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.
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.
Recipe Testing White Chocolate Chai Snickerdoodles
This recipe is slightly different from our soft and thick snickerdoodles. Here are a few tweaks I made:
- 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.
- 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.
- 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!
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.
More Chai Inspired RecipesPrint
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.
- 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
- 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!
- 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools!