Snickerdoodles were the first cookie I ever baked on my own in my first apartment. Before that, cookie baking was always a family affair so they sort of marked the bittersweet beginning of my independent adult life. I started with the basic recipe courtesy of the one and only Martha Stewart and have been playing with it ever since. They are my go to cookie whenever I want to bring a surefire hit to any occasion. These ginger white chocolate snickerdoodles are my latest version and I have to say I think they are my new favorite!
After they were cooled enough they were ready to eat immediately! The cookies were so buttery and warmly spiced from the ginger and cinnamon. Then there were the sweet bursts of the white chocolate chips to really hit these babies out of the park! I can’t wait to bring these to the theater for the cast and crew of the show Dogfight I’m working on. Enjoy, friends!
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar plus two tablespoons for the coating
- 1/2 cup dark brown sugar
- 2 sticks unsalted butter softened to room temperature
- 1 tablespoon fresh ginger peeled and grated
- 2 whole eggs
- 1/4 teaspoon vanilla extract
- 1 cup white chocolate chips
- 2 teaspoons cinnamon
- Pre-heat the oven to 350 and line three baking sheets with silicone mats or parchment paper. In a bowl, whisk together the flour, baking powder, salt and ground ginger to aerate it. Then take out the stand mixer and combine the two sugars, butter, and fresh ginger in its bowl. Cream them together thoroughly with the paddle attachment. Add the eggs and let them get stirred in, followed by the vanilla. Then turn the speed to low and slowly add in the dry ingredients just until a lovely cookie dough forms.
- Switch to a rubber spatula and gently fold in the white chocolate chips. That's it for the batter! In a small bowl, stir together the extra 2 tablespoons of sugar and the 2 teaspoons of cinnamon for the outer coating. Use a cookie scoop to scoop up uniform balls of dough and roll them in your clean hands to smooth them out. Then coat them all in the cinnamon sugar mixture before laying them out on the lined cookie sheets. I used a 1.5 inch scoop to yield an even 3 dozen snickerdoodles, with a dozen per sheet.
- Bake the snickerdoodles for about 15 minutes until they are just golden around the edges and puffy. Take them out and let them cool on the sheets for 5 minutes before transferring them to racks to finish cooling. Then just serve immediately and enjoy!