Cinnamon White Chocolate Sugar Cookies

If you love a simple sugar cookie, then you’re going to love these Cinnamon White Chocolate Sugar Cookies!

The base of this cookie is that of a sugar cookie, but thanks to the addition of light brown sugar, cinnamon and nutmeg, these cookies have a deeper, more interesting flavor that is just too good to pass up. Plus, the addition of white chocolate adds a bit of sweetness that really elevates the entire cookie to new cozy and delicious level.

I hope you enjoy these Cinnamon White Chocolate Sugar Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 2 hours (includes chill time)
Cook time: 14 minutes (per batch)
Total time: 2 hours and 30 minutes
Yields: 30 cookies

Ingredients for the Cinnamon White Chocolate Cookie:

• 1 cup unsalted butter at room temperature  
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract 
• 2 1/2 cups (scooped and leveled) all-purpose flour 
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt 
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup white chocolate chips or chunks

Instructions:

• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 4-5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to the wet ingredients all at once and mix on low for about 30-45 seconds. Add the white chocolate and mix for another 10-15 seconds just until combined.
• Using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper (or a plate). Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for 30-60 minutes (or overnight).
• Preheat the oven to 350°F.
• Place the pieces of dough on a baking sheet lined with parchment paper a few inches apart. Bake for 14 minutes (or until the sides start to firm up and center is still soft). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Enjoy!

Storage: These cookies are best stored in an air-tight container.