I don’t mean to brag, but eh-hem, I’m an award winner.
Yep, it’s true. A winner of a blue ribbon. Utah State Fair. 4th grade. Yes, I said a STATE FAIR BLUE RIBBON. For my snickerdoodles recipe. Award winning baker I am.
Smudge and I were going through some old boxes over Christmas and she discovered the coveted contest winning ribbon. In her eyes my status jumped immediately into the stratosphere ie: the realms of iCarly and her beloved Big Time Rush. Yep, rock star status.
She’s been obsessing over why I was awarded the blue ribbon, my coveted Snickerdoodle recipe, and thus obsessing over us baking Snickerdoodles.
I have no idea where the recipe came from, maybe an easy-to-bake cookbook from 4-H, but it is seriously one of the best cookie recipes I’ve ever had. Light but moist, chewy and how easy is it to dump all of the ingredients into one bowl, mix and bake. It’s easier than buying store bought, pre-made, sausage-style cookie rolls.
Easy enough for a 4th grader (me), and now a 2nd grader (Smudge), to make.
I added a touch of chocolate to the recipe to dress it up a little, thanks to my obsession with chocolate.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Snickerdoodles with White Chocolate Chips
- 1 cup butter-flavored shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1/8 cup sugar
- 1/2 tablespoon cinnamon
- Preheat oven to 375°F.
- In a large mixing bowl, cream the shortening, sugar and eggs until creamy. Sift the flour, cream of tartar, soda and salt into the sugar mixture and whisk to combine. Use a wooden spoon to mix in the white chocolate chips.
- In a small bowl, whisk the sugar with the cinnamon. Use a #24 scoop or 2 tablespoon scoops to portion the dough and roll into balls. Dip each ball into the cinnamon sugar mixture and place 6 dough balls on a lightly greased or parchment prepared cookie sheet.
- Bake for 9-12 minutes or until cookies rise and crack on top. The cookies won't brown so be careful not to over bake. Allow the cookies to cool on the sheet for 10 minutes then transfer to a cooling rack. Store the cookies in an airtight container for up to 3 days.
More Cookie Recipes to Try
- Cranberry White Chocolate Chip And Macadamia Nut Cookies
- Pumpkin Chocolate Chip Cookies
- Milk Bar’s Salted Chocolate Chip Cookies
- The Best No-Bake Cookies Recipe – With Coconut!
- Flourless Chewy Peanut Butter Cookies
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.