White Chocolate Snickerdoodle

[recipe servings=”24″ time=”1hr” difficulty=”Easy”]


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 teaspoons vanilla extract
  • 1 tablespoon heavy cream or milk
  • 1/4 cup white chocolate chips/snaps
  • **Cinnamon Sugar**
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

[/recipe-ingredients] [recipe-directions]

  1. In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt.
  2. Melt the butter in a saucepan over medium heat until the butter begins to foam. make sure you whisk constantly during this process. after a couple of minutes, the butter will begin to turn amber on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. immediately transfer the butter to a bowl to prevent burning. set aside to cool for a few minutes.
  3. In the bowl of a standing mixer or mixing bowl and electric mixer, mix the butter and sugars until thoroughly blended. beat in the egg, yolk, vanilla, and cream until combined. add the dry ingredients slowly and beat on low-speed just until combined.
  4. Chill your dough overnight or at least place in freezer for 30 minutes if you are in a hurry, although this can change the texture of the dough.
  5. Preheat the oven to 350 degrees. once dough is chilled measure about 1 tablespoon of dough, insert a few pieces of white chocolate chips in each or use thinner white chocolate snaps. Combine 2x tablespoon of dough to form into a ball.
  6. Mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. roll balls in cinnamon-sugar mixture. place dough balls on cookie sheet, 2 inches apart.
  7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. Cool the cookies on the sheets at least 2 minutes so as to not burn your mouth with the hot chocolate center. remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Enjoy!


I decided I would give this a try, White Chocolate Snickerdoodle. It’s a very interesting recipe, I have never had snickerdoodle before but it turned out pretty delicious. It is kind of like a mix of a cake and a cookie, or rather it’s like a cookie with cream of tartar. The chocolate inside it totally optional as well but it makes for a nice addition to the flavor as well as a nice surprise. Overall a great recipe and fairly straight forward to make.

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