This Chai Latte Snickerdoodle Christmas Cookie Recipe is so delicious– I make it for cookie exchanges and everyone always begs for the recipe! These chai latte snickerdoodle cookies are dipped in white chocolate for the ultimate in holiday cheer!
The perfect Christmas cookie recipe!
Check out more deliciousChristmas cookie recipes here!
Okay, so earlier I shared with you my Gingerbread Chai Latte Recipe and nothing pairs more perfectly than these Chai Latte Snickerdoodles….it takes me back to that snowy daydream!
There’s just something about chai spice that takes me to a cold winter day and snickerdoodles are a total Christmas treat….so why not combine them. Then just dunk them in a little bit of melted Godiva white chocolate for a little added decadence.
When you pair these Chai Latte Snickerdoodle cookies with a nice warm Gingerbread Chai Latte you are transformed from your crazy toy filled living room and piles of laundry to a warm and snuggly chair by the fireplace. Just close your eyes and take a big whiff of the latte and a little nibble of cookie and you’ll dream of Christmas music wafting through the air with the sounds of embers crackling in the fireplace. You’ll want to pull the oversized cozy blanket tighter around you as the fresh snow falls outside.
Ah, the power of daydreams…..just taken a moment can totally lift you out of that winter funk and brighten your holiday spirit! So I highly suggest giving this Chai Latte Snickerdoodle Cookie Recipe a try…they make the perfect treat for a cookie exchange too!
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
According to the Joy of Baking: “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.
The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.
A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.
For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.
Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.
It is known to be one of the oldest cookies and is probably to have developed from the ancient Roman crustulum. Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise.
And Max-Age : Indicates the number of seconds until the cookie expires. A zero or negative number will expire the cookie immediately. If both Expires and Max-Age are set, Max-Age has precedence.
I repeat: this method can VERY easily result in cookies that taste like flour. While my cookie recipe doesn't have TOO much flour, I will say that it is on the higher end of flour content.
Oreo Snickerdoodle Cookies will be available for purchase on Oct.17 nationwide, while supplies last. The cookies boast a combination of sweetness and cinnamon spice and fit into Oreo's brand new holiday offerings by taste — and also by look.
A Snickerdoodle is a very old-fashioned cookie, like a crinkled sugar cookie rolled in cinnamon sugar. It is an early-American specialty cookie that originated in nineteenth century New England or Pennsylvania Dutch country, depending on which source you believe.
Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.
Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale. But why does bread keep cookies soft? “Fresh white bread has a lot of moisture.
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