Chippy Snickerdoodles

Chippy Snickerdoodles

Chippy Snickerdoodles Recipe: Soft Cinnamon Cookies With Baking Chips

These cozy Chippy Snickerdoodles take the classic cinnamon sugar cookie and give it a sweet upgrade with baking chips. They stay soft in the middle, get that perfect crinkly top, and sparkle with cinnamon sugar like tiny cookie constellations. You can use any flavor baking chips you love. Pumpkin spice chips feel like autumn in every bite, but chocolate, white chocolate, or cinnamon chips work beautifully too.

Why you will love these cookies

• Classic snickerdoodle flavor with a fun twist

• Soft and chewy texture

• Easy pantry ingredients

• Perfect for holidays, bake sales, or everyday cookie cravings

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Ingredients

¾ cup sugar
½ cup butter, softened
1 egg
¾ cup plus 2 tablespoons all purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt
1 cup baking chips (pumpkin spice, chocolate, or your favorite variety)

Cinnamon Sugar Coating
2 tablespoons sugar
1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 400°F.

2. In a mixing bowl, beat together ¾ cup sugar, butter, and egg until smooth and creamy.

3. Stir in flour, cream of tartar, baking soda, and salt until combined. Fold in baking chips.

4. Roll dough into 1 inch balls. In a small bowl, mix cinnamon and 2 tablespoons sugar. Roll dough balls in the cinnamon sugar mixture.

5. Place cookies 2 inches apart on an ungreased baking sheet. Bake for 10 minutes, or until edges are set. Cool on a wire rack.

Makes about 24 cookies

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Baking Tips

• For extra soft cookies, do not overbake. They will continue to set as they cool.

• Try different flavored chips each season. Peppermint chips at Christmas? Yes please.

• Want thicker cookies? Chill the dough for 20 minutes before rolling.

If your kitchen had a cookie soundtrack, these would crackle like a campfire and smell like sugar-dusted magic. Enjoy every warm, cozy bite.

Mix sugar, butter and egg

Add flour, cream of tartar, baking soda and salt

Add baking chips

Shape into a ball & roll in cinnamon sugar

Place on baking sheet 2 inches apart

Bake for 10 minutes

Cool on wire rack

 

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

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Chippy Snickerdoodles