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White Chocolate Snickerdoodles

17 December, 2013 by Tara 6 Comments

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A recipe for White Chocolate Snickerdoodles! These thick and chewy cookies are filled with white chocolate chips and covered in cinnamon sugar.

Five White Chocolate Snickerdoodles on a parchment lined wire rack.

The snickerdoodle is a type of cookie leavened with cream of tartar and baking soda, then rolled in cinnamon sugar before baking. The result is a soft, chewy cookie with a crisp cinnamon-flavored crust.

In this variation, white chocolate chips are folded into the dough to create a delicious, creamy contrast to all that flavor.

They are fairly easy to make too. Simply bring together the basic cookie dough, refrigerate until well-chilled (about an hour), then roll individual balls into the cinnamon sugar mixture to thoroughly coat.

Bake just until set and lightly golden on the bottom. Allow to cool on the baking sheets for about 10 minutes before removing to wire racks.

This recipe makes around 30 cookies, but the ingredients can easily be doubled.

A Few Tips

Aerial view of a pile of White Chocolate Snickerdoodles.

Take care to not over-mix the dough. Blend in the flour just until no streaks remain.

Chill the prepared cookie dough in the refrigerator for at least an hour before forming and baking. This will help keep them thick and chewy.

A medium-sized cookie scoop works well to transfer the dough and keep the cookies roughly the same size.

Bake the White Chocolate Snickerdoodles just until set and the bottoms are lightly golden. This will take around 10-13 minutes.

If desired, add a few white chocolate chips over the tops of the cookies immediately after baking. I tried a few before baking, but they are more likely to burn in the oven.

These cookies are best the day they are made, but will keep for up to 3 days in an airtight container at room temperature.

Looking for more recipes with white chocolate?

Try my:

  • White Chocolate Thumbprints
  • Pumpkin Spice White Hot Chocolate
  • White Chocolate Peppermint Mousse
White Chocolate Snickerdoodles on a piece of parchment with more in the background on a black wire rack.

White Chocolate Snickerdoodles Recipe

Adapted from Averie Cooks

White Chocolate Snickerdoodles on a parchment lined wire rack.
Print Pin
5 from 5 votes

White Chocolate Snickerdoodles

A recipe for White Chocolate Snickerdoodles! These thick and chewy cookies are filled with white chocolate chips and covered in cinnamon sugar.
Course Dessert
Cuisine American
Keyword Christmas, cookie, dessert, snickerdoodle, white chocolate
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 1 hour
Total Time 1 hour 25 minutes
Servings 30 Cookies

Ingredients

  • 1 cup (227 grams) unsalted butter softened at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (150 grams) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312 grams) all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (185 grams) white chocolate chips plus more for topping if desired

Topping:

  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (7 grams) cinnamon

Instructions

  • In a large bowl, beat together butter, sugar, and brown sugar until light and fluffy.
  • Beat in the eggs, then vanilla extract.
  • Add the flour, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
  • Fold in the white chocolate chips.
  • Cover the dough and refrigerate for about an hour until well chilled.
  • Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
  • In a wide bowl, mix together sugar and cinnamon to make the topping.
  • Use a small scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
  • Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
  • Bake in preheated oven until just set, 10-13 minutes.
  • If desired, top the baked cookies with additional white chocolate chips.
  • Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
  • Store in an airtight container at room temperature for up to three days.
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Filed Under: Desserts

Previous Post: « Scottish Shortbread
Next Post: Medenjaci (Croatian Gingerbread Honey Cookies) »

Reader Interactions

Comments

  1. Jane, The Heritage Cook

    18 July, 2016 at 10:36 am

    I made these as part of the Secret Recipe Club and it was so hard not to tell everyone immediately how delicious they are! Sweet and indulgent, these delicate cookies hit the spot and The Artist and I are still enjoying them. Thanks Tara for a fabulous recipe!

    Reply
  2. Dana

    12 December, 2022 at 10:09 am

    5 stars
    Snickerdoodles are one of my favorite cookies, and I can’t wait to try this recipe. Adding white chocolate to them can only do wonderful things!

    Reply
  3. Suja md

    12 December, 2022 at 10:22 am

    5 stars
    This looks and sounds fabulous! Love this recipe.

    Reply
  4. Kathleen

    12 December, 2022 at 10:26 am

    5 stars
    Wow! The addition of the white chocolate chips makes these snickerdoodles even better. It’s a fabulous combination everyone will love.

    Reply
  5. Shadi

    12 December, 2022 at 10:36 am

    5 stars
    I’m always ready for a delicious dessert! Can’t wait to make it this weekend!

    Reply
  6. Tayler

    12 December, 2022 at 11:44 am

    5 stars
    I make these cookies every year and they always turn out perfectly! I add them to my cookie trays.

    Reply

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