Total Time
Prep 10 mins
Cook 13 mins

Only makes 16--believe me, it won't be enough. They are kind of like a snickerdoodle, only better--I think with the addition of cinnamon chips. They are great for the times you do not want a lot of cookies laying around to tempt you...

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. If using dark or nonstick pans, only preheat to 350°F.
  3. Beat 1 1/2 cups sugar, butter, vanilla and eggs in large bowl, with mixer on medium speed till creamy.
  4. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.
  5. Mix 2 tbs sugar and the cinnamon in a small bowl.
  6. Shape dough by 1/4 cupfuls into balls.
  7. Roll in sugar/cinnamon mixture and then place balls 3 inches apart on ungreased cookie sheet--do not flatten.
  8. Bake 13-17 minutes or until they appear "set" or light brown.
  9. Immediately remove them from sheet to rack to cool completely.
Most Helpful

5 5

I made a very happy mistake with my first batch and added the teaspoon of ground cinnamon to the dough. Before realizing that it was meant for the cinnamon & sugar mix to roll the little dough balls in before putting on the baking sheets. My second batch I used unsalted butter and left the cinnamon out of the dough. Either way, they are delicious!!

3 5

These were OK. For the first batch I followed the instructions not to flatten but think that was a mistake since the dough didn't spread out on its own at all and I ended up with a pan of lumps that I had to bake about 22 minutes and then the cinnamon chips were burning on the bottoms of the cookies. The next batches I flattened the balls somewhat with a glass and it worked much better, I then only had to bake 16 minutes and they still didn't spread and made quite a thick cookie which my munchers liked. This looks to be the same recipe as #126906 at least the only difference I could see was the name.