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Stack of chai snickerdoodle cookies on a metal tray.

Chai Snickerdoodle Cookies

Justin
These chai snickerdoodle cookies are the perfect chewy cookie with a slightly crunchy edge. A spiced twist on a classic cookie.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 146 kcal

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

Tips:
  • 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
They can be kept for up to 7 days on the counter or in the fridge in an air tight container.  Or, they can be frozen up to a year.

Nutrition

Calories: 146kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 211mgPotassium: 69mgFiber: 1gSugar: 17gVitamin A: 261IUVitamin C: 0.2mgCalcium: 23mgIron: 0.3mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.