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 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.

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.

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.