For some reason, I wasn’t in the mood for chocolate dessert. Weird, I know! Original snickerdoodles seemed too boring so I decided to add in some white chocolate chips, which totally made them way more delicious. White chocolate doesn’t count as chocolate, right?
Yield: 16-20 cookies
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour (may have used 3/4 cup whole wheat pastry flour)
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 T milk
3/4 cup white chocolate chips
1/4 cup sugar + 1 T cinnamon for dipping
Preheat oven to 375 degrees.
With electric mixer, cream butter and sugar together until smooth. Add egg and vanilla, mix until well combined.
In separate bowl, whisk together flour, baking powder, salt and 1 1/2 tsp cinnamon. Add flour mixture in thirds to dough mixture. Mix until dough comes together. Add in milk, adding more 1 T at a time if dough remains crumbly. Stir in white chocolate chips. Refrigerate for 30 minutes.
In small bowl, combine remaining sugar and cinnamon. Remove dough from fridge and roll into dough balls. Dip in cinnamon sugar mixture and roll to completely cover. Place on parchment-lined baking sheet, lightly press down on dough to flatten it.
Bake for 10-12 minutes. Let cool 3-5 minutes on sheet then transfer to wire rack to cool completely.
Original source here