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Cozy Chai Spice Snickerdoodle Cookies (Easy Recipe)

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These soft, thick snickerdoodle cookies are infused with a warm chai spice blend of cardamom, ginger, nutmeg, and cloves, then rolled in spiced sugar for a crackly top. No chill time required, they’re perfect for cozy occasions year-round.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 ¼ cups (250g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon chai spice blend (reserved from above)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the chai spice blend: In a small bowl, whisk together 2 teaspoons cinnamon, 1½ teaspoons cardamom, 1 teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves. Measure out 1 tablespoon of this blend and set it aside in another small bowl for the coating. The rest stays for the dough.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and the remaining chai spice blend (the portion not reserved).
  4. Mix the wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth and glossy. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Make the coating: In a small bowl, mix the ¼ cup granulated sugar with the reserved 1 tablespoon of chai spice blend.
  7. Shape the cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion the dough into balls about 1.5 inches in diameter. Roll each ball between your palms until smooth. Drop each ball into the spiced sugar mixture and roll to coat evenly. Place them on the prepared baking sheets about 2 inches apart.
  8. Bake: Bake one sheet at a time for 10 to 12 minutes. The cookies should look puffed and set around the edges but still soft and slightly underdone in the center.
  9. Cool: Let the cookies rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Do not skip the cream of tartar—it gives snickerdoodles their signature soft texture and tang. Melt the butter but let it cool slightly before using. Measure spices carefully, especially cloves. Bake one sheet at a time for even results. Let cookies cool on the sheet for 5 minutes before transferring.

Nutrition

Keywords: snickerdoodle, chai spice, cookies, easy recipe, no chill, soft cookies, cardamom, ginger, nutmeg, cloves

Find it online: https://junomeals.com/cozy-chai-spice-snickerdoodle-cookies-easy-recipe/