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.
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.