Cinnamon, butter and sugar combine for a crispy melt-in-your-mouth Snickerdoodle cookie dipped in creamy White Chocolate
Want to try a buttery, sugary, crispy, melt-in-your-mouth Cookie with melted white chocolate? Read this recipe!
Snickerdoodle Cookies are at first glance a plain soft sugar cookie dipped in cinnamon and baked with crispy edges and soft centers. But these classic cookies are so much more than plain. I developed this version of a Snickerdoodle recipe in the 1990’s when Country Cupboard Cookies was selling only two cookie flavors, Chocolate Chip Cookies and Peanut Butter Chocolate Chip Cookies. Customers were asking for a cookie without chocolate and this is when we decided to add both Oatmeal Raisin Cookies and Snickerdoodles to our brand.
Using both butter and oil, including both granulated sugar and confectioner’s sugar and adjusting the amount of baking soda, baking powder and cream of tartar, this is the recipe we used for both our Old-Fashioned Vanilla and Snickerdoodle cookies. We used corn oil in the bakery, today I used canola oil and the results were fine.
Today, I was looking to improve on that basic cookie recipe. The holidays are all about special cookies and though I like baking classic, simple cookies, I tried adding white chocolate chunks to this cinnamon based cookie to elevate it to something out of the ordinary. When these scrumptious cookies came out of the oven with crispy edges and a creamy white chocolate center I was thrilled with the results! I usually indulge in half a cookie when baking, but this day an entire cookie was enjoyed! Adding the white chocolate dip was a happy afterthought to add even more interest for these sweets in the upcoming holiday season. A light spinkle of cinnamon is a touch that will make this cookie a stand-out on your Holiday Cookie Platter. Enjoy! Judy
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- 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
- Cream softened butter, white sugar and confectioner's sugar. Add 2 eggs with vanilla and beat well, about 1 minute.
- Add canola oil slowly and beat again until smooth, scraping your bowl as necessary.
- Mix together the flour, baking soda, baking powder, cream of tartar and salt in a separate bowl.
- 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.
- Stir in 1 cup white chocolate chunks or chips.
- Chill covered dough 30 minutes.
- Preheat oven to 375 degrees.
- 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.
- Bake on a parchment covered or silpat baking sheet for 12 minutes.
- Cool completely.
- 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.
*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.