Sharing my White Chocolate Chip Snickerdoodles today, one of our favorite snickerdoodles without cream of tartar! They are chewy with those favorite cinnamon sugar flavors!
White Chocolate Chip Snickerdoodles
My White Chocolate Chip Snickerdoodles have a very “snickerdoodl-y” like taste, but I don’t use cream of tarter or roll them in cinnamon sugar like traditional snikerdoodles. They have a lovely texture and knock your tastebuds out cinnamon white chocolate flavor. My husband said they are one of his very favorites. Hope you enjoy, have a great rest of your week!
Try my Chocolate Mint Snickerdoodles recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Snickerdoodles Without Cream of Tartar
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt baking soda and cinnamon. Add chips and mix until just combined.
- Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.
Egg and vanilla.
Dry ingredients please 🙂
For a great texture, I add a few tablespoons of vanilla instant pudding mix. You can leave this out if you’d rather.
Yes!
Some beautiful white chips.
I was jumping up and down at the grocery store when I found cinnamon chips. I know it can be tricky to find them. You can always find them on Amazon too. They are great in cookies, brownies and about anything.
Perfection.
Ready for the oven.
How pretty are they?! Love this recipe.
You’ll love this cinnamon fantastic chocolate chip cookie. Enjoy!
Enjoy 🙂
White Chocolate Chip Snickerdoodles
Ingredients
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all purpose flour
- 3 tablespoons instant vanilla pudding mix dry
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup cinnamon chips
- 1 cup white chips
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt baking soda and cinnamon. Add chips and mix until just combined.
- Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Just made these. YUM!!
Ok, so I was still swooning over your hot pink Kitchenaid when I opened the very next post to see you using this green one (with pink still in the background)!! My question is, exactly how many awesome- colored stand mixers do you have??? 🙂 Loving your blog, btw. I’ve been baking 2 years now and a good stand mixer is all I’m still severely missing in my life! Oh, and a donut pan! Lol
Hi DeeDee, I use 2 KitchenAid mixers in my kitchen 🙂 Usually because I make so many cookies, lol!
I have two questions: I want to quadruple this recipe. Would it be best to do it in smaller batches? Also, I do not have a stand mixer, just a hand mixer. Do you think I will still get good results with a hand mixer?
I just made these today…They are so good!!! I don’t think they will last long in my house. Thanks for the recipe 🙂
These look like the cookies I am looking for! I just picked up a bag of the new M&M pumpkin spice and thought they would taste better in a cookie than by themselves. Thanks so much for giving me a good cookie base that should taste great with them, though if you made them they would probably taste better 🙂
I just made a batch of these cookies. I don’t care what you call them, they are DELICIOUS! I didn’t have the vanilla pudding mix so I substituted it with butterscotch instant pudding. Only regret… I didn’t DOUBLE the batch! These won’t last but a day in my house!! Thanks for sharing what might just be my family’s new favorite cookie recipe!!
I found the cinnamon chips at Walmart last week when I went into the States looking for baby shower stuff. I think they may have been in Wegman’s also. Looking forward to making these soon. Can I ask where you bought the little milk bottle that is in the picture with the cookies, they would be perfect for the shower. Thanks!
Jenn,
Do you think I could use cook and serve pudding instead of instant? My SIL left some in my cabinet and I’m hoping to use them in a recipe soon. Thanks!
I almost never reply to blogs, but I made these last night and they were wonderful. I didn’t think I would like them but thought my husband would, we both loved them and so did my girls. The only change I made was use dark brown sugar (because I ran out of regular) but stuck to your recipe and doubled it so I could use the entire bags of chips. They taste like a cinnamon roll in cookie form! Thank you for the recipe!
You can actually make your own cinnamon chips! Here’s the recipe I found. http://www.brighteyedbaker.com/2012/03/04/diy-cinnamon-chips/
Super easy, makes the house smell absolutely heavenly, keeps in the pantry well, and they are actually made out of cinnamon (unlike many of the packaged cinnamon chips).