White Chocolate Snickerdoodles
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White Chocolate Snickerdoodles
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A recipe for White Chocolate Snickerdoodles! These thick and chewy cookies are filled with white chocolate chips and covered in cinnamon sugar.
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Ingredients
- 1 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar 150 grams
- 3/4 cup brown sugar light, 150 grams
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour 312 grams
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips plus more for topping if desired, 185 grams
Topping:
- 1/2 cup granulated sugar 100 grams
- 1 tablespoon cinnamon 7 grams
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.
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