Incredibly soft, melt-in-your-mouth snickerdoodle cookies, stuffed with cinnamon chips!
What makes, in your mind, the perfect cookie?
Before today, I’d definitely say that the perfect cookie meant the softest, most chocolate-filled cookie a person could find. But I think I’ve just changed my mind. Gasp!
Today, we’re talking snickerdoodles.
But not just any snickerdoodles. Cinnamon Chip Snickerdoodles.
There’s cinnamon in the dough. In the chips. On the top.
And! They’re baked to perfection. Each soft-baked bite literally melts in your mouth, and makes you say: more, please?
And, yup! Once again, I’ve got you gluten free eaters covered as well! Just sub in Better Batter Gluten Free Flour (the BEST gf flour out there!!), which is what I use when I make these for myself, and your cookies will turn out exactly the same as those who use a traditional All-Purpose flour!
I’ve worked on creating the perfect snickerdoodle cookie for a reeaally long time….and this IS IT.
And, they disappeared faster from the kitchen than any other cookie recipe I’ve ever made. Ever.
I may have just overcome my chocolate addiction in this one easy recipe. (But don’t quote me on that! 😉 )
And that’s what a Friday definitely needs.
Have a great one!!
- 1 & ⅔ cup All Purpose Flour OR Better Batter Gluten Free Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- ½ cup Light Brown Sugar
- ⅓ cup Granulated Sugar
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 1 cup Cinnamon Chips (plus a little more for topping, if desired)
- For the Topping:
- ¼ cup Granulated Sugar
- 2 teaspoons Cinnamon
- In a large bowl, whisk to combine Flour, Cream of Tartar, Cinnamon, Baking Soda, and Salt. Set aside.
- In another large bowl, using an electric handheld mixer, cream butter until very soft and fluffy, about 1-2 minutes. Add in Brown Sugar and Granulated Sugar, and continue to beat for another 1-2 minutes, until very creamy (scraping down the bowl as needed). Add in Egg and Vanilla, and continue to beat for another 1-2 minutes, until very light and fluffy.
- Pour dry ingredients into the bowl of wet ingredients, and stir by hand with a large spoon or rubber spatula until just combined. Do not over mix. Stir in Cinnamon Chips.
- Cover bowl tightly with plastic wrap, and refrigerate at least 4 hours, or up to 3 days.
- When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Make the topping: In a small bowl, stir to combine Granulated Sugar and Cinnamon.
- Remove dough from refrigerator.
- Using a cookie scoop or your hands, roll dough (about 2 Tablespoons) into a smooth ball. The dough may be firm, but the warmth from your hands will help it to stick together. Roll cookie dough ball in the cinnamon-sugar topping, and set on baking sheet. Repeat with remaining dough.
- Bake cookies for 10-12 minutes, until lightly golden. Cookies may looks slightly underbaked, and this is what you want! Allow cookies to cool on the pan for about 5-8 minutes (at this point, if desired, you may press a few more cinnamon chips into the tops of the cookies for looks), before transferring to a wire rack to cool completely.
- Store cookies in a tightly sealed container at room temperature for up to 1 week. Cookies freeze well in a freezer ziplock bag, up to 3 months.
- Makes about 18 cookies.
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