White Chocolate Chai Snickerdoodles

These white chocolate chai snickerdoodles are a year-round favorite, but definitely hit the spot on a chilly day. The harmonious chai spice blend of cardamom, allspice, ginger, and cinnamon is bold, warm, and spicy in all the right ways. We’re crowning these chai tea inspired treats the signature cookies of the fall season.

white chocolate chai snickerdoodles on a baking sheet

After we published this chai 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.

white chocolate chai snickerdoodles on a white plate

Recipe Testing White Chocolate Chai Snickerdoodles

This recipe is slightly different from our soft and thick snickerdoodlesHere are a few tweaks I made:

  1. An extra egg: I wanted these white chocolate chai snickerdoodles to spread a bit more, so I added an extra egg. We love a super puffy snickerdoodle, but this recipe works better with more spread. 
  2. Baking soda: To keep the cookies from spreading too much though, I added a little baking soda. This helps our snickerdoodles stay lifted and light. 
  3. Brown sugar: I added brown sugar because I love the flavor. Plus, it works so well with the cinnamon and chai spice flavoring. 

Definitely Don’t Skip this Ingredient

Snickerdoodles aren’t just 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!

white chocolate chai snickerdoodle cookie dough in a glass bowl with a cookie scoop

2 images of spices in a bowl and rolling cookie dough ball in spice mixture

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.

white chocolate chai snickerdoodles

More Chai Inspired Recipes

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white chocolate chai snickerdoodles

White Chocolate Chai Snickerdoodles

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: about 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These white chocolate chai snickerdoodles are a step up from our traditional snickerdoodles. The harmonious chai spice blend of cardamom, allspice, ginger, and cinnamon is bold, warm, and spicy in all the right ways.


Ingredients

  • 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

Topping

  • 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

Instructions

  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!

Notes

  1. Make Ahead Instructions: 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools!

72 Comments

  1. I just made these and they’re so good! I cut the topping in half and it was the perfect amount. The only thing I’d do next time is add a little less white chocolate chips. Other than that this recipe is perfect! Super soft texture and great taste, like vanilla and chai!

  2. I just made this work and everyone is already demanding more lol. Your recipes always bring a smile to an overworked and understaffed lab.

    Thanks for all the effort you put into your site.

  3. These cookies were excellent, Sally! I’ve never had snickerdoodles with white chocolate, but it worked so well! I brought the entire batch in to my office and they pretty much disappeared within a day.

  4. I followed your directions. My dough was chilled and my baking soda was not expired. They came out flatter than your picture. Any ideas why?

    1. Hi Larissa! I actually just published an entire article on cookies over-spreading that I think you’ll find helpful. https://sallysbakingaddiction.com/tips-for-cookie-spreading/

  5. Julia Stearns @ Healthirony says:

    Oh my! These white chocolate chai snickerdoodles were delicious and so easy to make! Will have to try this for my family. Thanks so much!

  6. I’ve been making these cookies for a couple years now, and they’re an absolute favourite. Whenever I offer to bake for an event, people always beg for my white chocolate chai cookies! Great recipe, absolute smasher

  7. These cookies are really amazing!

    Hey. I also just wanted to say, I am really, really grateful for this blog, and for you! I’ve very recently discovered in me a real love for baking, and it all started with your lemon blueberry cake recipe that I made for my daughter’s first birthday. I made it 3 times to practice in the months before her birthday because the most baking I had ever done prior was from a box. The cake was hit, of course, (all 3 times!) … and now I’ve got my own little baking addiction.
    Thanks so much, Sally, for sharing your art with the world.

    1. Hi Natalie, I’m absolutely thrilled that the lemon blueberry cake started your love of baking – it’s still one of my favorites! And I’m so grateful for you and this wonderful community of bakers who allow me to share my passion! <3

  8. These were DELICIOUS!!!!!!!! The only thing is I wasn’t getting as much chai as I would have liked.

  9. Any tips I should know for freezing these? I have to make cookies for a fundraiser and my sister tried these and said they were amazing and I had to make them! I need to make them in advance, so I’m hoping they freeze well! Thanks so much for the fun recipe!

    1. Hi Leah, The cookies can be frozen up to 3 months. See the recipe notes for details!

  10. Oh My Gosh!! I just took my first bite. These are incredible. I made a double batch right off, because, well, you do know your way around a good cookie recipe, but now I need to make another double batch because my family is going to devour these way before Christmas.

  11. Just made these cookies. They are so very good.

  12. These are some of the best cookies I’ve ever had. Family also said they’re amazing. Thanks!

  13. Hi Sally
    I haven’t made these yet but I will because our son loves snickerdoodles. Have you tried Watkins Organic Chai Powder or Watkins Chai Flavor (it’s a liquid) when baking?

    1. Hi Jennifer, I have not tried it but if it’s a powder you can likely use it to replace the spices in the topping.

  14. Do you ever make these cookies with the chai spices in the batter? Looking at the Soft & Thick Snickerdoodle recipe (which I love!) it’s got 1 1/2″ tsp of cinnamon for the same flour and butter content. So I’m guessing I could increase the cinnamon/cardamom/ginger/allspice mix by 50%, use 1 1/2 tsp in the dough and 3 tsp for rolling with the sugar. Or do the spices not really come through when baked in the dough?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kim, You can add the chai spice mix to the cookies for extra flavor without making any other changes. Enjoy!

  15. I made these cookies for my coworker’s birthday on Monday and they are so good! I replaced the butter with vegetable oil since she can’t have any dairy, but they still came out perfectly! They put me in the mood for some cozy sweater weather, and I can’t wait for fall so I can make more of these (and other fall-like baking confections).
    I don’t think anything I’ve made from your website has come out wrong!

  16. Hi, they look delicious! Can I halve the recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Yes you can, Lauren. Enjoy!

  17. These cookies are incredible. Both my mother and my hubby don’t like desserts that are too sweet and they don’t like snickerdoodles and they said these are their favorite cookies. They are up there for me too. Thank you for these, they are a hit and a half.

  18. Hi Sally,

    Can’t wait to try this!! can I reduce the amount of sugar (granulated + brown) In the recipe ? Trying to make this as a reduced sugar option for members in my family. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sam, You can try slightly reducing the sugar, but keep in mind that sugar is not just for taste, it is also responsible for the texture and moisture in the cookies. If you change the sugar in the cookie dough the end result will change. You can definitely reduce or skip the sugar coating on the outside of the cookies though!

  19. Natasha Sharma says:

    Incredible cookies! I loved the tribute to a classic but with the delicious masala chai spices and white chocolate! Everyone in my family loves them! Thanks for another phenomenal recipe!

  20. Lucia Snyderman says:

    I just made these and they turned out perfectly!! I added milk chocolate chips as well as white chocolate chips and they taste delicious.

  21. One of my new favorite cookie recipes! I’ve always loved snickerdoodles and the white chocolate + chai combo is delicious. I made a half batch of this recipe and still ended up with 20 cookies – not that anyone in my house is complaining!

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