Hello everyone, I hope you are all well.
Christmas is just around the corner, and it’s time to enjoy some baking…
Snickerdoodles are fat, soft cookies with cinnamon, and I also like to add white chocolate to make them more “luxurious”.
White chocolate snickerdoodles (yield: 35 cookies)
- 1/2 cup (115 g) unsalted butter
- 1 cup (225 g) regular sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup (195 g) all-purpose flour
- ¼ teaspoon salt
- 3 1/2 oz. (100 g) white chocolate chips
- 1 ½ teaspoon ground cinnamon
- 2 tablespoons milk
For the coating:
- 1/3 cup (60 g) regular sugar
- 2 tablespoons ground cinnamon
Preheat the oven to 350 °F (180 °C), I use the fan setting to make the cookies more puffed up.
Put the butter and the 225 g sugar into a mixing bowl and beat until fluffy.
Add the egg and vanilla extract and beat for one minute.
Add the flour, salt, white chocolate chips, 1 1/2 teaspoon ground cinnamon and milk. Mix until everything is combined.
You can of course use dark chocolate if you prefer, or omit the chocolate alltogether.
Chill the dough for about 30 minutes.
Put the sugar and cinnamon for the coating into a small bowl and stir to mix.
Remove the cookie dough from the refrigerator and make approx. 35 small balls from it. Roll each of them in the sugar/cinnamon mixture.
Arrange the balls onto lined baking trays, remembering to leave some space in between.
Bake in the preheated oven for about 10 minutes.
Leave to cool, then enjoy…
Perfect for sharing!
I hope you’ll all have a great day!
Hugs from me to you.