I am totally embarrassed by the quantity of cinnamon chips still in my freezer. I don’t know what possessed me to buy 10 bags several years ago. THIS RECIPE, though, makes me want to buy 10 more bags.
(Public service announcement: Did you know most recipes only require 1/2 bag of cinnamon chips? Shop accordingly.)
Cinnamon Chip Snickerdoodles
Recipe found here
- 1-2/3 c flour
- 1 t cream of tartar
- 1 t cinnamon
- 1/2 t baking soda
- 1/4 t salt
- 1/2 c butter, softened to room temperature
- 1/2 c brown sugar, packed
- 1/3 c sugar
- 1 egg
- 2 t vanilla extract
- 1 c cinnamon chips
For topping:
- 1/4 c sugar
- 2 t cinnamon
In a large bowl, combine flour, cream of tartar, cinnamon, baking soda and salt. In another large bowl, cream butter until soft and fluffy. Add sugar and brown sugar, and continue to beat until very creamy. Add egg and vanilla and beat until light and fluffy. Add dry ingredients and stir by hand until just combined. Do not overmix. 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 350F. Line 2 large baking sheets with parchment paper. Make topping by combining sugar and cinnamon in small bowl. Remove dough from refrigerator and use scoop or your hands to roll dough (about 2 tablespoons) into a smooth ball. Roll 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. Allow cookies to cool on pan for about 5-8 minutes before transferring to a wire rack to cool completely. Makes about 18 cookies.