White Chocolate Chip Snickerdoodles
If you’re searching for a cookie that offers the classic warmth of a snickerdoodle with a sweet twist, look no further! These White Chocolate Chip Snickerdoodles combine the soft, chewy texture of traditional snickerdoodles with the creamy richness of white chocolate chips. Perfect for any occasion, they bring comfort and joy in every bite. Imagine sinking your teeth into a soft, pillowy cookie, bursting with sweet white chocolate and a hint of cinnamon—pure bliss!
Why This White Chocolate Chip Snickerdoodles Stands Out
What sets these White Chocolate Chip Snickerdoodles apart? It’s the perfect balance of flavors and textures. The addition of white chocolate chips adds a delightful creaminess that complements the warm, spicy notes of cinnamon. The cookies are soft and chewy, with a slightly crisp edge, making them utterly irresistible. Whether enjoyed with a cup of coffee or as an after-school treat, these cookies are sure to impress.
Ingredient Breakdown
To create these delectable cookies, you will need the following ingredients:
- 1/3 cup granulated sugar: This will add sweetness and help create a lovely texture.
- 1 teaspoon cinnamon: Provides a warm and inviting flavor that is quintessential in snickerdoodles.
- 1 cup (2 sticks) unsalted butter, at room temperature: Ensures a rich and buttery taste while keeping the cookies soft.
- 1 and 1/2 cups granulated sugar: This is the primary sweetener in the dough, creating the perfect sweetness.
- 1 large egg plus 1 egg yolk: Adds moisture and richness to the cookies.
- 1 and 1/2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 2 and 1/2 cups all-purpose flour: The base of the cookie dough, providing structure.
- 1 and 3/4 teaspoons cream of tartar: Helps the cookies rise and gives them that signature snickerdoodle tang.
- 1 teaspoon baking soda: Works with the cream of tartar to create a fluffy texture.
- 2 teaspoons ground cinnamon: Used for rolling the cookies; adds a delightful spice.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 2 cups white chocolate chips: The star ingredient that adds sweetness and creaminess.
Toolbox for This Recipe
Before you begin baking, gather the following tools:
- Mixing bowls: For combining your wet and dry ingredients.
- Electric mixer: To cream the butter and sugar until fluffy.
- Measuring cups and spoons: Essential for precise measurements.
- Baking sheets: To place your cookie dough on while they bake.
- Parchment paper: Prevents sticking and makes for easy cleanup.
- Cooling rack: Allows cookies to cool evenly after baking.
White Chocolate Chip Snickerdoodles in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
Step 2: Prepare the Cinnamon Sugar
In a small bowl, mix together 1/3 cup granulated sugar and 1 teaspoon of cinnamon. Set aside for rolling the cookies later.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together the room temperature unsalted butter, 1 and 1/2 cups granulated sugar, and 1/3 cup cinnamon sugar mixture until light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the Eggs and Vanilla
Next, add in the large egg, the egg yolk, and the vanilla extract. Beat until well combined, scraping down the sides of the bowl as necessary.
Step 5: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 6: Fold in the White Chocolate Chips
Gently fold in the white chocolate chips with a spatula, ensuring they are evenly dispersed throughout the dough.
Step 7: Roll the Dough
Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough and roll it into a ball. Then, roll it in the cinnamon sugar mixture prepared earlier.
Step 8: Bake the Cookies
Place the rolled dough balls on a lined baking sheet, leaving space between each cookie. Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these White Chocolate Chip Snickerdoodles warm or store them for later!
No-Store Runs Needed
You likely have most of the ingredients for these White Chocolate Chip Snickerdoodles in your pantry. Here’s what you might already have:
- Granulated sugar
- Cinnamon
- Unsalted butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
With just a quick trip for white chocolate chips and cream of tartar, you can be on your way to baking these delightful cookies!
Mistakes Even Pros Make
Baking is an art, and even seasoned bakers can make mistakes. Here are some common pitfalls to avoid:
- Not using room temperature butter: Cold butter can lead to dense cookies. Always let it sit out for at least 30 minutes.
- Overmixing the dough: Mix until just combined to ensure soft, chewy cookies.
- Not chilling the dough: If you have time, chilling the dough for about 30 minutes can enhance the flavors and prevent spreading.
- Skipping the cinnamon sugar coating: This step is crucial for that classic snickerdoodle flavor and texture!
Save for Later: Storage Tips
Once you’ve made your delicious White Chocolate Chip Snickerdoodles, you’ll want to keep them fresh for as long as possible. Here’s how:
- Room Temperature: Store in an airtight container for up to one week.
- Freezer: For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag. They can last up to three months!
- Dough Storage: If you’d like to make the dough ahead of time, scoop the dough balls and freeze them. When ready to bake, bake straight from the freezer, adding a minute or two to the baking time.
Quick Q&A
Can I use other types of chocolate chips?
Absolutely! Feel free to substitute with semi-sweet or dark chocolate chips for a different flavor profile. Just keep in mind that it will change the overall taste of the cookie.
What if I don’t have cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder. However, the tangy flavor will be slightly different.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How do I ensure my cookies are chewy?
To achieve chewy cookies, avoid overbaking and ensure you use enough butter. Chilling the dough can also help retain moisture during baking.
Hungry for More?
If you enjoyed these White Chocolate Chip Snickerdoodles, be sure to explore more delightful cookie recipes on our site! From classic chocolate chip to adventurous flavors, there’s something for everyone. Happy baking!
White Chocolate Chip Snickerdoodles
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
- Step 2: Prepare the Cinnamon Sugar - In a small bowl, mix together 1/3 cup granulated sugar and 1 teaspoon of cinnamon. Set aside for rolling the cookies later.
- Step 3: Cream the Butter and Sugars - In a large mixing bowl, beat together the room temperature unsalted butter, 1 and 1/2 cups granulated sugar, and 1/3 cup cinnamon sugar mixture until light and fluffy, about 2-3 minutes.
- Step 4: Add the Eggs and Vanilla - Add in the large egg, the egg yolk, and the vanilla extract. Beat until well combined, scraping down the sides of the bowl as necessary.
- Step 5: Combine the Dry Ingredients - In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 6: Fold in the White Chocolate Chips - Gently fold in the white chocolate chips with a spatula, ensuring they are evenly dispersed throughout the dough.
- Step 7: Roll the Dough - Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough and roll it into a ball. Roll it in the cinnamon sugar mixture prepared earlier.
- Step 8: Bake the Cookies - Place the rolled dough balls on a lined baking sheet, leaving space between each cookie. Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 9: Cool and Enjoy - Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these White Chocolate Chip Snickerdoodles warm or store them for later!
Notes
- For best results, use room temperature butter for a soft texture.
- Avoid overmixing the dough to keep cookies chewy.
- Chill the dough for 30 minutes to enhance flavors and prevent spreading.
