White Chocolate Pumpkin Spice Snickerdoodles
Soft snickerdoodle cookies flavored with pumpkin pie spice and studded with white chocolate chips.
⏱️ Prep: 7 min🍳 Cook: 8 min
Nutrition
1727
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 1/2 cups | 360 ml | sugar |
| 1/2 cup | 120 ml | butter flavored shortening |
| 1/2 cup | 120 ml | butter |
| 2 | eggs, room temperature | |
| 1 tbsp | 15 ml | vanilla |
| 1 1/2 tsp | 7.5 ml | cream of tartar |
| 2 3/4 cup | 660 ml | flour |
| 1 tsp | 5 ml | baking soda |
| 1/8 tsp | 0.6 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 3 tsp | 15 ml | pumpkin pie spice |
| 2/3 cup | 160 ml | white chocolate chips |
| 3 tsp | 15 ml | cinnamon (for coating) |
| 4 tbsp | 60 ml | sugar (for coating) |
| 1 tsp | 5 ml | pumpkin pie spice (for coating) |
Instructions
Cream butter, shortening and sugar by hand in a mixing bowl. Add eggs and vanilla and cream (mix) together. In a separate bowl combine cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt. Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined. Refrigerate for 30 - 45 minutes. Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet. Bake at 375 for 8 minutes.