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Chai Spiced Snickerdoodles Recipe
If you love classic cinnamon sugar cookies but wish they tasted a little more like your favorite cozy chai latte, this Chai Spiced Snickerdoodles Recipe is going to make you very happy. Soft, chewy, and warmly spiced, these cookies bring chai flavor into every bite and are perfect for holidays, cookie swaps, or just a chilly Tuesday afternoon.
Full Recipe Introduction
Snickerdoodles have been a staple in my kitchen for decades. They’re one of those humble, crowd-pleasing cookies that never go out of style—soft centers, tiny crinkles on top, and that familiar cinnamon sugar coating. But a few winters ago, one of my kids handed me a chai latte and said, “Mom, you should make cookies that taste like this.”
Challenge accepted.
That’s how this Chai Spiced Snickerdoodles Recipe was born: a cross between classic cinnamon sugar cookies and the warm chai spice blend you find in your favorite tea. Think cinnamon, cardamom, ginger, cloves, and a whisper of black pepper. Nothing harsh, just a gentle, layered spice that lingers.
These chai snickerdoodle cookies still have everything you love about traditional snickerdoodles:
- Soft and pillowy in the middle
- Slightly crisp edges
- Rolled in sugar before baking
But the flavor is deeper and a little more grown-up. They’re especially lovely as a chai dessert recipe after dinner, or with an afternoon cup of tea or coffee. And yes, they absolutely belong on your tray of spiced holiday cookies.
From a health standpoint, they’re still a treat (let’s be honest), but we use real butter, warm spices, and you can swap in part whole wheat flour if you’d like a little extra fiber. I often make a half batch just so we don’t “accidentally” eat a whole pan in two days. You know what? It still happens.
I like to bake these chai spice cookies in December when the house already smells like pine and citrus. But they’re also lovely in fall with a sweater and a candle burning, or even in spring for a brunch spread. Chai flavored snickerdoodles feel at home in any season where you want something comforting and a little special.
Let me explain one more thing: this recipe has been tested more times than I care to admit. I adjusted spices, tweaked the cream of tartar, and played with baking times so the cookies stay soft and chewy instead of flat and crisp. The result is a reliable, easy, and very forgiving spiced snickerdoodle recipe you can make again and again.
Why You’ll Love This Chai Spiced Snickerdoodles Recipe
- Soft, chewy centers every time – classic soft snickerdoodle cookies, but with chai spice.
- Cozy chai flavor – cardamom, ginger, and cloves make these taste like a chai latte in cookie form.
- Simple pantry ingredients – no fancy tools or rare ingredients required.
- Perfect for holidays – these holiday chai cookies look and smell festive on any cookie platter.
- Great for gifting – they pack and ship well for care packages or cookie boxes.
- Freezer-friendly dough – you can freeze the dough balls and bake fresh cookies anytime.
- Customizable spice level – keep it mild for kids or add more spice for adults.
- No chilling marathon – just a short chill (optional but helpful) for thicker, puffier cookies.
- Works for cookie swaps – they stand out from regular cinnamon sugar cookies but still feel familiar.
Ingredients for Chai Spiced Snickerdoodles
Before we start, take a minute to pull your butter and eggs out so they can come to room temperature. It makes a big difference in the texture of these chai snickerdoodle cookies.
For the cookie dough:
- 2 ¾ cups (330 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt (or table salt)
- 1 ½ tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅛–¼ tsp finely ground black pepper (start small; adds chai warmth, not “heat”)
- 1 cup (226 g / 2 sticks) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
For the chai sugar coating:
- ¼ cup (50 g) granulated sugar
- 2 tbsp light brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- Pinch of ground cloves
Ingredient Notes & Simple Substitutions
- Flour: You can replace up to ¾ cup with white whole wheat flour for a slightly heartier cookie.
- Butter: I recommend unsalted so you can control the salt. If you use salted butter, cut the added salt in half.
- Spices: If you have a pre-made chai spice blend, you can use 2–2 ½ teaspoons in the dough and 1–1 ½ teaspoons in the coating, adjusting to taste.
- Sugar: All granulated sugar works, but a bit of brown sugar in the coating adds a caramel note.
- Eggs: Make sure they’re not icy cold. If you forget, set them in warm water for 5–10 minutes.
Directions: How to Make Chai Spiced Snickerdoodles
-
Whisk the dry ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper. You want the spices evenly mixed so there aren’t any “hot spots” of flavor. -
Cream the butter and sugar
In a large mixing bowl (stand mixer or handheld mixer), beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. It should look a bit paler and almost whipped—this traps air and helps create soft snickerdoodle cookies. -
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. Mix in the vanilla. The mixture might look slightly curdled at first; just keep mixing until it smooths out. -
Combine wet and dry ingredients
Add the flour mixture in two batches, mixing on low speed just until combined. Try not to overmix at this stage; once the flour disappears, you can stop. The dough will be soft but shouldn’t be sticky like cake batter. -
Chill the dough (optional but recommended)
Cover the bowl and chill the dough for 20–30 minutes. This short rest helps the flour hydrate and gives you thicker, puffier chai spice cookies. If you’re in a hurry, you can skip this, but the cookies may spread a touch more. -
Preheat the oven and prepare pans
While the dough chills, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent over-browning on the bottoms. -
Make the chai sugar coating
In a small bowl, mix the granulated sugar, brown sugar, cinnamon, cardamom, ginger, and cloves. Stir with a spoon or fork until everything is well combined and fragrant. -
Scoop and roll the dough
Use a medium cookie scoop (about 1 ½ tablespoons of dough) or roll by hand into balls about 1 ¼ inches in diameter. Roll each ball in the chai sugar coating until fully covered. Place on the baking sheets, spacing about 2 inches apart. -
Bake the cookies
Bake one sheet at a time for 8–10 minutes. The cookies should be set around the edges but still soft and slightly puffy in the center. They’ll continue to firm up as they cool. If you like extra-soft chai flavored snickerdoodles, pull them closer to 8 minutes. -
Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or eat one while it’s still warm—I always do. The chai aroma is wonderful right out of the oven.
Servings & Timing
- Yield: About 30–34 cookies (using a medium cookie scoop)
- Prep Time: 20 minutes
- Chill Time (optional): 20–30 minutes
- Bake Time: 8–10 minutes per batch
- Total Time: About 1 hour (including chill and baking in two batches)
If you’re baking multiple trays, remember that the second tray sometimes needs a minute less, since the oven is fully heated and steady. Watch the first batch like a hawk, then use that as your guide.
Variations: Fun Twists on This Chai Spiced Snickerdoodles Recipe
You can absolutely play with this base recipe—here are a few ideas to get you started:
- Vanilla Chai Glaze: Drizzle cooled cookies with a quick glaze made from powdered sugar, a splash of milk, and vanilla for extra sweetness.
- Dirty Chai Snickerdoodles: Add 2–3 teaspoons of instant espresso powder to the dry ingredients for a coffeehouse-style cookie.
- Whole Wheat Chai Cookies: Replace 1 cup of the flour with white whole wheat flour and add 1 extra tablespoon of sugar to balance the flavor.
- Gluten-Free Version: Use a cup-for-cup gluten-free baking flour blend; chill the dough well and keep an eye on baking time.
- Extra Spicy Batch: Increase the black pepper slightly and add a pinch of nutmeg for a bolder chai kick—great for adult cookie trays.
- Chai Chocolate Chip Snickerdoodles: Stir in ½–¾ cup mini chocolate chips for a chai-and-chocolate mashup.
Storage & Reheating
One of the nice things about these chai spiced snickerdoodles is how well they keep. They’re actually still soft on day three, which is saying something for homemade cookies.
- Room Temperature: Store cooled cookies in an airtight container at room temp for 3–4 days. Place a small piece of bread or a slice of apple in the container (change it daily) to help keep them soft.
- Refrigerator: Not needed for these; they’re better at room temperature.
- Freezer – Baked Cookies: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag or container once solid. They keep well for up to 2 months. Thaw at room temperature; no reheating required, though you can warm one in the microwave for 10–15 seconds.
- Freezer – Cookie Dough Balls: Roll the dough into balls, coat in chai sugar, then freeze on a parchment-lined tray. Once firm, move to a freezer bag and label. Bake from frozen at 375°F (190°C), adding 1–2 extra minutes as needed.
For holiday planning, I often make the dough balls ahead and freeze them. Then, when I’m ready for holiday chai cookies, I just bake a tray, and the house smells like December in 10 minutes.
Notes from My Kitchen
- Spice Balance: I tested this recipe several times to keep the chai flavor clear but not overwhelming. If you’re a huge chai lover, you can gently increase the spices by 25%, but bake a small test cookie first.
- Texture Tip: Pull the cookies when the centers still look a little underdone. They’ll finish setting as they cool, which gives you that soft, almost pillowy snickerdoodle texture.
- Pan Choice: Dark metal pans brown the bottoms faster. If that’s what you have, you may need to shave a minute off the bake time or use parchment.
- Size Matters: Smaller cookies bake faster and can dry out if you leave them in too long. If you make them larger (2 tablespoons of dough), plan on 10–11 minutes.
- Sugar Coating: Don’t be shy with the chai sugar. That spiced coating is what makes these chai spice cookies really pop. Any leftover sugar can be sprinkled on toast or stirred into oatmeal.
- Altitude Note: If you’re baking at high altitude, reduce the baking soda slightly (to about ¾ teaspoon) and add 1–2 extra tablespoons of flour to help the cookies hold their shape.
You know what? The more I make these, the more I think of them as a “bridge” cookie—bridging classic cinnamon sugar cookies with something a bit more modern and flavorful. They suit picky kids and adventurous adults all at once.
FAQs: Chai Spiced Snickerdoodles Recipe
Can I use store-bought chai spice instead of individual spices?
Yes. Use 2–2 ½ teaspoons of a good chai spice blend in the dough and 1–1 ½ teaspoons in the coating, adjusting to your taste.
Do I really need cream of tartar for snickerdoodles?
Cream of tartar helps with that classic snickerdoodle tang and chewy texture. You can substitute 2 teaspoons of baking powder and reduce the baking soda to ½ teaspoon, but the flavor will change a bit.
Why did my cookies turn out flat?
Your butter may have been too soft or melted, or the dough may have been too warm. Next time, chill the dough longer and check that your baking soda and cream of tartar are fresh.
Can I make this recipe ahead of time?
Yes. You can make the dough up to 48 hours in advance and store it in the fridge. Let it sit at room temperature for 15–20 minutes before scooping if it’s very firm.
Are these chai snickerdoodle cookies very spicy?
No, they’re warmly spiced rather than “hot.” The black pepper is subtle and just helps mimic traditional chai; you can reduce it or skip it if you’re sensitive.
Can I use brown sugar in the dough instead of all white sugar?
You can replace up to ½ cup of the granulated sugar with light brown sugar for a slightly richer, more caramel-like flavor and extra softness.
How do I keep my cookies soft after baking?
Store them in an airtight container and don’t overbake. Adding a small piece of bread or apple slice in the container helps maintain moisture.
Can I make these dairy-free?
Yes. Use a good dairy-free butter stick (not a soft spread) and check that your chai spice blend doesn’t contain any hidden dairy. Texture will be slightly different but still tasty.
Conclusion
This Chai Spiced Snickerdoodles Recipe takes everything we love about soft snickerdoodle cookies and gives them a cozy chai twist—perfect for holidays, gifting, or a quiet afternoon with a mug of something warm. The spices are gentle but memorable, the texture is soft and chewy, and the recipe is simple enough for a weeknight.
If you make these chai spiced snickerdoodles, let me know how they turned out—leave a comment, share a photo, or tell me what spice tweaks you tried. And if you’re on a cookie kick, try pairing these with your favorite ginger cookies or classic chocolate chips for a cookie platter that makes everyone linger at the dessert table just a little longer.
Chai Spiced Snickerdoodles
Ingredients
- 2 3/4 cups all-purpose flour (330 g)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8–1/4 teaspoon finely ground black pepper start with less; adds chai warmth, not heat
- 1 cup unsalted butter softened; 226 g / 2 sticks
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar for chai sugar coating (50 g)
- 2 tablespoons light brown sugar packed; for chai sugar coating
- 1 teaspoon ground cinnamon for chai sugar coating
- 1/2 teaspoon ground cardamom for chai sugar coating
- 1/4 teaspoon ground ginger for chai sugar coating
- pinch ground cloves for chai sugar coating
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper until the spices are evenly distributed.2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/8–1/4 teaspoon finely ground black pepper
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light, pale, and fluffy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract until smooth.2 large eggs, 2 teaspoons pure vanilla extract
- Add the dry ingredient mixture in two additions, mixing on low speed just until combined. Stop mixing as soon as no dry flour remains; the dough should be soft but not runny.
- Cover the bowl and chill the dough for 20–30 minutes. This helps the flour hydrate and gives thicker, puffier cookies, though you can skip this step if you’re short on time.
- While the dough chills, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, stir together the granulated sugar, brown sugar, cinnamon, cardamom, ginger, and a pinch of cloves until well combined and fragrant.1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, pinch ground cloves
- Using a medium cookie scoop (about 1 1/2 tablespoons of dough) or your hands, form dough into balls about 1 1/4 inches in diameter. Roll each ball generously in the chai sugar coating, then place on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 8–10 minutes, until the edges are set but the centers are still soft and slightly puffy. For extra-soft cookies, remove them closer to 8 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
