I’ve taken the classic chewy snickerdoodle and elevated it with cozy chai spices—think cinnamon, cardamom, ginger, cloves, allspice, and a hint of pepper—for a sweet, aromatic cookie with a sugary-spiced exterior and a soft, warmly spiced interior.
Why I’ll Love This Recipe
I adore how these cookies offer familiar, nostalgic snickerdoodle flavor while introducing a fragrant depth from chai spices. The blend of warm notes adds a nuanced complexity, making each bite feel comforting and sophisticated. They bake up beautifully soft and chewy, with a crackly, spicy-sugar coating that smells like a chai latte warmed by an autumn fireplace.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2¾ cups all-purpose flour
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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¼ cup brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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½ teaspoon salt
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Chai Spice Blend (for dough): 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice (optional pinch of black pepper for a kick!)
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Coating: ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon
Crafting the Perfect Chai Spice Blend
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2 tsp ground cinnamon
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1 tsp ground cardamom
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1 tsp ground ginger
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½ tsp ground cloves
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½ tsp ground allspice
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Optional: pinch of finely ground black pepper
Directions
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and the chai spice blend. Set aside.
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Cream Butter & Sugars: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy—about 3–4 minutes.
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Add Eggs & Flavoring: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix!
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Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour (or longer for more developed flavor).
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Prep for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the coating sugar and cinnamon.
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Shape Cookies: Roll chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar coating to evenly coat.
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Bake: Place balls about 2 inches apart on the baking sheets and bake for 10–12 minutes or until edges are lightly golden and the centers are set yet soft.
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Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies and takes about 1 hour 30 minutes total—20 minutes of prep, 1 hour chilling, and up to 12 minutes of baking per batch.
Variations
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Add black tea or black pepper to the spice mix for a deeper “masala chai” flair.
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Try a frosted version with thick vanilla bean frosting blended with chai spices for a sweet, creamy twist.
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Brown butter swap: Replace half the butter with brown butter for added richness and a slightly nutty aroma.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to a week. No reheating needed—they stay soft and fragrant.
FAQs
Can I adjust the spice level?
Absolutely! For bolder flavor, increase the cardamom or ginger, or add a pinch of black pepper for extra depth.
Do I have to chill the dough?
Chilling helps the flavors meld and prevents excessive spreading. It’s recommended, though skipping it will still yield delicious cookies.
Can these be made vegan?
Yes—use vegan butter replacements and a flax “egg,” similar to vegan chai snickerdoodle recipes.
How do I keep them soft and chewy?
Remove them just as the edges set and let them cool on the baking sheet so they finish baking with residual heat—this keeps the centers tender.
Are they gluten-free?
You can substitute a 1:1 gluten-free flour blend, though texture may vary slightly. Many adaptations allow for gluten-free versions.
Conclusion
These Chai‑Spiced Snickerdoodles bring together nostalgic snickerdoodle charm and aromatic chai warmth in a perfectly chewy cookie. Full of cozy spice, easy to make, and delightful to share—these cookies are an autumn and winter must-bake. Let me know if you’d like a printable recipe card, vegan tweaks, or ideas for serving with tea—I’d be happy to help!
Print
Chai‑Spiced Snickerdoodles
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
Description
Soft, Chewy Cookies Infused with Warm Chai Spices and a Sugary Cinnamon Coating
Ingredients
Cookies:
2 3/4 cups all-purpose flour
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons chai spice blend
1/4 cup granulated sugar + 1 tablespoon ground cinnamon (for coating)
Chai Spice Blend:
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Optional: pinch of finely ground black pepper
Instructions
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and chai spice blend.
In a large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
Beat in eggs one at a time, then mix in vanilla extract.
Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Cover and refrigerate the dough for at least 1 hour (or overnight).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll chilled dough into 1-inch balls. Coat each ball in cinnamon-sugar mixture.
Place dough balls 2 inches apart on the baking sheets.
Bake for 10–12 minutes, until edges are golden and centers are set but soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Chilling Time:: 1 hours
- Cook Time: 10 minutes
- Category: Dessert
