One of my favorite cinnamon recipes are Snickerdoodles, which are a holiday staple, but today I am sharing a way you can take the classic recipe to the next level by adding a little white chocolate and toffee.
In a large bowl, cream butter and sugars at high speed. Add egg, vanilla, and beat until smooth. In another bowl, combine flour, salt, baking soda, and cream of tartar.
Pour dry ingredients into the wet ingredients, mix well. Preheat oven to 300° while you let dough rest 30-60 minutes in fridge. In a small bowl combine topping. Take about 2 1/2 tablespoons of dough and roll it into a ball.