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Homemade White Chocolate Snickerdoodles photo

White Chocolate Snickerdoodles

These White Chocolate Snickerdoodles are SO DELICIOUS! A perfect blend of soft, chewy texture with creamy white chocolate and cinnamon sugar goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup white chocolate chips
For the Cinnamon Sugar Coating:
  • 4 tablespoons sugar
  • 4 teaspoons cinnamon

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and have that perfect soft texture.
  2. Step 2: Line your baking sheet with parchment paper. This will prevent the cookies from sticking and make clean-up a breeze.
  3. Step 3: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
  4. Step 4: Beat in the eggs, one at a time, mixing well after each addition. Then, add the tablespoon of vanilla extract and mix until combined.
  5. Step 5: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  7. Step 7: Using a spatula, gently fold in the white chocolate chips until evenly distributed throughout the dough.
  8. Step 8: In a small bowl, combine the 4 tablespoons of sugar and 4 teaspoons of cinnamon for rolling.
  9. Step 9: Using a cookie scoop or your hands, form balls of dough about 1.5 inches in diameter and roll in the cinnamon sugar mixture.
  10. Step 10: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until lightly golden.
  11. Step 11: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • These cookies can be made ahead of time and stored in an airtight container for up to one week.
  • For longer storage, freeze baked cookies in an airtight container for up to three months.
  • Chill the dough for 30 minutes if it seems too soft to prevent excessive spreading.