Snickerdoodles with White Chocolate Chips
User Reviews
5
Snickerdoodles with White Chocolate Chips
Description
Snickerdoodles with White Chocolate Chips begin with creaming shortening, sugar, and eggs to a creamy base. Flour, cream of tartar, baking soda, and salt are sifted in and combined, then white chocolate chips are folded into the dough for pockets of sweetness. The dough is portioned into balls, rolled in cinnamon sugar, and spaced on a cookie sheet.
Cookies bake at 375°F for 9 to 12 minutes until they rise and crack on top but remain pale, as they do not brown significantly. Cooling on the baking sheet before transferring to a rack allows them to firm up. The final cookies offer a tender crumb with the characteristic tang of snickerdoodles balanced by white chocolate sweetness.
Cookies store in an airtight container and remain fresh for up to three days, making them a good choice for a short-term homemade treat or sharing.
Ingredients
- 1 cup shortening butter-flavored
- 1 ½ cups sugar
- 2 egg
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- ⅛ cup sugar
- ½ tablespoon cinnamon
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, cream the shortening, sugar and eggs until creamy. Sift the flour, cream of tartar, soda and salt into the sugar mixture and whisk to combine. Use a wooden spoon to mix in the white chocolate chips.
- In a small bowl, whisk the sugar with the cinnamon. Use a #24 scoop or 2 tablespoon scoops to portion the dough and roll into balls. Dip each ball into the cinnamon sugar mixture and place 6 dough balls on a lightly greased or parchment prepared cookie sheet.
- Bake for 9-12 minutes or until cookies rise and crack on top. The cookies won't brown so be careful not to over bake. Allow the cookies to cool on the sheet for 10 minutes then transfer to a cooling rack. Store the cookies in an airtight container for up to 3 days.
User Reviews
Overall Rating
5
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