After we published this chai spice cinnamon swirl Bundt cake, readers requested a cookie variation using the same robust flavors.
Tell Me About these White Chocolate Chai Snickerdoodles
Texture: These chai snickerdoodles are extra soft, which is a lovely contrast to the chunks of white chocolate morsels throughout. The edges are awesomely chewy, the tops are crackly, and the centers are very buttery. Flavor: Snickerdoodles have that nostalgic cinnamon-sugar flavor with hints of vanilla. Add that kick of warm, fragrant chai spice along with sweet white chocolate and you’ve got a truly upgraded and flavorful snickerdoodle cookie. Ease: You might need a few key spices for the chai, but this recipe is super easy to make. (Which is good because they’ll be gone in seconds!) Time: Set aside about 1 hour and 30 minutes, which includes chilling the dough.
Recipe Testing White Chocolate Chai Snickerdoodles
This recipe is slightly different from our soft and thick snickerdoodles. Here are a few tweaks I made:
Definitely Don’t Skip this Ingredient
Snickerdoodles aren’t just drop sugar cookies rolled in cinnamon sugar. They’re SO much more than that. And guess what? Cream of tartar is the reason for the distinguishing difference because it’s what gives snickerdoodles their signature flavor and texture:
A slight tang mixed in with the classic cinnamon-sugar mix. The ideal chewiness.
We’ve linked to this article before, but it’s worth sharing again: the real difference between snickerdoodles and sugar cookies. It will help you to see that the secret to yummy snickerdoodles is cream of tartar. Don’t skip it! You can use it in my regular snickerdoodles, caramel snickerdoodles, peanut butter snickerdoodles, and maple pecan snickerdoodles, too.
Chai Snickerdoodles Sizing
For best taste and texture, we recommend using 1.5 Tablespoons of dough per cookie. You can use a cookie scoop or a regular Tablespoon measuring spoon, but make it a heaping Tablespoon. Roll each cookie dough ball into the chai spice and sugar topping. After that, arrange the cookie dough balls onto the baking sheets and bake until the sides are lightly browned. While the chai snickerdoodle cookies are still warm, I like to press a few white chocolate chips on top—this is optional and just for looks.
More Chai Inspired Recipes
Chai Spice Donuts Chai Spice Cinnamon Swirl Bundt Cake Apple Pie with Chai Spices Chai Latte Cupcakes Chai Pumpkin Meringue Pie
