Chai Spiced White Chocolate Snickerdoodles

snickerdoodle cookies in a stack, on a red and white polka dot tablecloth

Snickerdoodles are a cookie characterized by a cracked surface and a soft chewy interior.
Traditionally they’re rolled in cinnamon sugar, but we’re stepping up our cookie game by swapping the cinnamon for a touch of chai spice and white chocolate chips.

Makes: 20-24 cookies
Prep Time: 15 minutes
Cook Time: 10-15 minutes

For the Dough

  • 300 g / 1 1/2 cups granulated sugar
  • 15 g / 1 tbsp ground cinnamon
  • 310 g / 2 1/2 cups all-purpose flour
  • 14 g / 1 tbsp baking powder
  • 2 g / 1/2 tsp salt
  • 220 g / 1 cup Mirage margarine
  • 2 large eggs
  • 130 g / 1/2 cup white chocolate chips

For the Chai Topping

  • 50 g / 1/4 cup sugar
  • 3 g / 3/4 tsp ground cinnamon
  • 2 g / 1/2 tsp ground cardamom
  • 2 g / 1/2 tsp ground ginger
  • 1 g / 1/8 tsp ground cloves

Directions

  1. Preheat oven to 375°F (180°C).
  2. Combine ingredients for the topping in a shallow dish and set aside.
  3. chai spices and sugar in a bowl

    blended chai sugar topping

  4. Whisk flour, baking powder, and salt together in a medium bowl.
  5. flour in a bowl

  6. Beat margarine and sugar on medium speed until light and fluffy, about 3-6 minutes. Beat in eggs one at a time until incorporated, about 30 seconds.
  7. sugar and margarine in a bowl

    creamed sugar and margarine

    eggs and creamed margarine mixture

  8. Reduce speed of the mixer to low and slowly add flour mixture until combined, about 30 seconds.
  9. creamed margarine next to flour mixture

  10. Fold in the white chocolate chips.
  11. snickerdoodle cookie dough in a bowl with white chocolate chips

  12. Working with two tablespoons of dough at a time, roll into balls. Roll the balls of dough in the chai topping and set spaced two inches apart on a prepared baking sheet.
  13. snickerdoodle cookie dough balls rolled in chai sugar topping

  14. Bake until the edges of the cookies are set and just barely beginning to brown, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone.
  15. Let the cookies rest for about 10 minutes and transfer to a wire rack to cool.

Chef Notes

  • If you don’t like chai, you can use plain sugar as a topping, or a mix of sugar and cinnamon.

snickerdoodle cookies served on a turquoise plate