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.
A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
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.
Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.
The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants, cookbook author Ann Byrn says in American Cookie. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
1931s Joy of Cooking claims the term snickerdoodle is based off the German word Schneckennudel—a German pastry whose name literally translates as 'snail noodle'. A Schneckennudel is a yeast dough roll that more closely resembles a cinnamon bun, not a snickerdoodle cookie.
The snickerdoodle is a very common cookie in the United States, but is relatively unknown in other countries. The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet, James Whitcomb Riley.
Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar. This snickerdoodle cookie recipe without cream of tartar is an excellent option if you fall into that category.
The first American cookies that showed up in cook books had creative names like Jumbles, Plunkets and Cry Babies which gave no clue to what was inside the cookie. As the expansion of technology grew in the United States, new ingredients started to show up in cookie recipes.
The cinnamon isn't too strong or overpowering, but it's there, and the sugar crystals in the creme center are slightly crunchy just like a snickerdoodle. They've also got this subtle tart flavor, too, almost like a carrot cake. The Snickerdoodle Oreo is so damn good!
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.
Keep cookies in an airtight container. Placing a slice of fresh bread in with the cookies will help to keep the cookies soft longer. When baking use melted butter. Bake them at a higher temp, like 375, and remove from oven as soon as they are set.
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.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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