White Chocolate Snickerdoodle Cookies
Prep time
Cook time
Total time
White chocolate, cinnamon and butter are the key ingredients in these classic Snickerdoodle Cookies elevated to a favorite cookie with a white chocolate dip after baking!
Recipe type: Cookies
Serves: 18
  • 4 ounces butter (1 stick), softened
  • 5 ounces white granulated sugar (3/4 cup)
  • 2½ ounces confectioner's sugar (1/2 cup)
  • 2 large eggs
  • 1 Tablespoon pure vanilla
  • 2 ounces corn or canola oil (1/4 cup)
  • 10 ounces all-purpose flour (2¼ cups)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 6 ounces white chocolate chunks or chips (1 cup)
  • cinnamon and sugar mixture
  • ½ cup white granulated sugar
  • 1 TBL cinnamon
  • White Chocolate Dip
  • 6 ounces white chocolate (1 cup)
  • 1 Tablespoon coconut oil or you can use Crisco shortening
  1. Cream softened butter, white sugar and confectioner's sugar. Add 2 eggs with vanilla and beat well, about 1 minute.
  2. Add canola oil slowly and beat again until smooth, scraping your bowl as necessary.
  3. Mix together the flour, baking soda, baking powder, cream of tartar and salt in a separate bowl.
  4. Add dry ingredients to the wet mixture and beat well. Scrape bowl well, especially from the bottom of the bowl. Beat very well. I beat this mixture for 2 minutes on #4 on my Kitchen Aid Mixer. You want to lighten the batter a bit and make sure the oil is incorporated.
  5. Stir in 1 cup white chocolate chunks or chips.
  6. Chill covered dough 30 minutes.
  7. Preheat oven to 375 degrees.
  8. Using an ice cream scoop (I used a #20 scoop, 1⅝ oz ) but you can use approximately 2 TBL of dough, drop cookies into cinnamon sugar mixture and roll.
  9. Bake on a parchment covered or silpat baking sheet for 12 minutes.
  10. Cool completely.
  11. Melt white chocolate and coconut oil or shortening. I used my microwave for 90 seconds, stirring every 30 seconds. Dip half the cookies in the melted chocolate, place on parchment paper or waxed paper, sprinkle with cinnamon and set until firm. I placed the tray in the refrigerator for 20 minutes to quick set the chocolate.
*Make sure you beat this batter well, especially when you add the flour mixture. Usually I don't recommend heavily beating cookie batters, but this snickerdoodle recipe requires extra beating to lighten up the heavy batter.
*Don't underbake these cookies, the crispy edges are an important part of this delicious cookie. The cookies will rise up in the oven, then fall slightly while cooling.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/white-chocolate-snickerdoodle-cookies/