Chai Spiced Snickerdoodles

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Chai Spiced Snickerdoodles are a tasty twist on the classic cookie. They combine the cozy flavors of chai tea with the sweet, cinnamon-sugar goodness of snickerdoodles. These cookies are crispy on the edges, chewy in the middle, and packed with warm spices like cinnamon, ginger, and cardamom.

You can make these cookies easily at home. The dough comes together quickly, and after a short chill time, you roll the balls in a chai-spiced sugar mixture before baking. The result is a cookie that’s perfect for fall but delicious any time of year.

Exact Ingredients (Chai Spiced Snickerdoodles) (+ Possible Substitutes)

Here’s what you’ll need to make chai spiced snickerdoodles:

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

For the chai spice mix:

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

You’ll also need extra sugar and chai spice mix for rolling the cookies.

Don’t have all the ingredients? Try these substitutes:

Replace all-purpose flour with gluten-free flour blend
Use coconut oil instead of butter for a dairy-free option
Swap granulated sugar with coconut sugar for a less refined sweetener

Can’t find cream of tartar? Use 1 1/2 teaspoons lemon juice or white vinegar instead.

Missing a spice? It’s okay to leave one out or add a bit more of another you enjoy.

Instructions

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

Mix the chai spices in a small bowl. Set aside.

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

Beat in the eggs one at a time, mixing for about 15-30 seconds each. Don’t overmix.

Slowly add the flour mixture to the wet ingredients, about 1/3 at a time. Use a spatula to scrape the sides of the bowl.

Chill the dough for at least 1 hour.

Mix chai spices with sugar in a separate bowl for rolling.

Scoop 1 tablespoon of dough and roll into balls. Coat each ball in the spiced sugar mixture.

Place the coated dough balls on your prepared baking sheets.

Bake for 12-13 minutes until the edges are lightly golden.

Let the cookies cool on the baking sheet for 10-15 minutes before enjoying your delicious chai spiced snickerdoodles!

Tips, Tricks & Storing

When making chai spiced snickerdoodles, use room temperature ingredients for the best results. This helps everything mix together smoothly.

Don’t overmix the dough. Stop when all ingredients are just combined to keep your cookies soft and chewy.

Chill the dough for at least 30 minutes before baking. This prevents spreading and enhances the flavors.

Use a cookie scoop for uniform sizes. This ensures even baking and a pretty presentation.

Roll the dough balls in cinnamon sugar right before baking for the perfect coating.

Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack. This helps them set properly.

To store your cookies, keep them in an airtight container at room temperature. They’ll stay fresh for up to 5 days.