White Chocolate Chip Sugar-Doodle Cookies
White Chocolate Chip Sugar Doodle Cookies are the perfect mashup of our favorite cookies; the buttery goodness of a sugar cookie with the chewy texture of a snickerdoodle.
We love white chocolate chip cookie recipes including my favorite White Chocolate Macadamia Nut Cookies, and soft and delicious Cookies & Cream Oreo Pudding Cookies.
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I have to apologize for how quiet I’ve been on the blog lately. I’ve been in a bit of a funk and haven’t felt like doing a whole lot. I think January does that to a lot of people.
While I haven’t been doing much in the kitchen, if you follow me on Snapchat (tidymom on there too) or instagram you may have seen my office makeover I’ve been working on. We got new flooring in the house right before the holidays (I’ll share details on that soon). With everything out of my office, I decided it was time to finally order new furniture and get it all organized, so I’ll share some of those details soon as well.
Luckily, Allison was home from college for a month over winter break and she loves to bake and she made these Sugar Doodles cookies she saw on Avery Cooks, and added her own little twist.
While we added caramel flavored creamer and white chocolate chips, you could add any flavor creamer or chips you’d prefer. These Sugar Doodle Cookies will quickly become a new favorite cookie!
I’m going to give you the recipe, grab another one of these sugar doodle cookies, and head back to working on my office organization! Id love to hear what you’ve been up to in the new year!
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White Chocolate Chip Sugar-Doodle Cookies
White Chocolate Chip Sugar Doodle Cookies are the perfect mashup of our favorite cookies; the buttery goodness of a sugar cookie with the chewy texture of a snickerdoodle.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 tablespoons caramel liquid creamer (or heavy cream or milk)
- 2 teaspoons vanilla extract
- 1 cups all purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 ounces white chocolate chips
Instructions
- Cream butter with electric mixer until smooth. Add sugars and beat on medium high until well combined, scrapping sides of bowl as necessary. Add egg, creamer, and vanilla and continue beating 3-4 minutes until fluffy.
- Add flour, baking soda, cinnamon and salt and mix just until combined. Fold in white chocolate chips.
- Chill dough for at least one hour.
- Heat oven to 350° F. Roll dough into 1-inch balls and place on a parchment lined baking sheet. Bake for 8-10 minutes, until lightly golden and edges have just set. Remove from oven and cool completely before moving to a cooling rack.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 124mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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A cookie is exactly what I need to get me through a bit of a funk I’ve been having too! Nothing like baked good therapy 🙂 I hope the remodel is going well!
Don’t ya just love saying SnickerDoodle?
I don’t know what sounds cuter – snicker or doodle.
Adding white chocolate chips just pushes them up a notch!
I want a dozen!
These sound amazing… My girls are going to love ’em, especially the white chocolate chips addition!!
I made these today and something went wrong…. I followed the recipe exactly but they did not spread. The dough was crumbly and the baked up like little nuggets . They tasted fine, but I’m wondering if the butter measurement is wrong in the recipe…? I’d love to try them again but something is off.
oh I’m so sorry. The recipe is written as it worked for us. You can see the original recipe on Avery cooks she calls for 1-3/4 cup flour but mentions you can use a little more if you dough is too sticky, and mine was, so I increased it by 1/4 cup. maybe I’ll add a note that you may want to start with 1-3/4 and if too sticky add a little more flour – I just don’t like when recipes leave it up to you to decide if you need to add more of something.
I see that mistake now that you referenced the original. Her recipe calls for a total of 13/4-2 cups of flour, where yours calls for a total of 3 cups. Yours calls for 2 cups regular flour and 1 of cake- hers calls for 1 of each. Makes sense that they turned out the way they did- that’s why I questioned the butter.
Thank you for your help- I’ll try them again!
you are so right!!! I meant to put 1 cup AP flour!! I’m soooo sorry! thanks for catching that! all fixed now
its says cake flour can u use all p same amount or less ty
These look yummy! Snickerdoodles are the best!
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I made these cookies last night and they also turned out like little balls and didn’t spread. Just wanted to check because I want to make them again. Is it 2 cups of flour all together or 3 cups?
They look so good!
Pinning 🙂
I made this tonight! OMGosh!!! It is so YUMMY!!!
OK these were ah-ma-zing.. Chilling and slightly under cooking the dough makes all the difference. So yummy! I’m making another batch tomorrow for sure. The cinnamon is just enough and when you bite into a white chocolate chip and its all ooey and gooey. Oh my. Thanks for a great recipe!
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can u use ap flour instead of cake
flour if yes is it same amount
yes – or you can make your own cake flour = Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in
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I made with 1/2 Criso, 1/2 butter (as that was all the butter I had left in the house), also only used standard flour and they still came out amazing!!! Definitely a keeper!!!
yay!! glad you enjoyed them!!