Saturday, July 13, 2013

Cinnamon Chip Cookies

These cookies are some serious yumminess. They reminded me of a cinnamon roll in cookie form (without the frosting) and they take the normal snickerdoodle cookie to a whole new level with the addition of cinnamon chips. Aren't cinnamon chips a beautiful thing?
Cinnamon Chip Cookies
Adapted from Averie Cooks
Printable Version
Makes 22 cookies
1 egg
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla Greek yogurt or sour cream
1 tablespoon vanilla extract
1 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt (optional)
1 10 ounce bag of cinnamon chips

In the bowl of a stand mixer combine the egg, butter and sugars beat on medium high speed until well creamed about five minutes. If using a hand mixer beat for at least 7 minutes. Add the yogurt and vanilla and incorporate until fluffy again, about 2 minutes. Scrape down the sides of the bowl and add in the flour, cinnamon, cream of tartar, baking soda and optional salt. Beat until just combined, about 2 minutes. Be careful not to over mix. 
Stir in the cinnamon chips. Place dough in the refrigerator for about 1 hour, until it is hard to the touch. Preheat oven to 350 degrees and line a baking sheet with a Silpat liner or parchment paper or spray with cooking spray. Roll dough into 1 inch balls and place 2 inches apart on the baking sheet. Bake for 8 minutes or until edges have set and tops are just beginning to brown. Allow cookies to cool on a baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. 

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