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Chai Spiced Snickerdoodles

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These cozy snickerdoodles combine classic cookie comfort with a homemade chai spice blend for crisp edges, fluffy centers, and irresistible aroma. Quick to make and perfect for gatherings, gifting, or a sweet snack any time.

Ingredients

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  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon finely ground black pepper
  • ¼ cup granulated sugar (for rolling)
  • 2 teaspoons chai spice mix (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, combine cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to make the chai spice mix.
  3. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  4. In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Add 2 teaspoons of the chai spice mix to the butter mixture and beat until fully incorporated.
  7. Gradually add dry ingredients to the wet mixture, mixing on low until a soft dough forms. Do not overmix.
  8. Cover and chill dough for 20-30 minutes (optional but recommended for best texture).
  9. In a small bowl, combine ¼ cup granulated sugar and 2 teaspoons chai spice mix for rolling.
  10. Using a medium cookie scoop (about 1.5 tablespoons), shape dough into balls and roll in chai sugar mixture.
  11. Arrange dough balls on baking sheets about 2 inches apart.
  12. Bake for 9-11 minutes, until edges are lightly golden and centers look soft but set.
  13. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps create crinkled tops and fluffy centers. Use fresh spices for best flavor. For gluten-free or dairy-free adaptations, substitute with a 1:1 gluten-free flour blend and plant-based butter. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: chai snickerdoodles, chai cookies, spiced cookies, snickerdoodle recipe, holiday cookies, easy cookies, soft cookies, crispy cookies, baking, dessert, cinnamon, cardamom, ginger, nutmeg, cloves, black pepper

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