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!


White chocolate sugar cookies

Cook Time 8 minutes


  • 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


  1. 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.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar and spices.
  3. 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.
  4. Once combined, fold in the white chocolate chips.
  5. Scoop large sections of dough and roll into balls. Make sure the balls are taller, rather than wide.
  6. Chill the balls on a cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.
  7. When ready to bake, preheat oven to 350F and prepare baking pans.
  8. 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.