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.
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

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


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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