Get ready to fall in love with these irresistible Snickerdoodles! Bursting with holiday spirit, they’ll fill your home with the warm, inviting aroma of cinnamon and sugar. To make them even more festive, we’ve added homemade cinnamon chips, giving each bite a delightful flavor boost that will impress. Makes about 32 cookies.
Make the cinnamon chips:
2/3 cup granulated sugar
3 tbsp ground cinnamon
2 tbsp vegetable shortening
2 tbsp light corn syrup
¼ tsp vanilla extract
Preheat oven to 200˚F. Place a sheet of parchment paper on a cookie sheet and set aside. Combine the sugar, cinnamon, shortening, light corn syrup, and vanilla extract in a medium bowl. Mix with a spoon until the mixture forms a dough. Spread on a parchment-lined baking sheet and flatten into a rough square about 1/4 inch thick. Bake for 30 minutes. Cool completely, then cut into small pieces about the size of chocolate chips. Measure 1 cup to set aside for the cookies.
Make the cookies:
2 sticks butter (226g) unsalted butter, room temperature
1 cup (198g) granulated sugar
2 cups (426g) brown sugar
1 large egg
1 tsp vanilla extract
2¾ cups (330g) all-purpose flour
½ tsp baking soda
½ tsp kosher salt
1½ tsp ground cinnamon
½ tsp ginger
1 cup (140g) Cinnamon Chips
For rolling:
½ cup (101g) sparkling sugar
Preheat oven to 350°F. Line several baking sheets with parchment paper.
In the stand mixer bowl, add the butter and sugars. Mix at medium speed until creamy and fluffy, about 5-7 minutes. Add the egg and vanilla. Mix until thoroughly combined, about 1 minute.
Combine the flour, baking soda, salt, cinnamon, and ginger in another bowl. Whisk until thoroughly combined. Slowly add the flour mixture to the butter mixture and combine for about 1 ½ minutes.
Scoop the dough using a 2-tablespoon scoop or two spoons and roll into 1-1/2 inch round balls. Then, roll balls in the sugar and place them on a sheet tray. Place the dough balls in the refrigerator and chill for 30 minutes to an hour.
When ready to bake, place the dough balls on a cookie sheet, 3 inches apart, and bake until golden brown and puffed up for 14 to 15 minutes.
Let the cookies cool on cookie sheets for 15 minutes, then move to a wire cooling rack to cool completely.
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