Cinnamon Chip Cookies

Two snickerdoodle cookies with a bite taken out of the top cookie.

Cinnamon Chip Cookies are everything you love about classic snickerdoodles, plus they are loaded with cinnamon chips adding bursts of warm cinnamon! These cookies are soft, chewy, and will melt in your mouth! It takes snickerdoodle cookies to a whole new level!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 158kcal

Author Amy

Equipment

Ingredients

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

Instructions

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.

Notes

Cinnamon chips can be found in the baking aisle at the grocery store by the chocolate chips.

For a thicker and less chewy cookie use baking powder instead of cream of tartar.

Nutrition