Chai Spice Snickerdoodles

$Chai Spice Snickerdoodles use simple yet flavorful ingredients. Here’s what you need: - 2 3/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground cardamom - 1/4 teaspoon ground cloves - 1/4 teaspoon nutmeg - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) These ingredients blend to create a rich, spiced flavor. The chai spices give these cookies a warm, cozy touch. The butter and sugars make them soft and sweet. You can find most of these in your pantry or at any grocery store. Gather your ingredients before you start. This helps keep your space organized and makes baking smoother. Each ingredient plays a key role in the final taste and texture. So, use fresh spices and quality butter for the best results. Happy baking! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This step keeps the cookies from sticking. Next, in a medium bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. The spices include cinnamon, ginger, cardamom, cloves, and nutmeg. This mix gives the cookies their warm chai flavor. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it becomes light and fluffy. This takes about 2 to 3 minutes. Then, add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract for more flavor. Gradually add the dry mixture to this wet mix. Stir until just combined. Next, in a small bowl, combine the 1/4 cup granulated sugar with the 2 teaspoons of ground cinnamon. This will coat the cookies and add sweetness. Now, use a cookie scoop or your hands to form dough balls about 1.5 inches in size. Roll each ball in the cinnamon-sugar mixture to coat. Now, place the coated dough balls on the prepared baking sheets. Make sure to leave enough space between them. The cookies will spread while baking. Bake the cookies in your preheated oven for 10 to 12 minutes. You want the edges to be lightly golden while the centers stay soft. Let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Cooling on the rack helps them maintain their texture. For a beautiful presentation, serve the cookies on a rustic wooden platter. Dust them with a little extra ground cinnamon for a lovely touch. These cookies pair perfectly with your favorite chai tea. Enjoy this delightful treat with friends or family during the holidays! - Achieving the perfect softness: To get soft cookies, do not overbake them. Bake until the edges are just golden. The centers should look soft. They will firm up as they cool. This gives you that chewy texture we all love. - Enhancing spice flavors: Use fresh spices for the best taste. Grind whole spices yourself if you can. Adding a pinch of extra cinnamon or ginger to the dough can also boost flavor. This small tweak makes a big difference. - Overmixing the dough: Mix until the ingredients just blend. Overmixing can make your cookies tough. Be gentle when combining the wet and dry ingredients. - Baking time adjustments: Every oven is different. Start checking your cookies at 10 minutes. If they need more time, check every minute until done. Remember, less time in the oven means softer cookies. Pro Tips Chill the Dough: For even better texture and flavor, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the spices. Use Fresh Spices: For the most aromatic and flavorful cookies, use freshly ground spices instead of pre-ground. This will elevate the chai flavor in your snickerdoodles. Don’t Overbake: To keep the centers soft and chewy, take the cookies out of the oven when the edges are golden but the centers look slightly underbaked. They will continue to cook on the baking sheet. Experiment with Add-ins: Feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruit to the dough for a fun twist on the classic snickerdoodle. {{image_2}} You can easily switch up the flavors in your chai spice snickerdoodles. Adding chocolate chips or nuts can give your cookies a new twist. Just mix in about a cup of your choice. Dark chocolate or walnuts work well with the chai spices. You can also try different spices. For example, swap out the ground ginger for ground allspice. Each spice will change the taste, making it unique. If you need gluten-free options, use a gluten-free flour blend. Many brands work well in cookies. Just make sure it has a good structure. For vegan alternatives, substitute the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For the butter, you can use coconut oil or a vegan butter substitute. These swaps keep your cookies tasty and friendly for different diets. To keep your Chai Spice Snickerdoodles fresh, use an airtight container. Glass jars or plastic containers work well. Make sure the cookies cool completely before sealing them. This helps prevent moisture buildup. Store them in a cool, dry place. Avoid areas with high humidity, as this can make cookies soggy. If you live in a humid area, consider putting a piece of bread in the container. The bread helps absorb moisture and keeps cookies soft. At room temperature, your cookies last about five days. To maximize freshness, check for any signs of spoilage before enjoying. If you want to keep them longer, freezing is a great option. Place the cooled cookies in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When ready to eat, just thaw them at room temperature for a few hours. Enjoy your delightful treat! What can I substitute for cream of tartar? You can use white vinegar or lemon juice. Use 1 teaspoon for each teaspoon of cream of tartar. This will help your cookies rise and keep a nice texture. Can I chill the dough before baking? Yes, chilling the dough helps. It makes the cookies thicker and less spread out. Chill for at least 30 minutes before baking. How do I know when the cookies are done baking? Look for lightly golden edges. The center should still look soft. They will firm up as they cool. Can I make the dough ahead of time? Absolutely! You can make the dough and keep it in the fridge for up to three days. Just let it warm up a bit before scooping and baking. Are there stores that sell Chai Spice Snickerdoodles? Some local bakeries may sell them. You can also find them at specialty shops or farmers' markets during the holidays. You learned how to make delicious Chai Spice Snickerdoodles. We covered ingredients, step-by-step prep, and baking. Don’t forget the serving ideas and tips for the right texture. Variations let you customize flavors, and storage tips keep your cookies fresh longer. Baking is fun, rewarding, and a great way to share with friends. Enjoy every bite of your tasty treats!$

Chai Spice Snickerdoodles

Delicious cookies infused with chai spices, perfect for pairing with tea.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.5 teaspoon ground cardamom
0.25 teaspoon ground cloves
0.25 teaspoon nutmeg
0.5 teaspoon salt
1 cup unsalted butter, softened
1.5 cups granulated sugar
0.25 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
0.25 cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, spices (cinnamon, ginger, cardamom, cloves, nutmeg), and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
Using a cookie scoop or your hands, form dough balls about 1.5 inches in size, then roll each ball in the cinnamon-sugar mixture to coat.
Place the coated dough balls onto the prepared baking sheets, leaving ample space in between (cookies will spread).
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a rustic wooden platter, dust them with a little extra ground cinnamon for a lovely touch, and pair with your favorite chai tea for a delightful treat.

Keyword chai spice, cookies, snickerdoodles