A recipe for White Chocolate Snickerdoodles! These thick and chewy cookies are filled with white chocolate chips and covered in cinnamon sugar.
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
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?
White Chocolate Snickerdoodles Recipe
Adapted from Averie Cooks
White Chocolate Snickerdoodles
- 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
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (7 grams) cinnamon
- 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.