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

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

Chewy Chai Spice Cookies

I love snickerdoodle anything. I’ve made various cookies, bars, blondies, breads, and cakes with snickerdoodle flavors.

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

The chai spice 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.

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.

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.

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

What’s in the Chai Cookies? 

To make the chai cookie recipe, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Chai tea leaves
  • Spices
  • Cream of tartar

How to Make Chai Cookies

If you’ve made classic snickerdoodles before, then you can definitely handle this chai spice cookies recipe! 

Cream together the butter and sugars, then mix in the dry ingredients and the (many) spices. Scoop the dough into balls and chill for at LEAST 3 hours before baking. 

Just before baking the cookie dough balls, roll them in a spiced sugar mixture. 

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

Can the Cream of Tartar Be Omitted? 

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 my White Chocolate Snickerdoodles or Soft and Chewy Sugar-Doodle Vanilla Cookies

Tips for the Best Chai Tea Cookies

I like the bolder flavor all the spices add in both the dough and the coating, but you an always dial the spices down if you prefer things a bit milder.

Make sure to chill the dough and don’t overbake for perfect snickerdoodles.

Both the baked chai cookies and the raw cookie dough can be frozen. If you plan on freezing the dough, do not roll it in the spiced sugar mixture. Wait to do so until you’re ready to bake the cookies. 

Chai Snickerdoodle Cookies
Yield: 12

Chai Snickerdoodle Cookies

Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 3 hours
Total Time 3 hours 19 minutes

These chai cookies are basically chai-spiced snickerdoodles. Soft, pillowy, and the cinnamon-sugar coating makes them irresistible!!

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

Instructions

  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.
  10. 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.

Notes

Storage: 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 106mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g

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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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