cinnamon swirl snickerdoodles;
Cinnamon swirl snickerdoodles are about to be your new go-to for cinnamon sugar snickerdoodles. A classic snickerdoodle is delicious, sure, but you simply cannot go wrong with adding even more cinnamon! These cookies have such satisfying swirls of extra cinnamon, so they’re perfect for any cinnamon lovers in your life!
These cinnamon swirl snickerdoodles were soooo yummy, I made one batch, and they disappeared. So I had to make a second batch so that I could bring them to work like I originally intended! I started with the cinnamon cookie recipe over at The Food Charlatan, which I have to admit are pretty great. But I added a little extra salt to offset how sweet these cinnamon swirl snickerdoodles are.
Don’t skip the salt! It adds a contrasting flavor to all the sweetness of the cinnamon sugar and makes the flavor pop even more.
secret to success
When you’re making your cinnamon sugar balls, don’t skip the salt! It adds a contrasting flavor to all the sweetness of the cinnamon sugar and makes the flavor pop even more. A little goes a long way to make those flavors sing.
Be sure to give your cinnamon sugar balls proper time in the freezer. All butter and sugar, they’ll start to thaw as you add them to the dough. You may cut through some of the balls when you scoop out the dough with the cookie scoop, but that’s fine. They don’t have to remain perfect balls, you just want hunks of cinnamon to get these beautiful swirls.
Cream of tartar is a key ingredient to make snickerdoodles chewy.
secret to success
Then comes your snickerdoodle mixture. It’s a pretty classic snickerdoodle. Make sure to include the cream of tartar because that’s a key ingredient to what makes snickerdoodles chewy. Given how much sugar is in these cinnamon swirl snickerdoodles, you need the cream of tartar to keep the sugar in the cookie dough itself from overcrystalizing.
You’ll get plenty of caramelized sugar from the bits that bleed past the edges of the cookies. Because they are messy and spill over the “edge” of the cookie, I like to take a round cookie cutter and place it around the ooze right when the cookie sheet comes out of the oven. If I move it in a circular motion, I can use the cookie cutter to push the spillage back in and round out the cookie.
If you want to clean up the edges of your cinnamon swirl snickerdoodles, use a utensil to prevent burns.
secret to success
It’s not necessary of course to make your cookies pretty, I promise they’re delicious no matter what. If you do want to clean up the edges, absolutely use a utensil. The cinnamon sugar will be boiling hot after being in the oven to bake, so do not touch it with your hands. It will burn you.
Along the same vein, make sure you allow the cookies to cool. Protect your tongue! Even though it’ll be hard to resist the delicious flavor of cinnamon wafting from your freshly baked cinnamon sugar snickerdoodles.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Check out some of my favorite cookie recipes!
- These s’mores kiss cookies are the perfect bite of s’mores flavors–graham crackers, marshmallows, and chocolate in one adorable cookie.
- For a sweet, naturally pink cookie, try these strawberry sugar cookies. Double up the cookies and add some chocolate to the sandwich to make them chocolate strawberry sugar cookies.
- For a soft, pillowy cookie with a satisfying crunch, go for these soft toffee cookies. Or if you like a crumbly shortbread, opt instead for these pecan toffee shortbread cookies.
- Butter sprinkle cookies are a festive treat. The colorful sprinkles make these so fun, and I love making small bite-sized cookies so I can justify eating more than one…or two…or six.
cinnamon swirl snickerdoodles;
Ingredients
cinnamon swirl;
- 6 Tbsp butter salted, room temperature
- 1 cup brown sugar packed
- 2 Tbsp cinnamon
- ½ tsp salt
snickerdoodles;
- 1 cup butter unsalted
- 1⅔ cup sugar
- 2 eggs
- 2 tsp vanilla
- 3½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp cream of tartar
cinnamon sugar;
- ¼ cup sugar
- 1 Tbsp cinnamon
Instructions
cinnamon swirl;
- In a medium bowl, add 6 Tbsp softened, salted butter along with 1 cup packed brown sugar and 2 Tbsp cinnamon. Beat together until light and fluffy and smooth. (You may use a large bowl in stand mixer if preferred.)
- Line a small baking sheet (or surface that can go in the freezer) with parchment paper or a silicone mat. Create balls roughly ½" in diameter. Roll each ball and place them on the baking sheet. Freeze for 20+ minutes or until firm.
snickerdoodles;
- In a large bowl or stand mixer (no need to clean it out from above, if used) add 2 sticks softened butter and 1⅔ cup sugar. Beat together, scraping down the sides of the bowl as needed until the butter lightens in color, just a few minutes.
- Add 2 eggs and 2 tsp vanilla. Beat together.
- Add 3½ cups flour, 1 tsp baking soda, 1 tsp salt, 1½ tsp cream of tartar to the bowl. Slowly mix together until just barely combined (don't over-mix).
- Remove from stand-mixer and add in cinnamon sugar balls. Use a spoon or spatula to fold in gently until evenly distributed
cinnamon sugar;
- Mix together ¼ cup sugar and 1 Tbsp cinnamon in a small bowl.
- Use a large cookie scoop to make balls roughly 2 Tbsp in size. Roll into a ball and add it to the cinnamon sugar. Roll around to cover each cookie in cinnamon sugar and place on a parchment paper lined baking sheet. I recommend only 8 to a sheet (though you can attempt to fit 12) as they will spread and may fuse together if too close.
- (Optionally, freeze the dough at this stage, and bake from frozen)
- Bake at 350°F for 8-10 minutes. If desired to make the cookies pretty and round on the edges, use a round cookie cutter to encircle each cookie and make a circular motion to bring back any oozing cookie or cinnamon. Allow to set up for at least 5 minutes before serving.
