White Chocolate Snickerdoodle Cookies
White chocolate snickerdoodle cookies. Because it’s winter (officially, we’re two days in, things are getting real up in here) and cold and holiday season and, well, ‘tis the season, aye.
Not that I wouldn’t post these soft and gooey snickerdoodle cookies if all the above didn’t apply. Like, say it was August and hot and muggy and a regular ole Wednesday with no holidays impending, I’d still very much be throwing these white chocolate snickerdoodle cookies at you. That’s how good they are — these snickerdoodle cookies know no limits of time or season or occasion, ya feel?
But. Alas. It is the perfect time of year to be posting cookies. Especially ones that are thick and rich, with hunks of creamy white milk chocolate packed inside and more white chocolate drizzled on top.
Cookies that are coated in cinnamon and sugar, that are so soft and gooey and tender, that are buttery and quick and easy to make, and are dense and chewy and pillowy.
It’s a snickerdoodle cookie in an even more indulgent and comforting form. It’s a winterized snickerdoodle cookie, essentially. And the question is, how can you not.
The answer is, you definitely should. Get your mixer out.
ALSO! You can use either butter or coconut oil for these snickerdoodle cookies. I honestly prefer coconut oil.
Okay, yes — without butter, you can’t get any of that sweet, delicious buttery flavor. But. I do find that coconut oil lends a slightly better texture to these cookies. And I’m ALL ABOUT TEXTURE. When it comes to cookies. And. I’ll be vulnerable and brave and admit something huge right now: I don’t LOVE butter flavor. When it comes to cookies. I KNOW — I’m a dessert blogger what am I even saying I take it back I never said anything (but it’s true).
So. I guess it’s up to you. Butter or coconut oil. Big decision.
Imagine sinking your teeth into a thick cookie that’s got a crunchy cinnamon coating and slightly crispy edges and the softest, gooiest center and pools of rich white chocolate running throughout it.
Like I said. How can you not?
Quick and easy. Soft and pillowy. Gooey and rich. Thick and dense. Cinnamony and chocolatey. Indulgent and comforting. Festive and wintery.
White chocolate snickerdoodle cookies — I’ll take you, winter and all.
White Chocolate Snickerdoodle Cookies
Yield: about 22 cookies
1/2 cup (1 stick) butter or coconut oil,* softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups packed flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup chopped white milk chocolate
Coating:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
-White milk chocolate, for drizzling (optional)
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
2. Cream the butter/coconut oil and sugar until mixture is light and fluffy. Add in the egg and vanilla extract and cream till light and fluffy again.
3. Pour the flour, baking soda, cream of tartar, and salt over wet ingredients and mix everything together until just combined. Stir in chopped chocolate last.
4. In a small bowl, mix together the sugar and cinnamon. Round medium-large pieces of dough between palms and roll generously in the cinnamon-sugar. Space balls out onto baking sheet.
5. Bake cookies for 9-11 minutes, until bottoms are golden and the tops just begin to crack. Let cookies cool and firm up on sheet for 10 minutes before moving them. Drizzle with melted white chocolate, if using.
*Note: use refined coconut oil if you don’t want any coconut flavor in your cookies.
