Cinnamon chips take Snickerdoodles up a notch in these Cinnamon Chip Snickerdoodles!
Last week, I was so lucky to have these two beauties over to bake with me! Little Charlotte is Baker’s sweet girlfriend and her mom and I are already planning their wedding! Aren’t they the cutest?!
We had the best morning with just us girls in the kitchen baking some of the best snickerdoodles I’ve ever eaten! The recipe is from Katie’s grandmother and I just love how simple and delicious it is!
I discovered cinnamon chips the week before the girls and I planned our snickerdoodle baking date so I grabbed a bag to see how they would taste baked into a classic snickerdoodle!
I’m pretty sure cinnamon chips were created specifically for snickerdoodles! Talk about a winner!
Enjoy!
xoxo,
Cinnamon Chip Snickerdoodles
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 48 1x
- Category: Dessert
Description
Cinnamon chips take Snickerdoodles up a notch in these Cinnamon Chip Snickerdoodles!
Ingredients
Dough Ingredients:
- 2–3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1–1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1–1/2 cups cinnamon chips, optional
Coating Ingredients:
- 1/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- In a large bowl, whisk together the flour, salt and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat until a smooth dough forms. Stir in the cinnamon chips. Cover and refrigerate dough for 1-2 hours.
- Preheat oven to 400°F. Line cookie sheets with parchment paper.
- In a shallow bowl, whisk together the sugar and cinnamon for the coating. Shape dough into 1-inch round balls. Roll the balls of dough in the cinnamon sugar mixture and place on the prepared baking sheets a few inches apart. Flatten each cookie to about 1/2-inch thick.
- Bake cookies for 8-10 minutes or until they are light golden brown around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- Notes: Cookies can be stored in an airtight container at room temperature for 10-14 days.
