Cinnamon White Chocolate Cookies

Recipe View 3 mins In a large bowl, using an electric mixer, cream together the softened butter and shortening until light and fluffy. (2 minutes)

Recipe View 2 mins Gradually add the granulated sugar and brown sugar, beating on medium speed until well combined. (3 minutes)

Recipe View 1 mins Beat in the egg and vanilla extract until fully incorporated. (1 minute)

Recipe View 1 mins In a separate bowl, whisk together the flour, baking soda, and salt. (1 minute)

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Gently fold in the chopped white chocolate and ground cinnamon until evenly distributed throughout the dough. (2 minutes)

Recipe View 1 hrs Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. This chilling time helps to prevent the cookies from spreading too much during baking. (60 minutes)

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View 2 mins Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. (5 minutes)

Recipe View 13 mins Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden brown and the centers are set. (12 minutes)

Recipe View 10 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)