I’m not exactly sure why I set out to re-create the best snickerdoodle cookies ever. Snickerdoodles are just fine on their own—they’re soft and chewy with a slight tang and a thick cinnamon-sugar crust. It’s perfection in a cookie, if you ask me.
But after making snickerdoodles dozens of times, I was craving a change. I wanted to take my favorite cookie recipe and take it up a notch. I spotted a bag of cinnamon chips in my pantry, and snatched them up eagerly. If the cinnamon sugar crust is the best part of a snickerdoodle cookie, then adding cinnamon chips throughout the batter had to be even better.
The best part is, I didn’t change a single thing about my family’s recipe for snickerdoodles—the cinnamon chips didn’t alter the batter at all. They’re a welcome edition, and it’s almost like the batter was just waiting for the addition of chips.
If you scan the ingredient list to my recipe, you’ll notice something a bit untraditional: cream cheese. I’ve always like the slight tang and extra creaminess that cream cheese brings to a cookie dough. If you’re a fan of rugelach, you’ll know how important cream cheese is in dough. It makes the dough extra rich, and you might just find yourself adding cream cheese to more dough recipes.
This recipe makes just 1 dozen cookies, but is easily doubled to make a bigger batch.
Cinnamon chips can be a bit hard to locate, but any grocery store with a large baking section should have them. You’ll have some chips leftover from the bag. I typically use them in scones, and I really like to sprinkle them on top of pancakes while they cook (before flipping).
If you’re a fan of snickerdoodles, you’ve got to try this ‘best ever’ version!
3 tablespoons Kerrygold Unsalted Butter, at room temperature
2 ounces cream cheese, softened
1/2 cup + 2 tablespoons granulated sugar
1 large egg
3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup cinnamon chips
2 teaspoons ground cinnamon
Preheat the oven to 350, and position a rack in the center of the oven. Line a cookie sheet with parchment paper.
In a medium-sized bowl, add the butter, cream cheese and 1/2 cup of the sugar. Beat with an electric mixer on HIGH until well-mixed and fluffy, about 1 minute. Next, beat in the egg until just combined.
In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter mixture, and beat until just combined.
In a shallow bowl, add the remaining 2 tablespoons of sugar and cinnamon. Stir together.
Scoop 12 balls of dough into small balls and roll into the cinnamon-sugar mixture.
Place the dough balls evenly on a baking sheet. Bake for 10-12 minutes.
Let cool on a baking sheet for 1 minute before moving to a wire rack to cool completely.
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