These cookies are exactly what the name promises: soft, slightly chewy, and brimming with warm cinnamon sweetness from those generous cinnamon chips. I developed this version to fix two common problems—cookies that spread into thin discs and cookies that dry out too quickly. A little cornstarch and the brief chill in the fridge keep these thick and tender while the cream of tartar and baking soda give that classic snickerdoodle bite.
They’re approachable to make. You won’t need a dozen pans or a complicated technique—just a stand mixer (or a hand mixer), a scoop, and time to chill. Follow the steps below closely for consistent results; timing and temperature matter more than you might think.
If you bake for a crowd, these hold up well and travel nicely. Make a batch, share a plate, and keep a few in the freezer for when you need a quick treat. I’ll walk you through what to buy, the exact method, common pitfalls, and freezer tips to keep them tasting fresh.
What to Buy
Ingredients
- 1 large egg — provides structure and moisture; room temperature helps the dough cream up evenly.
- ½ cup unsalted butter, 1 stick — for flavor and tenderness; use softened but not oily butter for proper creaming.
- ¾ cup light brown sugar, packed — adds moisture and that deep caramel note; pack it firmly into the measuring cup.
- ¼ cup granulated sugar — helps with spread and gives a touch of crispness at the edges.
- 1 tablespoon Greek yogurt or sour cream — adds tang and extra chew; either option works per the recipe’s note.
- 1 tablespoon vanilla extract — rounds and deepens flavor; use a good-quality extract for the best result.
- 1 ½ cups all-purpose flour — the base of the dough; measure by spooning into the cup and leveling for accuracy.
- 2 teaspoons cinnamon — the warm backbone of the cookies; complements the cinnamon chips.
- 2 teaspoons cornstarch — keeps the cookies tender and thick by reducing gluten formation.
- 1 teaspoon cream of tartar — gives that classic snickerdoodle tang and lift.
- ½ teaspoon baking soda — reacts with the cream of tartar for leavening and chew.
- pinch salt, optional and to taste — enhances flavors; use if you’re not using salted butter.
- one 10-ounce bag, about 1 2/3 cups cinnamon chips — the star mix-in; fold these in gently so they stay intact through baking.
Stepwise Method: Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, unsalted butter (1 stick), packed light brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is well creamed, light and fluffy, about 5 minutes. (If using a hand mixer, beat for at least 7 minutes.)
- Add the Greek yogurt (or sour cream) and the vanilla extract. Beat on medium speed until incorporated and the mixture is fluffy again, about 2 minutes.
- Stop the mixer and scrape down the sides and bottom of the bowl with a spatula. Add the all-purpose flour, ground cinnamon, cornstarch, cream of tartar, baking soda, and the optional pinch of salt. Mix on low speed just until the dry ingredients are incorporated, about 1–2 minutes. Do not overmix.
- Add the cinnamon chips and fold them in by hand with a spatula, or pulse the mixer briefly (a few short bursts) just to distribute the chips evenly.
- Using a medium 2-inch cookie scoop, portion the dough into mounds and place them on a large plate or tray. Flatten each mound slightly with your palm or the back of a spoon.
- Cover the mounds tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 2 hours and up to 5 days. Do not bake the cookies from warm dough, as warm dough will spread and produce thinner, flatter cookies.
- When ready to bake, remove the chilled dough from the refrigerator. If the dough was chilled overnight, you may let it sit at room temperature for about 15 minutes before baking (optional). Preheat your oven to 350°F (177°C).
- Line a baking sheet with a Silpat or parchment paper, or lightly spray with cooking spray. Place the chilled dough mounds on the prepared sheet at least 2 inches apart (about 8 cookies per standard sheet).
- Bake in the preheated oven for 8 to 9 minutes, or until the edges have set and the tops are just beginning to set (centers may still look pale and slightly glossy). If desired, rotate the baking sheet halfway through baking. Do not bake longer than 10 minutes, as the cookies will continue to firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer the cookies to a wire rack to finish cooling.
- Store cooled cookies airtight at room temperature for up to 1 week or in the freezer for up to 3 months. Unbaked, portioned dough can be stored airtight in the refrigerator for up to 5 days.
Why This Soft and Chewy Cinnamon Chip Snickerdoodle Cookies Stands Out
There are two technical choices that make these cookies reliably soft and chewy. First, cornstarch. It seems small, but a little cornstarch inhibits gluten development and gives a velvety crumb. Second, the chill. Refrigerating the dough firms up the butter and slows spread so you end up with a thicker cookie that stays tender in the middle.
Flavor-wise, cream of tartar is essential here. It is what differentiates this from a basic cinnamon chip cookie and leans it into snickerdoodle territory—subtle tang and that classic lift. Paired with brown sugar and cinnamon chips, the balance of tart, sweet, and warm spice is exactly what you want from a snickerdoodle-style treat.
Flavor-Forward Alternatives
Keep all swaps inside the ingredients already listed to stay true to the recipe. If you prefer more tang, use sour cream instead of Greek yogurt—it’s called out as an option in the ingredient list. If you’d like a more pronounced cinnamon profile, make sure to use the full 2 teaspoons of ground cinnamon and consider allowing the cookie to cool only slightly before tasting; warm cookies showcase cinnamon’s aromatics better.
If texture is your focus, try the refrigerated dough on day two instead of day one. The extra rest changes how the flavors meld and can deepen the chew without any other changes to the ingredient list.
Equipment Breakdown
Stand mixer with paddle attachment: ideal for thorough creaming and saving your arms. A hand mixer will work if you beat a bit longer as the method notes.
2-inch cookie scoop: delivers uniform cookies that bake evenly. If you don’t have a scoop, use a tablespoon measure and be consistent so baking time remains accurate.
Baking sheets and parchment or Silpat: prevents sticking and promotes even browning. Wire rack for finishing keeps the bottoms from steaming and keeps texture consistent.
Avoid These Traps
Do not bake the cookies from warm dough. Warm dough makes thin, flat cookies. Chill the mounds for at least 2 hours and up to 5 days as directed.
Do not overmix once the flour goes in. Overmixing develops gluten and yields a tougher cookie. Mix on low just until the dry ingredients are incorporated.
Do not overbake. The recipe intentionally pulls the cookies when the centers are still slightly glossy. They continue to set on the hot sheet, so removing them at 8–9 minutes preserves softness.
Make It Year-Round
These cookies travel through the seasons. In warm months, keep the dough chilled until bake time and consider baking late at night or early morning when indoor temperatures are cooler so dough doesn’t soften prematurely. In colder months, let the chilled dough sit about 15 minutes before baking only if the dough feels rock-hard; otherwise bake straight from chill for the best shape.
Because they freeze well, you can bake a double batch and freeze half, or freeze portioned dough to bake fresh whenever you want. The instructions include storage windows: baked up to 3 months in the freezer, portioned dough refrigerated up to 5 days.
Insider Tips
- Creaming time matters — Beat the butter, brown sugar, granulated sugar, and egg until light and fluffy. This step traps air for tender rise; use the timing in the recipe as your guide.
- Scrape the bowl — After adding yogurt and vanilla, scrape and then add the dry ingredients. It maximizes even mixing and avoids pockets of dry flour.
- Flatten before chilling — Flattening the scooped mounds slightly helps them bake into a consistent dome and speeds even chilling.
- Watch the center — Pull cookies when edges are set and centers look just glossy. They’ll finish on the sheet.
Freezer-Friendly Notes
Baked cookies: cool completely, then arrange in a single layer in an airtight container with parchment between layers. Freeze up to 3 months. Thaw at room temperature for 20–30 minutes or microwave 10–15 seconds if you prefer warm.
Unbaked dough: portion into mounds, flatten slightly, and freeze on a tray until solid. Transfer to an airtight container or freezer bag and keep frozen up to 3 months. When ready to bake, you can bake from frozen—add 1–2 minutes to the baking time and watch for the telltale set at the edges—or thaw overnight in the refrigerator and bake as directed.
Common Qs About Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
Q: Can I use sour cream instead of Greek yogurt? A: Yes. The recipe explicitly lists Greek yogurt or sour cream as equivalent options. Use whichever you have; both add moisture and slight tang.
Q: My cookies spread too much. What went wrong? A: Most likely the dough wasn’t cold enough. The method requires refrigerating the flattened mounds for at least 2 hours. Also, make sure you didn’t over-soften your butter before creaming—softened, not melted.
Q: How can I get a chewier center? A: Follow the bake time guidance closely and err on the shorter side (8–9 minutes). The cookies will look slightly glossy in the center when you pull them and firm up on the sheet.
Q: Can I mix the chips in with the mixer? A: The recipe suggests folding them in by hand or pulsing the mixer briefly. That preserves chip shape and prevents them from breaking down too much.
Q: How long can I store the dough in the fridge? A: Up to 5 days, covered tightly. Longer refrigeration is allowed in the instructions for up to 5 days; this is convenient for making dough ahead.
Save & Share
Make a batch, freeze half, and give the rest away. These cookies hold up for gifting and are an easy crowd-pleaser. If you try the recipe, take a photo of the golden edges and slightly glossy centers—those moments capture that perfect soft-and-chewy texture. Share with friends, and enjoy the simple comfort of cinnamon done right.
Soft and Chewy Cinnamon Chip Snickerdoodle Cookies
Ingredients
Ingredients
- 1 large egg
- 1/2 cupunsalted butter 1 stick
- 3/4 cuplight brown sugar packed
- 1/4 cupgranulated sugar
- 1 tablespoonGreek yogurt or sour cream
- 1 tablespoonvanilla extract
- 1 1/2 cupsall-purpose flour
- 2 teaspoonscinnamon
- 2 teaspoonscornstarch
- 1 teaspooncream of tartar
- 1/2 teaspoonbaking soda
- pinchsalt optional and to taste
- one 10-ounce bag about 1 2/3 cups cinnamon chips
Instructions
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg, unsalted butter (1 stick), packed light brown sugar, and granulated sugar. Beat on medium-high speed until the mixture is well creamed, light and fluffy, about 5 minutes. (If using a hand mixer, beat for at least 7 minutes.)
- Add the Greek yogurt (or sour cream) and the vanilla extract. Beat on medium speed until incorporated and the mixture is fluffy again, about 2 minutes.
- Stop the mixer and scrape down the sides and bottom of the bowl with a spatula. Add the all-purpose flour, ground cinnamon, cornstarch, cream of tartar, baking soda, and the optional pinch of salt. Mix on low speed just until the dry ingredients are incorporated, about 1–2 minutes. Do not overmix.
- Add the cinnamon chips and fold them in by hand with a spatula, or pulse the mixer briefly (a few short bursts) just to distribute the chips evenly.
- Using a medium 2-inch cookie scoop, portion the dough into mounds and place them on a large plate or tray. Flatten each mound slightly with your palm or the back of a spoon.
- Cover the mounds tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 2 hours and up to 5 days. Do not bake the cookies from warm dough, as warm dough will spread and produce thinner, flatter cookies.
- When ready to bake, remove the chilled dough from the refrigerator. If the dough was chilled overnight, you may let it sit at room temperature for about 15 minutes before baking (optional). Preheat your oven to 350°F (177°C).
- Line a baking sheet with a Silpat or parchment paper, or lightly spray with cooking spray. Place the chilled dough mounds on the prepared sheet at least 2 inches apart (about 8 cookies per standard sheet).
- Bake in the preheated oven for 8 to 9 minutes, or until the edges have set and the tops are just beginning to set (centers may still look pale and slightly glossy). If desired, rotate the baking sheet halfway through baking. Do not bake longer than 10 minutes, as the cookies will continue to firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer the cookies to a wire rack to finish cooling.
- Store cooled cookies airtight at room temperature for up to 1 week or in the freezer for up to 3 months. Unbaked, portioned dough can be stored airtight in the refrigerator for up to 5 days.
Equipment
- Stand mixer
- paddle attachment
- Hand Mixer
- Spatula
- 2-inch cookie scoop
- large plate or tray
- Plastic Wrap
- Airtight Container
- Oven
- Baking Sheet
- Silpat or parchment
- Cooking spray
