Ahhhh, the humble snickerdoodle. The quintessential american spice cookie — perfect for autumn — with the funny sounding name. I jazzed these up a little by adding cinnamon chips. If you can’t find cinnamon ships, white chocolate chips (or even better, the mini-chips) are good too, but I would stay away from regular semi-sweet chips, because then really … you’re just making a chocolate chip cookie. Heavy on the nutmeg and cloves, skimped on the cinnamon a bit in the batter (because of the chip inclusion)… these are very tasty. Definitely a good addition to the Halloween Party snacks!
Ingredients
for the cookie dough
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 package vanilla pudding mix
1 teaspoons cinnamon
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups cinnamon chips
for the sugar and spice mixture
1/3 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoons ground cloves
Directions
Preheat your oven to 350F. Prepare baking sheets with silpat or parchment paper. In a small bowl, combine sprinkling mixture (sugar and spices) and set aside.
Combine dry ingredients (flour, baking soda, salt, cinnamon, and vanilla pudding mix) in a large work bowl. In the work bowl of your stand mixer, cream together butter, sugar and brown sugar. Add eggs and mix again until light and fluffy. Add dry ingredients. By hand, mix in the cinnamon chips.
Scoop out cookie dough and roll into balls. Roll the balls in the spiced sugar and place two inches apart on baking sheet, flattening lightly. Bake for 10-12 minutes or until slightly golden. Let cool on the cookie sheet for a few minutes before removing to a wire rack to cool completely.
