You guys. It’s finally December! Can we all just throw up our hands and give a big happy squeal for the approaching holidays? I think I might just pass out from all the festive cheer.
While I’m insanely excited for the upcoming season, I’m a little sad to say that this Christmas is going to be a bit different for me. For the first time that I can remember, my whole family (cousins, aunts, uncles, grandparents) won’t be following our normal tradition of gathering on Christmas Eve, eating a big prime rib dinner, and counting down present opening.
Instead, we’ll all be making the journey to Japan to explore where my Obachan and Ojichan grew up and dining on sushi, seafood, and rice galore. I haven’t been to Japan since I was a toddler, so I’m happily anticipating the adventure!
However, I would be lying if I didn’t admit that I’m feeling a tad sad about not missing out on the Christmas I’ve always known. I’m a big softie for tradition and being home for the holidays!
Since I’m going to be missing out on decorating the tree, putting up lights, and drinking the warm mulled Glugg that my Norwegian dad always insists on us serving, I have made the important decision that I will get in my fix of the American Christmas through cookie baking. An incredibly important task, as I’m sure you know!
For me, baking has always been one of the integral components that helps usher in the holidays, and these white chocolate snickerdoodle cookies don’t disappoint one bit!
From start to finish, they take me only about 25 minutes (20 minutes if I’m speeding along) to bake up and they’re guaranteed to satisfy any sweet tooth you may be aching from. I served myself a cookie with my latte for an afternoon pick-me-up as I watched the rain pouring outside and was in absolute heaven.
You know those moments of pure comforting bliss where you sit back, give a content sigh, and just think how perfect life is? I’m pretty sure cookies induce those happy moments.
These cookies are made extra fluffy, thick, and fast by a secret ingredients: cake mix. I discovered a few years ago that you can shortcut your way to sugary goodness by modifying any cake mix flavor and you can bet a pretty penny that I went a little crazy experimenting with different flavor mix combos!
These white chocolate snickerdoodle cookies have been on my radar for quite some time now and they came out just as well I was hoping for. A soft and delectable base that’s punctuated with sweet chocolate chips and covered in a thin layer of cinnamon sugar, which screams holiday flavor!
These would be the perfect choice to take a cookie exchange or to hoard yourself and eat at 2 a.m over reruns of Gray’s Anatomy. Wait, what?
To make these simply throw your base of ingredients into a mixing bowl, mold them out into 1-inch balls, and roll them in that tasty cinnamon sugar mixture for a little extra sweetness.
Right before putting them into the oven, flatten the cookies slightly with the palm of your hand. Bake at 350 and VOILA!
The only time I would not recommend making these cookie is if you’re not in the mood for a delicious party in your mouth. Which would basically mean never since the best time to eat a cookie is everyday, all day!
So what are you waiting for? Grab a bowl and get to baking!
- 1 18 oz box of yellow cake mix
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs
- ½ cup white chocolate chips
- 2 tbsp sugar
- ½ tsp cinnamon
- Preheat oven to 350 degrees.
- In a stand mixer or by hand, mix together the cake mix, vegetable oil, vanilla extract, and eggs. Stir till combined, then gently fold in the white chocolate chips.
- Combine the sugar and cinnamon in a small bowl.
- Mold the dough into 1 inch balls and roll them in the cinnamon sugar mixture.
- Place them on a parchment paper-lined baking sheet and flatten them slightly with the palm of your hand.
- Bake for 11-13 minutes. Enjoy!