White Chocolate Chai Pumpkin Snicker doodles Recipe

White Chocolate Chai Pumpkin Snickerdoodles are warm and scrumptious. Spiced pumpkin butter snickerdoodles with white chocolate chips. Each cookie dough ball is rolled in chai spiced sugar before baking to perfection. Soft and chewy, each mouthful has vanilla and chai flavours.

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Ingredient

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Heat the oven to 350°F. Parchment a baking sheet. Mix butter, brown sugar, and granulated sugar in a large bowl.

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Add pumpkin butter, egg, and vanilla and mix. Add flour, baking soda, powder, cinnamon, and salt. Mix with white chocolate.

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Make chai spice sugar by mixing all ingredients in a shallow basin. Shape the dough into 1 tablespoon balls and roll in chai sugar. On prepared baking sheet, space 2 inches apart.

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Just slightly flatten the dough balls with your palm. Bake 8 minutes. Flatten the baking sheet by tapping it twice on the counter after removing it from the oven.

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Return the cookies to the oven for another 2-3 minutes until the borders are just starting to firm but the centre is still doughy.

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Leave cookies on baking sheet to cool. While on the baking pan, they will cook slightly. Serve warm or cool and keep in an airtight jar for 4 days.

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