If you’re a fan of classic snickerdoodle cookies you’ll love Cinnamon Chip Cookies! They are chewy, soft, and everything you love about snickerdoodles PLUS, they are studded with cinnamon chips!
You don’t need to worry about chilling time which means you can make these cinnamon chip cookies in about 30 minutes!
Snickerdoodle Cinnamon Chip Cookies
My kids work on the farm all the time and I LOVE breaking up their day by bringing them a snack!
I’ve heard that getting cookies delivered to the front door is all the rage right now. Um! We cookie deliveries won’t be happening on the farm unless it’s me! And, that is why I make cookies almost every single week! These cinnamon chip snickerdoodles are a farm favorite!
If that isn’t enough to convince you to that these are the best cookies, you know they have to be the best snickerdoodles because my teenage Sunday School class even started showing up for class regularly when I brought cookies!
My original recipe is made simply by rolling the cookie dough in cinnamon and sugar. Cinnamon chip snickerdoodles are even better because adding delicious cinnamon chips gives them an extra boost of warm cinnamon spice throughout the cookie!
Cookies with cinnamon chips are the only kind of snickerdoodles we eat! They are our new favorite way of making the classic!
Table of contents
Why This Recipe is the Best
Cookies with cinnamon chips cookies are always a hit! I tested this recipe so many times and it is perfect! And, I can make it in about 30 minutes…which is a game changer!
- The perfect texture! This cookie recipe makes soft, chewy, buttery, and melt-in-your-mouth cookies! I love the chewy center and slightly crispy edges!
- All butter cookies are the BEST! Cookies made with all butter spread a little more than cookies made with shortening. They also have the best flavor! I’m a dairy farmer so I’m all about using real butter. It really does make the most delicious cookies!
- Pops of cinnamon throughout the classic cookie make them perfectly spiced! Of course, snickerdoodles are typically rolled in cinnamon and sugar, but cinnamon chip cookies have bursts of cinnamon inside the cookie too! It’s a whole new level of flavor!
Most of the ingredients you need for this recipe are simple, staple ingredients.
There is one small ingredient swap that is different from most cookie recipes and I think it makes the cookies a million times better! I can’t wait for you to try it!
Let’s go over the list. Scroll to the recipe at the bottom of the page for a full list of ingredients, measurements, and instructions.
- Butter: I always use salted butter in my baking. I love the salty sweet flavor combo. If you don’t want the cookies to have quite as much of a salty flavor use unsalted butter, or reduce the amount of salt to ¼ a teaspoon.
- Granulated and Powdered Sugar: Replacing part of the granulated sugar with powdered sugar gives the cookies a melt-in-your-mouth texture. It’s almost like a butter cookie. It’s a game-changer!
- Vanilla Extract
- All Purpose Flour
- Kosher Salt: I love the pop of salty flavor Kosher salt adds to cookies. If you don’t have Kosher salt use ¼ teaspoon of table salt.
- Cream of Tarter: According to Food Network adding cream of tartar keeps the sugar from crystalizing which helps create a chewy cookie. It also gives the soft cookies a bit of a tangy flavor, which is a classic flavor for snickerdoodle cookies.
- Baking Soda
- Cinnamon Chips: These are found in the baking aisle at the grocery store by the chocolate chips. I like using mini cinnamon chips.
- Ground cinnamon and sugar for rolling the cookie balls in.
For a thicker and crispier cookie omit cream of tarter and use baking powder instead.
Making cinnamon chip cookies is easy! That’s probably why they are on regular rotation around here! Let’s talk about some of the steps to make sure they turn out perfectly!
- Prep to make the cookies: preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Cream the room temperature butter, granulated sugar, and powdered sugar for 2 minutes at medium speed using a paddle attachment. Scrape the sides of the bowl if needed.
- Add eggs, vanilla, cream of tartar, salt, and baking soda. Mix well.
- Add flour and cinnamon chips to the wet ingredients. Mix only until combined.
- Mix granulated sugar and cinnamon in a shallow bowl.
- Shape dough into 2 Tablespoon-sized balls using a cookie scoop. Roll each of the cookie dough balls in the cinnamon sugar mixture. Set on the prepared baking sheet about 2 inches apart.
- Bake in preheated oven for 10-12 minutes. The cookies would be jiggly and might look underbaked. That’s okay! They’ll finish baking as they cool on the cookie sheet.
- Rest on the baking sheet for about 5 minutes, then remove to a wire rack to completely cool.
Tips for Success
Adding Dry Ingredients
- I started adding cream of tartar, baking soda, etc to the wet ingredients instead of adding them to the dry ingredients. They get incorporated as the wet ingredients are mixed.
- Then when I add the flour I don’t have to over-mix to make sure it’s all mixed together.
- It also eliminates the need to stir the dry ingredients in a separate bowl before adding them to the wet ingredients.
- Store completely cooled cookies at room temperature in an airtight container.
- Use wax paper or parchment paper between layers of cookies.
- The cookies will last for about 3-5 days.
- Place cookies in a single layer on a baking sheet. Freeze. Once the cookies are frozen put them in an airtight container.
- Freeze the cookies for up to 2-3 months.
- Thaw cookies at room temperature or in the microwave for a few seconds.
Both cookies are similar! Cinnamon chip cookies have cinnamon chips stirred into the dough, and Snickerdoodle cookies are just rolled in a cinnamon and sugar mixture.
If you don’t have cinnamon chips, or can’t find them, you can use white chocolate chips, semi-sweet chocolate chips, or butterscotch chips. For added cinnamon flavor try adding cinnamon to the cookie dough.
Stack the cookies between wax paper or parchment paper in an airtight container. Store the cookies out of direct sunlight. Adding a slice of bread to the container helps the cookies stay soft.
Other Easy Cookie Recipes
If you love cookies as much as we do you’ll love these other cookie recipes! They’re all perfect for the holiday season, too!
- Cinnamon Chocolate Cookies
- Ranger Cookies with Coconut and Corn Flakes (cinnamon cookies)
- Chocolate Chip Coconut Cookies
- Chocolate Chip Rice Krispie Cookies
- Chocolate Chip Peanut Butter Cookies
Cinnamon Chip Cookies Recipe
Cinnamon Chip Cookies
For the Cookie Dough
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 1/4 cup flour
- 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1 cup mini cinnamon chips
Cinnamon Sugar for Rolling Cookies Dough
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- Preheat oven to 375 degrees. Line baking sheets with parchment paper, or spray with nonstick baking spray. Set aside.
- Cream butter and sugars until smooth and fluffy, about 2 minutes.
- Add eggs, vanilla, cream of tartar, baking soda, and salt. Cream again until well combined and fluffy, about 2 minutes.
- Add flour and cinnamon chips. Mix only until combined.
- Mix granulated sugar and cinnamon listed for making cinnamon and sugar for rolling. I like to put mine in a shallow bowl.
- Form cookie dough into balls, about 2 Tablespoons in size. Roll each cookie ball in the cinnamon and sugar mixture and set on the prepared baking sheet.
- Bake cookies for 10-12 minutes. 11 minutes is the perfect amount of time in my oven. You don’t want to over-bake these cookies!
- After removing the cookies from the oven let them sit on the baking sheet for a couple minutes. Remove to a wire rack to completely cool. Store in an airtight container for up to four days.