White Chocolate Snickerdoodle Cookies

4.93 from 26 votes
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Snickerdoodle cookies with some white chocolate chips to the recipe for a little extra sweetness with each bite.

White chocolate snickerdoodle cookies.

Have you tried white chocolate snickerdoodle cookies? If not, the time is now my friend! I decided to add some white chocolate chips for little extra sweetness with each bite. When baked right away these cookies spread out much more than I expected, giving a large 3-inch cookie with deliciously crispy edges.

I would guess that if I chilled the dough for at least an hour so the butter could firm up, I might have a slightly thicker cookie, something to try next time. But I was impatient and wanted to eat these cookies as soon as possible, patience is not my virtue when it comes to sweets, hehe. I would underbake these cookies slightly (a minute or two less) next time so that the center stays a little chewier.

These cookies would be perfect for ice cream sandwiches… who has some vanilla bean ice cream they can share? Do you want more ways to satisfy your inner cookie monster? How about some spicy hot chocolate chili cookies?

Snickerdoodle cookies cooling on a wire rack.

Recipe Science

What causes cookies to spread?

Do your cookies sometimes thin out after baking? Ingredients like baking soda or powder can cause cookies to be thinner or thicker, and you can increase those amounts if you want your cookies to spread out more. Also using granulated sugar increases spread while powdered sugar decreases it, interesting! The mixing process can also cause spread, insufficient creaming of the batter will reduce it while over creaming increases it. Don’t forget to check your oven, too low of temps causes cookies to spread as it takes longer to gelatinize (starches firm up and hold its shape).

White Chocolate Snickerdoodle Cookies

Snickerdoodle cookies with some white chocolate chips to the recipe for a little extra sweetness with each bite.
4.93 from 26 votes
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings 24 cookies
Course Dessert
Cuisine American

Ingredients  

Snickerdoodle Cookies

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup white chocolate chips

Cinnamon Sugar Topping

  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon, ground

Instructions 

  • Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  • In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  • Using a mixer, beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs and vanilla extract and mix until combined, about 1 minute.
  • Slowly add the dry ingredients, with the mixer on low, about 1 minute. Stir in the white chocolate chips until combined.
  • Shape dough into balls, using about 2 tablespoons of dough. Mix ¼ cup sugar and the cinnamon together in a small bowl. Roll balls in cinnamon-sugar mixture.
  • Place 3-inches apart on prepared baking sheets. Bake 8 to 10 minutes or until set around the edges and centers are still soft. Do not overbake, it’s better to remove them from the oven when they appear slightly underdone as they will continue to cook while cooling.
  • Remove from the oven and let cookies set up on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

Nutrition Facts

Serves: 24 cookies
Calories 175kcal (9%)Carbohydrates 28g (9%)Protein 2g (4%)Fat 6g (9%)Saturated Fat 4g (20%)Polyunsaturated Fat 0.002gMonounsaturated Fat 0.002gCholesterol 30mg (10%)Sodium 85mg (4%)Potassium 90mg (3%)Fiber 1g (4%)Sugar 17g (19%)Vitamin A 200IU (4%)Vitamin C 0.2mgCalcium 10mg (1%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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12 Comments Leave a comment or review

    • Jessica Gavin says

      The cream of tartar helps to activate the baking soda to give the cookies rise and spread. It also gives the snickerdoodle’s the characteristic tanginess and chew. You could try removing the baking soda and cream of tarter, and adding 1 tablespoon of baking powder. However the taste and texture will differ. Let me know how it goes!

  1. Sara says

    This is my new go to snickerdoodle recipe! I made these cookies for my family and they were an absolute hit! Completely gone by the next day. I plan to make a bunch for the upcoming holiday season for extended family. Thank you for this amazing recipe!

  2. Maggie morris says

    Thanks for your comments about freezing the cookies. That is exactly what I did. I love your suggestions on thawing. I will give it am try. This way I can thaw exactly what I need to gift away. I am baking the triple chocolate trifle cookies tomorrow. I will let you know how they turn out.
    Thanks,
    Maggie

  3. Maggie Morris says

    Jessica,
    I have time today to make a few of these Christmas cookies but I will not be gifting them for a about 10 days. Can I freeze them? I am going to try the Whitec Chocolate Cherry Pecan cookies and the snicker doodles.
    Any suggestion!
    Thanks,
    Maggie (Katie’s wonderful sister)

    • Jessica Gavin says

      Hi Maggie! Your cookies looked so yummy! I think that drop cookies like snickerdoodle, chocolate and white chocolate chip with freeze pretty well! Here are some tips that I saw from The Kitchn:

      1. All cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
      2. All cookies should be stored in airtight containers or bags.
      3. When thawing baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn’t form and make them soggy.
      3. You can gently reheat frozen or thawed cookies to mimic that fresh-baked taste and texture: place them in a 275F oven and check on them after 5 to 10 minutes.

      Please let me know how it turns out!

  4. Thalia @ butter and brioche says

    Coming from Australia, we don’t have girl scouts so I never have a snickerdoodle before! But they do look delicious and I can imagine I am seriously missing out on something great.

    • Jessica Gavin says

      Hi Thalia! Sometimes it’s hard to resist buying cookies from those adorable and sweet girl scouts! I hope you get a chance to try the snickerdoodle cookies. What cookies are popular in Australia?

    • GirlScoutCookieChickie says

      There are people who bought Girl Scout cookies from eBay internationally. You could try doing that.