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Cozy Chai Spice Snickerdoodle Cookies

chai spice snickerdoodle cookies - featured image
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Soft, chewy snickerdoodle cookies infused with warm chai spices like cinnamon, cardamom, and ginger. Perfect for cozy fall and winter gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 2 ¾ cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ½ tsp ground cloves (optional)
  • ¼ cup (50g) granulated sugar (for chai spice sugar coating)
  • 1 tsp ground cinnamon (for chai spice sugar coating)
  • ½ tsp ground cardamom (for chai spice sugar coating)
  • ¼ tsp ground ginger (for chai spice sugar coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs one at a time, mixing well after each addition until dough looks smooth and glossy.
  4. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, 1 tsp cardamom, ½ tsp ginger, and ½ tsp cloves.
  5. Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined. Avoid overmixing.
  6. In a small bowl, stir together ¼ cup sugar, 1 tsp cinnamon, ½ tsp cardamom, and ¼ tsp ginger to make the chai spice sugar coating.
  7. Using a tablespoon or small cookie scoop, form dough balls about 1 inch in diameter. Roll each ball in the chai sugar coating until generously covered.
  8. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes until edges are set but centers remain soft and slightly underbaked. Check at 7 minutes if oven runs hot.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs and butter for best texture. Slightly underbake cookies for extra chewiness. Dough can be refrigerated overnight to deepen flavors. If dough is sticky, chill for 15 minutes before shaping. Cream of tartar is essential for snickerdoodle tang; substitute with 1 tsp white vinegar or lemon juice if unavailable. For dairy-free, use vegan margarine or coconut oil; for gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: chai spice, snickerdoodle, cookies, soft cookies, chewy cookies, fall cookies, winter treats, cinnamon, cardamom, ginger

Find it online: https://siennaspoon.com/cozy-chai-spice-snickerdoodle-cookies-recipe-easy-soft-chewy-treats/