Chai Snickerdoodle Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, room temperature.
02 -
3/4 cup sugar.
03 -
1 tsp vanilla extract.
04 -
1/2 tsp cinnamon.
05 -
1/4 tsp salt.
06 -
2 1/4 cups flour.
07 -
1/4 cup sugar (for cinnamon sugar).
08 -
1/2 tsp cinnamon (for cinnamon sugar).
09 -
1/4 cup milk (for chai filling).
10 -
1 tsp loose leaf chai tea (for chai filling).
11 -
5 Tbsp unsalted butter, room temperature (for chai filling).
12 -
1/8 tsp salt (for chai filling).
13 -
1 1/3 cups powdered sugar, sifted (for chai filling).
14 -
3 oz white chocolate, chopped (for topping).
15 -
Gold sprinkles (for topping).
# Instructions:
01 -
Beat butter and sugar until mixed. Add vanilla, cinnamon, and salt. Mix in flour until dough forms. Split dough in half, shape into disks, wrap in plastic. Chill 30 minutes.
02 -
Heat oven to 350°F. Line baking sheets. Roll dough 1/4-inch thick. Cut with 2-inch fluted cutter to make 32 cookies. Chill 20 minutes.
03 -
Mix sugar and cinnamon. Sprinkle over cookies. Bake 14-15 minutes until golden. Cool 5 minutes, add more cinnamon sugar. Cool completely.
04 -
Warm milk with chai tea. Let steep 15 minutes. Strain and cool tea milk.
05 -
Beat butter, salt, and sugar. Add 2 tablespoons chai milk. Whip until fluffy. Put in piping bag and chill 20 minutes.
06 -
Pipe filling on half the cookies. Top with remaining cookies.
07 -
Melt white chocolate. Drizzle over cookies. Add sprinkles. Chill 20 minutes to set.
# Notes:
01 -
These sandwich cookies combine classic snickerdoodle flavor with creamy chai filling. Decorated with white chocolate and gold sprinkles, they're perfect for holidays or special occasions.