Go Back
To make these spiced chai snickerdoodle cookies, gather the following ingredients: - 2 3/4 cups all-purpose flour - 1 teaspoon cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground cardamom - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Using the right amounts matters. For best results, stick to these measurements. However, you can make some swaps: - All-purpose flour: You can use whole wheat flour for a nuttier flavor. - Unsalted butter: If you only have salted butter, just cut the salt in the recipe. - Eggs: If you're out of eggs, use 1/4 cup of unsweetened applesauce per egg. - Granulated sugar: Coconut sugar can replace granulated sugar for a deeper taste. The spices in these cookies create a unique taste. Here’s how they work: - Ground cinnamon: This gives warmth and sweetness. - Ground ginger: It adds a zesty kick. - Ground cardamom: This spice offers a floral note that brightens the flavor. - Ground cloves: These add a rich, aromatic depth. These flavors combine to create a cozy treat. They remind you of warm chai on a chilly evening. Each bite is a hug from the inside! To start, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent sticking later. In a medium bowl, whisk together the dry ingredients. Combine 2 3/4 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, and spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cardamom, and 1/4 teaspoon of ground cloves. Add 1/2 teaspoon of salt. Set this bowl aside. In a large mixing bowl, cream 1 cup of softened unsalted butter, 1 1/2 cups of granulated sugar, and 1/4 cup of packed brown sugar. Mix until light and fluffy, about 3-4 minutes. Then, add 2 large eggs one at a time, mixing well after each. Finally, stir in 1 teaspoon of vanilla extract. Gradually add the dry mixture to the wet mixture. Mix until just combined. Be gentle; you want to keep the cookies tender. In a small bowl, mix 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for rolling. Now, use a cookie scoop or your hands to form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating it completely. Place the coated dough balls on your prepared baking sheet, keeping them about 2 inches apart to allow for spreading. Bake the cookies in your preheated oven for 10-12 minutes. Look for golden edges and set tops. They will firm up as they cool. Once done, remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy these delightful treats with a warm cup of chai tea! To get soft and chewy spiced chai snickerdoodle cookies, follow these tips. First, use room temperature butter. This helps the dough mix well. Next, do not overmix the dough. Mix until just combined for a nice texture. Also, measure your flour correctly. Too much flour can make the cookies dry. Use the spoon-and-level method for accuracy. Finally, let the cookies cool on the sheet for five minutes. This will help them set while still being soft. Avoid these common mistakes to ensure your cookies turn out great. Do not skip the cream of tartar. It adds that signature snickerdoodle flavor and chewy texture. Also, don’t forget to chill the dough if it feels too sticky. Chilling helps with shaping the cookies and keeps them from spreading too much. Lastly, keep an eye on the baking time. Overbaking can lead to hard cookies. Remove them when the edges are golden. To boost the flavor of your spiced chai snickerdoodle cookies, consider these enhancements. Add a pinch of nutmeg for warmth. You can also mix in chopped nuts for crunch. If you love chocolate, try adding chocolate chips. Experiment with different spices, like allspice or vanilla bean, for depth. Serve the cookies with chai tea for a delightful pairing. This will elevate your snickerdoodle experience! {{image_2}} You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum to help with texture. The taste remains just as delightful, offering that same warm spice. Mix-ins can elevate your cookies. Try adding: - 1 cup of chopped nuts, like pecans or walnuts. - 1 cup of chocolate chips for a sweet twist. - 1/2 cup of dried fruit, like raisins or cranberries. These additions create new textures and flavors, making each bite exciting. You can change the spices to match the seasons. In fall, add nutmeg for a cozy flavor. In spring, use lemon zest for a fresh touch. Each variation keeps these cookies fun and interesting throughout the year. To keep your spiced chai snickerdoodle cookies fresh, store them in an airtight container. This helps to maintain their soft texture and flavor. Place parchment paper between layers if you stack them. Store at room temperature for up to a week. If you want to enjoy them longer, consider freezing. To freeze your cookies, wait until they are completely cool. Place them in a single layer on a baking sheet and freeze for about an hour. This step prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to enjoy, just thaw at room temperature. To bring back the warmth and softness of your cookies, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. You can also use a microwave for a quicker method. Heat for 10-15 seconds, but watch closely to avoid overcooking. Enjoy them warm with a cup of chai! Snickerdoodle cookies come from America. They likely began in the late 1800s. The name might come from a German word, "Schneckennudeln," which means "snail noodles." These cookies are soft and chewy with a cinnamon-sugar coating. They are popular for their simple ingredients and delicious flavor. Yes, you can use brown sugar instead of granulated sugar. Brown sugar adds moisture and a slight caramel flavor. If you want a chewier cookie, use more brown sugar. It can change the texture slightly, making them richer and softer. However, a mix of both sugars gives the best results in spiced chai snickerdoodles. To make your cookies chewier, try these tips: - Use more brown sugar than white sugar. - Chill the dough before baking. - Avoid overbaking; take them out when they look slightly underbaked. - Use bread flour instead of all-purpose flour for added protein. These steps help create a soft, chewy texture that melts in your mouth. We covered all the essential parts of making amazing snickerdoodle cookies. You learned about the ingredient list, how to prepare the dough, and tips for baking. I shared variations to try, like gluten-free options and mix-ins. Lastly, we discussed storing and reheating for the best taste. With these insights and instructions, you’re ready to bake your perfect batch. Enjoy the process and don’t forget to share your cookies with friends!

Spiced Chai Snickerdoodle Cookies

Indulge in the warmth of Spiced Chai Snickerdoodle Cookies! These delightful treats blend classic flavors with a chai twist, making them the perfect addition to your baking repertoire. With simple ingredients like cinnamon, ginger, and cardamom, you can create cookies that are soft and packed with flavor in just 30 minutes. Click through now to discover the full recipe and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

2 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, ground ginger, ground cardamom, ground cloves, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

        Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Gradually add the dry ingredients from the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

            In a separate small bowl, mix together the remaining granulated sugar and cinnamon for rolling.

              Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat completely.

                Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the tops look set. Remember they will continue to firm up while cooling.

                    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Serve the cookies on a rustic wooden board with a small bowl of chai spice for added flair. Enjoy with a warm cup of chai tea for a delightful pairing!