies are a full quarter cup scoop of cookie dough, so it's the perfect cookie size for satisfying snacking!
Servings: 13 Cookies
Calories:
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