White Chocolate Snickerdoodles (Gluten-Free) SRC

It is time for this month’s Secret Recipe Club and I was lucky to get assigned the fun blog Tara’s Multicultural Table! Tara shares cookbook reviews, travel stories, and her love of cooking and baking with us from her favorite countries and cultures. Some of those she shares are German, Japanese, Italian, Greek, Vietnamese, and from her husband’s homeland, Filipino. Eating at her table must be a smorgasbord of flavors and influences!

I love that in her recipe index Tara offers recipes by continent and then by cuisine/country. So clever! I am definitely coming back when I have more time. I am intrigued by her Chinese Steamed Pork Buns, have you seen the color of her Cantonese Roast Chicken (it’s insanely beautiful), and Sunomono (Japanese Vinegar Salad) is one of my all time favorites. Yep, I’ll be returning as soon as I have a minute to breathe!

I am in crunch mode with a ton of projects to get done including editing the galleys of our Cookbook! Wow, it is starting to feel real. We can see what the layout is going to look like and the beautiful work the design team has done. So exciting! November will be here before we know it and then I’ll be able to hold the book in my hands! 

In the meantime I needed something quick and easy to make that would still be delicious and fit Chocolate Monday. The minute I saw these cookies on Tara’s blog, 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!! Sweet and crunchy with bursts of white chocolate chips. I served mine with a frosty glass of iced tea and they went together perfectly.

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 evening when we are eating later they help keep the hunger pangs at bay, and 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 cookies are keeping me going while I am doing all my editing!

Happy Chocolate Monday!

Jane’s Tips and Hints:

If you are teaching someone who is new to baking, always have them crack the eggs into a small bowl. If the recipe calls for more than one egg, have them crack each one into the small bowl, remove any bits of shell if needed, and pour the egg into another bowl. This will get them in the habit of being careful with the shells!

Gluten-Free Tips:

Simply switch out the regular all-purpose flour with a gluten-free flour blend.

White Chocolate Snickerdoodles (Gluten-Free)

2016-07-16 07:16:21

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Ingredients

1. Cookies
2. 1/2 cup (1 stick) unsalted butter, softened
3. 1/2 cup sugar
4. 1/2 cup firmly packed light brown sugar
5. 1 large egg
6. 1 tsp vanilla extract
7. 1 tsp cinnamon
8. 1/2 tsp baking soda
9. 1-1/4 cup all purpose flour or gluten-free flour blend
10. 1/2 to 3/4 cup white chocolate chips
11. Topping
12. 2 tsp cinnamon
13. 1/3 cup sugar

Instructions

1. In a large bowl, beat together the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until fully incorporated.
2. In a small bowl, whisk together the cinnamon, baking soda, and flour. Gradually add the flour mixture to the butter and sugars, and beat just until incorporated. Do not over-mix. Fold in white chocolate chips.
3. Cover with plastic wrap pressed directly on the top of the dough, and refrigerate for 1 hour or freeze for 10 minutes until thoroughly chilled.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
5. In a small bowl, mix together cinnamon and sugar to make the topping.
6. 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 freezer between batches.
7. Bake in the preheated oven until just set and golden brown, 8 to 10 minutes, spinning the trays halfway through (front to back). The cookies will still be a little soft in the center when gently touched.
8. Cool the cookies on the baking sheets about 3 minute to firm up before transferring to wire racks to cool thoroughly.

Notes

1. Yield: about 3 dozen 2-inch cookies
2. NOTE: This recipe requires the dough to be chilled well. Be sure to leave time to have the dough in the refrigerator until chilled all the way through. Having the butter firm will help the cookies spread a little less while baking.

Adapted from Tara's Multicultural Table

Adapted from Tara's Multicultural Table

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