A deliciously chewy snickerdoodle cookie with crisp outer edges that is made with brown sugar and white chocolate chips – it is an update to the classic that everyone will love!
A deliciously chewy snickerdoodle cookie with crisp outer edges that is made with brown sugar and white chocolate chips – it is an update to the classic that everyone will love!
This easy snickerdoodle is just like you remember but BETTER – I know that is a big statement to make but I want you to trust me. Make them for yourself and let me know what you think.
Want in on a little secret? My recipe doesn’t require any Cream of Tartar either – which let’s face it, is not an ingredient most of us have in our spice rack.
Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar (white sugar)
- Egg
- Vanilla Extract
- Salt
- Cinnamon
- Baking Powder
- Flour
- White Chocolate Chips
How to Make Snickerdoodle Cookies
There are only a couple of simple steps until you will have this classic Christmas cookie ready to go in the oven.
Begin by creaming together the butter with brown sugar and granulated sugar until fluffy (takes about 3 minutes at medium speed). Then add in the egg and vanilla extract and mix well to combine.
In a medium bowl sift (or whisk) together the flour, salt, cinnamon and baking powder.
Add in your dry ingredients to the wet mixture 1/3 at a time and beat on low speed until just incorporated. Stir in the chocolate chips.
This step is CRUCIAL – cover dough ball and chill in the fridge for at least 1 hour – though I prefer to let it sit longer.
When ready to bake; preheat oven to 350F and line baking sheets with parchment paper (or silicone mats).
In a small bowl mix together 1/4 cup sugar and 1/2 tablespoon cinnamon for rolling the cookie.
Roll cookie dough into small balls – about 1.5 tablespoons and then roll in the cinnamon sugar mixture to coat. Do not push the balls down, just place directly on baking sheets.
Bake for 12 minutes until they puff – they will look soft in the center still and that is ok. You want this so that they are chewy once they set. Allow them to cool for 10 minutes before moving from the tray.
Bake for 12 minutes until they puff – they will look soft in the center still and that is ok. You want this so that they are chewy once they set. Allow them to cool for 10 minutes before moving from the tray.
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
BEST Snickerdoodle Recipe with White Chocolate Chips
A deliciously chewy snickerdoodle cookie with crisp outer edges that is made with brown sugar and white chocolate chips
Ingredients
- 0.5 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar (white sugar)
- 1 Egg (at room temperature)
- 1 tablespoon vanilla extract
- 1/4 teaspoon Kosher salt
- 1.5 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1.5 cup all-purpose flour
- 1 cup white chocolate chips
- 1/4 cup white sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
Cream together the butter with brown sugar and granulated sugar until fluffy (takes about 3 minutes at medium speed). Then add in the egg and vanilla extract and mix well to combine.
In a medium bowl sift (or whisk) together the flour, salt, cinnamon and baking powder.
Add in dry ingredients to the wet mixture 1/3 at a time and beat on low speed until just incorporated. Do not overmix.
Gently stir in the chocolate chips.
Cover dough and chill in the fridge for at least 1 hour - though I prefer to let it sit longer.
When ready to bake; preheat oven to 350F and line baking sheets with parchment paper.
In a small bowl mix together 1/4 cup sugar and 1/2 tablespoon cinnamon for rolling the cookies.
Roll cookie dough into small balls - about 1.5 tablespoons and then roll in the cinnamon sugar mixture to coat. Do not push the balls down, just place directly on baking sheets.
Bake for 12 minutes until they puff - they will look soft in the center still and that is ok. You want this so that they are chewy once they set.
Allow them to cool for 10 minutes before moving from the tray
Notes
Dough must be chilled for making these cookies - otherwise they will spread too much when baked.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 45mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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