White Chocolate Chai Snickerdoodles Recipes

WHITE CHOCOLATE CHAI SNICKERDOODLES

Steps:

• 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 until completely smooth and creamy, about 2 minutes. Beat in the eggs and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
• On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Beat in the white chocolate chips. The cookie dough will be thick. 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. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Combine the topping ingredients. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Roll each in the topping mixture and arrange 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• 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. While the cookies are still warm, I like to press a few more white chocolate chips into the tops- this is only for looks!

CHOCOLATE CHAI SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish., Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool.

WHITE CHOCOLATE CHAI SNICKERDOODLE COOKIES

Steps:

• Heat oven to 375°F.
• Stir together the cookie mix, egg, butter, spices and espresso powder together until dough forms, hand kneading if necessary.
• Fold in the white chocolate chips.
• Scoop the dough into small balls and roll the cookie dough balls in the cinnamon sugar topping from the box.
• Place balls 2 inches apart on a parchment-lined baking sheet.
• Bake 8-10 minutes or until the edges are light golden brown.
• Cool 5 minutes and remove from cookie sheet.

CHAI SNICKERDOODLES

Steps:

• In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside., In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 400ºF.
• Beat 1 1/2 cups of sugar and butter until fluffy.
• Add vanilla and eggs and mix well.
• Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
• In another bowl mix the 2 Tbs. sugar and cinnamon.
• Shape dough into 1 inch balls and roll in cinnamon mixture.
• Bake for 8-10 min or until set. Immediately remove from cookie sheet.

WHITE CHOCOLATE CHAI SNICKERDOODLES RECIPE

Steps:

• 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!