White Chocolate-Dipped Brown Butter Snickerdoodles with Cinnamon Chips

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 12 oz Baking chocolate, white
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 cup Cinnamon chips
  • 3 tsp Cream of tartar
  • 3 1/2 cup Flour
  • 1 tsp Pumpkin pie spice
  • 1 cup Shortening
  • 2 1/3 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on thegoldlininggirl.com

Description

Ingredients

• ½ c. butter, browned, cooled
• 1 c. shortening
• 2 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 3 tsp. cream of tartar
• 2 tsp. baking soda
• 3½ c. flour
• 2 c. cinnamon chips
• ⅓ c. sugar
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 12 oz. white baking chocolate, coarsely chopped, or melting wafers

Directions

• In a large mixing bowl, beat together the cooled brown butter, shortening, sugar, eggs, and vanilla, until combined.
• In a large bowl, combine cream of tartar, baking soda, and flour.
• Add the flour mixture to the mixing bowl, and beat until just combined.
• Fold in the cinnamon chips.
• Chill dough for at least 2 hours or overnight for optimal cookies - they will be much thicker if the dough is chilled.
• In a small bowl, combine sugar, cinnamon, and pumpkin pie spice.
• Scoop the dough by tablespoonfuls and roll into balls.
• Roll each ball into the sugar-spice mixture before placing on baking sheets lined with parchment paper or silicone baking mats.
• Bake at 375 degrees for 13-14 minutes, or until cookies look set.
• Remove to wire racks to cool completely.
• In a small microwave-safe bowl, heat the white chocolate at 20-second intervals until melted and smooth.
• Dip half of each cookie into the melted chocolate, and return to the wire racks to set.