White chocolate sugar cookies
Moist and chewy sugar cookies, with a hint of cinnamon and nutmeg and filled with white chocolate chips – yum!
Sugar cookies – that just sounds good, doesn’t it? In honour of National Sugar Cookie Day (July 9), I adapted a recipe from Sally’s Baking Addiction to include our favourite white chocolate chips, as well as some cinnamon and other spices. This was an awesome experiment that worked really well – just try them and see!
- 1/2 C (115g) butter (dairy-free if needed), softened to room temperature
- 3/4 C (150g) sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 C (190g) all-purpose flour (gluten-free if needed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 C white chocolate chips
- Cream the softened butter until smooth, then add sugar until the mixture is light and fluffy. Mix in the egg and the vanilla and set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar and spices.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
- Once combined, fold in the white chocolate chips.
- Scoop large sections of dough and roll into balls. Make sure the balls are taller, rather than wide.
- Chill the balls on a cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.
- When ready to bake, preheat oven to 350F and prepare baking pans.
- Bake chilled cookie dough for 8 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the sheets for 3 minutes and more to wire rack to cool completely.