Snickerdoodles are the classic cinnamon-sugar cookie, simple and tasty. Now enter SUPERDOODLES!
Superdoodles are Snickerdoodles with an extra flavorful kick that comes from an addition of these cute little Hershey’s Cinnamon Chips to the recipe. If you really like cinnamon you will love these cookies!
If you like a crisper cookie flatten the dough balls before baking. For a more chewy texture just leave the dough balls round and bake. I did half crispy and half chewy-super easy cinnamon-sugar goodness (plus it’s really fun to say the name)! Here is how you can make your own:
You can find the entire recipe here. This recipe calls for 12 ounces of cinnamon chips but my bag of Hershey’s Cinnamon Chips was only 10 ounces and there were plenty of chips throughout the dough.
You can also make these without the cinnamon chips but then they are just snickerdoodles not SUPERDOODLES!
Start by preheating the oven to 400 degrees. Line two baking sheets with parchment paper or Silpat. Set aside. Whisk together 1/2 cup granulated sugar with 1 teaspoon cinnamon in a small bowl and set aside. This will be used to coat the dough balls before baking.
In the bowl of an electric mixer beat together the shortening and sugar until creamy. Add the eggs one at a time beating until smooth and well incorporated. Beat in the vanilla.
In another bowl whisk together the flour, cream of tarter, baking soda and salt. Add the flour mixture to the egg mixture until just combined. Add the cinnamon chips and mix until just combined and no clumps of flour are left. Do not over beat the dough or the cookies will be tough.
Using a small ice cream scoop (I used a tablespoon, not a teaspoon like the recipe suggested) and form balls of dough. Roll the dough balls in the cinnamon-sugar mixture and place on the baking sheet.
I placed nine dough balls on my cookie sheet (three across and three down). If you want a crisper cookie go ahead and press the balls down with the bottom of a glass until they are around 1/4″ thick. If you want a chewier cookie just leave them in a ball shape.
Bake for around 8-10 minutes or until the cookies are just starting to brown. Let cookies cool completely on a wire rack and then dust lightly with some extra cinnamon. This recipe yields around 90 cookies.
