Snickerdoodles with White Chocolate Chips
Ingredients
The dough
-
½
cup
butter-flavored shortening
-
1 ½
cups
sugar
-
2
units
eggs
-
2 ¾
cups
flour
-
2
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
white chocolate chips
The cinnamon sugar coating
-
⅛
cup
sugar
-
½
tablespoon
cinnamon
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, cream together the shortening, sugar, and eggs until creamy.
- Sift the flour, cream of tartar, baking soda, and salt into the sugar mixture and whisk to combine.
- Mix in the white chocolate chips using a wooden spoon.
- In a small bowl, whisk together the sugar and cinnamon.
- Use a scoop to portion the dough and roll into balls.
- Dip each ball into the cinnamon sugar mixture and place on a greased or parchment-lined cookie sheet.
- Bake for 9-12 minutes until the cookies rise and crack on top.
- Allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack.
- Store the cookies in an airtight container for up to 3 days.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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