White Chocolate Snickerdoodles are the classic snickerdoodle cookie with white chocolate chips baked throughout, taking the familiar cinnamon-sugar treat to a new level of deliciousness.
We love the warm cinnamon-sugar flavor of snickerdoodles so much we’ve adapted it into breads, bars, and snacks. This version keeps the classic snickerdoodle base and folds in white chocolate chips for a sweet, creamy contrast to the cinnamon coating.
White Chocolate + Cinnamon = A Dream
If you enjoy white chocolate, it pairs wonderfully with warm cinnamon. The creamy sweetness of white chocolate balances the spice of cinnamon, creating a cookie that’s comforting and just sweet enough. Adding white chips to a snickerdoodle dough yields soft, tender cookies with little pockets of milky chocolate in every bite.
How to Make Them
DOUGH. In a bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. In a separate bowl, cream 1 cup butter with 1 1/2 cups sugar until light. Add 2 eggs and beat until combined. Gradually add the dry ingredients to the wet and mix until a soft dough forms. Fold in white chocolate chips—use about half a bag or adjust to taste.
ROLL. Combine 2 tbsp sugar with 1 tsp cinnamon in a small bowl. Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated.
BAKE. Place coated dough balls about 2 inches apart on an ungreased cookie sheet. If you want the white chips to be visible on top, press 4–5 chips onto each dough ball before baking. Bake in a preheated 350°F oven for 8–10 minutes, until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet a few minutes before transferring to a wire rack.
Storage Tips
You can store these cookies either as dough before baking or as finished baked cookies.
Cookie dough: Cover and refrigerate the dough for up to 3 days before baking. For longer storage, shape dough into balls and freeze in an airtight container for up to 3 months. When ready to bake, roll frozen balls in the cinnamon-sugar mixture, let them thaw about 30 minutes on a baking sheet, then bake as directed.
Baked cookies: Store cooled cookies in an airtight container at room temperature for up to 2 weeks. Placing a slice of white bread in the container can help keep them soft. Baked cookies also freeze well for up to 2 months—thaw at room temperature before serving.
More White Chocolate Recipe Ideas
- 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
White Chocolate Snickerdoodles Recipe
Ingredients
- 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 (for rolling)
- 1 tsp cinnamon (for rolling)
- White chocolate chips (about half a bag or to taste)
Instructions
- Preheat oven to 350°F (175°C). Mix together flour, cream of tartar, baking soda, and salt. Set aside.
- Cream together butter and sugar until light and fluffy. Add eggs and blend well.
- Add the dry ingredients to the wet ingredients and mix until combined. Fold in white chocolate chips.
- Combine 2 tbsp sugar and 1 tsp cinnamon in a small bowl. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on an ungreased cookie sheet. Optionally press a few white chocolate chips on top of each ball for a picture-perfect finish.
- Bake for 8–10 minutes, then cool briefly on the sheet before transferring to a wire rack.
Nutrition
Nutrition information is an approximation.