Snickerdoodles with White Chocolate Chips
Soft and chewy Snickerdoodles blended with creamy white chocolate chips, bringing together nostalgia and modern flavors for an indulgent yet healthy treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
- 1/2 teaspoon cream of tartar Enhances flavor.
- 1/2 teaspoon baking soda Check freshness to ensure proper rising.
- 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
- 1 cup butter-flavored shortening Provides a rich, buttery flavor.
- 1 cup sugar Sweetness and texture.
- 2 large eggs Binds ingredients together.
Mix-Ins
- 1 cup white chocolate chips Adds creamy sweetness.
- 1 tablespoon sugar For the topping.
- 1 teaspoon cinnamon For the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all ingredients and baking tools: mixing bowl, whisk, and parchment-lined baking sheets.
- In a large mixing bowl, cream together the butter-flavored shortening and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing until fully incorporated.
Cooking
- Gradually add the flour, cream of tartar, baking soda, and salt to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Scoop tablespoons of dough onto prepared baking sheets, leaving space for spreading.
- In a small bowl, mix together the additional sugar and cinnamon, and sprinkle over the cookie dough balls.
- Bake for 10 to 12 minutes until edges are lightly golden.
Serving
- Allow cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with milk or your favorite beverage.
Notes
Chill the dough for extra flavor and better texture. Store cookies in an airtight container at room temperature for up to one week. Dough can be refrigerated for up to 3 days or frozen for up to 2 months.