Your Daily Dish: White Chocolate Snickerdoodle Cookie


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We’re making World White Chocolate Day even happier by making the Snickerdoodle, an old fashioned cookie with a cinnamon-sugar coating and a sweet, buttery flavor, even more spectacular. The addition of white chocolate chunks and a white chocolate drizzle to this easy cookie lends it a creamy, dreamy and oh-so-scrumptious modern twist.


1 cup butter, softened
1 ½ cups sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
14-16 white chocolate squares

2 tbsp sugar
1 tsp ground cinnamon

White chocolate, melted for garnish


1) Line a baking sheet with parchment paper. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg, egg yolk and vanilla, beating until well mixed. Add flour, cream of tartar, baking soda and salt, mixing on low speed just until flour disappears. Chill dough for 1 hour before scooping it.

2) Preheat oven to 350ºF. Once the dough has chilled, use ¼ cup dough and wrap 1 white chocolate square in the center. Form dough into a ball. In a small bowl, combine 2 tbsp sugar and 1 tsp ground cinnamon. Roll each dough ball in cinnamon sugar. Place on prepared baking sheet 2 inches apart. Bake 16 minutes, until the cookies are set. Remove from oven and cool a few minutes before transferring cookies to a wire rack. Cool completely before drizzling with melted white chocolate.

Yield: 14-16 large cookies

Another favorite celebratory cookie is this Chunky White Chocolate and Cranberry Cookie.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.