These Superdoodles cookies are the best cinnamon- boosted snickerdoodles!

I have professed my love for snickerdoodles on this blog so many times. I just love the cinnamony cookies with the tang of cream of tartar. I’d pick snickerdoodles as my favorite if they were plopped in a sea of a variety of cookies. They’re the best!

Superdoodles are snickerdoodles with a little something extra. The extra somethin’ is cinnamon chips. You can find these (sometimes) at your local grocery store in the baking aisle- mostly Walmart or Target. They’re made by Hershey’s, so if your store doesn’t carry them, ASK THEM TO ORDER THEM!! They’re worth trying. And grocery store managers are usually willing to accommodate their customers. If you absolutely can’t find them on your own, Amazon sells cinnamon chips too. I buy them in bulk, and store them in the freezer to be used for making my favorite snickerdoodle blondies or cinnamon chip banana bread!

Ingredients needed:

• white sugar
• shortening
• eggs
• vanilla extract
• all purpose flour
• cream of tartar
• baking soda
• salt
• cinnamon chips
• ground cinnamon

How to make Superdoodles:

The full, printable recipe is at the end of this post. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, use an electric mixer to beat together shortening and sugar until smooth. Then add in the eggs, again beating until smooth. Beat in the vanilla. In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the wet slowly and mix just until combined. Stir in the chips.

Place some  cinnamon sugar in low flat bowl. Roll the dough into smallish (heaping teaspoonful) balls and put into the bowl with the sugar. You can do about 6 balls at a time, roll them in the sugar and then place them on the prepared cookie sheet. Leave about 1 1/2 inches between each cookie (they do spread). Using the bottom of a glass, flatten each cookie until it’s about 1/4-inch-thick and 1 1/2-inches in diameter. Repeat until you’ve used up all of the dough.

Bake the cookies for 10 or 11 minutes. They should be set and just starting to turn golden. Remove the cookies from the oven and cool on a rack. As they’re cooling, very lightly dust them with ground cinnamon (a fine sieve or tea strainer both work well).

Superdoodles are heavy on the cinnamon flavor. They’re the best cinnamon cookies full of cinnamon chips and more cinnamon dusted on top.

My feeling is that they’re the absolute best. I hope you agree. Enjoy!

The Best Cookie Recipes:

• Cookies and Cream Cookies
• Chocolate Overload Cookies
• S’Mores Cookies
• Spicy Cinnamon Oatmeal Cookies
• New York Times Chocolate Chip Cookies

Print

Superdoodles

My favorite cookies because I love those cinnamon chips!

Course Dessert

Cuisine American

Keyword cookies, snickerdoodle, superdoodles

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 60 cookies

Calories 116kcal

Author RecipeGirl.com (shared from King Arthur Flour)

Ingredients

• 1½ cups granulated white sugar
• 1 cup shortening
• 2 large eggs
• 1 teaspoon vanilla extract
• 2¾ cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups cinnamon chips
• cinnamon sugar (sugar mixed with a little cinnamon)

Instructions

• Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

MAKE THE COOKIE DOUGH:

• In a large bowl, use an electric mixer to beat together the sugar and shortening until smooth. Then add the eggs, again beating until smooth. Beat in the vanilla. In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the wet slowly and mix just until combined. (If you over-mix, the cookies may turn out a little tough.) Stir in the chips.

SHAPE THE COOKIES:

• Place the cinnamon sugar in low, flat bowl. Roll the dough into smallish (heaping teaspoonful) balls and put into the bowl with the sugar. You can do about 6 balls at a time, roll them in the sugar and then place them on the prepared baking sheet. Leave about 1½ inches between each cookie (they do spread). Using the bottom of a glass, flatten each cookie until it's about ¼-inch-thick and 1½-inches in diameter. Repeat until you've used up all of the dough.
• Bake the cookies for 10 or 11 minutes. They should be set and just starting to turn golden. Remove the cookies from the oven and cool on a rack. As they're cooling, very lightly dust them with ground cinnamon (a fine sieve or tea strainer both work well.)

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 45mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Calcium: 14mg | Iron: 1mg

The post Superdoodles appeared first on Recipe Girl®.