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.

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!!

Chai Snickerdoodle Cookies
Yield: about 12 medium cookies

Chai Snickerdoodle Cookies

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

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.

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. 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

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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