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.
What’s in the Chai Cookies?
To make the chai cookie recipe, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Chai tea leaves
- 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.
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.
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.
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Chai Snickerdoodle Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons chai tea leaves, pulsed in food processor until finely ground
- 1 teaspoon cinnamon
- ¾ teaspoon cardamom
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt, optional and to taste
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- For Rolling – In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Snickerdoodle Desserts:
The Best Snickerdoodles — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!
Soft and Chewy Molasses Gingerdoodles – 3 favorites combined! Soft molasses cookies, chewy gingerbread and crinkly snickerdoodles!
Snickerdoodle Bundt Cake — A cinnamon-sugar filling runs through the center of this soft, buttery cake that’s also coated with cinnamon-sugar! Everyone loves this easy cake that tastes like snickerdoodle cookies!
The Best Snickerdoodle Bars – They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery…So irresistible!!
Pumpkin Snickerdoodle Blondies – Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one!
Cinnamon-Sugar Mini Donut-Topped Snickerdoodle Cake – Can’t decide between donuts or coffee cake for breakfast? You can have them both in this soft, easy, one-bowl, no-mixer cake that’s a crowd favorite!
Snickerdoodle Bread – Bread that tastes like snickerdoodle cookies! Loaded with cinnamon chips and a cinnamon-sugar crust!
Post is brought to you by Teabox. The recipe, text, images, and opinions expressed are my own.