Snickerdoodle cookies with some white chocolate chips to the recipe for a little extra sweetness with each bite.
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?
Pin this recipe to save for laterPin This
White Chocolate 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
- 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.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @jessica_gavin on Instagram. I'd love to see how it turns out!