CHEW THIS! White Chocolate Snickerdoodles

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

A New and Different Holiday Cookie

Blaise Doubman

It is hard to believe that Christmas and the Holiday season is already fast approaching! It just seems like last week it was Christmas 2020 and here we are, welcoming in another Holiday season! After menu planning and thinking of different dessert recipes for my family Christmas get togethers, I decided I wanted to create something that was familiar, yet different. That is exactly where and how this recipe was born. I love Snickerdoodle cookies but so many people think of them as an “Autumn” cookie, with the cinnamon and sugar aspect and I would have to say that just up until recently, I would have had to agree. However, the addition of white chocolate chips to this recipe, instantly transforms the recipe into something truly magical for Christmas and the upcoming Holiday season. I tried chocolate chips, in place of the white chocolate, but the final result just was not the same. The white chocolate here really deepens the flavor of the overall cookie and pairs quite nicely with the cinnamon and sugar.

You can make this dough in advance, even roll out and freeze the balls of dough if you want, therefore making these a simply foolproof recipe. The frozen balls of dough will keep in the freezer for up to three months. Just simply take them out of the freezer, place on a baking sheet and bake in the oven, adding a couple of extra minutes to the overall baking time. Keeping things simple, stress free and foolproof are really key elements in tackling any Holiday cooking or baking project. My website goes crazy around this time of year with people writing in and searching for simple and easy, yet delicious, Holiday recipes, not to mention, writing in and wondering what my kitchen tips and tricks are for the Holiday season are. When it comes to preparing a large dinner for an event, such as a Holiday, I always recommend making a list of everything you would like to prepare, an ingredient list and a time table. Look at the list of things you would like to prepare and decide if any of it could be store bought, such as the appetizers, to save you on your time. Check your ingredient list to make sure you have everything you need before you start on a recipe. Finally, create a time table of when and how long each recipe will take, then start backwards to determine what time you should start. Holidays are meant to be times of stress-free togetherness with your friends and family, so do not over plan or overthink your Holiday menu. Just relax, experiment and have fun!

White Chocolate Snickerdoodles

These are best eaten the day they are made; however, you can cover them tightly with plastic wrap and keep them at room temperature for up to 24 hours. Chill them to create a chewier cookie texture with a slight chill.

For the cookies…
1 ½ cups white granulated sugar
2 sticks unsalted butter
2 large eggs
1 tablespoon solid vegetable shortening
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cups all-purpose flour

2 cups white chocolate chips

For the cinnamon-sugar mixture…
½ cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating the oven to 325 degrees F.

Line two large baking sheets with parchment paper.

In a large bowl cream together the unsalted butter and sugar until light and fluffy.

Add the large eggs, one at a time and mix well.

Next, add in the solid vegetable shortening, baking soda, and salt. Beat to combine.

Carefully add in the flour and stir until just combined, being careful not to over mix the dough.

Fold in the white chocolate chips.

In a small bowl, combine the ½ cup white granulated sugar and 2 tablespoons ground cinnamon and stir together until well combined.

Using a tablespoon cookie scoop, scoop the dough out into balls and place into the smaller bowl with cinnamon and sugar and roll around until evenly coated, one at a time.

Once evenly coated, place on prepared cookie sheets. Do this until all the dough is used.

Place baking sheets, one at a time, into preheated oven and bake for 17 minutes.

Remove and cool before enjoying.

Ask and Answer: Many of you wondered if you could use other pizza toppings for my previous column of “Texas Toast Pizzas”. Yes, you can! Literally, anything you can top a pizza with, you can top my Texas Toast Pizzas! Banana peppers, green peppers, onion, ham, olives, pineapple, really anything you can think of! You can also wrap the finished pizzas in foil and keep them warm, which makes them perfect for traveling or on the go snacks and treats for trips.

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