Dessertscoleycooks5.0
Chai Snickerdoodle Recipe
This easy recipe for Chai Snickerdoodles is a fun twist on the classic Christmas cookie. They’re tangy and chewy, rolled in warm spices that make them taste just like a cozy cup of masala chai tea.
👥 34 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 375 ℉ and line 3 sheet pans with parchment paper.
2
In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
baking soda1 teaspoon
3
Add the butter and sugar to another large bowl, then use an electric mixer to cream them together until light and fluffy, about ⏱️ 3 minutes. Don't rush this step. Be sure to scrape down the sides of the bowl and make sure the mixture is the texture of buttercream before proceeding.
4
Add the eggs one at a time, making sure the first one is fully incorporated before adding the second, but don't excessively whip once the eggs are added. Add the vanilla and mix to combine.
large eggs2
5
Add the dry ingredients a little bit at a time while mixing on low speed to avoid it all flying out of the bowl. Scrape down the sides of the bowl as needed and mix until all the flour is absorbed and it forms a cohesive dough. Don't overmix.
6
Place the dough in the refrigerator while you make the spice mixture (it's not necessary to refrigerate the dough but it makes it easier to scoop). Whisk together the sugar, cinnamon, cardamom, cloves, ginger and black pepper in a medium bowl. Make sure the mixture is very thoroughly mixed and that you smooth out any lumps.
ginger1 teaspoon
7
Scoop out ~1 ½ tablespoon sized balls of dough. Roll it around in the spice mixture to coat, then set it on a parchment lined sheet pan. Leave ~2 inches around each cookie so they have room to spread. I was able to fit about 8-9 cookies per pan.
8
Bake in the center of the oven (no more than 2 pans at a time for even baking) for ⏱️ 10 minutes. Cook for a minute less if you like them underbaked, or cook them a minute or two longer if you like them crispier. All ovens will vary, but for me ⏱️ 10 minutes produced a perfect cookie that was chewy inside and just a little bit crispy on the outside.
9
Let cool completely before eating for the best texture and flavor.
Nutrition Facts
calories
127 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
10 g
sodium Content
88 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
24 mg
carbohydrate Content
18 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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