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Cinnamon Chip Snickerdoodle Cookies

Cinnamon Chip Snickerdoodle Cookies


I tried these sweet little beauties during my time in the US and it was love at first bite. HAH! D'you see what I did there?? Pure GW genius. Crap cookie jokes aside I really did fall in love with these soft, sugary pillows of cinnamon and immediately demanded that Staci (my lovely friend that made them) share the recipe. She was happy to oblige which was just as well as I may have had to get violent had she refused.

A quick scan of the recipe revealed that all the ingredients were pretty straight forward and readily available in the UK apart from one. The main event. The cinnamon chips.  These ones to be exact:


DRAT AND DOUBLE DRAT! I exclaimed inwardly. How will my non-US Warriors be able to bake them? I mean you could buy them off e-bay but at £6.02 per bag I wouldn't bother. There is also the option to make your very own cinnamon chips from scratch and there are plenty of recipes online which will allow you to do just that. OR

you could wait for my next giveaway in which I will be giving away (funny that, giving something away for a giveaway...) a bag of cinnamon chips to two lucky winners!

That blessed event should be taking place in the next couple of weeks. I'm awaiting a shipment. THANKS ERICA!!!!

HOWEVER, there is absolutely no reason why you couldn't simply substitute the cinnamon chips for another chip of your choice: white choc, dark choc, milk choc, M&M's... YOU DECIDE!  And if you're not a cinnamon fan then don't add the ground cinnamon and don't roll dough in cinnamon sugar. But, just so you know, then it wouldn't be a snickerdoodle because a snickerdoodle is a type of cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar.

I'm waffling so allow me be a little more concise and to the point. This right here is a great all-round cookie recipe regardless of what you stuff 'em with. There. I said it.  

Now onto my own first attempt to replicate the taste, texture and over all deliciousness of the ones that Staci made. I put three batches into the oven and all came out looking very different and certainly not as attractive as the picture in the original recipe. Now I've made a lot of cookies in my time and they're usually pretty uniform so I'm not quite sure what I did. Any suggestions would be greatly appreciated!!


I was ready to curse the baking gods for failing me and to throw myself into a pit of self-deprecation and then I took a bite.

My faith in my baking abilities were restored in an instant!


They're not the prettiest, neatest cookies I've ever made but 10/10 for taste and texture, particularly the ones on the right.  De-freakin-lishus!!!


Yup, I know. You want to sink your teeth into one right now. And they tasted even better once they had completely cooled.


My 15 month old neighbour, Lianie, was a willing taste tester and she even spared a few crumbs for Sapphie "The Hoover" Whippet. Child and beast were contented with cookies.  


Cheaper than a babysitter or dog walker.



Cinnamon Chip Snickerdoodle Cookies
Serves 23
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 1 large egg
  2. 113g/4oz/1/2 cup unsalted butter
  3. 150g/5oz/3/4 cup light brown sugar, packed
  4. 50g/2oz/1/4 cup granulated sugar
  5. 1 tablespoon Greek yogurt or sour cream
  6. 1 tablespoon vanilla extract
  7. 188g/7oz/1 1/2 cups all-purpose flour (plain)
  8. 2 teaspoons cinnamon
  9. 2 teaspoons cornstarch
  10. 1 teaspoon cream of tartar
  11. 1/2 teaspoon baking soda
  12. pinch salt, optional and to taste
  13. one 10-ounce bag (about 1 2/3 cups) cinnamon chips (or any chip of your choice!)
  14. granulated cinnamon-sugar mixture for rolling, optional (Waitrose sells cinnamon sugar)
  1. Combine the egg, butter, sugars in a stand mixer or with a hand mixer. Beat on medium-high speed until creamy, light and fluffy. 5 minutes approx. (7 mins for a hand mixer)
  2. Beat in Greek yogurt and vanilla until fluffy again. 2 minutes approx.
  3. Stop, scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat for another 2 minutes. Make sure you don't over mix.
  4. Add the cinnamon chips (or the chips of your choice!). Beat them briefly or fold in by hand.
  5. Using a cookie scoop/ice-cream scoop or just a plain old spoon place mounds on a large plate, flatten mounds slightly, cover with cling film (ceramwrap) and refrigerate for at least 2 hours, or up to 5 days, before baking. Avoid baking with warm dough because cookies will spread and bake thinner and flatter - that's why my third batch were thinner than the first two because the dough had been at room temperate for a while.
  6. Preheat oven to 180ºc/350ºf
  7. Line a baking sheet with grease proof paper or spray with cooking spray. Place mounds on baking sheet around 2 inches apart (I bake 9 cookies per sheet). Bake for 8 to 9 minutes. You may think they look underdone but they will continue to firm up a they cool down. A good tip is to rotate your baking trays at the 4 min mark.
  8. Let cookies cool down on the baking sheet for 5 minutes before removing and transferring to a wire rack.
The Ginger Warrior http://www.thegingerwarrior.com/

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  1. These look and sound delicious. Coming over for a visit from Kendra/Headless Mom who posted about meeting you at BlogHer.

  2. Gotta try me some of these!!! :-) xxx

  3. I tried these in the States and they are pretty amazing. I would like to try this current batch but I fear they will be ‘troughed’ by the time I get home xx

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