Name: Chai-Spiced Snickerdoodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons chai spice blend (1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, optional pinch of finely ground black pepper); 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/4 cup brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Ingredients

2 3/4 cups all-purpose flour

1 cup unsalted butter (softened)

1 1/2 cups granulated sugar

1/4 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons chai spice blend (see sub-ingredients below)

1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon (for coating)

Chai Spice Blend

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Optional: a pinch of finely ground black pepper for an extra kick

Instructions

Step 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice blend. Set aside.

Step 2: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.

Step 3: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Cover the dough and chill in the refrigerator for at least 1 hour, or overnight for deeper flavor and better texture.

Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.

Step 8: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 9: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.

Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, chill the dough overnight to let the spices meld well.

Try adding a pinch of ground black pepper to the chai spice blend for a subtle, warming heat.

Use a scoop to ensure uniform cookie sizes for even baking.

Substitute half the butter with coconut oil for a slightly different flavor and texture.

If you prefer, roll the dough balls in just cinnamon sugar without the chai spice for a more traditional snickerdoodle taste.

FAQs

Can I make the chai spice blend ahead of time?

Yes, you can prepare the chai spice blend in advance and store it in an airtight container for several weeks. This makes assembling the dough quicker and ensures consistent flavor.

What if I don’t have cream of tartar?

Cream of tartar acts as a leavening agent and provides the characteristic tang to snickerdoodles. If unavailable, you can substitute with an equal amount of baking powder or omit it, but the texture and taste might differ slightly.