Simple flavors but the cinnamon combined with white chocolate is just right. Although I tend to prefer a thick, puffy cookie, these were thin but still soft and chewy. They are similar to the white chocolate chip snickerdoodles I shared with you all a while back, but these reminded me more of a sugar cookie.
Source: Averie Cooks
Yields: approximately 20 cookies
Ingredients
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups flour
3/4 cup white chocolate chips
1 tbsp cinnamon
1/4 c white sugar
Directions:
In a medium bowl, combine flour, 1 teaspoon cinnamon, baking soda, baking powder and set aside.
Using a standing (or hand) mixer, cream together softened butter and sugars until very smooth and fluffy. Add the egg and vanilla extract and beat until well combined. Stir in the flour mixture and mix until just combined. Do not overmix. Stir in the white chocolate chips. Refrigerate dough for at least 2 hours before baking.
When ready to bake, preheat oven to 350F. Next, prepare the cinnamon sugar mixture for rolling by combining 1 tablespoon cinnamon and 1/4 cup granulated sugar in a small bowl. Remove dough from refrigerator and form 1 inch balls. Roll the balls through the cinnamon sugar mixture and place on parchment-lined cookie sheets.
Bake at for 8 to 10 minutes or until just barely set. Remove cookies from the oven even if they look a bit underdone as they will firm up. Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.
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