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–+ servings
Plate of freshly baked Chai Snickerdoodles cookies with spices

Chai Snickerdoodles

Cozy and comforting, these Chai Snickerdoodles are a delightful twist on the classic cookie, infused with warming chai spices for a seasonal treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

Main ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground black pepper optional, for depth
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup granulated sugar for rolling
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1–2 tbsp milk or plant-based milk if dough seems dry

Rolling sugar

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  • In a small bowl combine the rolling sugar ingredients and set aside.

Combine dry ingredients

  • Whisk together flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper in a medium bowl. Set aside.

Cream butter and sugar

  • In a large bowl or stand mixer, beat the softened butter with 1 1/2 cups sugar until light and fluffy, about 2–3 minutes. Scrape the bowl.

Add eggs and vanilla

  • Beat in eggs one at a time, then add vanilla. Mix until combined.

Incorporate dry ingredients

  • Gradually add the dry mixture to the butter-sugar mixture and mix until just combined. If the dough feels too stiff, add 1–2 tablespoons of milk to reach a soft, scoopable consistency.

Shape and roll

  • Scoop dough by tablespoonfuls and roll into 1-inch balls. Roll each ball in the chai rolling sugar until coated.

Bake

  • Place on prepared sheets about 2 inches apart. Bake for 8–10 minutes — cookies should be set at the edges but still soft in the center. They will continue to set as they cool.

Cool

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tips for Success: Use room-temperature ingredients, measure flour correctly, watch the bake time, chill slightly if needed, and use fresh spices for the best flavor. Possible variations include gluten-free, streusel topping, vegan adaptations, chai glaze, and adding nuts or chocolate chips.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 8g
Keyword Chai Snickerdoodles, Chai Spices, cookies, fall baking, Snickerdoodles
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