Y'all, these white chocolate chip snickerdoodle cookies are amazing! I ate half of the batch solo! This is like a snickerdoodle cookie on steroids; chewy and gooey with white chocolate chips. I may need to hide this recipe from myself. These are like a classic snickerdoodle cookie's fancy grown up big sister! Everything to love from a classic but with so much more!
These White Chocolate Chip Snickerdoodle Cookies are like your favorite snickerdoodles with a little extra magic! Soft, chewy, and packed with creamy white chocolate chips, they’re everything you love about the classic cookie but with a richer, gooey twist. Made with high-quality, real ingredients, these cookies are perfect for anyone looking for a treat that’s both indulgent and mindful of clean eating.
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If you need another great cookie recipe, one of my favorites is our Bakery-Style Chocolate Chip Cookies. And, if you want an easy, yet flavorful dessert, check out my The Best No Bake Cookies recipe.
🥘 Snickerdoodle Cookie Ingredients
I consistently aim to use the best quality ingredients I can find/afford. The concept of "quality ingredients" has taken on new meaning recently. Our two oldest kids are exhibiting signs of ADHD. There is much to sort out but our initial research indicates a huge link to artificial flavors, colors, preservatives and corn syrup. None of these things are essential to our diet nor are they high on my list of baking ingredients, hence we are overhauling our culinary lives and removing all possible links. If you or a loved one are sensitive to food additives, feel safe that every recipe on our site aims to include clean, real food ingredients.
💭 White Chocolate Showdown
Baking Lesson: White chocolate and regular chocolate may look similar, but they bring totally different vibes to baking! While classic chocolate is made with cocoa solids, giving it that deep, rich flavor we all know and love, white chocolate skips the cocoa solids altogether. Instead, it’s made with cocoa butter, giving it a creamier, sweeter profile that adds a subtle vanilla note to baked goods. White chocolate can add smooth, creamy sweetness without overpowering, making it perfect for cookies where you want a more delicate chocolatey twist that lets other flavors shine.
📖 Recipe
Equipment
- 1 stand mixer with paddle attachment
- 1 cookie sheet
- parchment paper
- 1 wooden/silicone spatula
- 1 large, spring ice cream/cookie scoop
Ingredients
- 1 ½ cup sugar
- 1 cup butter cold and cut into cubes
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 3 tablespoon cornstarch
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3 cups white chocolate chips
Instructions
- Preheat oven to 400 degrees and line cookie sheet with parchment paper.
- Add cubed butter to bowl of stand mixer and beat on medium-high with paddle attachment until smooth.
- Add sugars and beat until light and creamy.
- Add eggs one at a time beating well between each addition. Increase speed to medium-high and continue to mix until light, fluffy and doubled in volume. This process may take up to 10 minutes but do not rush this, it is critical to achieving a chewy texture.
- In a separate bowl combine flour and all other dry ingredients and set aside.
- Add dry ingredients to wet ingredients and gently incorporate until all flour is mixed in.
- Add white chocolate chips and stir just until well incorporated.
- Scoop large ice cream scoop size cookies on to parchment lined cookie sheet and bake at 400 degrees for approximately 6-8 minutes. Do not over bake. Pull these from the oven when they seem just under done and allow to finish cooking with residual heat.
Nutrition
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