Chai Snickerdoodle Cookies

Light, soft Chai Snickerdoodle Cookies have the classic flavor of a snickerdoodle cookie coated with the warming spices of chai. They make a delicious winter cookie, Christmas cookie or any time cookie for Chai lovers!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 12

Cooling Time (estimate) 15

Total Time 42

Servings cookies

Calories 99kcal

Author Toni Dash

Equipment

1 Tablespoon Cookie Scoop

Ingredients

Sugar spice coating mixture

1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon allspice

Cookies

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

Instructions

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.

Notes

Make Ahead - Freeze 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.

To Freeze:

Place in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator.

Nutrition