Description
These Spiced Chai Snickerdoodles take the classic cinnamon-sugar cookie to a whole new level with the warm, aromatic spices of chai. The soft, chewy cookies are infused with a blend of cinnamon, ginger, cardamom, and cloves, creating a cozy flavor profile reminiscent of a hot chai latte.
Ingredients
- For the cookies:
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
For the coating:
3 tbsp granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough: Refrigerate the dough for at least 30 minutes to make it easier to roll into balls.
- Prepare the coating: In a small bowl, combine the sugar, cinnamon, ginger, and cardamom for the coating.
- Roll the dough: Once the dough has chilled, roll it into 1-inch balls. Roll each dough ball in the prepared cinnamon-sugar coating, ensuring it’s fully covered.
- Bake the cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will firm up as they cool.
- Cool and serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Chai Tea Powder: For an extra boost of chai flavor, you can add a teaspoon of loose chai tea powder or chai concentrate to the dough.
- Brown Sugar: Swap out some or all of the granulated sugar for brown sugar to give the cookies a richer, caramel-like flavor.
- White Chocolate Chips: Add white chocolate chips to the dough for a sweet, creamy contrast to the spiced flavor.
- Nutty Addition: Chopped nuts such as pecans or walnuts can be added to the dough for added texture and flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They will stay soft and chewy.
- Freezing: You can freeze the dough balls before baking. Simply roll the dough into balls, coat with cinnamon-sugar, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 extra minutes to the baking time.
- Reheating: Warm the cookies in the microwave for 10-15 seconds to soften them up again, or enjoy them at room temperature.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
