Why do my snickerdoodle cookies get hard?

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.

How old is the snickerdoodle cookie?

The first recorded recipe of a “snickerdoodle” isn't the cookie as we think of it but was the cake sprinkled with cinnamon and sugar and cut into bars. The recipe appeared in the 1889 Home-Maker. They is absolutely delicious and, indeed, quick and easy to make. It was a massive hit with the family.

What is the explanation of a snickerdoodle?

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.

What is interesting about snickerdoodle cookies?

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.

Chai Latte Snickerdoodle Cookie Recipe - Serendipity And Spice (2024)

By: Author Melissa Llado

Categories Recipes, Unique Cookie Recipes

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 delicious Christmas 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!

Ingredients

Cookie Ingredients:

2 C sugar
2 tsp. Wildtree Chai Tea Mix
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 C butter, room temp
2 eggs, room temp
1 1/2 tsp vanilla
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt

Chocolate Ingredients:

1 bag of Ghirardelli white chocolate wafers

Icing Ingredients:

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
Green and red gel food coloring

Instructions

Cookie Directions:
-Preheat over to 350'
-Combine the sugar, chai tea mix, cinnamon, ginger, and all spice.
-Take out a half cup of the above sugar mixture and put it in a bowl set to the side for later
-Cream the butter and the rest of the sugar mixture until it is light and fluffy.
-Mix in the eggs and vanilla to the sugar mixture.
-Sift the flour, cream of tartar, baking soda and salt in a separate bowl .
Add this dry mixture gradually to creamed sugar mixture mixture and mix well.
-Scoop the dough using a small ice cream scoop then; put these balls onto the lined cookie sheet.
- Take each ball one at a time and roll each dough ball into the sugar mixture and place back on the lined cookie sheet
-Place the dough balls at least 2 in. apart on the cookie sheets.
-Bake at 350' degrees for 10-13 minutes or until edges begin to brown.
-Allow for the cookies to slightly cool while still on the cookie sheet.
-Move to a wire rack to cool completely.
Chocolate Directions:
-Using a double boiler melt the white chocolate, stirring constantly
Icing Directions:
-Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
-Stir in the sugar, cream of tarter and vanilla to the egg whites.
-Beating on medium for 6 minutes.
-If the icing has the appearance of soup or is yellow in color add more powder sugar, 1 cup.
-Divide the icing equally into two bowls.
-In the 1st bowl add some of the green gel food coloring, stirring to blend in the color.
-In the 2nd bowl add some of the red gel food coloring, blend in all of the food coloring.
-Scoop all of the green and red icing in individual piping bags with #2 tips.
Adding the Chocolate and Holly & Berries:
-Dip half of each cookie into the melted white chocolate.
-Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
-Using the green and red icing add the holly and berries to each cookie.
-Begin by using the green icing to make the holly, refer to the picture of the cookies for further examples.
-Allow the holly to dry for 30 seconds before making three small red dots with the red icing.
-Allow for this to dry completely.