So, as it turns out Snickerdoodles are one of Santa’s favorite Christmas cookies! Who knew?
So we decided to take the fabulous flavors one step further and add white chocolate chips. We didn’t use any chocolate chips – we used Sephra Belgian White Chocolate Chips. Totally magnificent if we do say so ourselves!
White Chocolate Chip Snickerdoodle Cookies
Makes 21 small to medium-sized cookies using a 1 inch cookie scoop. Or, approximately 12 to 15 larger-sized cookies.
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
3/4 cups Sephra Belgian White Chocolate Chips (frozen)
Plus: 1 tbsp cinnamon & 1/4 c white sugar, mixed in a small bowl for dipping
Preheat oven to 350F. Cream together softened butter and sugars until very smooth/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.
Stir in the white chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so it chills a bit.
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 a 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 on cookie sheets before removing them.