I made these cinnamon chip snicker doodles from Averie Cooks early on this summer. I had a bag of Hershey's cinnamon chips that I'd been saving for just the right thing. Why do stores only carry cinnamon chips seasonally? Don't they realize people have cinnamon chip cravings besides Thanksgiving and Christmas? Sheesh.
Poofy cookies or not, these were still an excellent use of my precious cinnamon chips and a must bake for all you cinnamon fiends out there!
Soft and Chewy Cinnamon Chip Snickerdoodles from Averie Cookies
1/2 c butter
3/4 c brown sugar
1/4 c sugar
1 T sour cream
1 T vanilla
1 1/2 c flour
2 t cinnamon
2 t cornstarch
1 t cream of tartar
1/2 t baking soda
10 oz bag (1 2/3 c) cinnamon chips
granulated cinnamon-sugar mixture for rolling, optional
Mix egg, butter and sugars on med high with paddle attachment of stand mixer for 5 min til lt and fluffy. Add sour cream and vanilla, beating 2 more min. Scrape sides and add flour, cinnamon, cornstarch, cream of tartar, and baking soda, beating 2 minutes. Add chips. Scoop out dough and chill dough balls for several hrs to 5 days. Warm cookies will spread worse than mine did. When ready to bake preheat oven to 350. Bake 2" apart on lined cookie sheet. Bake 8-9min, til tops and edges just set. Do not bake more than 10 min, cookies will continue to cook as they cool. After 5 min cooling on cookie sheet transfer to rack or paper towels to come to room temp before storing in air tight container. The dough freezes nicely and bakes up well frozen, but you may need to add additional time for dough straight from the freezer.