Chai Snickerdoodles
Infused with the warm, aromatic spices of chai, these Chai Snickerdoodles are a delightful twist on the classic cookie. Soft and chewy with a crackled cinnamon-sugar coating, these cookies feature an irresistible blend of cinnamon, cardamom, ginger, cloves, and nutmeg, delivering cozy flavors in every bite. Perfectly balanced by the slight tang of cream of tartar, their texture is melt-in-your-mouth tender yet satisfyingly crisp at the edges. Ready in under 30 minutes, they’re an ideal treat for holiday gatherings, afternoon tea, or whenever you crave a sweet, spiced indulgence. Serve them fresh from the oven, and prepare to fall in love with this comforting fusion of chai and snickerdoodle magic!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.125 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
In a separate mixing bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, cardamom, ginger, cloves, nutmeg, and salt.
Gradually add the dry ingredients into the wet mixture. Mix on low speed until a cohesive dough forms. Be careful not to overmix.
In a small bowl, combine the granulated sugar and ground cinnamon meant for rolling.
Scoop out about 1 tablespoon of dough at a time and roll it into a ball. Then roll the dough ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops appear slightly crackled. Avoid overbaking to keep the cookies soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your chai-spiced snickerdoodles with a cup of tea or coffee!
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 468.1 g | 170% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 301.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 174 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
