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.

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

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 CHAI COOKIES

Steps:

• Whisk together the dry ingredients in a bowl (flour, cocoa powder, cream of tartar, baking soda, salt) and set aside.
• In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, chai masala blend and sugars for 3 minutes on medium speed.
• Scrape down the sides, add the egg, and mix on medium speed for another minute. Scrape down the sides once more.
• With the mixer running on low speed, spoon in the dry ingredients until just combined.
• Place the dough in the fridge (covered) for one hour.
• Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl.
• Make ~2 tablespoon sized balls (or ~40g), rolling in between your hands, then roll through the sugar.
• Evenly space the cookies on the prepared baking sheets and bake for 11-13 minutes.
• Remove from the oven and bang the pan on the counter a few times, then place on a wire rack to cool for a few minutes.
• Transfer the cookies to a wire rack to finish cooling, then enjoy.

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.

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!

CHOCOLATE CHAI SNICKERDOODLES

Steps:

• Preheat over to 350°F.
• In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside.
• Add butter to mixing bowl and cream with sugar until light and fluffy.
• Beat in cocoa powder, followed by the eggs and vanilla.
• Stir in flour and baking powder by hand or at low speed.
• Form dough into 1-inch balls and roll in reserved sugar mixture.
• Bake at 350F for 12-15 minutes or until edges are firm.
• Cool on wire rack and store in an airtight container.

CHAI SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 3/4 cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl. Stir flour mixture into butter mixture until dough is combined.
• Whisk 3 tablespoons sugar and cinnamon together in a small bowl.
• Form dough into 1-inch balls and roll each ball in cinnamon sugar to coat; place 2-inches apart on baking sheets.
• Bake cookies in the preheated oven until golden, about 10 minutes. Cool on wire racks.