Chai Snickerdoodle Cookies

I love snickerdoodle anything. I’ve made various cookiesbarsblondies, breads, and cakes.

I also adore chai spices and decided that chai snickerdoodles had to happen.

Chai Snickerdoodle Cookies - Everything you love about regular snickerdoodles but with the added bonus of chai!! Soft, pillowy, and the cinnamon-sugar coating makes them irresistible!!

The cookies are easy to make and are slightly chewy around the edges with soft, pillowy centers. The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside.

Snickerdoodles are a perfect cookie to chai-i-fy. They already have a cinnamon-sugar coating and the soft, buttery dough soaks up the warming notes of the chai spices beautifully.

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Chai Snickerdoodle Cookies - Everything you love about regular snickerdoodles but with the added bonus of chai!! Soft, pillowy, and the cinnamon-sugar coating makes them irresistible!!

I  used The Best Snickerdoodles as the dough base and to develop the chai flavor I used a blend of cinnamon, cardamom, ginger, and cloves – both in the dough and in the coating the cookies are rolled in before baking. I like the bolder flavor all the spices add, but you an always dial the spices down if you prefer things a bit milder.

And to make sure the cookies are packed with robust chai flavor, I used Winter Spice Chai Tea from Teabox in the dough. Teabox has hundreds of varieties of tea on their website, the quality is top-notch, and their prices and shipping times are great. My readers can get 50% off you first subscription box by using coupon code BGSUB50.

Cream of tartar (sold in the baking or spice aisle) is a leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key in this recipe. If you don’t have it on hand but must make snickerdoodles immediately, try White Chocolate Snickerdoodles or Soft and Chewy Sugar-Doodle Vanilla Cookies. Make sure to chill the dough and don’t overbake for perfect snickerdoodles.

Chai Snickerdoodle Cookies - Everything you love about regular snickerdoodles but with the added bonus of chai!! Soft, pillowy, and the cinnamon-sugar coating makes them irresistible!!

Print Recipe

Chai Snickerdoodle Cookies

The cookies are easy to make and are slightly chewy around the edges with soft, pillowy centers. The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside. The soft, buttery dough soaks up the warming notes of the chai spices beautifully. To develop the chai flavor I used cinnamon, cardamom, ginger, and cloves - both in the dough and in the coating the cookies are rolled in before baking - and there's also chai tea. Cream of tartar gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key. Make sure to chill the dough and don't overbake for perfect snickerdoodles.

Yield: about 12 medium cookies

Prep Time: 10 minutes

Cook Time: about 9 minuts

Total Time: 3+ hours, for dough chilling

Ingredients:

Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons chai tea leaves, pulsed in food processor until finely ground
  • 1 teaspoon cinnamon
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, optional and to taste

For Rolling

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Directions:

  1. Dough - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, chai tea, cinnamon, cardamom, baking soda, ginger, cloves, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 12 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten about halfway.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. For Rolling - In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked in the center; don't overbake for soft, pillowy cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from The Best Snickerdoodles

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Post is brought to you by Teabox. The recipe, text, images, and opinions expressed are my own.

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24 comments

  1. My husband is obsessed with chai lattes, and I can see these cookies being the perfect pairing! I mean, who wouldn’t love these two flavors together? Maybe I’ll make them to surprise him!

    • Some people are major chai fiends :) I went through a phase a year or two ago where I had to have something chai every day! These cookies and your hubby’s chai lattes will be a perfect match :)

  2. I love cardamom, Chai tea and snickerdoodles so these look wonderful! I always like seeing a nice twist on a good classic–variety is the spice of life!

  3. Oooooh lala! I love the Chai taste you added in this! Go bold or go home! ;) I so have to try these out! It’s such a good idea to take a basic and classic cookie up a notch! You nailed  it!

  4. These cookies look amazing! I’ve never actually made snickerdoodles before but these ones look amazing!”

    Paige
    http://thehappyflammily.com

  5. These look like my ultimate snickerdoodle. I love love love all the spices in chai! Can’t wait to try these :)

  6. Aren’t you Ms. Innovative?!  I would never have thought to use tea leaves in a cookie.  I have chai teabags–I might cut open a couple of them to try this out.  Have to buy cardamom, though … I love it when you challenge me to try something new in a recipe.  

  7. Confession: I’ve never had chai. !!!!! But I MUST make these cookies for my mom. She’d love them (and I bet I would too!)

  8. Ooo I LOVE chai latte! Sooo, I’m guessing I’ll love these? 
    Maybe I can have one of these dipped in my chai latte?! 
    That needs to happen. Like, right now. 

  9. I love snickerdoodles. I can’t wait to try these.
    Annamaria

  10. These look fantastic! And I love the idea of using the chai tea bags!

  11. I’m going to make these for a cookie exchange/tea party I’m attending this wknd. However, since this was a last minute invite I’m going to substitute International Café Instant Chai. I don’t have Chai Tea leaves. I sure hope it works.

    • Sometimes those instant coffee-like beverages turn out almost ‘creamy’ like there’s coffee creamer in them and I don’t know if this is that type of product or not, but if it is, not sure how that will effect the texture of the dough. Good luck!

    • Good point!  I wondered about the creamer ingredient (& sugar), too.  So, I did my hair (it’s my lazy day off) & ran to the store for Chai tea bags. I just finished making them and they’re better than I imagined!

    • Glad you opted for just regular tea leaves and so happy that they’re better than you imagined! :)

  12. These sound super-yummy! Snickerdoodles are my go-to cookie when I have to have a dairy-free option, because I find they take to coconut oil so well! (Although, nothing beats a buttery snickerdoodle, in my opinion). I have a question, and hear me out on this one: if I wanted to add a bit of black pepper to the rolling mixture, how much should I do? Or with all is the other spices, would it be unnecessary?

    • I’ve had desserts with black pepper in them (and some chai spice blends do contain it)….I would start with 1/4 tsp at the most and know that you may or may not love the result. They could be what you’re looking for, or may not be, never know til you try!

  13. These came out absolutely PERFECT. I didn’t have any cardamom, so had to do some substitutions with the spices, but otherwise followed your instructions to the letter and they are amazing. Baking another batch right now!

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