White Chocolate Snickerdoodles

Instructions

1. 1

   Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper.

   Tip: Optional: For a crisper cookie, bake for 35 minutes.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Don't overbeat the mixture.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Don't overmix.

6. 6

   Mix in the white chocolate chips.

   Tip: Don't overmix.

7. 7

   In a small bowl, mix together the granulated sugar and brown sugar.

   Tip: This will be the sugar coating for the cookies.

8. 8

   Scoop the dough into balls, about 1 tablespoon each.

   Tip: Make sure to leave enough space between each cookie for spreading.

9. 9

   Roll each ball in the sugar mixture to coat.

   Tip: Make sure to press the sugar mixture onto the dough to stick.

10. 10

    Place the cookies on the prepared baking sheet, leaving about 2 cm of space between each cookie.

    Tip: Bake for the recommended time to achieve the perfect chewiness.

11. 11

    Bake for 15-20 minutes, or until the edges are set and the centers are slightly soft.

    Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

12. 12

    Let the cookies cool completely before serving.

    Tip: Store the cookies in an airtight container at room temperature for up to 5 days.