Ginger Snickerdoodles with White Chocolate

I made these for that same New Year's Eve party, and they were a big hit, particularly with Gui, who isn't a huge fan of desserts normally. They are super soft and pillowy like you'd expect of a snickerdoodle, but then they have that ginger snap taste and big chunks of soft white chocolate. Yummmmmmm!


Speaking of New Year's, I'm still working on getting my resolutions together. But I'm set on doing monthly "themes" and ideally developing those into habits that I carry into the future. My January theme is "Strengthen Friendships." I have a tendency to be a bit of a recluse, and even though I text my friends, I'll go months without seeing them. Then I get in a bad mood and I wonder why! 


2 cups flour

1 tbsp cornstarch

2 tsp baking soda

3 tsp cinnamon, divided

1/2 tsp salt

1 tsp freshly grated ginger

3/4 cup (1.5 sticks) butter, softened



3/4 cup light brown sugar

1/2 cup granulated sugar, divided

1/4 cup maple syrup

1 large egg

2 tsp vanilla extract

3/4 cup white chocolate chips

1. Preheat oven to 350°F

2. In a medium sized bowl, whisk together dry ingredients: 2 c flour, 1 tbsp cornstarch, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, and 1 tsp ginger.

3. In a small bowl, combine 1/4 c granulated sugar and remaining 1 tsp cinnamon. 

4. In a large bowl, cream together 3/4 c butter, 3/4 c brown sugar, and leftover 1/4 cup granulated sugar. Add in the syrup, egg and vanilla extract, and mix.

5. Slowly add dry ingredients to wet ingredients, and mix until combined. Add in white chocolate chips and mix. 

6. Roll dough into 1-inch balls and coat in cinnamon sugar mixture that's in your small bowl. 

7. Bake for 7-9 minutes, until the bottoms are just brown. As soon as cookies are out of the oven, sprinkle the tops of cookies with leftover cinnamon sugar mixture.