School has started, autumn is just around the corner. For me that means lots of cinnamon, apples, pumpkins…. So it may still be in the 90s here today, but I can’t let weather alone dictate my food seasons!

Snickerdoodles are such a classic cookie. They scream homemade goodness. The smell of cinnamon while they are baking is so incredibly wonderful. Can you tell I like cinnamon?

This love for all things cinnamon made me put cinnamon chips in these cookies. I couldn’t stop myself. Seriously, it was just meant to be! I hope you enjoy these cookies as much as we did. And keep an eye out for more fall recipes to come….right now I have something in the oven that has yeast, pumpkin, cinnamon and a hint of chocolate…..

Super Cinnamon Snickerdoodles
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. cinnamon chips
3 Tbs. sugar
1 Tbs. cinnamon

Cream the butter and sugar together. Add the eggs and mix well. Stir in the vanilla.

In another bowl combine the flour, cream of tartar, baking soda and salt. Add the dry ingredients to the creamed mixture and stir until well combined. Stir in the cinnamon chips. Put the cookie dough in the refrigerator for 15 minutes, it will roll better slightly chilled. Preheat the oven to 375 degrees.

Combine the sugar and cinnamon in a small bowl. Once the dough is chilled roll into roughly 3/4 inch balls, roll in the cinnamon sugar and place on an ungreased cookie sheet lined with parchment paper or Silpat. Bake for 9-11 minutes. Keep the dough in the refrigerator between batches.

Yields 4 dozen