Julie Clark
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Best Snickerdoodle Recipe
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Thick, soft and cinnamon sweet, this is the best snickerdoodle recipe around. Bakery-style with cookies with cinnamon chips!
We’re bringing sugar cookies to a whole new level. We’re talking homemade cinnamon chips, a soft, chewy cookie, with a hint of tangy cream of tartar. Meet your new best friend, the best snickerdoodle cookies with cinnamon chips.
The cinnamon chips aren’t the morsels found in bags at the grocery store. They are homemade cinnamon sugar mixture baked in the oven. They are excellent in snickerdoodle muffins, cinnamon crunch bread and even a pumpkin cookie cake. But our favorite way to use them is in these chewy snickerdoodle cookies.
What you’ll love about our best snickerdoodle recipe:
- buttery soft
- signature tangy flavor (thanks to the cream of tartar)
- thick and a slightly chewy texture
- cookies with cinnamon chips in each bite
Homemade Cinnamon Chips?
Yep, that’s what I said. Homemade, soft, amazing, cinnamon chips.
These cinnamon chips are super easy to make, and they’ll last you more than one recipe. I like to make a double or even triple recipe of cinnamon chips so I have them on hand (hello, scones).
These cinnamon chips from are pure perfection, baking right into your snickerdoodle leaving pockets of intense cinnamon flavor. Don’t skip this step. It’s what makes our snickerdoodles the best.
Read about how to make cinnamon chips.
How to Make the Best Snickerdoodle Cookie Recipe
This cookie dough is really thick so it’s best to use a hand mixer or stand mixer.
- In a small bowl, stir together flour, baking soda, baking powder and cream of tartar. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Scrape the sides of the bowl as needed. Gradually blend in dry ingredients.
- Fold in the cinnamon chips.
- Use a cookie scoop to scoop the dough into about 20 1-1/2″ inch cookie dough balls.
- In a small bowl, combine the ¼ cup sugar and 2 teaspoons cinnamon. Roll the dough balls in the cinnamon sugar mixture and place on an ungreased baking sheet. Slightly flatten the top of each cookie with the bottom of a glass.
- Refrigerate the cookies for at least 1 hour.
- Bake at 375ºF for 10 minutes, removing the cookies just before the edges get brown. Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool.
Can you freeze the cookie dough?
Yes! This cookie dough freezes well. Make the balls of dough and freeze them individually first, then put them in a container to freeze for up to 3 months.
Can you make the cookies without the cinnamon chips?
Yes. You can simply roll the dough balls in cinnamon sugar if you’d like.
Do you have a traditional snickerdoodle cookie recipe?
Yes! You’ll love my mom’s traditional snickerdoodle recipe.
Best Snickerdoodle Recipe
Thick, soft and cinnamony sweet, this is the best snickerdoodle recipe around. Bakery-style cookies homemade cinnamon chips!
Servings 20
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 2 3/4 cups all purpose flour 358 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 3 grams
- 2 teaspoons cream of tartar 6 grams
- 1 cup salted butter room temperature
- 1 1/2 cups white granulated sugar 300 grams
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion or vanilla extract
- 1/2 tablespoon lemon juice 6 grams
- 1 1/4 cups homemade cinnamon chips
- 1/4 cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a small bowl, stir together flour, baking soda, baking powder and cream of tartar. Set aside. 2 ¾ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons cream of tartar
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Scrape the sides of the bowl as needed. Gradually blend in dry ingredients. 1 cup salted butter, 1 ½ cups white granulated sugar, 1 large egg, ¾ teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion, ½ tablespoon lemon juice
- Fold in the cinnamon chips. 1 ¼ cups homemade cinnamon chips
- Scoop the dough into about 20 1-1/2" inch cookie dough balls.
- In a small bowl, combine the ¼ cup sugar and 2 teaspoons cinnamon. Roll the dough balls in the cinnamon sugar mixture and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass. ¼ cup white granulated sugar, 2 teaspoons ground cinnamon
- Refrigerate the cookies for at least 1 hour.
- Bake at 375ºF for 10 minutes, removing the cookies just before the edges get brown. Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
Notes
Store in an airtight container.
The calories shown are based on the recipe making 20 large cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 447kcal | Carbohydrates: 75g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 172mg | Potassium: 84mg | Sugar: 61g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.9mg
Hey Julie! This recipe sounds amazing…although in Canada, we don’t have European butter. Or not readily available. I’ve literally never seen it. Do you think it’ll ruin the cookie experience if I just use regular butter? Thanks!
I made them about 4 ounces each and froze them. Heated oven to 400 then reduced to 375 and cooked for 6 minutes, then reduced to 350 and cooked for 8.5 minutes. Slight crisp on the outside and soft middle. Perfect cookie in my book. They were gone almost immediately! Thanks!
I made these over the weekend. They are fabulous!! I did make them a little smaller and my kids and grandkids loved them. They would be great to use as an ice cream sandwich!!!
LorAnn Cake and cookie emulsion comes in assorted flavors, but the recipe does not specify. Also,what is the purpose ofthe lemon juice?
What flavor is the LorAnn Princess Cake & Cookie Bakery Emulsion. Never heard of it. There are many flavors. One I see is butter?
where can I get the homemade cinnamon chip recipe. The link Mind over batter is NOT working.
Also – “Cook time 10 minutes” — can the whole batch fit into the oven at once? Without knowing how many a batch makes — if I need to do 3 or 4 trays, that would be cook time of 10 minutes each, increasing the amount of time I need to allow to mae this recipe …. ??
Looks good but …”447 calories per serving – makes 20 servings”. How many cookies is a serving? Approximately how many cookies does this recipe make?
HI…where would I find European butter…is that something I would have to purchase on the internet?
Now I must try these cinnamon chips with these yummy snickerdoodle cookies! Thank you for all your delicious recipes!
Hubby loves Snickerdoodles and what a great twist making and using homemade cinnamon chips.
Besides on the internet; (I don’t do internet shopping) where does a person buy the LorAnn Princess Cake & Cookie Bakery Emulsion? Can a person use just plain vanilla extract, or other in place of it?
Thanks for the great recipe
These look delicious! The photos are making me very hungry!!