White Chocolate Snickerdoodles with Mimosas in the Morning
Today the lovely Allyson of Mimosas in the Morning is here to share an irresistible recipe. Allyson is a fellow Houstonian, and one of the first bloggers I started following religiously when I jumped in to the blogging world. She's as sweet as she is pretty, and can make a killer cookie. What more can you ask for in a girl!?
Hello Peak of TrèsChic readers! It's Allyson from Mimosas in the Morning and I am so excited to be guest posting on Sam's blog today. I mean, who could ever turn down the opportunity to send a fashionable group of readers into a cookie-induced sugar coma?
Let's start with a little trivia. Did you know generally the only difference between a sugar cookie and a snickerdoodle is rolling the dough in cinnamon and sugar as opposed to just sugar. WHAT THE WHAT?! When I started researching and planning this recipe, my mind was completely blown. I normally focus my confectionery efforts on chocolate chip cookies—I've made at least three variations on my blog—so I was excited to venture out of my comfort zone and try something new. When I think of Sam, I think stylish and chic, and what could be more fitting than White Chocolate Snickerdoodles. Like her blog, these were too sweet to resist. I try to avoid eating too much of the desserts I make, but these were practically screaming my name from the counter. Four cookies in one day does not a bikini body make. Follow the recipe and you are sure to capture the heart of anyone you make these for. That is, if you have the will power not to eat them all yourself.
2 Ghirardelli Premium Baking White Chocolate Bars (chopped randomly into chunks)
1 part sugar (for rolling) - I eyeballed these measurements
1 part Cinnamon (for rolling)
Cream butter, sugar, and eggs together. Add in vanilla. Sift flour and then add into wet mixture along with baking soda. Finally, mix in white chocolate chunks. Combine the sugar and cinnamon on a cutting board. Using a cookie dough scoop, scoop out balls of dough and then roll in the mixture. Think Playdough from grade-school. You want them completely covered, so my tactic was to roll them around until the cinnamon mixture had completely covered the ball and I could not pick up anymore. Place 2 inches apart on a baking sheet with parchment paper, then flattening the cookie with your hand (your four fingers pressed together, not the palm). In between batches, leave the dough in the refrigerator so it is easier to mold and roll. Bake at 350 for about 10 minutes. Enjoy fresh out of the oven because they are irresistible warm. Store in an air tight container with a slice of bread to keep fresh as long as possible. **********************************************************************
My mouth is watering just reading this recipe and seeing the pictures....let's be glad I am off at the beach and too concerned about my beach body to give in to these.