Monday, 7 December 2015

white chocolate dipped snickerdoodles


last friday i hosted our annual christmas ornament exchange party, a seasonal favourite of mine.  
christmas music, lights, eating, drinking, and merrymaking.  #thebest

it was also national cookie day, so i made cookies.
the best cookies.
snickerdoodles.
with wait for it....
white chocolate.


huge success, none left, time to make another batch it would seem.


did i mention snickerdoodles are my favourite?


White Chocolate Dipped Snickerdoodles

ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs
1/2 teaspoon vanilla extract

cinnamon-sugar topping:

1/4 cup granulated sugar
2 teaspoons ground cinnamon

white chocolate garnish
1 (16oz) bag white chocolate chips


method:

preheat oven 350F.  line baking sheets with parchment paper and set aside.
in large bowl, whisk together flour, cream of tartar, baking soda, and salt.  set aside.
using a mixer, beat the butter and sugar together until creamy and smooth, about 3 minutes.  add in the eggs and vanilla extract and mix until combined.  slowly add in the dry ingredients, with the mixer on low.
shape dough into balls, using about 1 tablespoon of dough.  mix 1/4 cup sugar and the cinnamon together in  a small bowl.  roll balls in cinnamon-sugar mixture.  place 2 inches apart on prepared baking sheets.  bake 8 to 10 minutes or until set around the edges and the centres are still soft.  don not overtake.  remove from oven and let cookies set up on baking sheet for 2 minutes.  transfer cookies to a wire cool rack to cool completely.

once cooled, melt chocolate chips in a microwave safe bowl.  dip cookies half-way into the white chocolate.  place cookies on wax paper or parchment paper.  if desired, sprinkle with leftover cinnamon-sugar mixture.  let cookies set up until chocolate has hardened.


yields: 3 dozen cookies

recipe courtesy: two peas & their pod

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