With Christmas only days away, I’ve been very busy getting my house ready for the holiday family gathering, and I tell you boy, it’s been one wild ride. From table settings, menu prep, guest room organizing, shopping for gifts, and my doctors appointments, I feel like I’m just constantly on the go with a to-do list five miles long.
So I needed a break from all of that rush, and I just wanted to curl up on the couch with some white hot chocolate and my ultimate white chocolate dipped snickerdoodles.
I love this recipe not only because it’s so easy, but also because there is a little break you can take while the cookie dough is chilling. I use this extra time to run a few errands and wrap a few gifts. Multitasking is one of my better strengths.
I must say that once you bite into one of these cookies, you will never want to buy them store bought again. I also added a bit of banana flavored candy oil, for an extra layer of flavor. This is an optional step.
So happy holidays everyone and enjoy this fabulous recipe that has been adapted from non other than Mrs. Fields.
Ingredients:
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 cup or one stick softened butter
1 egg
1/2 tsp vanilla
1/4 tsp banana flavor candy oil (optional)
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
For rolling dough:
2 tablespoons granulated sugar
1 tsp cinnamon
Instructions:
In a large bowl of an electric mixer, combine together butter, 1/3 cup light brown sugar and 1/2 cup granulated sugar and mix on high speed until smooth. Add egg, vanilla and optional banana flavoring and beat until just combined.
In a separate large bowl, sift in flour, salt, baking soda, and cream of tartar.
Add dry ingredients to the wet ingredients in bowl of mixer and mix until well combined. Dough will seem a little loose right now, but this is where you then chill the dough for about 60 minutes in the refrigerator. This is where I get to wrapping presents, or running a few quick errands.
While the cookie dough is being chilled, pre-heat oven to 325 degrees, then mix together 2 Tablespoons of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Remove cookie dough from fridge.
Take about 2 Tablespoons of the dough and roll it with hands to form a ball. Roll dough balls in cinnamon sugar mixture and place them onto a cookie sheet that has been covered with parchment paper.
Bake in oven for 12 to 14 minutes. Remove from oven, and set aside to chill. Cookies may seem a bit underdone, but they will flatten a bit, once they get removed from the oven.
Let cookies cool completely, then dip half of cookies into white chocolate that has been melted down to a smooth consistency. Place on a parchment paper covered cookie sheet, or wire rack, and let chocolate harden. About 10 minutes.
Store cookies in a airtight container.
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