Chai Snickerdoodles
These no-chill chai snickerdoodles pair the thick, chewy texture of perfect snickerdoodle cookies with a delicious blend of chai spices for the best-tasting snickerdoodle cookies you will ever bake!
Servings: 14
Calories: 314kcal
Equipment
- Stand mixer or electric hand mixer
- Medium (1 ½ Tablespoons) cookie scoop (optional)
Ingredients
Spiced Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1 pinch ground cloves
- 1 pinch ground allspice
- 1 pinch ground black pepper
Snickerdoodle Cookie Dough:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ 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 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°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 3 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 and blend until well combined. Dough should clump together and there should be no dry flour remaining.
- Using a 1 ½ Tablespoon cookie scoop or a spoon, scoop 1 ½ Tablespoon-sized balls of cookie dough. Roll each ball into the bowl of spiced sugar topping and place onto 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 3 to 4 days. Adding a slice of bread to the container will help to keep the cookies soft. Because of their sugar coating, these cookies will dry out after a few days. If you want to store them longer, freeze them.
Freezing: These cookies freeze well, sealed in an airtight container, for up to two months.
*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
Serving: 2cookies | Calories: 314kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 173mg | Potassium: 123mg | Fiber: 1g | Sugar: 26g | Vitamin A: 432IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg
