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White Chocolate Chai Snickerdoodle Cookies

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  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 9 mins
  • Total Time: 19 mins
  • Yield: 18 cookies 1x
  • Category: Cookies and Bars
  • Cuisine: American recipes

Soft and pillowy chai snickerdoodle cookies with white chocolate chips. A whole time favorite and an absolute must try. They are by far my favorite cookies!

Ingredients

Scale

For the dough:

  • 3/4 cup (180g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (90) light brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 3 Tablespoons chai tea leaves, pulsed in food processor until finely ground
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup (115g) white chocolate chips

For the cinnamon-sugar coating:

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions

  1. Using a stand mixer, cream butter and sugars in a large mixing bowl, until pale and fluffy. Add the eggs, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
  2. Scrape down the sides of the bowl, and add the add the flour, chai tea, cinnamon, cardamom, baking soda, ginger, cloves, cream of tartar, salt, and beat on low speed until just combined, about 1 minute.
  3. Fold in the white chocolate chips and stir well.
  4. Using a cookie scoop or your hands, form approximately 18 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten about halfway.
  5. Place onto a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours.*
  6. Preheat oven to 350°F (180°C), and line a baking sheet with a Silpat or parchment paper.
  7. For the cinnamon-sugar coating: in a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
  8. Dredge each ball of dough through cinnamon-sugar.
  9. Place dough balls onto the prepared baking sheet, spaced at least 2 inches apart, and bake for about 9 minutes. Remove from the oven and let cool directly onto the baking sheet. The cookies will look slightly undercooked in the center but the baking process will continue while cooling.
  10. Cookies will keep airtight at room temperature for up to 1 week.

Notes

*Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

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