Soft, fluffy chai-spiced snickerdoodle cookies sandwiched with a creamy buttercream filling flavored with caramelized white chocolate. A cross between a whoopie pie and cookie sandwich, they make the perfect fun dessert. The best part of this recipe is that the cookies are amazing on their own, as is the caramelized white chocolate buttercream!
Chai Snickerdoodle Cookies
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 1/2 cup light or dark brown sugar
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla
- 2 3/4 cup flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Caramelized White Chocolate Buttercream Filling
- 4 oz white chocolate, broken into 2-inch pieces
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla
Make Chai Snickerdoodle Cookies
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, or using a hand mixer, on medium-high speed beat 1 cup softened butter with 1 cup sugar and 1/2 cup brown sugar until light, fluffy and creamy, about 3-5 minutes.
- Add 2 eggs and 1 1/2 teaspoons vanilla and continue mixing for another 2 minutes.
- In a separate bowl, whisk together 2 3/4 cup flour, 1 1/2 teaspoons cream of tartar, 1 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon ground cinnamon.
- Add dry ingredients to wet and mix on low speed just until combined. Use a spatula or large spoon to incorporate any remaining flour that is at bottom of bowl.
- On a small plate combine remaining 1/4 cup sugar with remaining 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1/4 teaspoon of ground cloves and 1/4 teaspoon ground ginger. Mix well.
- Using a cookie scoop (mine was about 2 tablespoons!), scoop dough and roll in sugar mix. Place on cookie sheet, 2-3 inches apart. Bake for 10 minutes, until cookies are puffy and light brown on edges, but still a little undercooked in the middle.
- Let cookies rest on cookie sheet for 10 minutes before transferring to a wire rack. Let cookies cool completely before making sandwiches.
Make Caramelized White Chocolate Buttercream Filling
- Preheat oven to 250.
- Arrange 4 oz of roughly chopped white chocolate on a baking sheet. I like to cover mine with parchment paper for easy clean-up, but not necessary. Chocolate should be in more of a pile, and not completely spread out across the baking sheet.
- Place chocolate in oven for 5 minutes to melt.
- Remove chocolate and use a small spatula or back of spoon to smooth out into a thin layer. Put back in oven for 10 minutes.
- Remove chocolate and use spatula or spoon to scrape chocolate up, stir and smooth out again into a thin layer. The chocolate will start looking grainy at this point, but that's normal and totally okay!
- Keep repeating this process - in oven for 10 minutes, scrape, stir and spread - 2-3 more times. When stirring, make sure to really scrape up from the bottom so that all parts of the chocolate have a chance to caramelize.
- The chocolate is done when it's a light tan or butterscotch color and starts to smell a little nutty. There are different levels of this, so you can take it as far as you'd like. While it won't burn TOO easily due to the low temperature, obviously keep an eye on it.
- When the chocolate is caramelized to your liking, scrape into a bowl and stir until it becomes creamy again. Let cool for 30 minutes.
- When ready to make filling, using a stand mixer or hand mixer on medium speed, beat 1/2 cup unsalted butter until creamy.
- Slowly add 1 cup powdered sugar and keep beating to combine. Add caramelized white chocolate and 1/2 teaspoon vanilla and beat for another minute.
- Add 1 tablespoon of heavy cream and combine. At this point, check the consistency. You want it to be creamy and easily spreadable without being too stiff or too runny. Add additional heavy cream to thin it out or more powdered sugar to thicken it up. You should not have to add more than 1-2 tablespoons of each!
- Spread a generous layer of filling (about 2 tablespoons) on bottom of one cookie and sandwich with another. These are awesome right away, but you can also keep in the tightly wrapped in the fridge for later. I like to take them out and let them sit for 10-15 minutes before eating that way.
- This recipe makes ~12 very good sized cookie sandwiches. You can easily make the cookies smaller if you'd like smaller sandwiches, just adjust your baking time accordingly.
- Not to go all Ina on you, but the caramelized white chocolate depends on good white chocolate. Chips or those baking wafers won't have enough cocoa butter to caramelize properly. I like to use either Ghirardelli or Lindt for this.
- This buttercream filling will make more than you need for the sandwich cookies, but it's SO good and I love having extra on hand. I also find it's much easier to make filling/frosting at this quantity than trying to halve it. You definitely can do it, but beating is sometimes difficult. Any extra filling can be used to frost a small 8x8 or loaf cake. It also freezes well for future cookie sandwich needs!
- The finished cookie sandwich will keep fine on the counter for a day, but after that I'd tightly wrap and keep in the fridge. Remove and let sit for 10-15 minutes before eating.