Great Food Blogger Cookie Swap: Snickerdoodles with White Chocolate Chunks

The recipe Great Food Blogger Cookie Swap: Snickerdoodles with White Chocolate Chunks can be made in around 45 minutes. This recipe makes 36 servings with 132 calories, 2g of protein, and 4g of fat each. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 26 people have tried and liked this recipe. A couple people really liked this dessert. Head to the store and pick up flour, sugar, cream of tartar, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by The Corner Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so spectacular. Similar recipes are White Chocolate and Macadamia Nut Cookies for the 1st Annual Great Food Blogger Cookie Swap, The Great Food Blogger Cookie Swap 2014 – Double Chocolate Peppermint Crunch Cookies, and Chocolate Kissed Dulce de Leche Cookies: my Great Food Blogger Cookie Swap Reveal.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.Sift together flour, cream of tartar, 1/2 tablespoon cinnamon, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and vanilla, and beat to combine. Add dry ingredients, and beat to combine. Chill the dough for at least hour (preferably overnight).Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the remaining cinnamon. Scoop 1 tablespoon of dough and roll between your palms to form balls. Roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.Store in an airtight container up to one week.

 

Step by step:

1. Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.Sift together flour, cream of tartar, 1/2 tablespoon cinnamon, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.

2. Add eggs and vanilla, and beat to combine.

3. Add dry ingredients, and beat to combine. Chill the dough for at least hour (preferably overnight).Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the remaining cinnamon. Scoop 1 tablespoon of dough and roll between your palms to form balls.

4. Roll in cinnamon sugar.

5. Place about two inches apart on the prepared baking sheets.

6. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.

7. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.Store in an airtight container up to one week.

Nutrition Information:

covered percent of daily need