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
- Preheat oven to 375°F (180°C).
- Combine ingredients for the topping in a shallow dish and set aside.
- Whisk flour, baking powder, and salt together in a medium bowl.
- 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.
- Reduce speed of the mixer to low and slowly add flour mixture until combined, about 30 seconds.
- Fold in the white chocolate chips.
- 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.
- 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.
- Let the cookies rest for about 10 minutes and transfer to a wire rack to cool.
- If you don’t like chai, you can use plain sugar as a topping, or a mix of sugar and cinnamon.