These chai snickerdoodle cookies are a perfect chai-spiced twist on the classic snickerdoodle. They are chewy and thick and coated is a sugar and spice topping. Ready in about 30 minutes, these are a perfect fall or winter holiday treat.
If you love all the goodness of a chewy snickerdoodle, but love the extra spice of chai flavor, then these chai snickerdoodle cookies are perfect for you.
These are a perfect fall cookie or thanksgiving cookie to try with their sweet flavor and warm spice combination. They are exceptionally easy to make with no chill time required - they are ready in 30 minutes.
Ingredients
- Cinnamon
- Ginger
- Cardamom
- Nutmeg
- Cloves
- Black Pepper
- Flour
- Cream of Tartar
- Baking Soda
- Salt
- Butter - softened + unsalted
- Sugar
- Brown Sugar
- Eggs
- Vanilla
See recipe card for quantities.
Instructions
Use these easy to follow process photos and instructions to bake up a batch of your own chai snickerdoodle cookies.
Step one: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or spray with non-stick spray.
Step two: Add butter, granulated sugar and brown sugar to a bowl and cream on medium high for 2 - 3 minutes until smooth.
Step three: add in vanilla and eggs. Mix on medium until well combined.
Step four: Add in cinnamon, ginger, cardamom, nutmeg, cloves and black pepper in a small bowl and mix to create chai spice.
Step five: add in some of the chai spice, flour, cream of tartar, baking soda and salt to the dough. Mix on low, scraping down sides until well combined.
Step six: Add sugar into remaining chai spice in small bowl.
Step seven: Scoop out tablespoon sized balls of dough, roll in sugar chai mix and place a few inches apart on baking sheet. Bake for 10 minutes.
Hint: they are done cooking when edges are just set and slightly brown and center is no longer shiny.
Recipe Tips for Success
- These cookies will spread outward - ensure enough space by placing the dough about three inches apart on the baking sheet.
- Do not overbake - the cookies should have a crunchy edge with a soft, chewy center. The cookies are done baking when the edges are set and just slightly browned and the center is no longer glossy.
Storage
These snickerdoodle cookies can be stored in the fridge or on the counter for up to 7 days if kept in an airtight container.
Or, they can be frozen up to a year.
Chai Snickerdoodle Cookies
Equipment
- Mixing bowl
- Measuring Cups + Spoons
- Hand or Stand Mixer
- Baking Sheet
- Small Bowl
Ingredients
Cookies
- 2 ¼ cu[ Flour
- 2 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tablespoon Chai Spice
- 1 cup Butter softened + unsalted
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
For chai spice mix
- 3 tablespoon Cinnamon
- 2 tablespoon Ginger
- 1 tablespoon Cardamom
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- ½ teaspoon Black pepper
Cookie Coating
- ½ cup Granulated Sugar
- 2 tablespoons Chai Spice Mix
Instructions
- Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
- For the chai spice mix - mix all the ingredients in a small bowl. Store any remaining spice in an airtight container.
- For the cookies - In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the eggs and vanilla. Mix again until smooth - scraping down the sides and mixing again when needed.
- Add in the remaining dry ingredients: flour, baking soda, salt, cream of tartar and the chai spice. Mix well, scraping the sides and mixing thoroughly. The dough will be sticky.
- For the coating - in a small bowl, combine the sugar and chai spice. Whisk to combine.
- Using a heaping tablespoon or a small ice cream scoop, scoop out enough dough to form a golf ball sized ball.
- Roll in the sugar coating and place on the parchment lined baking sheets. Allow about three inches of spread around each cookie.
- Bake in the preheated oven for 10 minutes. The edges should just be set and slightly browned and the center no longer shiny. Allow to cool.
Notes
- These cookies will spread outward - ensure enough space by placing the dough about three inches apart on the baking sheet.
- Do not overbake - the cookies should have a crunchy edge with a soft, chewy center. The cookies are done baking when the edges are set and just slightly browned and the center is no longer glossy.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
