White Chocolate Dipped Snickerdoodles

These white chocolate dipped snickerdoodles start with a classic double-coated cinnamon sugar cookie, then get dipped in creamy white chocolate for the ultimate holiday treat.

Bring on the White Chocolate Dipped Snickerdoodles!

This is the cookie that reigns supreme in our house and I am shocked that I’ve waited so long to share it with you.

I have been making this snickerdoodle recipe since my Junior High days. I have tried other recipes but always come back to this tried and true Snickerdoodle cookie recipe. I found it years ago in my Grandma’s church cookbook and I have never looked back.

So what makes a PERFECT Snickerdoodle cookie? The cookie has to be soft. I have eaten way too many hockey pucks in my life disguised as Snickerdoodles.The key is to not overbake these cookies. They need to be soft on the inside with a nice crispy outside edge.

Why you will love these White Chocolate Dipped Snickerdoodles

• Double-coated for extra flavor. Rolling the dough in cinnamon sugar twice gives these cookies a more pronounced cinnamon crust than a single coating.
• Simple, classic dough. No chilling overnight required — just a quick 10-minute chill before baking.
• Dressed up for the holidays (or any day). The white chocolate dip and optional toppings make these feel special without adding much extra effort.
• Customizable toppings. Pistachios, dried cranberries, coconut flakes, or cinnamon chips let you make these your own.
• Great for cookie trays and gifting. Their bakery-style look makes them a standout on any holiday cookie plate.

Ingredients

For the cookies:

• Butter, softened
• Sugar
• Eggs
• Vanilla Extract
• All-Purpose Flour
• Cream of tartar
• Baking soda
• Salt

For the cinnamon-sugar mixture:

• Sugar
• Cinnamon

For dipping:

• White chocolate melting wafers or chips (Ghirardelli)

Optional toppings:

• Pistachios, dried cranberries, cinnamon sugar, coconut flakes, or chopped cinnamon chips

Ingredient Notes:

• Cream of tartar: This is what gives snickerdoodles their signature slightly tangy flavor and soft, chewy texture. Don’t skip it or substitute it out — it’s essential to what makes a snickerdoodle a snickerdoodle, rather than just a cinnamon sugar cookie.
• Butter: Make sure it’s fully softened to room temperature before creaming with the sugar. Cold butter won’t cream properly, and the full 4 minutes of creaming time helps create a light, fluffy texture in the finished cookie.
• White chocolate: Melting wafers (sometimes called candy melts or almond bark) are more forgiving to work with than white chocolate chips, since chips often contain stabilizers that can make them seize more easily. Either works, but if you’re new to melting white chocolate, wafers are the more foolproof choice.
• Double coating: Rolling the dough balls in the cinnamon-sugar mixture twice, rather than once, is what gives these cookies their extra-crackly, deeply spiced crust. Don’t skip the second coat if you want that bakery-style finish.

How to make White Chocolate Dipped Snickerdoodles:

1. Preheat the oven to 375°F.
2. Cream the butter and sugar. In a large mixing bowl, cream together the butter and sugar for about 4 minutes, until light and fluffy.
3. Add the eggs and vanilla. Mix in the eggs and vanilla until well combined.
4. Mix in the dry ingredients. Stir in the flour, cream of tartar, baking soda, and salt until just combined. Avoid overmixing.
5. Chill the dough. Chill for 10 minutes — this makes the dough easier to roll into balls.
6. Roll into balls. Scoop and roll the dough into balls.
7. Double coat in cinnamon sugar. Roll each ball in the cinnamon-sugar mixture, then roll it a second time to fully double-coat.
8. Arrange and bake. Place the coated dough balls on a Silpat-lined cookie sheet. Bake for 9–10 minutes.
9. Cool completely. Let the cookies cool fully before dipping — this is important, since warm cookies can cause the white chocolate to melt unevenly or slide off.
10. Melt the white chocolate. Melt slowly, using either a double boiler or the microwave at 40–50% power in 30-second increments, dropping to 15-second increments once it starts to soften. Stir after each interval. White chocolate burns and seizes easily, so low, slow heat is key.
11. Dip the cookies. Dip each cooled cookie halfway into the melted white chocolate and place on a wire rack to set.
12. Add toppings. While the white chocolate is still wet, sprinkle with pistachios, dried cranberries, coconut flakes, cinnamon chips, or extra cinnamon sugar, if desired.

Now the fun part! Snickerdoodles are amazing on their own but when you dip them in white chocolate, they become fancy gourmet White Chocoalte Dipped Snickerdoodles. The beauty is that you can dip the cookies in white chocolate then sprinkle on your favorite toppings from pistachios to cinnamon sugar to dried cranberries to dried coconut.

For these White Chocolate Dipped Snickerdoodles, I used Ghiradelli White Chocolate Melting Wafers, which melt so nicely. You can use white chocolate chips as well. Remember to watch your white chocolate like a hawk while melting it!

Recipe Tips for Success:

• Cream the butter and sugar for the full time. The 4-minute creaming step isn’t just a suggestion — it incorporates air into the dough, which helps give the cookies their light, soft texture.
• Don’t skip chilling, even briefly. Just 10 minutes in the fridge makes a noticeable difference in how easy the dough is to roll and shape.
• Let cookies cool completely before dipping. Dipping warm cookies is the most common cause of white chocolate sliding off or looking streaky instead of smooth.
• Melt white chocolate low and slow. White chocolate has a lower melting point than dark or milk chocolate and scorches easily. Patience here pays off in a smoother, glossier dip.
• Add toppings immediately after dipping. White chocolate sets quickly, so have your toppings ready to go before you start dipping.

One of the biggest tips and secrets I can give you is to double coat your cookie dough with the cinnamon-sugar mixture. I roll my dough into a ball and then coat it with the cinnamon sugar mixture. Then I will repeat the process and coat it again on all sides. This is what gives the cookie layers of cinnamon flavor so it doesn’t just taste like a sugar cookie with a sprinkle of cinnamon on it.

Can I make the dough ahead of time?

Yes. The cookie dough can be made ahead and refrigerated for up to 2 days before baking. You can also freeze the rolled, unbaked dough balls (before coating in cinnamon sugar) for up to 3 months — just thaw, coat in the cinnamon-sugar mixture, and bake as directed.

Storage:

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Store for up to a week if your kitchen runs warm, since white chocolate can soften at room temperature in high heat.
• Freezer: Baked and dipped cookies can be frozen for up to 2 months. Layer with parchment paper between cookies to prevent sticking, and thaw at room temperature before serving.

This dough can be made ahead of time and chilled in the refrigerator. You know how chilling cookie dough makes the final product that much better! These are so perfect to make ahead of time and roll out the day of serving. They also freeze extremely well for kids lunch or for when you just have a White Chocolate Dipper Snickerdoodles cookie craving!

Frequently Asked Questions

Why did my white chocolate seize or turn clumpy? This usually happens from overheating or from moisture getting into the chocolate. Always melt white chocolate low and slow, and make sure your bowl and utensils are completely dry before you start.

Can I use white chocolate chips instead of melting wafers? Yes, though melting wafers (also called candy melts) tend to melt more smoothly since they’re formulated specifically for dipping. White chocolate chips can work too, just melt them extra slowly, as they’re more prone to seizing.

Why do you coat the dough in cinnamon sugar twice? Double coating gives the cookies a thicker, more pronounced cinnamon-sugar crust, which adds extra flavor and a slightly crackly texture once baked.

Can I skip the chilling step? The 10-minute chill is brief but helps firm up the dough just enough to roll cleanly into balls. If your kitchen is very warm, a slightly longer chill may help.

Do I need to dip the cookies immediately after baking? No — let the cookies cool completely first. Dipping warm cookies is the most common reason the white chocolate slides off or sets unevenly.

Popular Cookie Recipes:

The Best Snickerdoodle Cookie Recipe

Brown Butter Snickerdoodles Cookies

Caramel Filled Snickerdoodle Cookies

Frosted Snickerdoodle Cookies

You can also find my Snickerdoodle Bars Recipe too if you love snickerdoodles in bar form. If you love cinnamon, check out my Cinnamon Chip Cookies with cinnamon chips.

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White Chocolate Dipped Snickerdoodles

By: Melissa Stadler, Modern Honey These white chocolate dipped snickerdoodles start with a classic double-coated cinnamon sugar cookie, then get dipped in creamy white chocolate for the ultimate holiday treat. Servings: 24

Equipment

• kitchenaid mixer
• baking sheet
• parchment paper baking sheets
• cookie scoop

Ingredients

• 1 cup Butter softened
• 1 1/2 cups Sugar
• 2 Eggs
• 2 teaspoons Pure Vanilla
• 2 3/4 cups Flour
• 1 teaspoon Cream of Tartar
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

White Chocolate:

• 10 ounces White Chocolate Melting Wafers or Chips

Optional Topping Ideas:

• Pistachios, Dried Cranberries, Cinnamon Sugar, Coconut Flakes, chopped Cinnamon Chips

Instructions

1. Preheat oven to 375 degrees.
2. In large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy.
3. Add eggs and vanilla and stir well.
4. Stir in flour, cream of tartar, baking soda, and salt until just combined.
5. Chill for 10 minutes.
6. Roll into balls.
7. Place in bowl filled with cinnamon-sugar mixture. Roll dough into mixture and coat well. Repeat again to double coat cookie dough.
8. Place on silpat lined cookie sheet.
9. Bake for 9-10 minutes. Let cool.

To melt white chocolate:

1. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 40-50% power and cook at 30 second increments. After cooking it for 30 seconds, move to 15 second increments at only 50% power. White chocolate can burn easily! It usually takes less than a minute to melt white chocolate, depending how much you are melting at one time. Stir the white chocolate after each time to see if it’s ready.
2. Dip Snickerdoodle cookie into melted white chocolate and place on wire rack to set. Sprinkle with optional toppings.

Nutrition

Calories: 248kcal
Carbohydrates: 33g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.3g
Cholesterol: 36mg
Sodium: 173mg
Potassium: 80mg
Fiber: 1g
Sugar: 22g
Vitamin A: 261IU
Vitamin C: 0.1mg
Calcium: 35mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: CookiesCuisine: AmericanServings: 24
Calories: 248Keyword: white chocolate dipped snickerdoodles

Now you can have gourmet White Chocolate Dipped Snickerdoodles at home. There is a reason that these are one of the most popular cookies out there.

Happy Baking, my friends! xo