Ingredients
3cupsall purpose flour,spoon and leveled
1tspbaking powder
½tspbaking soda
1tspcream of tartar
½tspsalt
1cupunsalted butter,softened to room temperature
1cupgranulated sugar
½cuplight brown sugar,packed
2large eggs,room temperature
2tsppure vanilla extract
1½cupswhite chocolate chips
½cupgranulated sugar
1½tspground cinnamon
1tspground ginger
1tspground cardamom
½tspground allspice
Preparation
Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed for about 2 minutes until completely smooth and creamy.
Beat in the eggs and vanilla extract at high speed. Scrape down the sides and bottom of the bowl as needed.
At low speed, slowly mix the dry ingredients into the wet ingredients until combined. Beat in the white chocolate chips.
Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 3 days. Remove cookie dough from the refrigerator. *
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the sugar, cinnamon, ginger, cardamom, and allspice in a bowl. Set aside.
Roll the cookie dough into balls, about 1½ tablespoons of dough per cookie. Roll each in the topping mixture and arrange 3 inches apart on the baking sheets.
Bake for 11 to 13 minutes or until lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Serve and enjoy!
