Sunday, September 28, 2014

Cinnamon chip snickerdoodles

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Have you ever had cinnamon chips before? If not, run (not walk) to your grocery store and look for them. Then stock up. These baking chips seem to be seasonal and only available around the beginning of fall, and then they are gone until next year. I first heard of cinnamon chips a few years ago and was bummed when my local grocery store didn't carry them. I checked other stores as well, and still no luck. Then lo and behold, they appeared one day and I stocked up.

I had a partial bag open in the pantry and wanted to make something for a party that would serve a fairly large crowd. Since snickerdoodles seem to be generally loved by everyone (who doesn't love these?), I found a recipe that incorporated cinnamon chips into the cookie base and knew it was what I needed to bake for the party.

When I told Addie that I would be baking for the party, she wanted to help. She immediately pulled up her step stool and asked what she could do. I had her mix the cinnamon-sugar together (for rolling the cookies) and asked her to crack the eggs into my stand mixer. Once the dough came together, she helped me dunk the cookie dough into the cinnamon-sugar and place them on the baking mat. After the cookies had cooled, I let her sample one. Of course.

Addie was so proud of these cookies and kept asking if we liked the cookies that she had made. She had one at the party as well and could not stop smiling. Our hosts and their guests were also raving about the cookies. The soft pillowy cookies had bursts of cinnamon surprises in each bite, and the cookies were just about gone when we left to return home. Next time I go to the grocery store, I'm going to look for more cinnamon chips because who knows when they'll be back on shelves again.

Ingredients
  • 3 Tablespoons sugar
  • 1 Tablespoon cinnamon
  • 2 and 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 eggs
  • 1/2 cup cinnamon chips

Directions
Preheat your oven to 400 degrees F.

Line two baking sheets with parchment paper or a silicone baking mat and set aside.

In a small bowl, whisk together the sugar and cinnamon and set aside.

In a large bowl, whisk together the flour, cream of tartar, baking soda and salt.

In the bowl of a stand mixer or in a separate large bowl if using a handheld mixer, cream together the sugar and butter with the paddle attachment on medium speed or until light and fluffy (about 2-3 minutes). Add the eggs one at a time until well incorporated.

Turn the mixer down to low and slowly add the dry ingredients and mix until everything just comes together.

Add in the cinnamon chips and mix them in by hand with a spatula or wooden spoon.

Using a cookie scoop or two spoons, portion out the dough and roll them into balls. Then dip them into the bowl with the cinnamon-sugar mixture and coat on all sides.

Place coated dough balls on your prepared baking mat and leave about 2 inches around each sphere (they will flatten and spread slightly). Bake for 8-10 minutes or until the tops are golden brown. You do not want to overbake these.

Cool the cookies on a wire rack and store in an airtight container. They will keep for several days and may be frozen and thawed as well.

Yield: I used a medium cookie scoop and got 32 cookies

Source: Barely adapted from Very Culinary

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