White Chocolate Cranberry Snickerdoodles and White Blood Cells

These were also part of my exam week care packages for my friends. The inspiration for this recipe was basically the culmination of some of my favorite things and what I happened to have in my pantry.

Snickerdoodles are some of my favorite cookies, with their chewy texture and delectable cinnamon-sugar coating. Throw in some tart dried cranberries and mellow white chocolate chips and you’ve got something really special!

White Chocolate Cranberry Snickerdoodles

  • 1/2 cup butter (one stick), softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/3 cup flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 tbs sugar
  • 2 tsp cinnamon
  • 1 1/2 cup white chocolate chips
  • 1 cup dried cranberries

Preheat oven to 350 degrees. Mix butter, sugar, and egg thoroughly in a large bowl. Combine flour, cream of tartar, salt, and baking soda in a separate bowl, then add to butter mixture. Fold in white chocolate chips and cranberries. In a small bowl, combine 3 Tbs sugar and 2 tsp cinnamon. Roll 1-inch balls of dough in cinnamon-sugar and place on a greased baking sheet. Bake for 10-12 minutes until cookies are very slightly golden on the edges. Don’t overcook them or they’ll be crispy instead of chewy. Unless, of course, you like crispy cookies. In that case, overcook away!


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