The weekend is here! And even though I wish it were a tad bit warmer, it’s a perfect day for baking. Low 60 degrees is optimum baking weather, in my opinion. So bakers start your ovens!
Continuing with my cookie obsession lately, I have yet another recipe to pass along. I know I tend to make lots of chocolate treats, but I’m a true chocoholic. I can’t help it. So, in the spirit of balance, I’m doing something different today.
Snickerdoodles are a loved childhood staple. And they also are good because they avoid worries like nut allergies or chocolate. It’s basically a cinnamon sugar cookie. And these are loaded with mini cinnamon chips for extra yumminess! Of course I made them extra large for fun, but you can adjust the size to your own liking. Just decrease the baking time and watch them carefully.
They are super simple to whip up, but don’t skip the chilling step. It makes a big difference. Also the addition of cream of tartar is important to keep them soft inside. I hope you give these a try. And BTW, have a fantastic Saturday. You deserve it ♥️
Supersized Cinnamon Chip Snickerdoodles
1 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla extract
2 3/4 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 pkg cinnamon chips
1/4 cup granulated sugar + 1 Tbsp cinnamon. Mix together in a small bowl and set aside.
In a large mixing bowl, cream butter and sugars. Add eggs and extract, mixing well. Combine flour, cream of tartar, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients and fully incorporate. Gently stir in cinnamon chips. Form large balls of dough with 1/4 measuring cup. Roll in cinnamon sugar and place on parchment lined cookie sheets. Flatten balls slightly with the palm of your hand. Refrigerate 1 hour. Preheat oven to 350 degrees. Bake cookies 15 minutes until lightly browned. Remove from oven and cool on cookie sheet 5 minutes before moving to a cooling rack to cool completely.