Chewy Cinnamon Chip Snickerdoodles Recipe

Cinnamon chips take Snickerdoodles up a notch in these Cinnamon Chip Snickerdoodles! These cookies combine the classic tang of snickerdoodles with small pockets of cinnamon-sweet chips for a cookie that’s soft in the center, lightly crisp at the edges, and full of warm spice.

This recipe is approachable for home bakers: the dough comes together quickly in a mixer or by hand, benefits from a short chill for cleaner shaping, and bakes in under ten minutes. It’s a great choice for holiday baking, cookie swaps, or any time you want a comforting homemade dessert.

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

These ingredients are flexible: if you prefer a deeper, molasses-like flavor, try substituting part of the granulated sugar with light or dark brown sugar. Cinnamon chips are optional but recommended for the added cinnamon centers.

Instructions

1. In a large bowl, whisk together the flour, salt, and baking powder. Set aside.
2. In the bowl of an electric mixer or with a hand mixer, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla.
3. Add the flour mixture and mix until a smooth dough forms. Fold in the cinnamon chips by hand so they are evenly distributed. Cover and refrigerate the dough for 1–2 hours; chilling firms the dough and makes it easier to shape.
4. Preheat the oven to 400°F and line cookie sheets with parchment paper. In a shallow bowl, whisk together 1/3 cup sugar and 2 teaspoons cinnamon for the coating.
5. Shape the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheets a few inches apart. Gently flatten each cookie to about 1/2-inch thick so they bake evenly.
6. Bake cookies for 8–10 minutes, or until the edges are light golden brown but the centers remain soft. Avoid overbaking to keep them tender.
7. Remove from the oven and transfer the cookies to a wire rack to cool completely. Once cool, they will hold their shape and texture well.
8. Notes: Store cookies in an airtight container at room temperature for 10–14 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months; thaw at room temperature before serving. You can also freeze unbaked dough balls—freeze on a tray, then transfer to a bag and bake from frozen with an extra minute or two of baking time.