Snickerdoodle White Chocolate Chip Cookies
- May 10, 2022
The harmonious chai spice blend of cardamom, allspice, ginger, and cinnamon is bold, warm, and spicy in all the right ways.We’re crowning these chai tea inspired treats the signature cookies of the fall season.After we published this chai cinnamon swirl Bundt cake, readers requested a cookie variation using the same robust flavors.Texture: These chai snickerdoodles are extra soft, which is a lovely contrast to the chunks of white chocolate morsels throughout.Add that kick of warm, fragrant chai spice along with sweet white chocolate and you’ve got a truly upgraded and flavorful snickerdoodle cookie.Cream of tartar is the reason for the distinguishing difference because it’s what gives snickerdoodles their signature flavor and texture:.We’ve linked to this article before, but it’s worth sharing again: the real difference between snickerdoodles and sugar cookies.While the chai snickerdoodle cookies are still warm, I like to press a few white chocolate chips on top – this is optional and just for looks. .
White Chocolate Snickerdoodles Recipe
We love that cinnamon sugar flavored cookie so much, we’ve made it into bread, puppy chow, and even waffles!I’ve mentioned many times that I’m a White Chocolate kind of gal.That’s pretty much what we did here—we added white chocolate chips to our favorite Snickerdoodle Recipe, and boy did it turn out good!Mix together flour, cream of tartar, baking soda, and salt together.Picture Perfect: If you really want the white chocolate chips to stand out, then add a few on the top after you have rolled them in the cinnamon sugar mixture.The dough can also be formed into balls and frozen in airtight containers for up to 3 months.(placing a piece of white bread in the container will help keep them fresh longer) They can also be frozen for up to 2 months. .
White Chocolate Snickerdoodle Cookies
White Chocolate Chip Snickerdoodle Cookies Recipe
Soft,big, thick and chewy White Chocolate Chip Snickerdoodle Cookies!The Snickerdoodle is one of those cookies that makes me feel all warm and fuzzy about my childhood.Not only did she live right up the street, but she was an amazing cook and baker who had us over for dinner regularly, and made sure there were plenty of sweet treats to go around.They turned out to be soft, delectable cookies, and with one bite, brought me back to my childhood.Sweet, buttery, with cinnamon and sugar and plenty of white chocolate chips, these cookies are a must-try! .
Snickerdoodles with White Chocolate Chips
Smudge and I were going through some old boxes over Christmas and she discovered the coveted contest winning ribbon.In her eyes my status jumped immediately into the stratosphere ie: the realms of iCarly and her beloved Big Time Rush.Light but moist, chewy and how easy is it to dump all of the ingredients into one bowl, mix and bake.In a large mixing bowl, cream the shortening, sugar and eggs until creamy.Sift the flour, cream of tartar, soda and salt into the sugar mixture and whisk to combine.Bake for 9-12 minutes or until cookies rise and crack on top.Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you.There may be affiliate links in this post of which I receive a small commission. .
White Chocolate Macadamia Snickerdoodles
Bring them to your cookie exchange this holiday season and watch everyone devour.Ready to learn my secrets to chewy, ooey-gooey, delicious cookies every single time?We’re mixing in rich brown butter, lovely roasted macadamia nuts, bites of white chocolate and plenty of cinnamon sugar flavor.you’ll need regular, all purpose flour to make these white chocolate snickerdoodle cookies.Read more about the magic of cream of tartar below and why it’s essential for good snickerdoodles.Read more about the magic of cream of tartar below and why it’s essential for good snickerdoodles.you’ll need plenty of cinnamon for the batter and for rolling the dough balls.Cream of tartar is potassium bitrate, and is actually a byproduct of fermenting grapes into wine!But cream of tartar adds the distinct, slightly tangy taste that snickerdoodle cookies have, and also gives them their signature chewiness.There are a couple of ways I like to make these white chocolate macadamia snickerdoodles extra special:.There’s nothing I love more than sprinkling freshly baked cookies with a little sea salt.Unfortunately, I can’t recommend a gluten free substitute for these white chocolate snickerdoodle cookies.Adding brown butter to the dough takes these white chocolate macadamia snickerdoodles to the next level.Beat the mixture until just combined, then fold in the white chocolate chunks and macadamia nuts.Preheat your oven and let the cookie dough balls sit at room temp for 15-20 minutes.Changing the flour will greatly affect the taste and texture of these cookies as will leaving ingredients out.Changing the flour will greatly affect the taste and texture of these cookies as will leaving ingredients out.After you brown your butter you’ll want to make sure that it is cool so that it doesn’t coagulate the other ingredients.After you brown your butter you’ll want to make sure that it is cool so that it doesn’t coagulate the other ingredients.This year, we’re launching 5 brand new, exclusive cookie recipes on the Ambitious Kitchen TikTok page!I hope you love these white chocolate macadamia nut snickerdoodles!White Chocolate Macadamia Nut Snickerdoodles 4.86 from 7 votes Leave A Review Print Recipe Prep Time 1 hour 30 minutes Cook Time 10 minutes Total Time 1 hour 40 minutes Serves 20 The best white chocolate macadamia nut snickerdoodles made with rich brown butter and rolled in cinnamon sugar.¾ cup coarsely chopped roasted macadamia nuts (or sub walnuts).After a couple of minutes, the butter will begin to brown and turn a nice golden amber color 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 medium bowl to prevent burning.Mix on medium speed for about 1-2 minutes Next, add in the egg, egg yolk and vanilla and beat on medium speed until well combined, smooth and creamy; about 1-2 minutes.Slowly add the dry ingredients to the bowl of the electric mixer and beat on medium-low speed just until combined.Next fold in the white chocolate chunks and chopped macadamia nuts.Place on a plate or platter, cover with plastic wrap and chill in the fridge for 1 hour or up to overnight.Roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2 inches apart.Recipe Notes These cookies are delicious with walnuts instead of macadamia nuts. .
White Chocolate Snickerdoodles
White chocolate snickerdoodles are perfectly soft snickerdoodle cookies filled with white chocolate chips and then finished with the classic cinnamon-sugar coating.Or do you prefer semisweet, milk, or dark chocolate chips in your cookies?Preheat the oven to 350 F. Cream the butter and 1 1/2 cups sugar together until smooth.In a separate bowl, whisk together the flour, pudding mix, baking soda, cinnamon and salt.If the cookies tend to spread to much, try chilling the dough for 1 hour and then baking.Classic white chocolate macadamia nut cookies from The Chunky Chef and these Peanut Butter Vanilla White Chocolate Cookies from House of Yumm sound great too.White Chocolate Snickerdoodles A perfectly soft snickerdoodle cookie with white chocolate chips and the classic cinnamon sugar coating.▢ 1 3.4 oz package instant white chocolate pudding mix.▢ 1 teaspoon cinnamon Instructions Preheat the oven to 350 F.
Cream the butter and 1 1/2 cups sugar together until smooth.In a separate bowl, whisk together the flour, pudding mix, baking soda, cinnamon and salt.If the cookies tend to spread to much, try chilling the dough for 1 hour and then baking. .
White Chocolate Snickerdoodle Pudding Cookies Recipe
When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.These White Chocolate Snickedoodle Pudding Cookies have a been a huge hit (both on the blog and in my house) since I first posted them almost a year ago!Everybody loves how soft and chewy they are on the inside, how crisp and buttery the edges are, and the bursting white chocolate and cinnamon flavors!Given my fanatical obsession with all things involving sugar, you'd think I would have been all over this crazy Pudding Cookie recipe that's been trending this year.Continue to Content White Chocolate Snickerdoodle Pudding Cookies Print Ingredients 1 cup butter, chilled.1/3 c. cinnamon-sugar for rolling (1/3 cup granulated sugar + 1 tsp cinnamon) Instructions Preheat oven to 350 degrees F.
Using a stand mixer, beat the butter until smooth.Mix in the white chocolate chips using a wooden spoon or spatula.Scoop dough by heaping tablespoons and roll in the cinnamon sugar before placing onto a parchment lined or silicon lined baking sheet, 2 inches apart.*It's important that the butter is still a little cold and not room temperature, otherwise the cookies will spread too much. .
White Chocolate Snickerdoodles
The addition of white chocolate gives you some extra sweetness in every bite.They are the ones I make when I’ve got a craving for a cookie but I don’t want to have to think and I know I’ll have all the ingredients.So when I got a craving for Snickerdoodles this last week I opened up my baking cupboard to see what I could add in and I found a bag of white chocolate chips.I loved biting into them and finding that little surprise of white chocolate.The addition of white chocolate chips gives you some extra sweetness in every bite.▢ 2 tsp Cinnamon Instructions Cream butter, sugar and eggs together.Mix in flour, cream of tarter, soda, salt.Form dough into balls and roll in sugar/cinnamon mixture. .
White Chocolate Chip Snickerdoodles
To make up for all those cookie-less days, I’ve made you soft and chewy snickerdoodles.Covered in cinnamon sugar and loaded with creamy white chocolate chips.This snickerdoodle recipe includes no daunting or tricky steps, and the dough requires NO chilling (!!!), making it a great recipe for avid and novice bakers alike.For the dough you’ll need softened butter, granulated sugar, one egg and one egg yolk, vanilla extract, flour, cream of tartar, baking soda, cinnamon, and salt.Once you’ve added the white chocolate chips to the cookie dough, you’re ready to roll – literally!A sweet and simple snickerdoodle recipe that only takes 25 minutes start to finish!Preheat your oven, bust out the cinnamon sugar, and get ready for your home to smell amazing.Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!1 teaspoon cinnamon For the snickerdoodle cookie dough: 1 cup (2 sticks) unsalted butter, at room temperature.Add in the sugar and continue beating on medium speed until light and fluffy, about 2 minutes.Add in egg, yolk, and vanilla and beat smooth, scraping down the sides as needed.In a medium-sized bowl whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.Using an ice cream scoop, melon baller, or measuring spoon, take one and a half sized tablespoons of dough from the bowl and roll it into a ball.While they are still very warm, lightly press down a few white chocolate chips on top, if desired.Notes 1) Cookies will stay fresh for 5 days when stored in an airtight container at room temperature. .