Description
These Easy Soft & Chewy Dirty Chai Snickerdoodles blend warm chai spices with the classic cinnamon sugar coating of traditional snickerdoodles, resulting in a uniquely flavorful and comforting cookie. Infused with espresso powder and aromatic spices like cardamom, ginger, and cloves, these cookies are soft on the inside with a lightly spiced, crisp exterior. Perfect for chai lovers seeking a delightful twist on a beloved classic.
Ingredients
Chai Snickerdoodle Cookie Dough
- 16 tablespoons (226 g) unsalted butter, room temperature
- 1 cup (210 g) dark brown sugar, packed (light brown sugar can be used)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (13 g) vanilla bean paste
- 2 teaspoons ground cinnamon
- 1 teaspoon espresso powder (or finely ground espresso)
- 1 ½ teaspoons ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 3/4 cups (372 g) all-purpose flour
Sugar-Spiced Cookie Coating
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (24 g) Demerara sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Instructions
- To Start: Preheat your oven to 350°F (177°C). Line several baking sheets with parchment paper to prepare for baking the cookies.
- Make the Chai Snickerdoodle Cookie Dough: Using an electric stand mixer fitted with the paddle attachment, combine the unsalted butter, dark brown sugar, granulated sugar, vanilla bean paste, ground cinnamon, espresso powder, ground ginger, ground cardamom, ground allspice, and ground cloves. Mix on medium speed for about 4 to 5 minutes until the mixture lightens in color and becomes fluffy. If mixing by hand, use a silicone spatula and mix until light and fluffy, which will take a bit longer.
- Add the Eggs: Incorporate the eggs one at a time into the batter, ensuring the first egg is fully blended before adding the second.
- Mix Dry Ingredients: Stir in the cream of tartar, baking soda, and sea salt, mixing thoroughly to evenly distribute these ingredients throughout the dough.
- Fold in Flour: Gently fold the all-purpose flour into the wet mixture, mixing just until barely incorporated and light streaks of flour remain visible.
- Prepare Sugar-Spiced Cookie Coating: In a shallow bowl, combine the granulated sugar, Demerara sugar, ground ginger, ground cardamom, ground allspice, and ground cloves for the coating mixture.
- Shape the Cookies: Scoop 2 tablespoon portions of the chai cookie dough. If using a cookie scoop, leave the scooped dough as is without rolling to preserve a textured surface. Alternatively, roll the dough into balls with your hands.
- Coat the Dough Balls: Generously roll each dough ball in the sugar-spice coating mixture. Place them spaced about 2 inches (5 cm) apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake one sheet at a time in the middle of the preheated oven for 11 minutes. Immediately after removing from the oven, gently nudge any misshapen cookies back into a circular shape using the edge of a spatula.
- Cool and Serve: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your spicy, soft, and chewy chai snickerdoodles!
Notes
- Room temperature butter and eggs help achieve the perfect dough texture.
- If you prefer a more intense espresso flavor, slightly increase the espresso powder but be cautious as it can become bitter.
- Use parchment paper to prevent sticking and ensure even baking.
- Allow enough spacing between cookie dough balls to prevent sticking while baking.
- Shaping with a scoop rather than rolling creates a more rustic, textured finish on the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- Freezing the dough balls is possible; thaw in the refrigerator before baking.
- Prep Time: 10 minutes
- Cook Time: 11 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
