Chai Snickerdoodle Cookies
Chai snickerdoodles are an extra spiced take on the classic cinnamon based snickerdoodle cookie. A blend of chai spices like cinnamon, ginger, and cardamom are used inside the cookie as well as in the sugar mixture it’s coated with.
Whip up the dough, let it chill, then roll it out and bake!
Ingredients
Time
45 m
20 servings
Cals
cals
- ½ cup Kerrygold Pure Irish Unsalted Butter, room temperature
- ½ cup Woodstock Organic Pure Cane Sugar, plus more for rolling
- ⅓ cup Woodstock Organic Brown Sugar
- 1 Smith Brothers Farms Egg, room temperature
- 1 tsp Simply Organic Pure Vanilla Extract
- 1 ½ cups Bob’s Red Mill All Purpose Flour
- 1 tsp Tacoma Boys Cream of Tartar
- ½ tsp Bob’s Red Mill Baking Soda
- Pinch salt
- 1 tsp chai spice blend, or to taste
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground allspice
Directions
Make Chai Spice
In a small bowl, mix together all spices for the chai spice.Cream Butter & Sugar
Add the softened butter and sugars to a large bowl. Using an electric mixer, beat the butter and sugar until light, fluffy, and smooth, about 2 minutes. Add the egg and vanilla extract and beat another minute, until smooth.Whisk Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 tsp chai spice blend.Add Dry Ingredients to Wet Ingredients
Fold the dry ingredients into the wet mixture, working in two batches, until well combined. The dough will be very thick.Chill the Dough
Transfer the bowl to the refrigerator and let chill for 30 minutes.Preheat & Prep
Preheat the oven to 375 degrees Fahrenheit. Mix the remaining chai spice with about ⅓ cup white sugar.Scoop Dough on Cookie Sheet
Using a small cookie scoop, scoop the dough and roll into 1 inch balls, then roll and coat in the sugar and spice mixture. Place on a large greased baking sheet about 1 inch apart. There should be about 18-20 cookies.Bake Cookies
Transfer the sheet to the oven and bake for 10-12 minutes or until cracks have formed on top of the cookies and they are beginning to brown on the edges. Let cool for 2 minutes, then transfer to a wire rack to continue cooling.
