White Chocolate Chai Snickerdoodles Food

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!

BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE

Steps:

• Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
• Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.
• Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.
• Whisk sugar and cinnamon for coating together in a shallow dish.
• Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
• Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

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.

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.