Description
Cinnamon chips take Snickerdoodles up a notch in these Cinnamon Chip Snickerdoodles!Â
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.