White Chocolate Chai Butter Cookies

5 from 6 votes

White Chocolate Chai Butter Cookies

Soft, chewy, and coated in creamy white chocolate, these Brown Butter Chai Cookies are giving those classic snickerdoodles a run for their money! These cookies are full of warm flavors like brown butter, cinnamon, clove, ginger, and more!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 175kcal

Author: Jocelyn Delk Adams

Ingredients

For the Brown Butter Chai Cookie Dough

1 cup unsalted butter divided
3 cups all purpose flour sifted
2 tsp cream of tartar
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cardamom
1/4 tsp allspice
pinch of ground black pepper
1 1/4 cup granulated sugar
1 large egg room temperature
1 tbsp pure vanilla extract

For the White Dipping Chocolate

2 cups white chocolate chips
1 tbsp vegetable or canola oil

For the Cinnamon and Ginger Sugar

1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
1/2-1 tsp ground ginger

Instructions

For the Brown Butter Chai Cookie Dough

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
In a small saucepan over medium heat, melt 1 stick of butter. Continue to melt, constantly stirring, until the butter starts to foam up and darken. The butter will start to smell nutty and brown specks will begin to form at the bottom. Remove the brown butter from the heat, transfer it to a bowl, and allow it to completely cool.
Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cloves, cardamom, allspice, and black pepper.
In the bowl of a stand mixer or using a large bowl and a hand mixer, combine the remaining stick of butter, sugar, and cooled brown butter. Beat on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla, then continue to beat on medium speed until fully incorporated.
Begin to gradually add in the flour mixture, taking breaks to stop the mixer and scrape down the sides. Do not over mix.
Roll the dough into 1-2” balls and line them up on the baking sheets. Transfer to the oven and bake for 8-10 minutes, or until firm around the edges but cracked and soft in the middle. Remove from the oven and allow the cookies to rest for 5 minutes before moving them over to a wire rack. Allow them to cool completely.
Bake the cookies in batches. If baking more than one batch in a row, make space in between racks in the oven and rotate the pans halfway through.

To Assemble

Combine white chocolate chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth.
Dip cookies halfway into the white chocolate and lay on parchment paper or silicone pan liners to set.
In a small bowl, whisk together the sugar, cinnamon, and ginger.
Once the white chocolate is mostly set, dip the cookies (the white chocolate half) into the sugar and set them back down on the baking sheet.
Allow the cookies to completely set, about 15 minutes, and enjoy!

Notes

STORING LEFTOVER COOKIES
Stored properly, these cookies should last for up to 5 days at room temperature. Keep any leftovers sealed tightly in an airtight container or ziploc storage bag. If you live in a warm, or humid environment, I’d recommend storing the cookies in the fridge to prevent the chocolate from melting.

Alternatively, you can bake the dough as needed and freeze the rest for up to 6 months. When ready to eat, defrost overnight in the fridge or at room temperature for about an hour. Roll the dough in Cinnamon-Ginger Sugar, bake as directed, and dip in chocolate!

I would not recommend freezing the baked cookies after they have been dipped in chocolate.

Nutrition