Josh loves snickerdoodles, so I decided to make them for him, but I kicked them up a notch. I added in some cinnamon chips to a basic recipe. The chips, in my opinion, raised these cookies to a whole new level. Don’t get me wrong, I like snickerdoodles, but with the added bursts of cinnamon, HALLELUJAH! These cookies are even more delightful. Make sure you under bake them a bit, they will set up. You want the edges to be crispy and the centers soft. I think I will make these for the holidays…they are CINNADOODLY GOOD!
My dad and stepmom are coming to visit from Illinois. They are arriving this afternoon! I am super excited. My dad is an amazing baker/cook so I am sure we will be having some fun in the kitchen. They will be in Utah for a whole week. Yahoo!! Well, keep having a great weekend everyone!
- Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 ½ 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.
Have you tried this recipe?
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