Move aside snickerdoodle, and make way for these super easy cinnamon crunch cookies!
I personally think regular cinnamon sugar cookies are super boring. The cinnamon is always far too light, and if it's not too light its too much!
Then when you bite into the cookie, you only get the cinnamon for a second then its just a plain sugar cookie. I don't know about you guys but BORING.
Yes these are things I think about when I'm eating. Not just desserts but literally everything.
These cookies are honestly a cinnamon sugar revelation.
The cookies are made with a cinnamon crunch crumb that is incorporated into the cookie dough. After it bakes its firm and crunchy, and holds its shape so its super easy to add to the dough without breaking back down into plain cinnamon. The little crunchy balls burst with cinnamon goodness when you eat them and are just the best thing ever. I swear.
The cookie crumb is baked in the oven first, and is super easy to make.
Making the Cinnamon Crunch Sugar Crumb
To make the cinnamon sugar crumb, we only need a few things and it all comes together in one bowl!
- brown sugar
- baking powder
- melted butter
All of these ingredients are added to a bowl and mixed together until it sticks together when you squeeze it in your hands.
Afterwards, you will throw it on a parchment lined baking tray and bake it for 20 minutes. While its baking you can make the cookie dough!
After the crumb is done baking, it will still be slightly soft. Then just throw it in a bowl and stick it in the freezer for 5 minutes to firm it up.
After its firm and cool, you will fold it into the cookie dough.
Making the Cinnamon Crunch Cookie Dough
The cookie dough itself is a normal cookie dough and doesn't require any special treatment.
What you will need for the dough:
- room temperature butter
- vanilla bean paste
- cream of tartar
- baking soda
The dough is made by first creaming together the room temperature butter and sugar.
You want to cream it for about 20-30 seconds, the longer you cream butter and sugar together, the more the cookies will spread in the oven. We want them to spread but not too much!
Then you will add the egg and vanilla bean paste. If you don't have vanilla bean paste you can substitute it equally for vanilla extract, but I highly recommend investing in some if you don't have any. It has a much more concentrated flavor of vanilla because it includes the vanilla bean seeds. It gives any dessert a much more rich flavor of vanilla and is just to die for.
Then you will add the flour, baking soda, salt and cream of tartar. The reason for the cream of tartar is because we are using baking soda. Baking soda needs an acid to activate it in the dough so that our cookies will puff up and spread while baking, so don't skimp on it!!
Cookie Dough Tips
- Always make sure your ingredients are room temperature when making cookie dough. This includes the egg! If your egg is cold, when you add it to the bowl it will re-solidify your room temperature butter and won't incorporate evenly.
- Always chill your dough in the fridge after its done mixing. This will allow the butter to re-solidify slightly so that when they bake they don't spread a ton. Ever baked a cookie that ended up as a sheet pan cookie instead?? I know I have...
- You can totally freeze your dough after its made! This is my favorite way to make big batches of dough and not bake it all at once. Just scoop your dough and freeze them on a sheet pan until solid, then throw them into a container or zip lock and have dough ready to bake off whenever you have a cookie craving!
Cinnamon Chip Crumb Snickerdoodle Cookies
- 4 quart stand mixing bowl with paddle attachment
- rubber spatula
- cookie scoop
- large baking tray
Cinnamon Chip Crumb Ingredients
- ⅓ cup granulated sugar
- 2 tablespoon light or dark brown sugar
- ½ cup all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean paste or extract
- 2 tablespoon unsalted butter, melted
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla bean paste or extract
- 1 ⅓ cup all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅔ cup cinnamon chip crumb
Making the Crumb
- Preheat the oven to 300 degrees F.
- In a medium bowl, add all of the ingredients except for the butter. Mix to combine.
- In a seperate small bowl, add the butter and melt it in the microwave.
- Pour the melted butter into the bowl of the dry ingredients and mix to combine.
- Line a small pan with parchment paper. Squeeze the crumb in your hands to get some large chunks of crumb and pour it on top of the parchment paper.
- Bake for 20 minutes, then remove and pour into a bowl. Place in the freezer. Then make the cookie dough.
Making the Dough
- Preheat the oven to 375.
- In a medium bowl, add the flour, baking soda, cream of tartar, and salt. Set aside.
- In a mixing bowl, add the room temperature butter and sugar. Cream together with the paddle until combined.
- Scrape down the bowl and add the egg and vanilla. Mix to completely combine. Scrape down the bowl again.
- Add the bowl of dry ingredients and mix on low until combined. Remove from the mixer and add the cooled cinnamon crumb. Fold in by hand until combined.
- Place the dough in the fridge and chill for 20 minutes.
- Then scoop the dough onto a parchment lined tray and press some of the extra cinnamon crumb on top. Bake for 13-14 minutes, or until the edges just start to brown. Let cool completely on a wire rack before enjoying!