Description

Delightfully spiced Chai-Spiced Snickerdoodles blend classic cinnamon sugar coating with warm chai-inspired spices like cardamom, ginger, cloves, and allspice for a cozy twist on the traditional cookie. Perfectly soft, tender, and aromatic, these snickerdoodles are ideal for chai lovers looking to enjoy a unique flavor experience in every bite.

Ingredients

Scale

Dry 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)

Wet Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract

Coating

1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and chai spice blend which includes cinnamon, cardamom, ginger, cloves, allspice, and optional black pepper. Set aside to combine flavors evenly.
Cream Butters and Sugars: In a large bowl or using a stand mixer, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, approximately 3 to 4 minutes, ensuring a smooth and aerated batter.
Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed sugar and butter. Then add vanilla extract, mixing well until fully incorporated to create a uniform dough base.
Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring on low speed just until combined. Take care not to overmix to keep the cookies tender.
Chill Dough: Cover the dough and chill it in the refrigerator for at least 1 hour or overnight for best flavor development and dough firmness for easier handling.
Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
Form Dough Balls: Roll chilled dough into 1-inch balls. Roll each ball thoroughly in the prepared cinnamon and granulated sugar mixture to coat the exterior evenly.
Arrange for Baking: Place the coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes until the cookie edges are lightly golden and the centers are set but still soft, ensuring a chewy texture.
Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.

Notes

Chilling the dough is crucial for flavor development and easier handling.
Do not overmix the batter after adding flour to maintain cookie tenderness.
Optional pinch of black pepper in the chai spice blend adds a subtle warm kick.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing dough balls before baking is possible for later use; thaw slightly before baking.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert/Cookies
Method: Baking
Cuisine: American

Keywords: Chai Snickerdoodles, Spiced Cookies, Chai Spice Cookies, Cinnamon Cookies, Soft Snickerdoodles, Holiday Cookies, Tea Time Cookies