• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Fall Baking
  • Recipes
  • Baking Tips
  • About
  • Subscribe
menu icon
go to homepage
  • Fall Baking
  • Recipes
  • Baking Tips
  • About
  • Subscribe
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Fall Baking
    • Recipes
    • Baking Tips
    • About
    • Subscribe
    • Work with Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Cookie Recipes

    Chewy Chai Snickerdoodles

    Published: Oct 2, 2019 by Allison Ferraro · Modified: Oct 25, 2021 · 2 Comments

    Jump to Recipe

    These chai snickerdoodles pair the thick, chewy texture of perfect snickerdoodle cookies with a delicious blend of spices for the best-tasting snickerdoodle cookies you will ever bake! Plus there's no need to chill the dough before baking, making it quick and easy to whip up a batch of this chai snickerdoodle recipe!

    close-up overhead view of snickerdoodle cookies stacked on a white plate this Recipe
    Jump to:
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe FAQs
    • More Spiced Dessert Recipes
    • Recipe
    • Comments

    There are certain must-haves when baking a batch of snickerdoodles, and perfect texture is at the top of that list! Snickerdoodles should be soft, chewy, and thick. It takes the perfect ratio of ingredients to get that incredible texture, and this recipe gets it right.

    Another must have: that cinnamon-sugar topping! Here we'll spice it up (see what I did there?) by adding ginger, cardamom, cloves, allspice, and black pepper to the mix. While chai spices are not a must for snickerdoodles, trust me when I tell you that these chai snickerdoodles, baked with a blend of spices for a deliciously balanced chai flavor, are 10x tastier than the classic cinnamon sugar variety!

    Best of all, these are no-chill cookies, so there's no need to chill the cookie dough before baking. In fact, this recipe is really quick and easy, which means you can get these cookies into your oven (and your mouth!) in a flash.

    Ingredient Notes & Substitutions

    In addition to the essentials - flour, butter, sugar, egg, vanilla - this recipe includes a variety of ground spices: cinnamon, ginger, cardamom, cloves, allspice, and black pepper. All of these spices work together to create a distinctive and delightful chai flavor, and they can be found in the baking section of your local grocery store.

    Another ingredient of note is cream of tartar. It may seem strange to add cream of tartar to cookie dough, but this multi-purpose ingredient is what makes a snickerdoodle a snickerdoodle! Check out the recipe FAQs below to learn more about the role that cream of tartar plays when baking snickerdoodle cookies and my recommended ingredient substitute for making snickerdoodle cookies without cream of tartar.

    Step-By-Step Recipe Instructions

    1. Preheat oven to 375°F. Line baking sheets with parchment paper and set them aside.
    2. Mix the spiced sugar topping. In a small bowl, whisk together the spiced sugar topping ingredients. Set aside.
    3. Make the cookie dough. In a medium bowl, add the flour, cream of tartar, baking soda, salt and spices. Whisk to combine and set aside.
    4. Cream the butter and sugar. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat butter on high speed until creamy, about 1 minute. Add both sugars and beat until combined and fluffy, about 2 minutes.
    5. Add egg and vanilla and beat on high speed until blended. Use a rubber spatula to scrape the bowl as needed while mixing.
    6. With the mixer running on low speed, slowly add flour mixture just until combined.
    7. Using a 1 ½ Tablespoon cookie scoop or a spoon, scoop 1 ½ Tablespoon-sized balls of cookie dough. Use your hands to roll the cookies into tall balls (slightly oblong, not quite spheres), then roll each ball into the bowl of spiced sugar topping.
    8. Place the tall balls of cookie dough standing up on the prepared baking sheets.
    9. Bake the cookies for 10-12 minutes, until cookies puff up and edges become slightly golden. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

    Recipe FAQs

    What does snickerdoodle taste like?

    Snickerdoodles taste similar to a sugar cookies, though they have a slightly tangy flavor thanks to the cream of tartar in the cookie dough. Traditionally they have a pronounced cinnamon flavor, with cinnamon in the dough plus a cinnamon sugar coating. This chai snickerdoodle cookie recipe elevated the spice flavor by including a mixture of chai spices in both the cookie dough and the sugar coating.

    Why do you need cream of tartar in snickerdoodles?

    Cream of tartar is key to baking snickerdoodle cookies. First, its acidity activates the baking soda, which allows the cookies to rise as they bake. Second, it inhibits sugar crystals from forming in the cookie dough, which leads to a chewy cookie. And third, it gives snickerdoodles their signature tang, which complements the spiced sugar coating perfectly.

    What can I substitute for cream of tartar?

    Craving snickerdoodles but don't have any cream of tartar on hand? Here's a hack for making snickerdoodles without cream of tartar: omit both the cream of tartar and the baking soda and replace them with 2 teaspoons of baking powder. The resulting cookies will be slightly softer and have less crinkled tops compared to cookies made with cream of tartar and baking soda, but they will still be delicious!

    Do snickerdoodles freeze well?

    Yes! Both cookie dough and baked cookies freeze well when properly wrapped and sealed before freezing. Be sure to check out my tips for freezing cookie dough and baked cookies.

    side view of stacked chai snickerdoodles with a bite missing

    More Spiced Dessert Recipes

    • Molasses cookies with crinkle tops stacked on top of each other.
      Old-Fashioned Molasses Crinkle Cookies
    • angled view of chai spice pie crust cookies on parchment paper
      Chai Spice Pie Crust Cookies
    • Overhead view of a hand dipping a churro into a bowl of chocolate ganache.
      Pumpkin Spice Churros with Chocolate Dipping Sauce
    • Individual gingerbread cheesecakes topped with whipped cream on a blue surface.
      Mini Gingerbread Cheesecakes

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    close-up overhead view of snickerdoodle cookies stacked on a white plate

    Chai Snickerdoodles

    These chai snickerdoodles pair the thick, chewy texture of perfect snickerdoodle cookies with a delicious blend of spices for the best-tasting snickerdoodle cookies you will ever bake! Plus there's no need to chill the dough before baking, making it quick and easy to whip up a batch of this chai snickerdoodle recipe!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: German
    Prep Time: 25 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 15
    Yield: 2 ½ dozen cookies
    Calories: 291kcal
    Author: Allison Ferraro
    Prevent your screen from going dark

    Special Equipment

    • Stand mixer or electric hand mixer

    Ingredients

    Spiced Sugar Topping:

    • ¼ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 pinch ground cardamom
    • 1 pinch allspice

    Snickerdoodle Cookie Dough:

    • 2 ¾ cups all-purpose flour
    • 2 teaspoons cream of tartar*
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground allspice
    • ⅛ teaspoon ground black pepper
    • 1 cup unsalted butter, room temperature
    • 1 cup granulated sugar
    • ½ cup dark brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F. Line baking sheets with parchment paper and set them aside.

    Mix the spiced sugar topping.

    • In a small bowl, whisk together the spiced sugar topping ingredients. Set aside.

    Make the cookie dough.

    • In a medium bowl, add the flour, cream of tartar, baking soda, salt and spices. Whisk to combine and set aside.
    • Cream the butter and sugar. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat butter on high speed until creamy, about 1 minute. Add both sugars and beat until combined and fluffy, about 2 minutes.
    • Add egg and vanilla and beat on high speed until blended. Use a rubber spatula to scrape the bowl as needed while mixing.
    • With the mixer running on low speed, slowly add flour mixture just until combined.
    • Using a 1 ½ Tablespoon cookie scoop or a spoon, scoop 1 ½ Tablespoon-sized balls of cookie dough. Use your hands to roll the cookies into tall balls (slightly oblong, not quite spheres), then roll each ball into the bowl of spiced sugar topping.
    • Place the tall balls of cookie dough standing up on the prepared baking sheets.

    Bake the cookies.

    • Bake cookies for 10-12 minutes, until cookies puff up and edges become slightly golden. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Storage: Store cookies in an airtight container at room temperature for up to 5 days.
    *If you don't have or prefer not to use cream of tartar, here's a hack for making snickerdoodles without cream of tartar. Omit both the cream of tartar and the baking soda and replace them with 2 teaspoons of baking powder. The resulting cookies will be slightly softer and have less crinkled tops compared to cookies made with cream of tartar and baking soda, but they will still be delicious!

    Nutrition

    Calories: 291kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 112mg | Fiber: 1g | Sugar: 24g | Vitamin A: 395IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 1mg

    More Cookie Recipes

    • Overhead view of bitten cookie on a gray surface.
      Soft Pumpkin Cookies with Cream Cheese Frosting
    • Overhead view of cookies on a blue speckled surface.
      Shortbread Linzer Cookies with Raspberry Jam
    • Overhead view of black cocoa cookies decorated like a mummy with white chocolate on a gray surface.
      Black Cocoa Cookies
    • Overhead view of sugar cookies with buttercream frosting flowers on a marble surface.
      Soft and Cakey Sugar Cookies with Buttercream Frosting

    Reader Interactions

    Comments

    1. Sharon Chenausky

      November 01, 2019 at 4:50 pm

      5 stars
      Loved this! We make snickerdoodles often- I am kicking myself for not coming up with this version. New favorite!

      Reply
      • Allison

        November 01, 2019 at 9:57 pm

        I'm so glad to hear that you love this recipe, Sharon! I'm a huge snickerdoodle fan, too, and I really think that the chai spices take these cookies to the next level. Happy baking 🙂

        xx Allison

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Halloween Desserts

    • Overhead view of black cocoa cookies decorated like a mummy with white chocolate on a gray surface.
      Black Cocoa Cookies
    • Overhead view of bitten cookie on a gray surface.
      Soft Pumpkin Cookies with Cream Cheese Frosting
    • Dirt pudding cup in a glass jar topped with a white chocolate spiderweb and M&M spider.
      Halloween Dirt Cups
    • sliced peanut butter cup stacked on a pewter plate
      S'mores Peanut Butter Cups

    Fall Favorites

    • Sliced loaf on a wooden cutting board next to apples, applesauce, and cinnamon.
      Cinnamon Applesauce Bread with Streusel Topping
    • Punch in a glass on a gray surface garnished with an apple slice, cinnamon stick, and star anise.
      Sparkling Apple Cider Punch (Cocktail or Mocktail)
    • Stacked donut muffins on a white plate.
      Pumpkin Spice Donut Muffins
    • Apple pie bars drizzled with salted caramel sauce stacked on a white plate.
      Salted Caramel Apple Pie Bars

    Reader Favorites

    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)
    • Margaritas on a light gray surface garnished with lime wedges and sugar.
      Classic & Sweet Margarita
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Decorated bronuts on a blue surface.
      Homemade Bronuts (Brownie Donuts)

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • Sliced brownies scattered on a crinkled piece of parchment paper.
      How to Store Brownies & Keep Them Fresh
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED