White Chocolate Snickerdoodles

White Chocolate Snickerdoodles are the classic cookie with white chips baked throughout! They take regular snickerdoodles to a whole new level of yum!

We love that cinnamon sugar flavored cookie so much, we’ve made it into bread, puppy chow, and even bars! This recipe is yet another take on a classic Snickerdoodle.

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White Chocolate + Cinnamon = A Dream

I’ve mentioned many times that I’m a White Chocolate kind of gal. I prefer White Chocolate Fudge Sauce over regular Hot Fudge, and even White Chocolate Scotcharoos over the classic Scotcharoos.

I just love the flavor of it! I’d honestly rather have it over any other kind of chocolate. (Don’t hate me!) That’s why I’m constantly adding it to different recipes, just to give it a shot.

That’s pretty much what we did here—we added white chocolate chips to our favorite Snickerdoodle Recipe, and boy did it turn out good! I think cinnamon and white chocolate were meant to be together (just as much as chocolate peanut butter).

Try it for yourself!

How to Make Them

DOUGH. Mix together flour, cream of tartar, baking soda, and salt together. Set aside. Cream together sugar and butter. Add eggs and blend well, then add dry ingredients to wet ingredients and mix well. Add chips.

ROLL. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.

BAKE. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes at 350 degrees.

Picture Perfect: If you really want the white chocolate chips to stand out, then add a few on the top after you have rolled them in the cinnamon sugar mixture. I like to place 4 or 5 chips on top of each dough ball before baking them.

Storage Tips

You can store these cookies in their dough form to be baked later, or store them once baked.

Cookie dough: The dough can be covered and refrigerated for up to 3 days before baking. The dough can also be formed into balls and frozen in airtight containers for up to 3 months. When you’re ready to bake remove the balls, roll them in the sugar mix, place on a baking sheet and allow them to thaw for about 30 minutes before baking.

Baked cookie: Store the baked cookies in a container at room temperature for up to 2 weeks. (placing a piece of white bread in the container will help keep them fresh longer) They can also be frozen for up to 2 months.

For more White Chocolate Recipes, be sure to check out:

• White Chocolate Reeses Fudge
• White Chocolate & Butterscotch Chip Cookies
• Red Velvet White Chocolate Chip Cookies
• White Chocolate Fudge Sauce
• White Chocolate Macadamia Nut Cookies
• White Chocolate Dipped Snickerdoodles
• White Chocolate Cookie Dough Fudge

4.93 from 28 votes

White Chocolate Snickerdoodles Recipe

By: Lil’ Luna

White Chocolate Snickerdoodles are the classic cookie with white chips baked throughout! They take regular snickerdoodles to a whole new level of yum!

Servings: 48

Prep: 10 minutes mins

Cook: 8 minutes mins

Total: 18 minutes mins

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Ingredients 

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• ▢ 1 cup butter
• ▢ 1 1/2 cups sugar
• ▢ 2 eggs
• ▢ 2 3/4 cups all-purpose flour
• ▢ 2 tsp cream of tartar
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 2 tbsp sugar
• ▢ 1 tsp cinnamon
• ▢ White Chocolate Chips

Instructions 

• Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
• Cream together sugar and butter. Add eggs and blend well.
• Add dry ingredients to wet ingredients and mix well. Add chips (use as many as you think are good, but I do about half a bag.)
• Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
• Place 2 inches apart on ungreased cookie sheet.
• Bake for 8-10 minutes at 350 degrees.

Nutrition

Calories: 89kcal, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 87mg, Potassium: 32mg, Fiber: 1g, Sugar: 7g, Vitamin A: 128IU, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.