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. Whisk flour, baking powder, and salt together in a medium bowl.
4. 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.
5. Reduce speed of the mixer to low and slowly add flour mixture until combined, about 30 seconds.
6. Fold in the white chocolate chips.
7. 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.
8. 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.
9. Let the cookies rest for about 10 minutes and transfer to a wire rack to cool.
Chef’s Notes
- If you don’t like chai, you can use plain sugar as a topping, or a mix of sugar and cinnamon.
