Get ready to fall in love with these Cinnamon Chip Snickerdoodles! Soft, chewy, and packed with bursts of sweet cinnamon from Hershey’s cinnamon chips, these cookies take the classic snickerdoodle to a whole new level. Perfect for cookie swaps, holiday baking, or just a delicious treat any time!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Get Away Today is my FAVORITE company to book my Disney vacations. Get discounts and the BEST customer service by checking prices below. Don’t forget to use the coupon code: Clubhouse10 to save even more! Tap the yellow button below to check prices and see more Disney World Deals from Get Away Today!
Why You'll Love These Cookies
If you’re a fan of the classic snickerdoodle, you’re going to love this twist! Cinnamon Chip Snickerdoodles are everything you adore about the original—soft, chewy, and coated in cinnamon sugar—but with the added bonus of sweet cinnamon chips in every bite.
The cinnamon chips melt into little pockets of gooey goodness, giving you an extra burst of flavor that makes these cookies totally irresistible. Plus, they’re super easy to make and perfect for cozy fall days, holiday baking, or anytime you need a little cinnamon-sugar comfort!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour: The base for the cookie dough, giving the cookies their structure. You can substitute with gluten-free all-purpose flour if needed.
- Cream of Tartar: This classic snickerdoodle ingredient gives the cookies their signature tangy taste and soft, chewy texture. If you don’t have cream of tartar, you can substitute with 2 teaspoons of baking powder, but it will slightly alter the flavor.
- Baking Soda: Helps the cookies rise and become light and fluffy.
- Salt: Enhances all the sweet and spicy flavors in the dough.
- Softened Butter: Adds richness and a soft, tender texture to the cookies. Use unsalted butter for better control of salt, or if using salted butter, reduce the added salt in the recipe.
- Sugar: For sweetness in the dough and that perfect cinnamon-sugar coating.
- Eggs: Bind the ingredients together and add moisture for a soft, chewy cookie.
- Hershey's Cinnamon Chips: These sweet, spicy chips melt into the cookies, adding bursts of cinnamon flavor in every bite. If you can’t find cinnamon chips, try butterscotch or white chocolate chips for a different twist.
- Ground Cinnamon: Mixed with sugar to create that classic snickerdoodle coating, adding a warm, spicy flavor to every bite.
How to Make Cinnamon Chip Snickerdoodles
[Step 1] In a mixing bowl, whisk together the flour, cream of tartar, baking soda and salt.
[Step 2] Beat the softened butter and 1 ½ cups of sugar until fluffy. Add the egg, egg yolk and vanilla extract and beat again. Slowly add the flour mixture to the butter mixture until well blended. Stir in the cinnamon chips.
[Step 3] In a small bowl, mix together the remaining ½ cup of sugar and cinnamon. Use a 2 tablespoon cookie scoop to measure the dough and roll it into a ball between your hands. Cover the dough with the cinnamon/sugar mixture.
[Step 4] Place the cookie dough balls on a parchment paper-lined baking sheet about 2 inches apart and bake at 375 degrees for 10-12 minutes.
[Step 5] Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Baking Tips & Tricks
- Chill the Dough: Letting the dough chill in the fridge for at least 30 minutes helps the cookies keep their shape and gives a chewier texture.
- Don’t Overmix: Mix the dough just until the ingredients are combined to avoid tough cookies. Overmixing can make them less soft and chewy.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother, well-combined dough.
- Roll in Cinnamon Sugar Generously: Don’t be shy when coating the dough balls in the cinnamon-sugar mixture! The more coating, the better that classic snickerdoodle flavor.
- Underbake for Softness: Bake until the edges are just set but the centers still look slightly underbaked. They’ll firm up as they cool, giving you that perfect soft and chewy texture.
- Use a Cookie Scoop: For evenly sized cookies that bake uniformly, use a cookie scoop to portion out the dough.
- Swap Out Cinnamon Chips: If you can’t find cinnamon chips, try substituting with white chocolate chips or butterscotch chips for a delicious twist.
- Store with Bread: To keep cookies soft, store them in an airtight container with a slice of bread. The bread will help maintain the cookies’ moisture!
More Cookie Recipes to try:
- Bakery-Style Snickerdoodles
- Pumpkin Spice Snickerdoodles
- Chewy Drop Sugar Cookies
- Chilled Crumbl Sugar Cookies
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Cinnamon Chip Snickerdoodles
Ingredients
- 3 Cups All-Purpose Flour
- 2 Teaspoons Cream of Tartar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Butter softened
- 2 Cups Sugar divided
- 1 Egg + 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 1 Package Hershey's Cinnamon Chips
- 2 Teaspoons Cinnamon
Instructions
- In a mixing bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Bet the softened butter and 1 ½ cups of sugar until fluffy. Add the egg, egg yolk and vanilla extract and beat again. Slowly add the flour mixture to the butter mixture until well blended. Stir in the cinnamon chips.
- In a small bowl, mix together the remaining ½ cup of sugar and cinnamon. Use a 2 tablespoon cookie scoop to measure the dough and roll it into a ball between your hands. Cover the dough with the cinnamon/sugar mixture.
- Place the cookie dough balls on a parchment paper-lined baking sheet about 2 inches apart and bake at 375 degrees for 10-12 minutes.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Leave a Reply