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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 30 Cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, beat together butter, sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs, then vanilla extract.
  3. Add the flour, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
  4. Fold in the white chocolate chips.
  5. Cover the dough and refrigerate for about an hour until well chilled.
  6. Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
  7. In a wide bowl, mix together sugar and cinnamon to make the topping.
  8. Use a small scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
  9. Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
  10. Bake in preheated oven until just set, 10-13 minutes.
  11. If desired, top the baked cookies with additional white chocolate chips.
  12. Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
  13. Store in an airtight container at room temperature for up to three days.