Sunday, December 30, 2012

White Chocolate Dipped Sugar Doodles

It's almost like these cookies were designed specifically for Nate. He loves white chocolate, cinnamon-sugar flavored things, and vanilla. I knew these cookies would be perfect for him. Nate says he'd even enjoy these cookies plain. I saw this recipe over at Sweet Treats and More. I followed her recipe almost exactly. So if you haven't had quite enough sugar this holiday season, give these a try. Enjoy!

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
2 Tbsp. heavy cream (or milk)
2 tsp. vanilla extract
1 3/4 cups all purpose flour (give or take. I almost always have to add more flour to my cookies to get the right texture because of where I live)
1 tsp. baking soda
1 tsp. cinnamon (we love McCormick's Saigon cinnamon)
1/4 tsp. salt
white chocolate or almond bark

In a stand mixer, beat butter until smooth and creamy. Add the sugars and continue beating on medium-high speed until well combined and creamed together.
Scrape the sides of the bowl down, then add egg, heavy cream, and vanilla. Beat until light and fluffy (3-5 minutes).
Stop, scrape down sides of the bowl again, beat on low speed and gradually add flour, baking soda, cinnamon and salt. Mix until just combined.
Chill dough for 3 hours.
Preheat oven to 350. Roll dough into small balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Remove from oven and let cool completely.
Once cooled, melt white chocolate in a microwave safe bowl on low heat and stirring every 30 seconds. Continue until completely melted. Dip one half of cookies in the white chocolate then place on waxed paper or foil until chocolate is set. Yields 18-24 cookies depending on size and if you need to add more flour.

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