White Chocolate Dipped Sugar-Doodle Vanilla Cookies

I’m currently in Colorado where we’ll be spending Christmas with my family.  We got in last night and it was a whopping negative eight degrees outside.   It dropped another ten degrees this morning.  I’m not sure how I grew up here.  I step outside and my bones hurt.

It was a crazy week trying to get everything done before we left.  I didn’t cook a single meal for my family.  We survived the week on these White Chocolate Dipped Sugar-Doodle Vanilla Cookies.  

 Just look at the army I made….
And that was just one countertop covered in cookies. 
I saw Averie’s Sugar-Doodle Vanilla Cookies a few weeks ago and could not wait to try them.  They’re a little bit like a sugar cookie, a little bit like a snicker doodle, infused with extra vanilla flavor.  I adapted the recipe just slightly by adding some cinnamon in to enhance the snicker doodle flavor, a little extra vanilla, and then dipped these babies in white chocolate.  

Now that was a good decision.

The dough is a quick one to make but does require some chilling time.  I got really impatient and the longest I could let mine chill was about an hour.  The longer you let it chill the thicker the cookies will turn out.   So suit your own fancy with that.

  So thank you Averie, for the five pounds I gained in cookies these week.  Guess I’ll have to buck up, bundle up, and go for a run in this freezing cold weather.  Does running in negative degree weather burn more calories??   

White Chocolate Dipped Sugar-Doodle Vanilla Cookies
1/2 cup butter, soft
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
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
6 oz 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 (I let mine chill for an hour).
Preheat oven to 350. Roll dough into small balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes (9 was my magic #). Remove from oven and let cool completely before moving to a cooling rack.
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.
***Averie’s note: if you live in a humid climate or the dough seems loose or wet, add up to 1/4 cup more flour.
yields: 1 1/2 dozen cookies (depending on size)
ever so slightly adapted from Averie Cooks.


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