The best ever snickerdoodles, with cinnamon chips, a chewy center and crispy outside. Perfect with a glass of milk!
Why You’ll Love This Recipe
I’m always in search of the best snickerdoodle recipe and I think I’ve finally found it. These really are the Best Cinnamon Chip Snickerdoodles.
They’re soft and chewy, with a perfect flavor and texture, and the cinnamon chips really put them over the top!
As far as I’m concerned, everyone needs a good snickerdoodle recipe in their collection. It’s one of those classics, like the chocolate chip cookie, that I’m always trying to perfect.
Of course, you can make these without the cinnamon chips and they’ll still be the best snickerdoodles you’ve ever had. But the cinnamon chips make them even better.
Also…..I had about 5 pounds of bulk cinnamon chips I needed to use. They can be tricky to find in stores, and are often seasonal, but you can always get cinnamon chips on Amazon.
The one ingredient you won’t want to substitute or leave out is the cream of tartar. That’s what gives snickerdoodles their unique flavor.
But seriously, just look at how perfect these cookies are. Not to thick and not too thin, with a slightly crispy outside and a chewy center. The key, as with all cookies, is not to overbake them.
With a glass of cold milk, these cinnamon chip snickerdoodles are the perfect after-school or late-night snack. I may or may not have eaten them for breakfast too.
Chocolate chip cookies will always be my favorite, but these snickerdoodles are a very close second. With or without the cinnamon chips, they are destined to become a family favorite.
And if you can bring yourself to share, be prepared for everyone to ask you for the recipe. I hope you love these cookies as much as we do!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Sugar
- Butter
- Vanilla
- Eggs
- Flour
- Cream of tartar
- Baking soda
- Spices: salt, cinnamon
- Cinnamon chips
The Best Cinnamon Chip Snickerdoodles
Ingredients
- 1 1/2 cups + 3 tablespoons white sugar divided
- 1/2 cup butter softened
- 2 teaspoons vanilla
- 2 eggs
- 2 2/3 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon divided
- 1 cup cinnamon chips
Instructions
- Preheat oven to 400 degrees. Line baking sheets with parchment paper.
- With an electric mixer, beat 1 1/2 cups of the white sugar, butter, vanilla and eggs.
- Blend in flour, cream of tartar, baking soda, salt and 1/2 teaspoon cinnamon. Stir in cinnamon chips. Shape dough into 1 inch balls.
- In a small bowl, combine 3 tablespoons sugar and 1 teaspoon ground cinnamon. Roll dough in sugar and cinnamon mixture and place 2 inches apart on prepared baking sheets.
- Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to wire racks to cool completely.
Video
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
16 comments
Alicia Gatto
I started making these then read the comments, dough seemed dry so i was concerned but they totally were not dry, they were exactly as described: slightly crunchy on the outside (due to cinnamon sugar coating) and a bit chewy inside. Snickerdoodles are slightly crumbly anyway. Did not weigh my ingredients but i do spoon my dry ingredients into a measuring cup for dry measure. Maybe those with dry cookies used smaller eggs, or overbaked them? I used large eggs and baked 8 mins (plus 2 for my oven, I add 2 mins to the low time of every recipe). Will say i used my smallest scoop, which measures 1-1/4 inches, with even scoops, and this recipe made a full 5 dozen cookies. Not sure how you got 2-3 dozen with a smaller 1-inch ball of dough. Glad though because they are delicious!
Heidi
Hey there! I just wanted to say we LOVE your recipe! My Grampa wants me to make them again! He/ we all loved them! Mucho Gracias!
Millie Shepherd
If you weight your ingredients recipes are more accurate. Once I started weighing the ingredients everything comes out much better.
Reynaldo
Also, it is salted or unsalted butter? What kind of flour? Sorry for the questions. I’m new at baking and just want to make sure I make it correctly.
Reynaldo
Is it Vanilla Extract?
Trudy B.
I made these cookies once and we loved them. I’m making them right now as well. They’re so good. The only thing is I have to get the cinnamin chips when we’re in the US…I can’t find them here in Ontario….:(.
Debra A.
I followed the recipe exactly and the cookies turned out perfect! My husband says they’re the best Snickerdoodles he’s ever had. I think those that had the dough too dry must have somehow the dry ingredients incorrectly.
Debra A.
Measured the dry ingredients.
Gillian
My cookies were too dry also I followed recipe thoroughly
nina thomas
sorry but these cookies are awful because i believe the wrong amounts are shown on the recipe ( i went exactly by the instructions) they were so dry i had to add a tablespoon of water just to.hold the cookie together. either there is too much flour listed or not enough butter. I had to throw them out because they were that bad.
Kara
Nina – I used to have the same problem with cookies being too dry until I learned you should spoon the flour into the measuring cup. Not sure if you knew that? Following the recipe, the batch I made last night were very moist and delicious.
Debra
Is there is secret to keeping these from baking flat? Mine look nothing like your photos even after refrigerating the dough to firm.
Karla Cate
What brand of cinnamon chips do you use?
Danelle
Hershey’s
Sue
How long will these keep in the refrigerator?
Danelle
I haven’t ever refrigerated them, so I’m not entirely sure. But at least a week, possibly up to 2 weeks.