White Chocolate Snickerdoodle Cookies Recipe

Soft, indulgent White Chocolate Snickerdoodle Cookies combine classic cinnamon sugar with creamy white chocolate for a delectable treat.

White Chocolate Snickerdoodle Cookies Recipe

White Chocolate Snickerdoodle Cookies blend the warmth of cinnamon sugar with the creamy sweetness of white chocolate chips, creating a unique twist on the classic cookie. This recipe guarantees soft, melt-in-your-mouth cookies that encapsulate the comforting flavours of Snickerdoodle with an added layer of indulgence from white chocolate. Perfect for any occasion, these cookies are sure to become a new favourite.

INGREDIENTS

1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
1 3.9 oz package white chocolate instant pudding (dry mix only)
2 large eggs
1 tablespoon vanilla
2 1/4 cups flour (11.25 ounces)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
12 ounces white chocolate chips (2 cups)

INSTRUCTIONS

Heat your oven to 350 degrees. Line your baking sheets with parchment paper
In a small bowl, measure out 1/4 cup white sugar and 2 teaspoons cinnamon. Mix and set aside.
In a large bowl or stand mixer, beat the butter and sugars. Add the dry pudding and mix well.
Beat in the eggs & vanilla.
Add the flour, soda, salt and cinnamon and mix until just blended. Stir in the white chocolate chips.
Use a medium cookie scoop to scoop the dough. Roll into a ball and then roll into the cinnamon/sugar mixture. Place on prepared baking sheets. Bake for 8 to 10 minutes.
If some of the cookies spread, take your spatula and lightly press around the edge of the cookie to form a nice circle shape. Totally optional but I always do this to my cookies if they need it.

Serving Suggestions:

Vanilla Ice Cream
Coffee
Hot Chocolate
Cold Milk
Tea

Tips and Tricks

Use a 3.9 oz package of white chocolate instant pudding mix to enhance the flavor and texture of the cookies.
Ensure the butter is at room temperature to cream perfectly with the sugars, which helps to achieve a smoother dough.
The recipe suggests mixing 1/4 cup white sugar with 2 teaspoons cinnamon for rolling the cookie dough balls, which provides a sweet and spicy coating.