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 spice 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 drop 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! You can use it in my regular snickerdoodles, caramel snickerdoodles, peanut butter snickerdoodles, and maple pecan snickerdoodles, too.
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 Recipes
- Chai Spice Donuts
- Chai Spice Cinnamon Swirl Bundt Cake
- Apple Pie with Chai Spices
- Chai Latte Cupcakes
- Chai Pumpkin Meringue Pie
White Chocolate Chai Snickerdoodles
- 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
- 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!
Notes
- 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.
Keywords: white chocolate chai snickerdoodles
Hey Sally! How many calories would a cookie be?
Hi Gabbie! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This recipe was heavenly! The white chocolate and chai spices had the perfect amount, it was perfect and I’m sure the people at my cookie swap are going to love this! My mom told me about your website and she loves you recipes, so I decided to try this because of that and you really delivered 🙂
I followed Eyliena’s suggestion and put the spices in the dough (without the extra sugar) and made additional topping using 4 tbsp of sugar and all the spices. Because of the comments regarding sweetness, I used dark chocolate chips instead of white. I also added some additional red and green coloured sprinkles on top to give a festive look. In my oven, 11 minutes was a touch too long baking time, 10 minutes was perfect. These cookies are really delicious! I love the chai flavour mixed with the chocolate. Thank you Sally!!
★★★★★
Ok, I understand what others are saying about the sweetness level of this recipe. I thought that the first time I made them but I have some suggestions to remedy this if anyone would like to give this recipe another shot!
– Follow the topping ratios that Sally gives, mix it in a small bowl and put almost all of that into the cookie batter. I leave about 1 tablespoon out of the batter, add 1 tablespoon of the granulated sugar and that’s my topping! It’s more than enough. This way, you really get the chai flavor in the cookies and you don’t waste all those spices just for the sugar topping.
-Only used 1 cup of the white chocolate chips.
But seriously this recipe is my boyfriends favorite and he is not a sweets person!
★★★★★
I did not like this recipe at all! I rechecked my ingredients & everything was right but they didn’t spread at all and they were very dry and too sweet! I will not make again.
These cookies were delicious!! I noticed some of the comments about the cookies being too sweet, so I reduced the granulated sugar to 3/4 cup and did not pack the brown sugar, and they turned out perfect. I shared a batch with a friend, and she said “Get out of here! How are these so delicious? I have no speech.” I love making people happy with baked treats and this website is my go-to for the perfect baked goods.
Question- If I stick these in the refrigerator in an air tight container can i stretch their freshness to 4 days?
Hi Heather! The cookies will dry out over time and the fridge speeds up this process. We recommend storing them at room temperature, but keep in mind the texture will change after a few days!
i loved yummy in fall recipes i tastes it from recipes from my home.
★★★★★
Can I mix white chocolate chips into the batter before baking? Also, I discovered your website during the lockdown of 2020 and since then I’ve made so many of your recipes. Your site is my absolute favorite. So many winning recipes on here!!
Hi Debbie, see step 3 for adding in the white chocolate chips to the batter. We’re so glad you’ve been enjoying our recipes — hope you love these cookies, too!
I’m not sure if I’ve written a review before, but I’ve made these many times over the past few years and my family LOVES them. They are fantastic. I just made them last night to bring into work and everyone is coming over and complimenting them. They’re a given for me around Christmastime. Sweet, yes, but they’re COOKIES! Fantastic, unique recipe.
★★★★★
Can I cut the white sugar to 1/2 cu p. ?
I don’t usually write reviews, but this recipe was way too sweet. And I have a pretty serious sweet tooth, but these were next level. The cookies didn’t have any depth and instead were just a sweetness overload. They weren’t enjoyable and didn’t not have enough cinnamon.
In general I love the recipes on this site, but this one failed to hit the mark.
★★
Just to contrast the bad review I feel the need to mention I have made these cookies three times for three groups of people and they’re always a hit. Unique, (yes) sweet, wintery deliciousness. Give them a try for yourself!
★★★★★