Chai Spiced Snickerdoodles

Imagine biting into a warm, pillowy cookie dusted with cinnamon sugar — then a wave of cardamom, ginger, and cloves hits your senses like a cozy cup of chai on a cold afternoon. Chai Spiced Snickerdoodles are everything you love about the classic snickerdoodle, elevated with a bold, aromatic twist. This recipe is special because it blends the nostalgic comfort of a beloved cookie with the exotic warmth of chai spices, creating something truly irresistible. You’ll learn how to make these cookies from scratch, master the spice blend, and discover tips to achieve that perfect soft, chewy center every time.

Why You’ll Love This Recipe

These Chai Spiced Snickerdoodles are impossible to resist for so many reasons. First, they deliver an extraordinary depth of flavor that plain snickerdoodles simply cannot match. The homemade chai spice blend — featuring cardamom, ginger, cloves, and allspice — transforms every bite into a fragrant, warming experience. Second, the texture is absolutely perfect: soft and chewy in the center with slightly crisp, cinnamon-sugar-coated edges that crunch just enough to keep you reaching for more.

Third, this recipe is surprisingly straightforward. Whether you are an experienced baker or just starting out, the steps are clear and manageable. The dough comes together quickly and chills overnight if you want to plan ahead. These chai snickerdoodle cookies are also crowd-pleasers — bring them to a holiday gathering, a fall bake sale, or a cozy weekend at home and watch them disappear within minutes. Once you make them, they become a permanent part of your baking rotation.

Ingredients List for the Chai Spiced Snickerdoodles

Here is everything you need to make these incredible cookies. Gather all your ingredients before starting for a smooth, stress-free baking experience.

• 2 3/4 cups all-purpose flour

• 1 cup unsalted butter (softened)

• 1 1/2 cups granulated sugar

• 1/4 cup brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons chai spice blend (we’ll get to this next!)

• 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon (for coating)

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• Optional: a pinch of finely ground black pepper for an extra kick!

Pro Tips

Getting the best results from your Chai Spiced Snickerdoodles comes down to three critical techniques.

Do not skip chilling the dough. Refrigerating the dough for at least one hour — or overnight — is non-negotiable. Chilling prevents the cookies from spreading too thin in the oven, giving you that thick, soft, chewy center that makes these cookies extraordinary. Overnight chilling also deepens the flavors of the chai spice blend.

Cream the butter and sugars properly. Beat the butter, granulated sugar, and brown sugar together for a full 3 to 4 minutes until the mixture is light, pale, and fluffy. This step incorporates air into the dough, which is what creates the cookies’ soft, tender crumb.

Pull them out before they look done. The single biggest mistake bakers make is overbaking. Remove the cookies from the oven when the edges are lightly golden but the centers still look slightly underdone. They will continue to set up on the hot baking sheet, resulting in a perfectly soft, melt-in-your-mouth texture.

Instructions

Follow these straightforward steps to bake a perfect batch of Chai Spiced Snickerdoodles every time.

Step 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice blend. Set aside.

Step 2: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).

Step 3: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!

Step 5: Cover the dough and chill in the refrigerator for at least 1 hour (or overnight for even better results).

Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.

Step 8: Place the coated dough balls on the prepared baking sheets, about 2 inches apart.

Step 9: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.

Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

Once you have mastered the classic version of these chai-spiced snickerdoodle cookies, try one of these delicious twists.

Brown Butter Chai Snickerdoodles: Before creaming, brown the butter in a saucepan over medium heat until it turns golden and smells nutty. Let it resolidify in the refrigerator before using. Brown butter adds a rich, toasty depth that makes these cookies even more complex and indulgent.

Chocolate-Dipped Chai Snickerdoodles: Once the cookies have cooled completely, dip half of each cookie into melted dark chocolate and place on parchment paper to set. The bittersweet chocolate pairs beautifully with the warm spices and cinnamon-sugar coating.

Iced Chai Snickerdoodles: Whisk together powdered sugar, a splash of milk, and a pinch of cardamom to create a simple glaze. Drizzle it over cooled cookies for a visually stunning, extra-sweet finish that is perfect for holiday cookie platters and gifting.

Storage and Serving

Storing your Chai Spiced Snickerdoodles correctly ensures they stay fresh and delicious for days. Store baked cookies in an airtight container at room temperature for up to five days. Placing a small piece of bread in the container helps retain moisture and keeps the cookies soft. For longer storage, freeze the baked cookies in a freezer-safe bag for up to three months. You can also freeze the unbaked dough balls — simply roll them in the cinnamon-sugar coating, freeze on a baking sheet, then transfer to a bag. Bake directly from frozen, adding two to three extra minutes to the baking time.

For serving, these cookies are absolutely divine slightly warm alongside a steaming mug of chai tea or spiced hot chocolate. They also pair beautifully with vanilla ice cream for a simple, stunning dessert.

FAQs

Can I make the dough ahead of time?
Absolutely. The dough can be prepared up to 48 hours in advance and stored covered in the refrigerator. You can also freeze the dough balls for up to three months.

What is cream of tartar and can I substitute it?
Cream of tartar is a byproduct of winemaking that gives snickerdoodles their signature tangy flavor and chewy texture. If needed, substitute with an equal amount of lemon juice or white vinegar, though the flavor will be slightly different.

Can I use a store-bought chai spice blend?
Yes, a pre-made chai spice blend works perfectly in this recipe. However, making your own from the spices listed above gives you full control over the flavor intensity and freshness.

Why did my cookies spread too much?
The most common causes are butter that was too soft or warm, skipping the dough chilling step, or inaccurate flour measurement. Always chill the dough and measure flour by spooning it into the cup, then leveling it off.

How do I know when the cookies are done baking?
The edges of your Chai Spiced Snickerdoodles should be lightly golden and set, while the centers should still look slightly soft and underdone. They firm up as they cool on the baking sheet, so trust the process and avoid overbaking.

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