This easy snickerdoodle cookie recipe is perfect for the holiday season with delicious added flavors of brown butter and white chocolate that take these to the next level.
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GET THE RECIPE
Preheat the oven to 355F, and line 2 baking trays with parchment paper. Then prepare brown butter according to recipe.
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In a medium-sized bowl, combine flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, combine brown butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in colour.
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One at a time, slowly mix in the egg and yolk, until just combined. Add the flour mixture and mix until well combined. Fold in the white chocolate chips. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
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Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. Roll the cookie dough balls out with your hand, until smooth. Add extra white chocolate chips to the top of the cookie dough balls.
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Evenly space the cookie dough 2-3 inches apart onto the baking trays. Bake for 12 - 14 minutes, until slightly golden on the edges.
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Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack. Enjoy!!
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