White Chocolate Chip Snickerdoodle Cookies

Just like your classic snickerdoodle but studded with white chocolate chips. They just melt right into the cookie. Chewy and soft in the center and slightly crisp on the edges, with the crackly cinnamon sugar exterior.

DID YOU MAKE THIS WHITE CHOCOLATE CHIP SNICKERDOODLE COOKIES?

If you loved these white chocolate chip snickerdoodle cookies I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 tbsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cream of tartar
• 1 1/2 cups white chocolate chips

• 1/2 cup granulated sugar
• 2 tsp. ground cinnamon

Directions

Preheat the oven to 350 degrees. Grease or line a baking pan with parchment and set aside.

In a large bowl with a paddle attachment, cream together the butter and sugars for about 2 minutes until smooth. Add in the eggs and vanilla extract. Continue to mix until combined.

Then start to add in the dry ingredients, flour, baking powder, baking soda, cream of tartar and salt. Mix it all together and then add in the white chocolate chips.

Scoop about 2 tbsp per cookie and then in a small bowl whisk together the sugar and cinnamon and roll each cookie making sure it’s completely covered. Place back on the baking pan about 2 inches apart.

Bake for about 11-13 minutes until the edges are crisp and the centers are slightly soft. Once cooked remove from the oven let cool for about 5 minutes before transferring to a wire rack to cool completely.

Enjoy the cookies by themselves or make ice cream sandwiches for the end of summer!

Keep in an air tight container for about 4-5 days.