Here’s another great variation of the snickerdoodle, White Chocolate Snickerdoodles! White chocolate chips are folded into the dough, refrigerated until firm, then rolled in cinnamon sugar before baking. If you want less white chocolate, add about 1/2 cup to the dough. I used closer to 3/4 cup.
There are a couple of tricks to making these great cookies. Don’t overmix the dough. Add the flour just until incorporated. Also, make sure the dough is well chilled before baking to keep them from falling too much.
White Chocolate Snickerdoodles
Adapted from Averie Cooks
White Chocolate Snickerdoodles
Servings 21 Cookies
Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/4 cup all purpose flour
- 1/2-3/4 cup white chocolate chips
Topping:
- 1 tablespoon cinnamon
- 1/4 cup sugar
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
- In a large bowl, beat together butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla.
- In a small bowl, combine cinnamon, baking soda, and flour. Gradually add to the butter mixture until just incorporated. Fold in white chocolate chips.
- Cover the dough and refrigerate for about an hour or freeze for 10 minutes until chilled.
- In a small bowl, mix together cinnamon and sugar to make topping.
- Form chilled dough into 1 inch balls. Roll the balls in the cinnamon sugar and place on prepared baking sheet, 2 inches apart.
- Bake in preheated oven until just set, 8-10 minutes. Cool on sheets.
Jane, The Heritage Cook
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!