Experience the ultimate cinnamon bliss with these deliciously chewy Cinnamon Chip Cookies! With a snickerdoodle-style cookie base, these delights are packed with cinnamon chips, delivering the perfect balance of sweetness and spice!
They're like the Classic Snickerdoodle Cookies but taken to the a whole new level, they're like Cinnamon Chip Snickerdoodles.
With the same cinnamon sugar coating, they're also filled with yummy cinnamon chips to give you spicy pops of flavor in each bite!
These cinnamon cookies are so easy to make, and you can customize them with chocolate chips or icing on top to make them your own.
This easy recipe is pure perfection for cinnamon lovers, I know it'll become a new family favorite.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Ground Cinnamon, Salt
Chocolate. Cinnamon Chips
How to Make Cinnamon Chip Snickerdoodle Cookies
Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
Scape sides of mixing bowl to include all the ingredients. A light and fluffy butter mixture is ideal.
Add Brown Sugar and continue to cream on high for an additional few minutes.
Creaming butter and sugars together with egg and extract creates a light and fluffy mixture.
Add flour mixture to butter mixture and mix until combined. Over mixing after flour is added makes a tough cookie when baked. Keep it simple and just mix until combined.
Hand stir in cinnamon chips to cookie dough.
Using a size #24 cookie scoop, scoop cookie dough balls and roll in a cinnamon sugar mixture.
Allow at least 2 inches between cookie dough for spreading while baking.
Bake at 350 F Degrees until edges are set. I love to add additional cinnamon chips on baked cookies hot out of the oven.
It not only makes for a pretty cookie visually but also tastes great.
Short answer, no. You can use a large bowl and a hand electric mixer to do everything you need to do. A large mixing bowl is the same size as the bowl of a stand mixer, and using a stand mixer makes the process easier. You can just use a paddle attachment on your stand mixer if you have one.
Mini Cinnamon Chips as seen in these photos can be purchased on Amazon.
Larger Cinnamon Chips are made by Hershey's and often times can be found at Wal-mart.
Storage & Freezing
Storage: Store cookies once they have cooled to room temperature in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a freezer-safe container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Bars. Make Cinnamon Chip Cookie Bars by using my Snickerdoodle Bars recipe and altering it a bit to include cinnamon chips.
- Topping. Add a simple icing drizzle to the top of the cookies, or try my Rum Glaze from these Eggnog Snickerdoodle Cookies for an extra festive finish!
- Filling. You can put any kind of chopped candy, chocolate chunks, or chocolate chips into these cookies. Try white chocolate chips, semi-sweet chocolate chips, Red Hots, or M&Ms, or chopped Rolos!
Do you want to get perfect cookies every time? With a soft chewy center but slightly crisp edges? Of course, you do! Well, here's how...
Invest in a kitchen scale for weighing your ingredients. When a kitchen scale is not available, make sure to stir and lift the ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Whether you use a wooden spoon, a hand mixer, or a stand mixer, you want to keep an eye on the bowl as the ingredients are getting mixed. Scrape the sides of the bowl regularly to ensure all the ingredients are actually getting used!
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. I've used a size #24 cookie scoop in these photos for a larger cookie.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie instead of diving in to make the whole batch.
Cookies are perfectly baked when the edges are set, starting to go golden brown, and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Cinnamon Chip Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Spiced Cookie Recipes
- Snickerdoodle Sandwich Cookies
- Classic Oatmeal Cookies with Coconut
- Red Hots Candy Cookies
- Gingerbread Crinkle Cookies
- Pumpkin Pie Sugar Cookies
- Eggnog Bars
- Chocolate Chip Cookie Pie Cookies
- Soft Molasses Cookies
- Eggnog Pie Cookies
Cinnamon Chip Cookies
- ½ Cup Butter Cold cut into cubes
- ½ Cup Brown Sugar 106g
- ¼ Cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1 ¾ Cup All Purpose Flour 210g
- 1 Cup Cinnamon Chips 160g
Cinnamon Sugar Mixture
- ½ Cup Granulated Sugar
- ½ teaspoon Cinnamon
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- Roll the cookie dough balls in the Cinnamon Sugar Mixture and place them on a prepared baking sheet allowing at least 2 inches apart each one.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Centers will still be soft.
- Allow cookies to cool on baking sheet for at least 5 minutes before moving to wire rack to cool completely.
- Store: Stored cooled cookies in an airtight container or ZipLock bag. Cookies will stay fresh for up to 7 days but best if enjoyed within 3-4 days.
- Freeze: Store cookies in a Ziploc bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
How many cookies does this recipe make?This recipe makes approximately 12 cookies using a size #24 cookie scoop. They are a larger cookie. Use a smaller size cookie scoop for more cookies from this batch.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.