December is for cookies! If you are a cinnamon lover like me, you have to make these cookies. They’re simply a snickerdoodle with cinnamon chips added to the batter. You can likely find cinnamon chips made by Hershey’s at your local grocery store or online sources.
This is a cookie that truly showcases the butter and cinnamon as its main flavors, so make sure you use quality ingredients. These cookies will only be as good as the ingredients you use!
Cinnadoodles, adapted from Two Peas and Their Pod
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
About a half a bag of cinnamon chips
3 tablespoons sugar
3 teaspoons ground cinnamon-more if you love it!
Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. Don’t overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.