Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
22
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Calories
177 kcal
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Course
Baked Goods
Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
Description
The cookies are made by creaming butter, sugars, and egg until light and fluffy, then adding Greek yogurt and vanilla to enrich moisture and flavor. A combination of cinnamon, cornstarch, cream of tartar, baking soda, and optional salt forms the classic snickerdoodle base with a gentle tang and tender crumb. Cinnamon chips add bursts of spiced sweetness dispersed throughout each cookie.
The dough is portioned into medium scoops, lightly flattened, and chilled for at least two hours. This chilling step is key to preventing excessive spreading and ensures the cookies keep their soft, thick texture. Baking at 350°F on a lined baking sheet yields cookies with a delicate balance of chewy softness and slight crispness on the edges.
These cookies are a comforting treat suitable for snacking or dessert, especially for those who appreciate cinnamon-spiced sweets with a rich, tender bite.
Ingredients
- 1 egg large
- ½ cup butter 1 stick, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon Greek yogurt or sour cream
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- pinch salt optional and to taste
- one 10-ounce bag about 1 2/3 cups cinnamon chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Add the Greek yogurt, vanilla, and beat to incorporate until fluffy again, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, about 2 minutes. Don’t overmix.
- Add the cinnamon chips and either fold in by hand or beat momentarily to combine.
- Using a medium 2-inch cookie scoop, form mounds (I made 23). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Sugar-Doodle Vanilla Cookies and White Chocolate Snickerdoodles
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 177kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 20mg | 7% |
| Sodium | 108mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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