Description
Chai Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with warm chai spices such as cardamom, allspice, cloves, and nutmeg. These buttery, soft, and chewy cookies are rolled in a spiced sugar mixture, delivering a comforting and aromatic treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups (330 g) all-purpose flour (spooned and leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Spiced Sugar Topping
- 5 tablespoons granulated white sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Instructions
- Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground cardamom, ground allspice, and ground cloves until evenly combined. Set aside.
- Combine wet ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, eggs, and vanilla extract on medium-high speed until the mixture is light, fluffy, and well combined, about 2 minutes.
- Add dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients and blend until the dough is evenly combined.
- Chill the cookie dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to reduce stickiness and improve texture. You may also refrigerate overnight if preferred.
- Preheat and prepare cookie sheets: Near the end of the chilling time, position a rack in the center of your oven and preheat to 400°F (205°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Make spiced sugar topping: In a small bowl, mix together the granulated sugar, ground cinnamon, ground cardamom, ground allspice, and ground nutmeg to create the aromatic coating for the cookies.
- Shape and roll cookies: Using a 1-inch cookie scoop or a tablespoon, scoop dough and shape into 1 ½ inch balls. Immediately roll each ball in the spiced sugar mixture until fully coated. Place the coated cookie balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake and cool cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are browned and the tops are slightly puffy and set but not hard. Remove from the oven, let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent spreading and helps develop flavor.
- Use room temperature eggs to ensure even mixing and better dough texture.
- You can adjust the spice levels in the sugar coating to suit your taste preferences.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For a stronger chai flavor, consider adding a pinch of ground ginger or black pepper to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
