Chocolate Dipped Snickerdoodles
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 cup white chocolate chips
- 1 cup semi-sweet (or dark) chocolate chips
- 5 candy canes crushed
- holiday sprinkles for decorating
Instructions
- Preheat oven to 300 degrees and spray a cookie sheet with nonstick spray.
- In a large bowl, cream the butter and sugar together using an electric mixer on high.
- Add the egg and vanilla and beat until smooth.
- In a separate bowl, combine the flour, salt, baking soda, and cream of tartar.
- Pour the dry ingredients into the wet and mix together until dough is formed.
- Mix the sugar and cinnamon together in a bowl.
- Form the cookie dough into balls (about 2 tablespoons per ball), then roll in the sugar mixture, and then press gently onto the cookie sheet.
- Bake for about 13 minutes until golden around the edges. Remove from oven and transfer to rack to cool.
- When cookies are completely cooled, microwave chocolate chips in separate bowls and stir until smooth.
- Dip cookies halfway into warm chocolate and place on rack or parchment paper and immediately sprinkle with peppermint, sprinkles, or additional cinnamon & sugar.
- Let chocolate harden before serving/storing.
~Jaclyn~
I’m really excited about this post because it is so festive! These chocolate covered Snickerdoodles were a big hit at my holiday party this year and they taste just as good as they look! The simplicity of this cookie is what makes it so good – a basic sugar cookie rolled in sweet sugar and warm cinnamon with a soft and chewy texture. Then to make them extra special around the holidays, dress them up with some white & dark chocolate and top with candy & sprinkles.
My sister has already revealed the perfect recipe to make Snickerdoodles. Surprisingly, this was actually my first time making them, and my husband and I had a hard enough time not eating all the cookies before we were able to dip them in chocolate because they were so chewy and delicious. I don’t have anything against frosting, especially around the holidays, but I think using white & dark chocolate brings a little more decadence and rich texture to the overall cookie. The chocolate adds another nice layer of sweetness to the cookie and I love the crunchy texture that the peppermint and sprinkles give.
To finish off the already perfect snickerdoodle cookies – melt the white and/or semi-sweet chocolate chips in the microwave after the cookies have cooled. Stir until the chocolate is smooth, then dip the cookies halfway into the chocolate and place on a rack or wax paper and immediately top with crushed peppermint, sprinkles, cinnamon & sugar, or leave plain. Let the cookies set up until chocolate is completely dry, then enjoy with some cold milk or package up to give to friends and family. Enjoy & Happy Holidays!
