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Chai Snickerdoodles recipe

Chai Snickerdoodles

Zac M., smiling male baking coach in a bright kitchen wearing a denim shirt and apron, arms crossedZac M.
A delightful blend of classic snickerdoodles with the warm, aromatic spices of chai, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 electric mixer
  • 1 Mixing bowls various sizes

Ingredients
  

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg

Wet Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Topping

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom

Instructions
 

Preparation

  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and chai spices. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Chill the dough for 30 minutes.

Serving

  • Preheat the oven to 350°F. Mix the topping ingredients in a small bowl. Roll chilled dough into balls, then roll in the topping mixture. Place on the prepared baking sheet and bake for 10-12 minutes.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Storage

  • Once cooled, store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.

Notes

Pro Tips: Chill the dough to prevent spreading and to enhance flavor. Use room temperature ingredients for even mixing. Ingredient Substitutions: Coconut oil can replace butter for a dairy-free option. Brown sugar can be used for a deeper flavor. How to Serve: Serve with chai tea or coffee for a cozy pairing. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare dough in advance and refrigerate for up to 48 hours before baking.
Keyword chai snickerdoodles, chai spice cookies, fall cookie recipes