Snicker-doodles are a delicious cookie under any circumstances, but this is my favorite recipe ever! It takes the humble cookie to a new level by adding in dry vanilla pudding and cinnamon chips.
Never heard of cinnamon chips? Neither had I until I found them at the “dent can” store in my hometown in Missouri. Since then, I have found them with all the other types of baking chips in at Walmart. They look like chocolate chips, but they are a mild cinnamon flavor. They’re just perfect for adding into this cookie dough.
This soft, cinnamon sugar cookie is just what to bake for the upcoming fall season. SO delicious!
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1- 3.4-ounce package vanilla instant pudding (dry)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups cinnamon chips
- 1/4 cup granulated white sugar + 1/2 teaspoon ground cinnamon (mixed together for rolling cookie dough)
Preheat the oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In a large bowl, cream butter and sugars together.
Mix in the pudding, eggs and vanilla.
In a separate bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the cinnamon chips.
Scoop out spoonfuls of the cookie dough and roll into balls.
Roll in the cinnamon-sugar mixture and place on the baking sheets 2-inches apart.
Bake 10 to 12 minutes, or until lightly browned and set in the middle.
Let the cookies cool on the baking sheet for about 10 minutes before moving to a cooling rack to cool completely.
Yield: 3 dozen cookies