Description
These White Chocolate Gingerdoodles are a delightful twist on classic snickerdoodle cookies, infused with the warm flavors of ginger and sweet white chocolate. They are perfect for holiday gatherings or anytime you want a cozy treat.
Ingredients
Units
Scale
For the Cookies:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
For the Coating:
- 1/4 cup granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Make the cookie dough: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the white chocolate chips.
- Prepare the coating: In a small bowl, mix together the sugar, ginger, and cinnamon.
- Shape the dough: Roll the dough into 1-inch balls, then roll each ball in the sugar mixture to coat evenly.
- Bake the cookies: Place the coated dough balls on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set and the tops are lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy these White Chocolate Gingerdoodles with a glass of milk or hot cocoa!
Notes
- For extra spice, you can add a pinch of cayenne pepper to the sugar coating mixture.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
