These White Chocolate Snickerdoodles are the best way to erase stress and put a smile on your face. These cookies are so good no one will know or care that they are gluten-free!
I am headed out in a couple of days to Santa Fe to attend the annual IACP conference (International Association of Culinary Professionals) and I can’t wait to get caught up with friends, meet new special people, and learn lots. Not to mention the incredible food we will get to enjoy – ahhhh, it can’t get here soon enough!
While I am getting ready to be out of town for a week, I wanted something quick and easy to make that would be delicious and fit Chocolate Monday. The minute I saw these cookies on Tara’s blog, Tara’s Multicultural Table, I knew I wanted to make them. I love Snickerdoodles and adding white chocolate to them would make them even better ~ and I was right, these are delicious!!
This recipe comes together in the blink of an eye with ingredients you likely already have in your pantry and refrigerator. When you are looking for a kid-friendly, simple recipe to make, this is it.
If you have young ones who want to learn how to bake, this would be a great recipe to start with. It teaches them how to judge what room temperature butter feels like, what a recipe means by creaming (the butter and sugars together), how to crack an egg and measuring dry ingredients. For the littlest ones, they will LOVE helping roll the dough in the cinnamon/sugar mixture!
These are delightful cookies, perfect after school when the kids are starving, on summer evenings when we are eating later, they help keep the hunger pangs at bay. They are just the right sweet bite with a cup of coffee or tea while sitting in the sun reading a good book.
Thanks for a great recipe Tara – it was perfect and the White Chocolate Snickerdoodle cookies are keeping me going while I am getting ready for my trip to Santa Fe!
Happy Chocolate Monday!
Jane’s Tips and Hints:
A spring-loaded scoop makes it really easy and quick to portion the dough in balls that are all the same size making baking much more even.
Use your favorite cup-for-cup style of gluten-free flour or make a batch and keep it handy for any time the baking mood strikes you!
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1-1/4 cups (150g) all-purpose flour or gluten-free flour blend
- 1/2 to 3/4 cup white chocolate chips
- 1 tbsp cinnamon
- 1/2 cup sugar
- In the bowl of your stand mixer, beat together the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until fully incorporated.
- In a small bowl, whisk together the cinnamon, baking soda, and flour. Gradually add the flour mixture to the butter mixture, and beat just until incorporated. Do not over-mix. Fold in white chocolate chips.
- Cover the dough and refrigerate for 1 hour or freeze for 10 minutes until chilled.
- Meanwhile, in a small bowl, mix together the cinnamon and sugar to make the topping.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a small spring-loaded ice cream scoop, form the chilled dough into 1-inch balls (about 1 tbsp each). Roll the balls in the cinnamon sugar and place on the prepared baking sheets, 2-inches apart. Cover the remaining dough and return to the refrigerator between batches.
- Bake in the preheated oven until just set, 8 to 10 minutes. The cookies will still be a little soft in the center when gently touched. Cool on sheets about 3 minutes to firm up before transferring to wire racks to cool thoroughly.
Adapted from a recipe on Tara's Multicultural Table
Amount Per Serving: Calories: 95 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 22mg Carbohydrates: 15g Fiber: 0g Sugar: 9g Protein: 1g
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