Chai Spiced Snickerdoodles

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Craving a cozy twist on a classic cookie? Chai spiced snickerdoodles are the answer. These cookies blend the warm flavors of chai tea with the comforting taste of traditional snickerdoodles. You’ll love the soft, chewy texture and the perfect balance of sweet cinnamon and aromatic spices.

Ready to bake? You only need a few ingredients and about 30 minutes to whip up a batch of these delicious treats. Perfect for holiday cookie plates or anytime you want a tasty snack, these chai spiced snickerdoodles are sure to become a new favorite in your recipe collection.

Chai Spiced Snickerdoodles: Exact Ingredients (+ Possible Substitutes)

Ready to bake some tasty chai spiced snickerdoodles? Here’s what you’ll need:

Main ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Chai spice mix:

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Can’t find some ingredients? Try these swaps:

Use salted butter and skip adding extra salt
Swap all-purpose flour for gluten-free flour blend
Replace eggs with 1/4 cup applesauce per egg
Sub brown sugar for granulated sugar for a deeper flavor

For the chai spice mix, you can adjust amounts to your taste. Love cardamom? Add a bit more! Not a fan of cloves? Leave them out.

Remember to chill your dough for at least 30 minutes before baking. This step helps prevent spreading and makes your cookies extra chewy.

Chai Spiced Snickerdoodles: Instructions

Ready to bake some yummy chai spiced snickerdoodles? Let’s get started!

First, preheat your oven to 350°F (175°C). Line a few baking sheets with parchment paper.

In a small bowl, mix the chai spice blend. Combine cinnamon, ginger, and other warm spices.

Grab a large bowl and cream together softened butter, white sugar, and brown sugar until smooth.

Add eggs and vanilla extract to the butter mixture. Mix well.

In another bowl, whisk flour, cream of tartar, baking soda, and salt.

Slowly add the dry ingredients to the wet mixture. Stir until you have a soft dough.

Shape the dough into small balls. Roll each ball in the chai spice and sugar mixture.

Place the coated dough balls on your prepared baking sheets. Leave some space between them.

Bake for 12-13 minutes. The cookies will look puffy when you take them out.

Let the cookies cool on the baking sheet for 10-15 minutes. Then transfer them to a wire rack.

Enjoy your warm, spicy chai snickerdoodles with a glass of milk or cup of tea!

Chai Spiced Snickerdoodles: Tips, Tricks & Storing

Want to make the best chai spiced snickerdoodles? Here are some handy tips:

• Chill the dough for at least 1 hour before baking. This helps prevent spreading.

• Use a tablespoon or cookie scoop to portion the dough evenly.

• Roll the dough balls in the spiced sugar mixture for extra flavor and crunch.

• Don’t overbake! Take them out when the edges are just lightly golden.

• Let the cookies cool on the baking sheet for 10-15 minutes before moving.