Print

Snickerdoodle Cookies Recipe – Best Homemade Chai Spice Treats

snickerdoodle cookies recipe - featured image
Print Recipe

These Cozy Spiced Snickerdoodles are a soft, chewy twist on the classic cookie, featuring a homemade chai spice blend for extra warmth and comfort. Perfect for potlucks, gifting, or cozy evenings, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 3/4 cups (345 g) all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 1/4 cups (250 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup (50 g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 1/2 teaspoon ground cardamom (for coating)
  • Pinch ground ginger (for coating)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, combine 2 teaspoons cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice to make the chai spice blend. Set aside.
  3. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Stir in half of the chai spice blend.
  4. In another bowl, beat softened butter with 1 1/4 cups sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  6. In a medium bowl, mix 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of ginger for the spiced sugar coating.
  7. Portion dough into 1 1/2-inch balls (about 35 g each). Roll each ball in the spiced sugar blend to coat evenly.
  8. Place coated balls on prepared sheets, spacing 2 inches apart. Bake for 9-11 minutes, until edges are set but centers look soft.
  9. Let cookies rest on the sheet for 3 minutes before transferring to a wire rack to cool.
  10. Serve warm for gooey centers, or cool completely for classic texture.

Notes

For gluten-free cookies, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter with vegan margarine. Double-coat cookies in spiced sugar for extra crunch. If cookies spread too much, chill dough for 20 minutes. Store in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: snickerdoodle cookies, chai spice, homemade cookies, dessert, easy cookies, spiced cookies, holiday baking, comfort food

Find it online: https://lucydishes.com/snickerdoodle-cookies-recipe-best-homemade-chai-spice-treats/