The only thing better than classic Snickerdoodles and Chai Snickerdoodle Cookies. These light, cakey cookies are rolled in delicious chai spices for a perfect cookie. These soft cookies are great for the holiday season or any time you have a Chai tea craving.
We love a traditional snickerdoodle (and snickerdoodle bars) but changing up the cinnamon sugar coating with chai spice mix adds a warming flavor. Chai Spice Snickerdoodles make great Christmas cookies thanks to the spices that coat the chai cookies. They are great on their own or with a cup of Masala Chai.
Recipe Ingredient Notes
Detailed ingredients and amounts listed in the recipe card at the end of the post.
Unsalted butter. Start he recipe with room temperature or softened butter.
Granulated sugar. This will be used both in the cookies themselves and in the coating mixture.
Cream of tartar. This spice is a classic ingredient in snickerdoodle cookies. It gives the cookies their iconic tangy flavor and adds a chewiness.
All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend.
Spices. Cinnamon is used in the cookie and the rolling mixture. Ground ginger, allspice and ground cardamom are also used in the rolling mixture to give the chai flavor.
How to make it
STEP 1. Preparation
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a small bowl combine the coating mixture: sugar, cinnamon, ginger, allspice and cardamom. Whisk together.
STEP 2. Make the cookie dough
In a medium bowl combine the dry ingredients: flour, cream of tartar, baking soda and cinnamon. Whisk together.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with paddle attachment beat together the butter with the sugar until light and fluffy (photos 1-2).
Add the egg and vanilla extract and beat for 1 more minute (photos 3-4). Add the flour mixture and beat to combine (photos 5-6); do not overmix.
STEP 3. Scoop & Roll
Scoop out 1 tablespoon cookie dough balls using a cookie scoop and roll between the palms of your hands to shape into balls (photo 8).
Roll the dough balls into the sugar spice mixture, making sure they are evenly coated (photo 9). Transfer to the prepared baking sheet.
STEP 4. Bake & Cool
Bake for 12 minutes or until puffed and golden brown. Allow to rest on the baking sheet for a few minutes. Transfer to a cooling rack to fully cool.
These light, cakey cookies are delicious as is but they can also be frosted with vanilla buttercream frosting.
Make Ahead option
The recipe can be made ahead and the coated cookie dough balls frozen to bake in future. Prepare the recipe as instructed through adding the sugar-spice coating.
Place the cookie dough balls on a baking sheet with some room in between. Seal tightly with plastic wrap followed by foil. OR place the balls in a freezer container with some space in between, separating layers with parchment paper. Freeze for up to 3 months. Bake from frozen for 16 minutes or until golden.
How to Store
Line an airtight container with a paper towel. All the cooled cookies in single layers separated by parchment paper. Store at room temperature for up to 4 days.
They can also be stored in the refrigerator for up to 1 week; bring to room temperature before serving for best flavor.
Place in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator.
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Chai Snickerdoodle Cookies
Sugar spice coating mixture
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cardamom
- 1 teaspoon allspice
- 1 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl combine the sugar-spice coating mixture: sugar, cinnamon, ginger, allspice and cardamom. Whisk together.1/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon cardamom, 1 teaspoon allspice
- In a medium bowl combine the dry ingredients: flour, cream of tartar, baking soda and cinnamon. Whisk together.1 ½ cups all purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cinnamon
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with paddle attachment beat together the butter with the sugar until light and fluffy.½ cup unsalted butter, ½ cup granulated sugar
- Add the egg and vanilla extract and beat for 1 more minute. Add the flour mixture and beat to combine; do not overmix.1 large egg, 1 teaspoon vanilla extract
- Scoop out 1 tablespoon cookie dough balls and roll between the palms of your hands to shape into balls.
- Roll the dough balls into the sugar spice mixture, making sure they are evenly coated. Transfer to the prepared baking pan.
- Bake for 12 minutes or until puffed and golden brown. Allow to cook a few minutes on the baking sheet then transfer to a cooling rack to fully cool.