Addictive Recipes from a Self-Taught Baker

White Chocolate Chai Snickerdoodles

Super soft and chewy snicker doodles with delicious chai spices, cinnamon, and white chocolate! Recipe on

Chai snickerdoodles!!!!

Let’s continue having a chai spice moment together. I LOVED your response to my chai cinnamon swirl bundt cake last month. We still have some in the freezer and it’s slightly embarrassing how much I’m looking forward to thawing it out. That thick chai spice swirl gets me every time.

Super soft and chewy snicker doodles with delicious chai spices, cinnamon, and white chocolate! Recipe on

Pumpkin spice, you’re nice, but you’ve got nothing on chai. This harmonious blend of cardamom, cinnamon, ginger, and allspice is bold, warm, and spicy in all the right ways. Its robust flavor is a dream inside buttery bundt cake and, dare I say it, even better enrobing soft and chewy snickerdoodle cookies. I was going to wait until Christmas cookie palooza (year 5 this year!) to share this recipe with you, but impatience clearly got the best of me. As it usually does. Especially when cookies are involved.

Instead of traditional snickerdoodles, spice up your holiday cookie trays (or random Monday nights… no judgement) with CHAI snickerdoodles. Throw some white chocolate chips in there because (1) so tasty with spicy chai and (2) you fellow texture freaks always appreciate a nice chunky cookie.

White chocolate chai snickerdoodle cookie dough on

White chocolate chai snickerdoodles on

I love this base recipe for snickerdoodle cookies. No. Love doesn’t even cut it. I’m CRAZY for it. The recipe is slightly different from my soft and thick snickerdoodle recipe. I add an additional egg so the dough comes together a little more easily– and so the cookies spread a bit more. (I love a super puffy snickerdoodle, but wanted a bit more spread here.) However! To keep the cookies from spreading *too* much, I added a little baking soda. That keeps the cookies lifted and light. And, surprise surprise, I also add some brown sugar for flavor.

Don’t skip the cream of tartar. It’s what gives snickerdoodle’s their signature flavor. I linked to this article last year, but it’s worth sharing again: the real difference between snickerdoodles and sugar cookies. Snickerdoodles aren’t just sugar cookies rolled in cinnamon sugar. No no no! They’re so much more than that. And guess what? The cream of tartar is responsible the distinguishing difference.

I’m crowning them the signature cookie for this fall season. The edges are awesomely chewy, the tops are crackly, the centers are pillowy soft and buttery, and the entire cookie is swimming in robust and mega flavorful chai spices. They’re little chai spice pillows. And you may never go back to ordinary snickerdoodles ever again. (!!!!)

Super soft and chewy snicker doodles with delicious chai spices, cinnamon, and white chocolate! Recipe on

Super soft and chewy snicker doodles with delicious chai spices, cinnamon, and white chocolate! Recipe on

White Chocolate Chai Snickerdoodles


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) white chocolate chips


  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice


  1. Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine the topping ingredients. Set aside.
  7. 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.
  8. 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!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 3 days or can be frozen up to 3 months. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. I suggest freezing the cookie dough as a whole (for up to 3 months), then thawing overnight in the refrigerator before rolling/shaping.

Recipe Notes:

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Silpat Baking Mat | Cookie Sheet | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Super soft and chewy snicker doodles with delicious chai spices, cinnamon, and white chocolate! Recipe on


  1. There are so many baking blogs out there, but ever since I stumbled upon your site way back in 2013, you have remained true to your readers and your recipes!! My “go-to” chef on the web is you, Sally!! You rock….and your sweet girl, Noelle, simply icon in the cake! Thanks for being real!!

    • Well put, Lindsey! I feel the same way. Sally is the real deal. She’s a pro in every sense of the word. 

    • Lindsey and Tracy, thank you so much for your incredibly kind and thoughtful comments. As I sit here swimming in work (ignoring most of it so I can snuggle with my baby girl), reading your words is greatly appreciated.

  2. Is it possible to feel nostalgic for something I never ate as a child? I can imagine biting into one of these and getting that feeling. The only reason I can bake at all is you and your snickerdoodles I tried baking a while back are now my favourite cookie. Thanks for all you do!

  3. Snickerdoodles are my favorite holiday cookie and the addition of chai spice is SO perfect for fall! 

  4. I only very recently started cooking with cardamom. I can’t wait to try these!

    • So, usually when I say I can’t wait, it’s just an expression, but this time I really didn’t wait to make these. Fresh out of the oven and delicious! I used oil instead of butter and whole wheat flour. I also skipped the allspice because I don’t have any, and I only used 1 cup of white chocolate chips. They still came out very sweet. Next time I will try reducing the sugar.

      • can i ask what oil you used? we’ve recently had to go dairy free at home and I’d love to know your alternative!

      • Elena,
        I used canola, but coconut would have been better since its consistency is more similar to butter, and it’s yummier. 🙂

  5. These look delish, Sally! Can’t wait to make these puppies!

  6. I always make snickerdoodles for Christmas but I think I will try this variation this year! I made your pumpkin ones for my students recently and they were a big hit. Snickerdoodles have always been one of my favorite cookies, so it’s wonderful to have ways to switch it up a little too.

  7. oh, these look so good! have you ever tried to sub out the butter for coconut oil? we’re dairy free as of recently and it hasn’t bothered me except for thinking of holiday baking! 

  8. YUM! I always make my cookies into balls then chill or freeze. I hate trying to scoop out cold dough. I lay them on a cookies sheet until frozen then bag them up and cook as I want them. Or I cook a few before I bag them. I always double bag! It is so nice to pull out a few at a time and have no mess to clean up.

  9. That cookie dough looks like Fall in a ball! Snickerdoodle cookies are certainly among my favourite – it’s ridiculous how much I love the cinnamon-sugar coating. And the white chocolate chips?? Gives me the idea of, instead of tossing white chocolate chips in the dough, dipping half of the cookie into a little melted white chocolate bath 😉

  10. Oh wow, I need to try this!

  11. Sally, would these cookies be OK if you froze them after baking?  I would love to make some of these ahead of time for Christmas and was thinking that I could cook ahead of time, freeze, then just bring cookies out and warm at room temp the day that I need them.  I’m wondering if they would still taste as good?  Any comments appreciated! 🙂

  12. OMG, YES. These cookies are less like cookies and more like little pillows of deliciousness. I MUST try!

  13. This looks like an amazing flavor combination! I’m totally dying to try these!


  14. I just love your recipes.   Have tried many and they always turn out great.  I can’t wait to try the snckerdoodle chai cookies.  I know they will be a hit.

  15. Such a great idea, yum!

  16. These look AMAZING. I love the caramel stuffed snickerdoodles, but chia spice gives these guys an edge. I’m buying cardamom and making these ASAP. 

    Could I BE any more excited?!

  17. hey girl- these cookies look so yummy!

  18. As delicious as these cookies are – snuggling with baby girl will always top them – good for you!

  19. Absolute perfection, I need these cookies in my life!

  20. Hey Sally. I want to try this recipe n want to know if creammof tarter is a must? Is there a substitute for this? Thanks . 

  21. Ok, I just pulled these from the oven….they are amazing! Now to stop eating them! The one and only thing I had to do different was I had to chop my white chocolate as I don’t live in the USA and can’t fined white chocolate chips here. Well one more bad mistake, that I didn’t double or triple the recipe! Love, love these! Thanks for the recipe!!

  22. Keep enjoying lots of snuggle time with your lil baby-girl Sally, it goes by quickly! My baby is 12 (!!!) and I still remember those days when I’d just sit with a tiny 6-lb bundle on the couch for hours on end! 
    Is there anything else I could sub the white chips with? Nobody in my house is a white choc lover … would semi sweet chips throw the flavor off? Or a dark choc bar chopped up? I’m not the biggest fan of cinnamon chips either 🙁  Thanks!

    • Thank you so much Faye!

      For these cookies, I think a semi-sweet chocolate chip would be delicious, but a chopped dark chocolate bar would be even better. Chocolate and chai is a beautiful combination!!

  23. I just made these today and they are perfection! Thank you for another amazing recipe ❤️

  24. In the oven right now! Really nervous to see how they come out (first time baking snickerdoodles, we don’t eat them in Britain, and second time using one of your recipes) but super excited, too.

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