Amish White Chocolate Snickerdoodle Cookies are a close cousin to regular snickerdoodles with the same cinnamon/sugar coating we all adore. What sets them apart is they are a bit chewier with crispier edges than the original. I love both versions and it is fun to make them side by side and see what you think!
These cookies are wonderful, sweet with a spicy coating of cinnamon sugar for delight in every bite. I wound up increasing the cinnamon/sugar coating so I had plenty to coat each cookie. Then you can sprinkle a little extra on the tops of the cookies before you bake them if you want.
They will puff up in the oven and then flatten out as they finish baking. Don’t be surprised when they spread out to about 3-1/2 inches, lovely big cookies that will have your little one’s eyes getting big when they see what you made for them!
The house smells so good when these are baking, like the holidays of my childhood. Not surprising because these cookie come from an old-fashioned recipe, like something my mom and Mimi would make for us. What wonderful memories are evoked when the aromas are filling the house.
Amish White Chocolate Snickerdoodle Cookies are incredibly easy to make, a perfect recipe to have your little ones help you with. They can whisk the dry ingredients together, help you add them to the mixer, scoop the dough, and of course roll them in the cinnamon sugar coating! So much fun!
I found that sprinkling extra cinnamon sugar over the top of each dough ball before baking gives you an extra measure of cinnamon flavor and decoration on top. If you are making these for a special holiday, use colorful sprinkles or sparkling sugars to make them even more fun!
I added mini white chocolate chips to mine which gives them a touch of additional flavor but the chips are optional. The mini size pretty much melts into the cookies as they are baking leaving just a whisper behind. If you can’t find minis (I find mine at Whole Foods) you can use regular size chips.
If you want to save some time and effort you have the option of making these into cookie bars instead. Just press the dough into a 9×13-inch (23×33 cm) baking pan and bake all the dough at one time. I am having lunch with a friend tomorrow and wanted to bring her some fresh cookies. But making them into bars is very tempting and a great alternative.
The cookies are crunchy at the edges and chewy in the centers when they come out of the oven. They do soften somewhat overnight as they rest. If you bake them a little longer (I baked mine 12 minutes), they will remain crispy for more days!
The cinnamon and nutmeg that you add to the flour mixture really comes through in every bite and is absolutely lovely. The flavor of the holiday season is front and center in these cookies!
I hope you make and enjoy these Amish White Chocolate Snickerdoodle Cookies soon – maybe for New Year’s Eve! They are real crowd pleasers that everyone will love and beg you for the recipe! I’ve already had requests to send them the recipe!
Happy New Year everyone – I hope you have fun celebrations and that 2026 is your best year ever! I will see you back here next year on Friday for another fun savory recipe – yum!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Amish White Chocolate Snickerdoodle Cookies:
- Cookies or Bars: butter, sugar, eggs, flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, mini white chocolate chips (or regular size)
- Cinnamon Sugar Coating: sugar, cinnamon, nutmeg
PRO Tip:
If you don’t have cream of tartar, you can use 1-1/2 tsp baking powder and a splash of lemon juice in its place.
PRO Tip:
You don’t have to use nutmeg if you don’t have it. Allspice would be a good substitute.
How to make Amish White Chocolate Snickerdoodle Cookies:
- Beat together the butter and sugar, then add the eggs and mix thoroughly.
- Mix the dry ingredients in a separate bowl and whisk together. Add the dry ingredients to the butter/egg mixture, half at a time, beating until smooth after each addition. Stir in the white chocolate.
- Mix the cinnamon sugar coating together in a shallow, wide bowl.
- Scoop balls of the dough and roll them in the sugar coating until completely covered. Place on parchment-lined baking sheets. You can sprinkle a little extra cinnamon-sugar on top of each one.
- Bake 10 to 12 minutes or until lightly browned. Remove from the oven and let sit on the baking sheets a couple of minutes before transferring them to a wire rack to cool.
PRO Tip:
No need to refrigerate this dough, you can scoop it as soon as it is made. But if you want to make it ahead, cover with plastic pressed directly on the surface and refrigerate. Bring the bowl out 30 minutes before you plan to start scooping and baking to soften the dough. Also, firmer dough will give you thicker, chewier cookies.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Cookie scoop
- Baking sheet pans
- Parchment paper
- Wire cooling racks
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Amish White Chocolate Snickerdoodle Cookies (GF)
Amish White Chocolate Snickerdoodle Cookies are a close cousin to regular snickerdoodles with the same cinnamon/sugar coating we all adore. What sets them apart is they are a bit chewier with crispier edges than the original. I love both versions and it is fun to make them side by side and see what you think!
Ingredients
Cinnamon Sugar Coating
- 1/3 cup (66g) granulated sugar
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
Cookies or Bars
- 1 cup (2 sticks; 227g) butter, softened (See Tips #1)
- 1-1/4 cup (248g) granulated sugar
- 2 large eggs
- 2-3/4 cups (330g*) of my gluten-free all-purpose flour* or regular all-purpose flour such as Gold Medal brand
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt **
- 3/4 cup (133g) mini white chocolate chips
Instructions
1. Preheat oven to 375°F (191°C).
2. Make the Cinnamon Sugar Coating: Mix the cinnamon and sugar in a medium bowl for rolling the dough balls in before baking.
3. To Make Cookies: In a large bowl, mix the butter and sugar. Add the eggs and beat thoroughly. Scrape the bowl.
4. Mix all the dry ingredients in a separate bowl. Add them to the butter/egg mixture in two additions, beating after each one until fully incorporated. Scrape the bowl thoroughly. Stir in the mini white chocolate chips. This a heavy dough but it scoops easily at room temperature.
5. Scoop into approximately 1 to 1-1/2-inch (2.5 to 4cm) balls (I used a #40 cookie scoop) and drop each one in the cinnamon sugar mixture, rolling to fully coat all sides. Place about 2-inches apart on the parchment-lined or buttered baking sheet pans. I baked 6 cookies per sheet pan. Bake approximately 10 to 12 minutes or until lightly browned.
6. Let the cookies sit on the baking sheet pan for a minute, then transfer them to a wire rack to cool. Store in an airtight container. Freeze cookies to keep them fresh.
7. To Make Cookie Bars: In a parchment-lined 9x13-inch (23x33 cm) baking pan with two ends extended beyond the edges to create a sling. Spread the dough into a single layer and sprinkle the cinnamon sugar mixture over the top (you may want to reduce the amount of cinnamon and sugar), and bake at 350℉ for approximately 25 minutes or until set.
8. Let the bars cool in the pan set on a wire rack. When cool, use the parchment sling to lift the bars out of the pan and set on a cutting board. Slice into squares or rectangles and enjoy!
TIPS
1. To get a crunchy texture in your cookies, use a combination of 1/2 cup of butter and 1/2 cup of shortening in place of all butter.
2. If you don't have any cream of tartar, you can substitute it with 1-1/2 tsp. baking powder and a splash of lemon juice. Add the baking powder to the dry ingredients and the lemon juice to the liquids.
3. If you want really soft, chewy cookies, reduce the baking time. For crispier cookies, add additional baking time. For thinner cookies, flatten the dough balls before baking.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 40mgSodium: 191mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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