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+ servings
Snickerdoodle Cinnamon Chip Cookies
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4.85 from 20 votes

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!
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Keyword: christmas cookies, cinnamon, cinnamon chips, classic cookies, cookies, fall baking, snickerdoodles, sugar cookies
Servings: 13 Cookies
Author: Kim Lange


  • 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 cinnamon 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.


Cinnamon-Sugar Mixture:

  • ¼ cup sugar
  • 1 ½ tablespoons cinnamon