White Chocolate Snickerdoodles Recipe 

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Melted white chocolate and your favourite toppings make a biscuit gorgeous and delicious!  


FOR THE CINNAMON-SUGAR: – 1/4 cup (50g) granulated sugar – 1 tablespoon ground cinnamon FOR THE COOKIES: – 3 cups (360g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon cream of tartar – 1/2 teaspoon ground cinnamon – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 1 cup (200g) firmly packed light brown sugar – 1/2 cup (100g) granulated sugar – 2 large egg – 1 teaspoon vanilla extract – 8 to 12 ounces (226 to 340g) white chocolate – chopped nuts, toffee bits, toasted coconut, sprinkles, etc. for garnish

TO MAKE CINNAMON-SUGAR: Mix 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. Set aside while making cookie dough.  

Step 1 


Making cookies: Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.  

Step 2

Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.  

Step 3

Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Roll tablespoons of dough into balls.   

Step 4

Roll dough balls in cinnamon-sugar until coated. Place cookies on prepared pans with 2 inches between them.  

Step 5

Bake 8–10 minutes until cookies are firm and lightly browned. Cookies cool on pans on wire racks for 10 minutes. Transfer the cookies to a wire rack to finish cooling.  

Step 6

Put white chocolate in a microwave-safe bowl. Stir chocolate in the microwave for 30 seconds at half power until melted.  

Step 7

Dip each cooled biscuit halfway in white chocolate. Place on waxed paper or a wire rack. Sprinkle any toppings. Let chocolate set before serving.  

Step 8

Also See

Also See

Nutty Spiced Snowdrop Cookies Recipe