I love to bake. I bake when I’m stressed, I bake gifts, I bake for friends and family, I bake when trying to avoid my ever-growing “to do” list. And the things I bake have no rhyme or reason. Pinterest has swayed my baking choices lately — I see it, I bake it. My husband is a lucky man. These cookies are probably my most-requested cookies. And though I don’t love baking repeats – because I endlessly want to try something new – I get too many smiles to not bring back the snickerdoodles every now and then. The thrill is in their simplicity – I mean, come on, who didn’t grow up loving snickerdoodles? The white chocolate chips just make them extra decadent. You’re welcome.
These cookies urn out fairly thin but they’re not crunchy at all. They’re actually very soft and chewy cookies. (The brown sugar helps with the chewy factor and keeps them soft and flexible.)
White Chocolate Snickerdoodle Cookies
Makes 20 small to medium-sized cookies using a 1-inch cookie scoop. Or, approximately 12 to 15 larger-sized cookies. (I may or may not have quadrupled the batch. Okay, I did. I totally did. Like I said – these cookies are on high demand with friends, families, co-workers, complete strangers.)
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/4 cups flour
Optional: 1/2 cup white chocolate chips (if you want more traditional snickerdoodle cookies, omit the chips)
Coating: 1 tbsp cinnamon & 1/4 cup white sugar, mixed in a small bowl for dipping/rolling the dough (to retain a true “sugar cookie” rather than snickerdoodle, omit the cinnamon and just roll in sugar)
Preheat oven to 350F. Cream together (by hand or in a mixer) softened butter and sugars until very smooth and fluffy. Add the egg and vanilla extract and beat until well combined. Stir in the cinnamon, baking soda, and flour and mix until just combined. Do not overmix.
Stir in the white chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so that it chills a bit. You can also chill the dough for an hour or longer in the refrigerator.
While the dough is chilling, prepare the cinnamon sugar mixture for rolling.
After approximately 10 minutes, remove the chilled dough from the freezer and form 1 inch balls.
Roll the balls through the cinnamon sugar mixture and place on Silpat-lined, parchment-lined or sprayed cookie sheets.
Bake at 350F for 8 to 10 minutes or until just barely set. Remove cookies from the oven even if they look a bit underdone as they will firm up. Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.
Cream your butter and sugar very well to ensure fluffier cookies.
Do not over-mix the flour once you’ve added it. Over-mixing will result in tough cookies.
Chilled dough is the key to these cookies retaining some height and not flattening out completely.
Recipe adapted from Averie Cooks