Summer Snickerdoodles with or Without White Chocolate Ganache Drizzle

Snickerdoodles might seem a more likely baking project when our homes are trimmed with greenery and ornaments, instead of when all we want to do is pop our heads in the freezer for a few minutes. 

But we have a July birthday over here, and the birthday boy’s favorite sweet (and actually the only sweet he likes) is a snickerdoodle. So it is in his honor that we will celebrate the snickerdoodle in the heat of the summer. 

Our snickerdoodle guy, as you could probably guess, is a purist. We tried out the Eggnog Snickerdoodles (courtesy of Vaughn Vreeland and NYT Cooking – find the recipe here), and while he did not complain, he said they were missing cinnamon (which they were, which is great if you prefer the taste of rum and nutmeg to cinnamon). Back to the basics.

And basic this snickerdoodle is. Buttery, soft inside, with crispy edges, this recipe that Bon Appetit calls “BA’s Best Snickerdoodles” is the real deal. It’s exactly what you expect in a snickerdoodle. But of course I had to tinker a little bit, so some of our cookies have a little drizzle of white chocolate ganache over their tops. Cookie perfection, or a gilded lily? You decide.

I’m thinking our purist birthday guy has already decided.

Snickerdoodles, contrary to popular belief, can be enjoyed in any season. Top these with a drizzle of white chocolate ganache or keep them plain.

Summer Snickerdoodles with or Without White Chocolate Ganache Drizzle
Cookie recipe from Bon Appetit

2 ½ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted, cooled slightly
½ cup packed light brown sugar
1 cup plus 2 tablespoons sugar, divided
1 vanilla bean, split lengthwise
2 large eggs, room temperature
1 tablespoon ground cinnamon
White Chocolate Ganache, optional, recipe below

Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric or stand mixer on medium speed, beat the butter, brown sugar, and 1 cup sugar in a large bowl, scraping down the sides, until incorporated. Scrape in the seeds from the vanilla bean, and discard the pod or reserve it for another use. 

Add the eggs and continue beating until the mixture is pale yellow, begins to thicken, and falls from the beaters in a ribbon-like stream, about 3 minutes. Reduce the mixer speed to low. Gradually add the dry ingredients and continue to beat, scraping down the sides and bottom of the bowl, until just combined. Let the dough sit at room temperature at least 30 minutes.

Set the oven racks in the center of the oven. Preheat to 400 degrees. Line two baking sheets with parchment. Whisk the cinnamon and remaining 2 tablespoons sugar in a medium bowl.

Scoop heaping tablespoons of the dough, and roll into balls with your hands. Roll the balls in the cinnamon-sugar until they are coated all over. Transfer them to the baking sheets, spacing about 3 inches apart. Do not flatten; cookies will spread as they bake.

Bake the cookies until their edges are lightly browned and firm but centers are puffed and soft, about 8 to 10 minutes. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. 

Once cool, drizzle with the White Chocolate Ganache if you like.

White Chocolate Ganache

1 ½ cups white chocolate chips 
½ cup heavy cream 

Place the white chocolate chips in a medium bowl. In a small saucepan, heat the cream over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 10 minutes. Stir to melt the chocolate.